So let’s get real. Is it just me, or have some of you reached the “it’s too hot to cook” phase of summer? This could be bad because summer just began! The Georgia heat is sweltering, and the desire to heat up the kitchen went away with the spring flowers!
The reality is that we have to eat at home, at least part-time, and this requires a little effort. It’s a good thing salads are so good!
Everyone needs a few good summer salad recipes on hand; recipes that will work for backyard barbecues, last-minute gatherings, or simple dinners at home.
This delicious Mexican Corn Salad fits the bill for all the above! This recipe comes straight outta Swainsboro, Georgia, from Ann’s kitchen. It’s delicious and simple!
Grilling is our cooking default for summer, and this salad goes with just about anything we throw on the grill. It can be made with fresh grilled corn on the cob, drained canned corn, or thawed frozen corn. Once you try it, you’ll be making it all summer. Your family and friends will definitely be coming back for seconds of this tasty salad.
Mexican Corn Salad
Ingredients
- 1 (32-ounce) bag frozen whole kernel corn thawed
- 1 (10-ounce) can Rotel drained
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 lime juiced
- 1/4 cup chopped fresh cilantro
- 1 jalapeno seeds and veins removed & diced
- 1/2 cup diced red onion
- kosher salt and ground black pepper to taste
- Queso Fresco optional, crumbled for garnish
- Fresh cilantro optional, for garnish
Instructions
- In a large bowl, combine thawed corn, Rotel, mayonnaise, sour cream, lime juice, chopped cilantro, jalapeno, and onion. Stir to combine. Add salt and pepper, to taste.
- Refrigerate until serving. Garnish with crumbled queso fresco and cilantro leaves before serving, if desired.
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