This delicious Mexican corn salad is the perfect side dish for a relaxed summer barbecue!
Today I'd like to share a colorful and flavorful recipe from Mexican cuisine: Mexican Corn Salad. This salad is packed with fresh flavors and ingredients like sweet corn, creamy avocado, savory cilantro, and a tangy lime vinaigrette. Whether you serve it as a side dish or a main course, this salad is easy to make and an absolute delight. Get ready to tantalize your taste buds and let's make this delicious Mexican Corn Salad!
Serves 4. 15 minutes
Ingredients:
- 2 cups of corn, from the cob
- 2 tablespoons vegan butter or olive oil
- 1 clove of garlic, chopped
- Coriander, finely chopped
- 1 red onion, chopped
- 3 tablespoons of lemon juice
- ¼ cup sour cream
- ¼ cup Greek yogurt
- salt and pepper
- ¼ cup crumbled feta
- two whole seed pads of ingarden mustard microgreens
Preparation:
- Cut the corn off the cob. You can also use canned or frozen corn. Make sure it dries completely.
- Heat 2 tablespoons of vegan butter or olive oil in a pan over high heat. Add the corn and stir for about 4-5 minutes until golden brown.
- Place the cooked corn in a large mixing bowl and let it cool for a few minutes. Add the remaining ingredients and mix well.
- Garnish with feta cheese and mustard superfoods.
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