Light Mexican Corn Salad

Mexican Corn Salad

Because there are other options besides rice and beans

Why does almost every Mexican meal in the United States come with rice and beans? OK, I like rice and beans, don’t get me wrong, but really? Let’s step it up already. Plus this Light Mexican Corn Salad is WAY easier, faster, healthier and won’t weigh you down like the typical rice and beans can, so… #winwin You can serve it along side my No Flip Chicken Quesadillas or just about anything you would grill in the summer. 

Pepé thinks that you have to cut the corn from the cob or it’s just not the good enough. Well, I don’t always do that. Sometimes you can’t even get corn on the cob because it’s not in season, so feel free to buy a bag of frozen corn and make your life easier. #timesaver  You could also use the canned version, but I’m gonna pass on that one… Especially since frozen isn’t precooked and sitting in water and salt. 

If you don’t know what Jicama is, it’s a root vegetable from Mexico. Think of it as a Mexican potato. You peel it, just like a potato, but you can eat it raw. It’s fresh and crisp and adds a nice texture to a variety of dishes such as this  Jicama Mango Slaw.

You don’t really need special equipment to remove corn from the cob, a sharp knife will get the job done. 

Mexican Corn salad recipe

When I went looking for recipes for Mexican Corn Salad, almost all had mayonnaise in them. I developed this one without it for a few reasons… One, I’m not a huge mayonnaise fan. Two, I wanted a lighter healthier version. Three, I knew it was going to be sitting outside for a while, and mayo in the heat is just not a good idea.

 

Light Mexican Corn Salad

This Light Mexican Corn Salad is WAY easier, faster, healthier and won’t weigh you down like the typical rice and beans can, so serve this next time you’re having Mexican fare or anything off the grill.
Prep Time15 mins
Cook Time3 mins
Total Time18 mins
Course: Salad
Cuisine: Mexican
Servings: 8 people

Ingredients

  • 3 Cups Corn
  • 3 Tablespoons Butter
  • 1/4 Cup Queso Fresco crumbled
  • 1 Cup Jicama peeled and diced
  • 3 Tablespoons Fresh Cilantro chopped
  • 1/2 Cup Lime Juice
  • 1/4 Cup Red Bell Pepper chopped, optional for color
  • salt and pepper to taste

Instructions

  • Remove corn kernels from the 2-4 cobs (or the bag) and place in a microwave safe bowl with the butter and cook for two minutes.
  • Stir to mix and cook for one more minute. Combine all other ingredients, stir and serve. This can be eaten at room temp or warm. I mostly microwave it to melt the butter.

Notes

Note: To remove the corn from the cob, I like to place the ear of corn stem side up in a wide bowl or on a cutting board and cut from the top down with a sharp knife. They also make a device, but I’ve never used one. 

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