• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking On The Ranch logo

  • Home
  • About
  • Recipe Roundup
  • Contact Me
  • Join Community
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Soups, Stews, & Chilis
  • About
  • Recipe Roundup
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Mexican Southwest Recipes > Mexican Corn Salad Recipe with Citrus Aioli

    Mexican Corn Salad Recipe with Citrus Aioli

    Published: Feb 19, 2019 · Modified: Sep 12, 2021 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Mexican Corn Salad

    Mexican Corn Salad Recipe with Citrus Aioli. This Mexican corn side dish recipe has it all, sweet, creamy, tangy, easy and absolutely delicious. It’s everything you love about a Mexican side dish.

    Mexican corn salad recipe served on a turquoise platter

    Sometimes I wonder if I was born in Mexico in a previous life. I simply can’t get enough of the spices, herbs and the fresh citrus flavors that are standard in South of the Border recipes.

    As far as the food that falls under the Mexican food umbrella, authentic dishes from Mexico are my favorite. New Mexico cuisine comes in a close 2nd, and you bet I’ll devour a plate of Tex-Mex Fajitas.

    I have to admit, most of the “Mexican” dishes I grew up with weren’t technically Mexican at all, but a style of Tex-Mex Cuisine created by Texans of Spanish or Northern Mexican descent. This cuisine spread its way across Texas and to the rest of the United States. Nachos, fajitas, chile con carne, big fat ground beef filled burritos with lots of cheese … to name a few.

    It wasn’t until I visited Mexico on vacation that I understood what real authentic Mexican food was all about. Fresh local ingredients with an incredible use of spices that were complex and rendered dishes layered in flavors.

    When I returned, I sought out authentic Mexican cookbooks and discovered chefs that had traveled and studied Mexican Cuisine, people like Diana Kennedy and Rick Bayless. My outlook on cooking was forever changed and my respect for the food culture of Mexico was totally elevated.

    I really like this article from Serious Eats about the difference between Tex-Mex and Mexican Cuisine. No need to explain the difference of New Mexico food, it’s clearly distinguishable and unique.

    With that said. How would I characterize this Mexican Corn Salad with Citrus Aioli?

    It has some characteristics of a good old fashioned Southern Salad, there’s a hint of New Mexico using New Mexico Chile powder, and inspired by Mexican Street Corn Salad with mayo and citrus. It really doesn’t fit into a category except for “delicious”.

    I guess we’ll call this one Mexican Fusion.

    How to Make Mexican Corn Salad with Citrus Aioli

    I happen to have a stash of Colorado Sweet Corn in my freezer. I cut it off the cob in September, placed it in freezer bags and we’ve been enjoying super sweet corn this winter. This is what I used for this recipe.

    You can use frozen corn. And, if you want to really infuse some additional flavor, next Summer when you have fresh corn on the cob, grill it until it starts to char on all sides, then cut it off the cob for this recipe. Depending on the size of corn, 1 cob will yield about 3/4 cup.

    • Add butter to a large fry pan. When it’s melted, add corn.
    • Sautee, stirring frequently until it starts to brown.
    • Meanwhile make the citrus aioli.
    • In a large bowl, mix the aioli with the corn.
    • Transfer to a serving bowl, or platter.
    • Sprinkle with Mexican crumbling cheese, parsley and cilantro.

    Easy – Quick – Done! And an absolutely incredible flavor.

    Mexican Corn Salad Recipe with Citrus Aioli

    Mexican corn salad sprinkled with Mexican Crumbling Cheese and cilantro. Served on a blue hand made ceramic platter with a gold spoon.

    I hope you give this Mexican Corn Salad Recipe a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

    And if you have a favorite Mexican Corn Side Dish recipe, let me know, I’d love to give it a try.

    More Mexican Corn Side Dish Recipes

    • Easy Cornbread Dressing with Chorizo and Jalapeno
    • Fresh Sweet Corn with Avocado and Cilantro
    • Coyote Corn
    • Calabacitas con Queso

    And if you’re looking for more Mexican Southwestern Recipes, don’t miss my Mexican Food Category. You’ll find lots of recipes to spice up your meal plan including the most popular on my site for Hatch Green Chili with Pork, Colorado Style.

