Mexican Corn Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenwithkai.com/mexican-corn-salad-recipe/
