corn kernels being fried in a carbon steel pan

Mexican Corn Salad with Habanero Olive Oil

Mexican Corn Salad with Habanero Olive Oil

It’s high corn season, and the farm stands are starting to pile those beautiful ears of corn right up front. This is also about the time I start making my corn chowder to tuck away in the freezer for those winter days when fresh corn is just a memory.

But a friend mentioned he had made a corn salad, and I thought, why haven’t I made that yet?

A little poking around led me to Nagi’s Mexican Corn Salad recipe over at RecipeTinEats. It looked too good to pass up, so I downloaded the recipe, headed into the kitchen, and got started.

The recipe sounded delicious, so I wasn't in a yank to change anything. After all, Nagi generally hits the nail on the head with her recipes, and they rarely need any messing with.

But I did have one idea.

I have a bottle of our Habanero Olive Oil sitting in the pantry, and sweet corn and a little heat are pretty good cellmates. So instead of adding the jalapeño called for in the original, I decided to let the Habanero Oil bring the heat. 

Nothing crazy. I still wanted this to taste like a really good corn salad, not a dare.

mexican corn salad

The result? Sweet, browned corn, creamy lime dressing, fresh cilantro and onions, with just enough habanero in the background to make you take another bite. The beauty of this oil is you actually taste the pepper before you feel the heat. 

Can I Make This Corn Salad Ahead?

No question. You can make the salad a few hours ahead and serve it at room temperature. If I'm making it for a gathering, I'd save the final drizzle of Habanero Olive Oil and the Cotija for just before serving. Just remember it has mayonnaise, so don't leave it out in a warm setting for over 1 hour. Be aware of food safety!

Can I Use Frozen Corn?

Sure. Fresh corn is my first choice when it's in season, but frozen corn works just fine when it isn't. For fresh corn, I use this handy kernel remover. It really does a great job of removing the kernels with as little mess as bearable. Here's an affiliate link to Amazon.

corn kernal remover

If you're using frozen corn, you don't need to thaw it first. Add it directly to the hot skillet and give it enough time to cook through and develop some color.

What Goes Well With Mexican Corn Salad?

This is an easy side dish for just about anything coming off the grill. I thinkin' grilled chicken, steak, burgers, tacos or grilled fish.

It would also be a good one for a summer gathering because you don't have to worry about serving it piping hot. It's just as good warm or at room temperature.

Why I Like This Version

I made one small change.

Replacing the fresh jalapeño with Habanero Olive Oil lets me control the heat and get a little of that peppery flavor into every bite. It's a small change, but sometimes those are the ones worth making. 

I didn't set out to reinvent Mexican corn salad. Nagi's original recipe already had the things I liked: browned corn, creamy dressing, lime, Parmesan, cilantro, and onion.

But that's really the fun part of cooking. Start with a recipe you know will work, make one small change, and see where it takes you.

Adapted from Nagi Maehashi's Mexican Corn Salad at RecipeTinEats. Thanks, Nagi!

Recipe Summary

Mexican Corn Salad with Habanero Olive Oil

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Course: Side Dish
Cuisine: Mexican-inspired
Difficulty: Easy

Mexican Corn Salad

By Adapted from Nagi, RecipeTinEats
Prep time: 10 minutes
Cook time: 15 minutes
Servings: serves 6

Ingredients

  • 5 cups corn cut from the cob (4 or 5 large ears)
  • 2 tablespoons butter
  • 2 garlic cloves , minced
  • 1/2 tsp each salt and pepper
  • 1/4 cup mayonnaise, I used 2 tbsp
  • 1/4 cup sour cream
  • 1/2 cup parmesan cheese, grated
  • 1 tbsp Clean Slate Farm Habanero Olive Oil
  • 1 cup chopped cilantro leaves
  • 1 cup green onion, sliced thin
  • 1/2 red onion, chopped fine
  • 2 – 3 tbsp fresh lime juice, not bottled
  • For Service
  • 2 ounces Cotija or feta cheese, crumbled
  • Fresh cilantro leaves
  • Lime wedges
  • Additional Habanero Olive Oil, if desired

Instructions

1 - Cut the Corn From the Cob: Cut the kernels from the corn. If you're using fresh corn, I like to use the little corn kernel remover thing-a-ma-bob. It's fast and removes all the kernels neatly. Otherwise, stand the cob upright in a shallow bowl and cut downward. The bowl catches most of the kernels, which saves you from finding corn on the floor three days later.

2 - Brown the Corn: Melt the butter in a large skillet over high heat. Add the garlic and give it about 10 seconds before adding the corn.

Cook the corn for about 5-10 minutes, stirring occasionally. Don't fuss with it too much. Letting the kernels sit against the hot pan is how you get those little golden-brown bits that add so much flavor.

Season with salt and pepper about halfway through cooking.

3 - Bring It All Together: While the corn is cooking, make the dressing in a large bowl. Add the mayonnaise, sour cream, Parmesan, lime juice, and remaining ingredients and mix. Transfer the hot corn to the bowl. Toss everything together while the corn is still warm. The heat helps soften the Parmesan and brings the creamy dressing together.

Now taste it. This is where I usually start adjusting. A little more lime? Maybe another drizzle of Habanero Olive Oil? That's up to you. The amount of heat you want is really a personal thing.

4 - Finish, Garnish, and Serve: Transfer the corn salad to a serving bowl and crumble the Cotija or feta over the top. Finish with a little cilantro, lime wedges and, if you want a little more heat, another drizzle of Habanero Olive Oil.

Notes

A Little Note About the Heat

I like using the Habanero Olive Oil here instead of the jalapeño in the original recipe because it spreads the heat throughout the salad. You don't get one bite that's mild and the next one that makes you reach for your glass of water.

Start with a tablespoon and taste. You can always add more.

The sweetness of fresh corn works surprisingly well with habanero. The creamy dressing and lime help round out the heat, so what you end up with is more of a warm little kick than a melt-your-head-off kind of heat.
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