    Mexican corn salad recipe served on a turquoise platter

    Mexican Corn Salad Recipe with Citrus Aioli

    Mexican Corn Salad Recipe with Citrus Aioli. This Mexican corn side dish recipe has it all, sweet, creamy, tangy, easy and absolutely delicious. It’s everything you love about a Mexican side dish.
    5 from 1 vote
    Print Pin Rate
    Course: Mexican, Side Dish
    Cuisine: Southwestern Mexican
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 427kcal
    Author: Lea Ann Brown

    Ingredients

    • 4 Tablespoons unsalted butter
    • 6 cups Sweet corn frozen or freshly cut off cobb
    • Salt
    • Pepper
    • 1/2 cup mayonnaise
    • 1 teaspoon finely grated lime zest
    • 2 Tablespoons fresh lime juice
    • 1 teaspoon finely grated lemon zest
    • 1 Tablespoon fresh lemon juice
    • 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
    Prevent your screen from going dark

    Instructions

    • Heat a large fry pan over medium high heat. Add butter and melt. When bubbles subside, add corn. Fry, stirring frequently until just starting to brown. About 10 minutes.
    • Meanwhile, in a small bowl, whisk the mayonnaise with the lime and lemon zests and juices along with the 1 tablespoon of olive oil, the mustard, garlic and chile powder. Season the citrus aioli with salt.
    • In a large bowl, toss the corn with the citrus aioli. Transfer to serving platter or bowl. Add the Mexican crumbling cheese, parsley and cilantro. Season with salt and pepper and serve warm.

    Notes

    When Summer fresh corn on the cob is available, grill the corn (about 8 ears) and then cut from cob and blend with the aioli.  Depending on the size of the ear of corn, 1 ear of corn yields about 3/4 cup.

    Nutrition

    Calories: 427kcal | Carbohydrates: 34g | Protein: 9g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 281mg | Potassium: 375mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1080IU | Vitamin C: 15mg | Calcium: 125mg | Iron: 0.9mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    More Mexican Food Recipes

    • Easy Chicken Taco Casserole
    • Mexican Beef Machaca Recipe
    • Easy Cheesy Mexican Omelette With Chorizo
    • Adobo Shrimp Tostadas with Easy Lime Slaw

    Reader Interactions

    Comments

    1. Karen (Back Road Journal) says

      February 24, 2019 at 9:10 am

      I’ve pinned your recipe…it really does sound like a winner.

      Reply
    2. Abbe@This is How I Cook says

      February 21, 2019 at 11:51 am

      5 stars
      I love corn and I don’t think there is a corn recipe out there that I wouldn’t love. This included!

      Reply
    3. John / Kitchen Riffs says

      February 20, 2019 at 8:36 am

      Colorado sweet corn might be the best there is — incredible flavor. Good idea to char it, cut it from the cob, and freeze it. I’m in! I’m also in for this recipe — this looks incredibly good. Thanks.

      Reply
    4. mjskitchen says

      February 19, 2019 at 8:56 pm

      During sweet corn season I freeze as much as I can, just for recipes like this. Great flavors and I have always loved the abundant use of lime used in Mexican cuisine, which BTW is also at the top of my list.
      “No need to explain the difference of New Mexico food, it’s clearly distinguishable and unique. ” – So True! 🙂

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

    Reader's Favorites

    • Thick and Chunky Blue Cheese Dressing Recipe
    • Savory Oven Roasted Cast Iron Skillet Potatoes
    • Broccoli Cheez Whiz Rice Casserole
    • Crispy Baked Wings in Santa Fe Sauce

    Soups & Stews

    • Sherried Black Bean And Ham Soup
    • Easy Turkey Lentil Soup with Barley
    • Jacques Pepin’s Beef Stew In Red Wine
    • Creamy Southwestern Chicken Soup

    Taco Tuesday

    Super Bowl Game Day Recipe Ideas

    Dessert Recipes

    • Chile Chocolate Bourbon Cake with Chocolate Bourbon Frosting
    • Key Lime Pie Recipe – No Bake
    • Strawberry Tart Recipe with Lemon Cream Cheese Filling
    • Cherry Delight, No Bake Old Fashioned Cream Cheese Cherry Dessert

    Footer

    Featured in and partnered with

    Privacy Policy

    • Privacy Policy

    Accessibility Statement

    Copyright © 2023 Cooking On The Ranch • Privacy Policy

    • 11
    203 shares
    203 shares