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这个夏天和美味的墨西哥玉米沙拉让人想起esquites,a popular street snack or a cob-free version ofelotes. Corn kernels are sautéed in butter until they’re just the right amount of charred and then mixed in a spicy, creamy lime dressing and topped with more good stuff like cotija cheese and cilantro. This Mexican corn salad isoff-the-cobgood, and adding the word “salad” at the end of the name makes us feel even better.

Makes 6 servings of Mexican Corn Salad


  • 1汤匙黄油
  • 4 cups corn kernels (canned or fresh)
  • 1 red bell pepper, cored, seeded and finely chopped
  • ½红洋葱,切碎
  • ½杯新鲜香菜叶,切碎,加上更多的装饰
  • 3汤匙石灰汁
  • ¼杯墨西哥克雷玛或酸奶油
  • 2 tbsp mayonnaise
  • ½ teaspoon cumin
  • ¼ teaspoon paprika
  • ½ teaspoon chili powder
  • ⅓ cup cotija cheese, finely crumbled
  • *Salt and pepper, to taste
  • * Imperfect Foods Corn Tortilla Chips for dipping


  1. 在大型锅中融化黄油在中高温下。将玉米添加到锅中,煮5分钟,或直到它开始焦炭。
  2. 让玉米冷却至室温。添加到带红色甜椒,洋葱和香菜的中等碗。
  3. 在一个小碗里,搅拌柠檬汁,克雷玛,蛋黄酱和香料。倒在玉米混合物和折腾的衣服。加入盐和胡椒调味。撒上Cotija奶酪和额外的香菜。服务和享受!

Recipe notes and variations

  • 制作这个食谱素食主义者,换出橄榄油,墨西哥克雷玛的黄油cashew crema, the mayonnaise for store-bought orhomemadevegan mayo, and the cotija cheese for crumbled cashews and/or nutritional yeast.
  • 保存任何剩菜并添加到第二天或美味的鸡蛋争先恐后sweet potato and black bean soup.

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