If you’ve never tried Mexican Corn Salad before, you are in for a treat! This vibrant, zesty side is a celebration of sweet, caramelized corn tossed in a creamy, tangy dressing with bursts of fresh cilantro, a kick of jalapeño, and a generous shower of salty cheese. It’s sunshine in a bowl, ready to steal the show at any summer cookout or cozy family meal.
Why You’ll Love This Recipe
- Incredible Flavor Explosion: Every spoonful is packed with sweet, smoky, tangy, and creamy notes that keep you coming back for more.
- Ridiculously Easy to Make: Just a handful of ingredients, a quick skillet session, and you have a show-stopping side in under 30 minutes.
- Super Versatile: Enjoy it warm or cold, at picnics, BBQs, or alongside your favorite weeknight dinners.
- Make-Ahead Friendly: Prep ahead and let the flavors mingle—perfect for stress-free entertaining!
Ingredients You’ll Need
The beauty of Mexican Corn Salad is truly in the ingredients—each one shines, bringing color, crunch, and big flavors. Even better, these staples are easy to find and come together in a snap for a salad that’s anything but ordinary.
- Fresh Corn Kernels (or frozen): Fresh is best for that irresistible char and sweetness, but frozen corn keeps things ultra-convenient. If using frozen, cook straight from the bag—no thawing needed!
- Butter: For rich flavor and to help brown those beautiful golden bits when you sauté the corn.
- Garlic: Just a hint, sautéed quickly to bring depth without overpowering the salad.
- Salt & Pepper: Don’t skimp—seasoning as you cook is vital for the best-tasting salad.
- Mayonnaise: This is the creamy backbone of the dressing; you can use less or swap for light mayo if you wish.
- Sour Cream (or Yogurt): Adds tang and silkiness; Greek yogurt works as a lighter, equally tasty substitute.
- Parmesan Cheese: Finely grated, it adds that salty umami punch (and helps the dressing cling to every kernel).
- Jalapeño (optional): For an extra kick. Remove seeds for gentle spice, leave some in for more heat, or omit as you like.
- Fresh Coriander/Cilantro: Brings unmistakable freshness; if you’re not a fan, parsley is a great swap.
- Green Onion: Delicate bite and another layer of color and crunch.
- Red Onion: Adds sharpness, sweetness, and gorgeous color contrast.
- Lime Juice: The heart of the dressing—freshly squeezed brings out all the other flavors.
- Cotija or Feta Cheese (for serving): Creamy, crumbly, and salty, this is the party on top. Optional but highly recommended!
- Extra Garnishes: More cilantro, jalapeño slices, and lime wedges for serving, if you want a knockout presentation.
Variations
Part of the magic of Mexican Corn Salad is how easy it is to make it your own—feel free to riff on the recipe based on your favorite flavors, what’s in your fridge, or dietary needs!
- Make it Dairy-Free: Swap the mayo and sour cream for dairy-free versions, and use a plant-based cheese or simply skip the cheesy topping.
- Add Some Spice: Stir in chipotle powder, US chili powder, or even hot sauce for a smoky, spicy finish.
- Switch Up the Herbs: If cilantro isn’t your thing, parsley or even fresh basil can bring a different twist.
- Veggie Add-Ins: Try folding in diced bell pepper, cherry tomatoes, or even charred zucchini for a colorful summer medley.
- Protein Boost: Mix in some black beans or grilled shrimp to transform this salad into a satisfying main course.
How to Make Mexican Corn Salad
Step 1: Prep and Sauté the Corn
Start by carefully slicing the kernels off fresh corn cobs (a shallow bowl and small knife make this less messy!). If using frozen corn, keep it right in the freezer until it hits the pan. Melt your butter in a big skillet over high heat, then toss in the garlic and let it sizzle briefly. Add the corn—spread it out and let it brown, stirring only occasionally so those toasty bits can really develop.
Step 2: Season and Finish Cooking
About halfway through sautéing the corn, sprinkle over the salt and pepper. Taste along the way to get just the right balance! Cook until the corn is deeply golden, tender, and sweet—it only takes about five minutes total, but the pan should be singing with activity.
Step 3: Toss with Creamy Dressing
Transfer the piping-hot corn to a large bowl and immediately stir in mayonnaise, sour cream, lime juice, and the parmesan. The warmth “melts” everything, turning it into a silky dressing that perfectly coats each bite. Add in the chopped cilantro, red onion, green onion, and jalapeño (if you’re using it), and toss again until everything is thoroughly combined.
Step 4: Garnish and Serve
Move your Mexican Corn Salad to a serving dish, then finish it off with a generous sprinkle of cotija or feta, more fresh herbs, and extra jalapeño or lime wedges if you like the pop of color. It’s wonderful warm, at room temperature, or chilled straight from the fridge!
Pro Tips for Making Mexican Corn Salad
- Get That Golden Brown: Let your corn sit undisturbed in the pan for a minute or two at a time—this is the secret to those irresistible caramelized spots.
- Dressing Consistency: Add the mayo and sour cream while the corn is hot so the mixture can melt into a luscious, clingy dressing without curdling.
- Balance the Lime: Start with two tablespoons of lime juice, then taste and add more if you love a brighter tang. Fresh is always best here!
