Mexican Corn Salad

by | Jun 30, 2021

CommonGround volunteer Karol Swan shares her recipe for Mexican Corn Salad with Pure Nebraska viewers.

 

Mexican Corn Salad

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Ingredients
  

  • 5 cups corn frozen or cut from cob
  • 2 Tablespoons Butter
  • 4 cloves fresh garlic minced or 2 teaspoons minced garlic from a jar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 teaspoons sugar
  • ½ cup finely shredded Parmesan Cheese
  • 1 cup chopped cilantro
  • 1 cup chopped green onions
  • ½ cup chopped red onion
  • 2 Tablespoons fresh or bottled lime juice
  • 1 cup Feta or favorite crumbly cheese

Instructions
 

  • Do not thaw frozen corn.
  • Heat butter, garlic, salt and pepper in skillet medium to high heat Non stick works best.
  • Add corn to hot butter mix.
  • Stir and fry until corn turns slightly brown. 5-8 minutes
  • Pour corn in a bowl.
  • Add rest of the ingredients ending with the lime juice to warm corn.
  • Mix well.
  • Top with the cheese
  • Serve warm or chilled.
Tried this recipe?Let us know how it was!