Go Back
Mexican Street Corn Umami Flavor
Print

Mexican Street Corn Salad

This Mexican street corn salad is spicy and lightly creamy, with cheesy goodness that is irresistible, and of course rich in umami.

Course Salad
Cuisine Latina, Spanish
Servings 4 1 cup serving each
Author Sylvia Klinger DBA, MS, RD, LDN, CPT

Ingredients

  • 3-1/2 cups corn kernels canned and drained, or frozen
  • 1 tablespoon vegetable oil
  • ¼ cup mayonnaise
  • 1 jalapeño medium finely chopped
  • 1 tablespoon lime juice
  • 1 teaspoon clásico seasoning with chile and lime
  • 1 teaspoon umami seasoning (MSG)
  • ½ cup Cotija or Parmesan cheese grated
  • ¼ cup cilantro chopped

Instructions

  1. Spread the corn kernels on a flat baking sheet, sprinkle with the vegetable oil, and roast at 400°F for 5 to 8 minutes (or longer if using frozen corn) or until lightly toasted, stirring a couple of times. Let cool and transfer to a medium bowl.
  2. Add the remaining ingredients to the bowl and stir to combine.

  3. Serve with lime wedges and sprinkle extra Cotija cheese, clásico seasoning with chile and lime, umami seasoning, and cilantro.

Recipe Notes

Note: This is your basic recipe, but you may add chopped tomatoes and red onions and top with avocado chunks, and more Cotija cheese.