Mexican Corn Salad with Mexican Crema

The weather is warming up on my side of the world,

and I was actually looking for some new side dish recipes

to make for braai/BBQ's, when a similar recipe caught my eye.

This Mexican Corn Salad is also known as "Mexican Street Style Corn Salad"

it's light, refreshing, super easy to whip up and perfect for using up leftover corn.

It's also a great recipe to serve with some tortilla chips as a snack,

especially when if you make it creamier,

or as a wrap and taco filler,

and the Mexican Crema can be used as a burger/wrap/tacos sauce.

Check out "quick notes" before the method,

I share some tips after having made this salad a few times now.

- INGREDIENTS -

2 - 3 Cups Frozen Corn Kernels - thawed (or around 2 - 3 whole corn on the cobs)

1 Tbsp Butter

1/2 cup Fresh Coriander - roughly chopped

1 Red Bell Pepper - diced

1 Green Bell Pepper - diced

1 Red Onion - diced

1 Jalapeno - sliced

Pinch of Salt

1/4 tsp Cumin Powder

1/2 tsp Cayenne Pepper (adjust depending on your heat/spice preference)

1/2 tsp Paprika

2 Tbsp Lime Juice

1/4 Cup Feta Cheese (or preferably Cotija Cheese)

1/2 cup Mayo or Sour Cream or Yogurt

1/3 cup Fresh Cream

1 - 2 tsp Lime Juice

1/4 tsp Paprika

1/4 tsp Cayenne Powder (adjust depending on your heat/spice preference)

Pinch of Salt

Now you can make this with frozen corn kernels or if you really want to go the extra mile and up the flavour, you can grill your whole corn till they char a bit before slicing them of the cob, which is what I did. As shown in the pictures below.
I preferred it without the Jalapeno which I didn't add, but feel free to add some if you want it more spicy.
I liked mixing the dip into the salad just before serving and I didn't add much because I personally didn't want it very creamy, but it depends on you preference.

First make the Mexican Creme by mixing all the ingredients in a bowl and placing it to chill in the fridge.
Also prep your peppers, onions, coriander and jalapeno by dicing them.
This next step depends on if you're using frozen (thawed) or you're grilling corn on the cobs. If you're using whole corn on the cobs that you grilled and sliced off the cob skip this step and carry on with step 3. If you're using frozen (thawed) corn kernels this is what you need to do; in a hot pan, preferably a skillet a non stick pan won't work because you want the corn to char a bit, melt the butter and add your corn, stir and leave to cook till starts to look a bit charred.
Place the corn in a bowl and leave to cool down for around 5 - 10 minutes, before mixing in your diced onion, diced peppers, chopped coriander and sliced jalapeno.
Next add in your spices; salt, pepper, cumin powder, paprika, cayenne pepper and lime juice.
Than, add in your cheese and mix it all together.
Finally, mix in your Mexican Crema - preferably just before serving (add more or less depending on how creamy you prefer the salad) and garnish with some more fresh coriander and serve chilled.