Mexican Corn Salad Recipe

Introduction

Mexican Corn Salad is a flavorful and creamy dish that combines sweet, smoky corn with a tangy, cheesy dressing. Perfect as a side for barbecues or a light snack, it brings fresh and vibrant flavors to your table.

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 pepper
• 1/4 cup mayonnaise (can reduce to 2 tbsp)
• 1/4 cup sour cream or yogurt
• 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, lime wedges for garnish (optional)

Instructions

1. Step 1: Cut the kernels off the corn cobs. If using frozen corn, leave it unthawed for cooking.
2. Step 2: Melt butter in a large skillet over high heat. Add the minced garlic and stir for about 10 seconds to release its aroma.
3. Step 3: Add the corn to the skillet and cook for about 5 minutes, stirring occasionally to allow the corn to develop golden brown bits. Avoid stirring constantly to help browning.
4. Step 4: Halfway through cooking the corn, season with salt and pepper.
5. Step 5: Transfer the cooked corn to a large bowl. Add mayonnaise, sour cream, lime juice, and grated parmesan cheese, then toss well to combine. The warmth of the corn will gently melt the dressing.
6. Step 6: Add chopped coriander/cilantro, red onion, green onion, and jalapeño (if using). Toss again to mix all ingredients evenly.
7. Step 7: Transfer the salad to a serving bowl. Sprinkle crumbled Cotija or Feta on top along with any optional garnishes like jalapeño slices, coriander leaves, and lime wedges.
8. Step 8: Serve warm or at room temperature for the best flavor.

Tips & Variations

• For a lighter version, substitute sour cream with plain yogurt and reduce mayonnaise.
• Use frozen corn straight from the freezer for convenience and to retain some crunch.
• Add a pinch of smoked paprika or chili powder for extra smoky heat.
• If you prefer less heat, remove seeds from the jalapeño or omit it entirely.
• Try fresh lime zest for an added burst of citrus flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It can be served cold or gently warmed before serving. Note that the texture may soften after refrigeration, so stirring well before serving helps refresh the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of fresh or frozen?

While fresh or frozen corn offers better texture and flavor, canned corn can be used in a pinch. Drain it well and pat dry before cooking to avoid excess moisture.

Is this salad suitable for making ahead of time?

Yes, you can prepare it a few hours ahead. Keep it chilled and give it a good stir before serving. For best texture, add fresh garnishes just before serving.

Mexican Corn Salad Recipe

Print Recipe

★★★★★

4.6 from 54 reviews

This vibrant Mexican Corn Salad features sweet, caramelized corn kernels tossed in a creamy, tangy dressing with fresh herbs and cheeses, making it a perfect side dish for any Mexican-inspired meal or BBQ. The corn is sautéed to develop golden brown bits, enhancing its natural sweetness, then combined with mayonnaise, sour cream, lime, parmesan, cilantro, and optional spicy jalapeno for a flavorful and refreshing salad that can be served warm or at room temperature.

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

Ingredients

Scale 1x2x3x

Corn and Butter

• 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

Dressing and Mix-ins

• 1/4 cup mayonnaise (can reduce to 2 tbsp if preferred)
• 1/4 cup sour cream or yoghurt
• 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

Optional Garnishes

• 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 using a sharp knife or a corn stripping tool. If using frozen corn, do not thaw it before cooking to maintain texture and flavor.
2. Brown corn: Heat butter in a large skillet over high heat. Add minced garlic and stir for about 10 seconds to release its aroma. Add the corn kernels to the skillet, letting them cook undisturbed for a few minutes to develop golden brown bits. Stir occasionally but not constantly, cooking overall for about 5 minutes until the corn is cooked through and sweetened.
3. Season corn: About halfway through cooking the corn, sprinkle salt and pepper evenly and continue to cook to allow the seasoning to blend well with the corn.
4. Toss with dressing: Transfer the cooked corn to a large mixing bowl. Add mayonnaise, sour cream, lime juice, and finely grated parmesan cheese. Toss thoroughly to combine; the warmth of the corn will gently soften and meld the dressing. Fold in roughly chopped cilantro, finely chopped red onion, sliced green onion, and chopped jalapeno if using. Toss again to distribute ingredients evenly.
5. Serve: Transfer the salad to a serving bowl. Crumble cotija or feta cheese on top and add optional garnishes such as jalapeno slices, extra cilantro leaves, and lime wedges. Serve warm or at room temperature for best flavor.

Notes

• Using frozen corn is a convenient alternative to fresh; keep it frozen before cooking to preserve texture.
• Parmesan can be substituted or supplemented with Cotija or Feta cheese for a tangier flavor profile.
• Adjust mayo and sour cream quantities based on preferred creaminess; reducing mayonnaise lowers fat content.
• Remove jalapeno seeds to reduce heat or omit entirely for a milder salad.
• This salad is great as a side dish for barbecues, Mexican meals, or as a topping for tacos and grilled meats.

Keywords: Mexican corn salad, corn side dish, creamy corn salad, grilled corn recipe, mexican recipe, cotija cheese salad, lime corn salad