This Mexican corn salad is corn kernels and vegetables tossed in a creamy lime dressing , then topped with cotjita cheese. A twist on the classic Mexican street corn that’s easy to eat and perfect for a potluck!
Corn salad is the perfect addition to any gathering, and this Mexican version features bold flavors like chili, lime and cilantro. It’s the perfect side dish to go with grilled chicken tenders or grilled shrimp skewers .
Corn on the cob is awesome as-is, but it’s even better when you add some other veggies and a creamy dressing to make Mexican corn salad. This corn salad is full of fresh and zingy flavors and is so easy to make.
This salad would be great with salsa chicken , tacos al pastor or a refreshing Mexican mule .
- Mexican Corn Salad Ingredients
- How Do You Make Mexican Corn Salad?
- Tips For The Perfect Mexican Corn Salad
- Quick Tip
- Recipe FAQs
- Flavor Variations
- Grilled Dishes To Enjoy With Salad
- Love This Recipe?
- Mexican Corn Salad Recipe
Mexican Corn Salad Ingredients
To make this Mexican corn salad you will need butter, corn, bell pepper, red onion, jalapeno, cilantro leaves, cotija cheese, salt and black pepper. The creamy lime dressing consists of mayonnaise, sour cream or Mexican crema, lime juice, chili powder, smoked paprika and cumin.
How Do You Make Mexican Corn Salad?
When you make this Mexican corn salad start by cooking corn kernels with a little butter in a large skillet until they are lightly charred, then season the corn with salt and black pepper. After the corn cools, place it in a large bowl along with bell pepper, red onion, cilantro and jalapeno. In a smaller bowl, whisk together lime juice, crema, mayonnaise, cumin, smoked paprika and chili powder. Next, pour the dressing over the corn mixture. Gently toss everything together, then sprinkle cotija cheese, extra chili powder and extra cilantro over the top and you’ll be ready to eat!
Tips For The Perfect Mexican Corn Salad
- You can prepare Mexican street corn salad ahead of time . Store the salad components and dressing separately, then toss everything together right before serving. I recommend serving it the same day.
- I don’t recommend using canned corn as it has added salt and the texture is not as desirable.
- Feel free to grill corn on the cob and brush it with butter. You can then cut off the kernels, add a little salt and pepper and use them for this salad.
- This is not a spicy salad because the seeds and ribs are removed from the jalapeno. If you prefer some heat, add in some of the pepper ribs or seeds.
- If you can’t find cotija cheese at your grocery store, feta cheese is a good substitute.
- If you love these flavors you should also try my recipe for delicious Mexican street corn (elote).
- You can dip tortilla chips into this Mexican corn salad or try my corn salsa recipe.
Quick Tip
This recipe works well with fresh or frozen corn . Be sure to thaw the corn if you’re using frozen.
Cutting corn kernels off the cob can be a messy job because the kernels tend to bounce all over the place! You can buy a special tool called a corn stripper to make this task easier, or try placing the corn cob inside a large bowl as you cut to contain the mess.
You should cook the corn in corn salad. Raw corn can have a firmer texture which may not be pleasant to eat in large quantities, and I find that the flavor of corn is best when it’s cooked.
Mexican corn salad leftovers stay good for three days in an airtight container in the refrigerator.
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Flavor Variations
This Mexican corn salad is delicious as-is, but you can add other ingredients to customize the flavors to your tastes.
- Protein: Stir in some diced grilled chicken, bacon or black beans to turn this salad into a main course offering.
- Flavorings: Amp up the flavor with diced cucumber, avocado, diced tomatoes, olives or roasted green chilies.
- Toppings: You can top this salad with shredded cheddar cheese, pepper jack cheese, Monterey jack cheese, parmesan cheese, tortilla strips, crushed tortilla chips, taco sauce or lime zest.
While Mexican corn salad is often thought of as a summer time dish, you really can make it all year round with frozen corn! I love that it’s simple, colorful, fresh tasting and of course super delicious.
Grilled Dishes To Enjoy With Salad
BBQ Pork Chops
40 mins
Grilled Chicken Kabobs
30 mins
Marinated Salmon with Garlic and Herbs
20 mins
Grilled Sriracha Shrimp
15 mins
Grilled Chicken Fajitas
1 hr 40 mins
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Ingredients1x2x3x
- ▢ 1 tablespoon butter
- ▢ 4 cups corn kernels fresh or frozen (thaw if using frozen)
- ▢ salt and pepper to taste
- ▢ 1 red bell pepper cored, seeded and finely chopped
- ▢ 1/4 cup red onion finely chopped
- ▢ 1 jalapeno seeds and ribs removed, then finely chopped
- ▢ 1/2 cup fresh cilantro leaves chopped, plus more for garnish
- ▢ 3 tablespoons lime juice
- ▢ 1/4 cup Mexican crema or sour cream
- ▢ 2 tablespoons mayonnaise
- ▢ 1/2 teaspoon cumin
- ▢ 1/4 teaspoon smoked paprika
- ▢ 1/2 teaspoon chili powder plus more for garnish
- ▢ 1/3 cup cotija cheese finely grated
Instructions
- Melt the butter in a large pan over medium high heat.
- Add the corn to the pan and cook for 3-5 minutes or until lightly charred. Season with salt and pepper to taste.
- Let the corn cool to room temperature, then place it in a bowl with the red bell pepper, onion, jalapeno and chopped cilantro.
- In a small bowl, whisk together the lime juice, crema, mayonnaise, cumin, smoked paprika and chili powder.
- Pour the dressing over the corn mixture and toss to coat. Sprinkle with cotija cheese, additional chili powder, and additional cilantro, then serve.
Notes
- This recipe works well with fresh or frozen corn. I don’t recommend using canned corn as it has added salt and the texture is not as desirable.
- Corn salad can be prepared ahead of time. Store the salad components and dressing separately, then toss everything together right before serving. I recommend serving it the same day.
- This is not a spicy salad because the seeds and ribs are removed from the jalapeno. If you prefer some heat, add in some of the pepper ribs or seeds.
Nutrition
Mexican Corn Salad
Ingredients
- 1 tablespoon butter
- 4 cups corn kernels fresh or frozen (thaw if using frozen)
- salt and pepper to taste
- 1 red bell pepper cored, seeded and finely chopped
- 1/4 cup red onion finely chopped
- 1 jalapeno seeds and ribs removed, then finely chopped
- 1/2 cup fresh cilantro leaves chopped, plus more for garnish
- 3 tablespoons lime juice
- 1/4 cup Mexican crema or sour cream
- 2 tablespoons mayonnaise
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon chili powder plus more for garnish
- 1/3 cup cotija cheese finely grated
Instructions
- Melt the butter in a large pan over medium high heat.
- Add the corn to the pan and cook for 3-5 minutes or until lightly charred. Season with salt and pepper to taste.
- Let the corn cool to room temperature, then place it in a bowl with the red bell pepper, onion, jalapeno and chopped cilantro.
- In a small bowl, whisk together the lime juice, crema, mayonnaise, cumin, smoked paprika and chili powder.
- Pour the dressing over the corn mixture and toss to coat. Sprinkle with cotija cheese, additional chili powder, and additional cilantro, then serve.
Notes
- This recipe works well with fresh or frozen corn. I don’t recommend using canned corn as it has added salt and the texture is not as desirable.
- Corn salad can be prepared ahead of time. Store the salad components and dressing separately, then toss everything together right before serving. I recommend serving it the same day.
- This is not a spicy salad because the seeds and ribs are removed from the jalapeno. If you prefer some heat, add in some of the pepper ribs or seeds.