- Cheese Choice Matters: Don’t stress if cotija is hard to find—feta gives a wonderfully similar salty, crumbly finish and is easy to track down in most supermarkets.
How to Serve Mexican Corn Salad
Garnishes
For maximum eye appeal and fresh flavor, top your Mexican Corn Salad with more crumbly cotija or feta, a handful of extra cilantro leaves, jalapeño slices, and a few lime wedges. These simple garnishes provide a pop of color and let everyone personalize their portion with a squeeze of lime or sprinkle of cheese.
Side Dishes
This salad is a dream next to tacos, grilled chicken, juicy steaks, smoky barbecue, or even a platter of roasted veggies. I love serving it with tortilla chips for scooping, or as the centerpiece at a vegetarian feast with a side of black beans or avocado slices.
Creative Ways to Present
Try piling your Mexican Corn Salad into mini cups for party appetizers, stuffing it into lettuce wraps for a gluten-free option, or spooning it over baked potatoes or nachos for a fun twist. It’s also fantastic as a taco or burrito bowl topping—the possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Corn Salad stores beautifully! Keep it in an airtight container in the refrigerator for up to 3 days. The flavors meld and deepen overnight, making it even more delicious the next day—just give it a stir before serving.
Freezing
While you technically can freeze Mexican Corn Salad, the texture does change—especially with the creamy dressing and fresh herbs. If you must freeze, do so before adding the dressing and fresh garnishes; combine everything fresh after thawing for the best flavor.
Reheating
This salad is fabulous cold or at room temperature, but if you’d like it warm, gently reheat the corn base (before dressing) in a skillet or microwave. Add fresh herbs and cheese just before serving for the brightest, freshest taste.
FAQs
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Can I use canned corn for Mexican Corn Salad?
You can, but fresh or frozen corn will deliver the best flavor and those coveted golden brown bits. If using canned, make sure to drain and dry it well—this helps it caramelize, but it may not develop quite the same char.
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Is Mexican Corn Salad spicy?
It’s as spicy as you make it! Jalapeño is entirely optional and you can control the heat by removing seeds or swapping in your favorite type of chili, or skipping it altogether for a mild dish.
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Can I make this salad ahead of time?
Absolutely—Mexican Corn Salad is perfect for making ahead. Prepare the salad as directed and store covered in the fridge; add garnishes and fresh herbs just before serving for best color and crunch.
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What can I use instead of cilantro in Mexican Corn Salad?
If you’re not a cilantro fan, try replacing it with parsley or even a little fresh chive for that pop of green and fresh flavor. The salad is still absolutely delicious!
Final Thoughts
If you’re craving something colorful, bold, and totally crave-worthy, give this Mexican Corn Salad a spot at your next gathering. It’s easy, endlessly adaptable, and guaranteed to spark joy around the table. I hope you fall in love with it as much as I have—happy cooking!
Print
Mexican Corn Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6–8 servings 1x
- Category: Side Dish
- Method: Mixing, Sauteing
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Corn Salad is a vibrant and flavorful side dish that celebrates the sweetness of corn, with a tangy dressing and fresh herbs. Perfect for summer gatherings or as a zesty accompaniment to your favorite Mexican dishes.
Ingredients
Corn Salad:
- 5 cups corn cut from the cob (~4 large ears) (or frozen corn, not thawed)
- 2 tbsp / 30g butter
- 2 garlic cloves, minced
- 1/2 tsp each salt and pepper
- 1/4 cup mayonnaise (can cut down to 2 tbsp)
- 1/4 cup sour cream (or yoghurt)
- 1/2 cup parmesan cheese, finely grated
- 1 tbsp Jalapeno, deseeded and finely chopped (optional)
- 1 cup coriander / cilantro leaves, roughly chopped
- 1 cup green onion, finely sliced (~2 stems)
- 1/2 red onion, finely chopped
- 2 – 3 tbsp lime juice, fresh (plus more to taste)
Garnishes:
- 60g / 2 oz Cotija or Feta, crumbled (optional)
- Jalapeno slices, coriander/cilantro leaves, lime wedges, optional
Instructions
- Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!). If using frozen, do not thaw.
- Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don’t stir constantly, harder to brown).
- Season corn: Add salt and pepper halfway through cooking corn.
- Toss with dressing: Transfer corn into a large bowl. Add mayonnaise, sour cream, lime juice, and parmesan. Toss well to combine – heat will “melt” the dressing. Add coriander/cilantro, red onion, green onion, and jalapeno. Toss again.
- Serve: Transfer to a serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.
Notes
- Corn – fresh is recommended for best results, but frozen can be used. Canned corn may be used but drain well.
- Cotija is a Mexican Cheese, Feta can be a substitute. Chipotle or Chili Powder can be added for extra flavor.
- Variations – Feel free to customize with different ingredients. Light on dressing to allow the flavors to shine.
Nutrition
- Serving Size: 120g
- Calories: 215
- Sugar: 6
- Sodium: 327
- Fat: 13
- Saturated Fat: 5
- Carbohydrates: 23
- Fiber: 3
- Protein: 6
- Cholesterol: 19
