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.
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
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
Mexican Corn Salad Recipe with Citrus Aioli
- 4 Tablespoons unsalted butter
- 6 cups Sweet corn frozen or freshly cut off cobb
- 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
- 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.