Mexican Corn Salad Recipe with Citrus Aioli
Mexican Corn Salad with Citrus Aioli is a refreshing and vibrant dish that combines sweet corn with zesty citrus flavors, perfect for any gathering or meal. Featuring creamy textures and bright colors, this salad stands out as a versatile side dish or a standalone delight. The tangy citrus aioli elevates the corn’s natural sweetness, making it a crowd-pleaser at potlucks, barbecues, and family dinners. Quick to prepare in just 30 minutes, it’s a fantastic way to serve fresh ingredients while satisfying everyone’s taste buds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 8 portions 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
- 6 cups Sweet corn (frozen or freshly cut off cobb)
- 4 tablespoons unsalted butter
- 1/2 cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon finely grated lime zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon Dijon mustard
- 1 garlic clove (finely chopped)
- 1/8 teaspoon New Mexico Chile Powder (preferably Chimayo)
- 1 cup Mexican crumbling cheese (queso fresco) (or cotija)
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- Salt
- Pepper
Instructions
- In a large fry pan over medium-high heat, melt the butter. Add the sweet corn and fry for about 10 minutes until slightly browned.
- In a small bowl, whisk together mayonnaise, lime zest, lime juice, lemon zest, lemon juice, olive oil, Dijon mustard, garlic, and chile powder. Season with salt.
- Toss the fried corn with the aioli until well coated. Transfer to a serving platter and garnish with crumbling cheese and fresh herbs.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 5g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg