Mexican Corn Salad Recipe

Introduction

Mexican Corn Salad is a vibrant and flavorful side dish that’s perfect for any occasion. With sweet, charred corn and a creamy, tangy dressing, this salad offers a delightful blend of textures and tastes.

Ingredients

• 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 salt
• 1/2 tsp black pepper
• 1/4 cup mayonnaise (can reduce to 2 tbsp)
• 1/4 cup sour cream or yoghurt
• 1/2 cup parmesan cheese, finely grated
• 1 tbsp jalapeño, 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 fresh lime juice (plus more to taste)
• 60g (2 oz) Cotija or Feta cheese, crumbled (optional)
• Jalapeño slices, coriander/cilantro leaves, and lime wedges for garnish (optional)

Instructions

1. Step 1: Cut the corn kernels off the cob. If using frozen corn, keep it frozen and do not thaw.
2. Step 2: Melt the butter in a large skillet over high heat. Add the minced garlic and stir for about 10 seconds until fragrant.
3. Step 3: Add the corn to the skillet and cook for 5 minutes, stirring occasionally to allow golden brown bits to form. This caramelization enhances the flavor. Add salt and pepper halfway through cooking.
4. Step 4: Transfer the cooked corn to a large bowl. Add mayonnaise, sour cream, lime juice, and grated parmesan cheese. Toss well to combine. The warmth of the corn will slightly melt the dressing.
5. Step 5: Add chopped coriander/cilantro, red onion, green onion, and jalapeño if using. Toss everything again until evenly mixed.
6. Step 6: Transfer the salad to a serving bowl. Sprinkle crumbled Cotija or Feta cheese on top and garnish with additional jalapeño slices, coriander leaves, and lime wedges if desired. Serve warm or at room temperature.

Tips & Variations

• For extra smoky flavor, grill the corn on the cob before cutting off the kernels.
• If you prefer less heat, omit the jalapeño or use a milder pepper.
• Greek yoghurt can be used as a lighter substitute for sour cream.
• Adding chopped cherry tomatoes or diced avocado can provide fresh variations.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or enjoy cold. Lime juice added just before serving keeps the flavors fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well; just cook it straight from frozen without thawing to maintain texture and prevent sogginess.

Is this salad served hot or cold?

It can be served warm, straight after cooking, or at room temperature. Some also enjoy it chilled, though warming it enhances the flavors.

Mexican Corn Salad Recipe

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★★★★★

4.8 from 74 reviews

This vibrant Mexican Corn Salad features sweet, golden-browned corn combined with a creamy, tangy dressing made from mayonnaise, sour cream, lime juice, and parmesan cheese. Brightened with fresh cilantro, green onions, and a hint of jalapeno heat, this dish is a perfect side to any Mexican-inspired meal. It can be served warm or at room temperature and topped with crumbled Cotija or Feta cheese for an extra burst of flavor.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Corn and Seasoning

• 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 salt
• 1/2 tsp pepper

Dressing and Mix-ins

• 1/4 cup mayonnaise (can reduce to 2 tbsp if preferred)
• 1/4 cup sour cream or yogurt
• 2–3 tbsp fresh lime juice (plus more to taste)
• 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

Garnishes (Optional)

• 60g / 2 oz Cotija or Feta cheese, crumbled
• Jalapeno slices
• Coriander/cilantro leaves
• Lime wedges

Instructions

1. Cut off Kernels: Carefully cut the corn kernels off the cob. If using frozen corn, do not thaw it before cooking.
2. Brown Corn: In a large skillet over high heat, melt the butter. Add the minced garlic and sauté for about 10 seconds until fragrant. Add the corn kernels and cook for approximately 5 minutes, stirring occasionally but not constantly, to allow golden brown bits to form and the corn to become sweet and cooked through.
3. Season Corn: Halfway through cooking the corn, sprinkle in salt and pepper to season the kernels evenly.
4. Toss with Dressing: Transfer the cooked corn to a large bowl. Add mayonnaise, sour cream, lime juice, and parmesan cheese. Toss the mixture thoroughly; the warmth of the corn will gently melt the dressing ingredients. Then add chopped cilantro, red onion, green onion, and jalapeno, tossing again to combine all flavors.
5. Serve: Move the salad to a serving bowl. Top with crumbled Cotija or Feta cheese along with any additional garnishes like jalapeno slices, extra cilantro leaves, and lime wedges. Serve either warm or at room temperature to enjoy the full range of flavors.

Notes

• Using frozen corn straight from the freezer gives a slightly crispier texture and helps retain sweetness.
• The amount of mayonnaise can be adjusted according to preference for creaminess.
• Cotija cheese adds a salty, crumbly contrast but can be omitted or replaced with Feta.
• Jalapeno is optional for a spicier kick—deseeding reduces heat.
• The salad can be prepared ahead and served at room temperature for convenience.

Keywords: Mexican corn salad, corn salad, cilantro, jalapeno, lime dressing, side dish, easy salad