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 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.
Mexican Corn Salad ingredients
The primary components of this salad include corn, bell peppers, red onion, jalapeno, cilantro, cotija cheese and seasonings. The creamy dressing consists of mayonnaise, sour cream or Mexican crema, lime juice, chili powder, smoked paprika and cumin.
How do you make Mexican corn salad?
Start by cooking corn kernels in a little butter until they are lightly charred, then season the corn with salt and pepper. After the corn is cool, place it in a large bowl along with bell pepper, red onion, cilantro and jalapeno. Whisk the dressing ingredients together, then pour the dressing over the corn mixture. Gently toss everything together, then add the cotija cheese and you’ll be ready to eat!
Tips for the perfect dish
- This recipe works well with fresh or frozen corn. Be sure to thaw the corn if you’re using frozen. I don’t recommend using canned corn as it has added salt and the texture is not as desirable.
- Mexican 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.
- If you can’t find cotija cheese at your grocery store, feta cheese is a good substitute.
Recipe FAQs
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.
Corn is a great addition to any healthy diet. It is lower in calories, and contains nutrients including Vitamin C, magnesium, potassium and Vitamin B.
Flavor Variations
This 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, olives, roasted green chilies or crispy tortilla strips.
What do you serve with Mexican corn salad?
I like to serve this salad as a side to some of my favorite grilled proteins such as
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.
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.
Scott says
If you have access to a grill or a gas stove, charring the corn before you remove it from the cob. Adds an additional depth of flavor
Nathan says
The flavors in this corn salad are just fantastic, such a perfect recipe for the summer. I’ll definitely be making this again!
Dana says
This is so flippin’ delicious! One of those sides that ends up being more of the star of the plate because it’s just so darn good.
Tara says
Oooh, I love all that cotjita cheese crumbled over the top. Such a delicious and vibrant salad!
Tayler says
I made this salad for Memorial Day and everyone loved it!! Thanks so much for sharing the recipe!
Liza says
What a wonderful recipe, especially now that we’re starting to see fresh corn on the cob at the market. Love the complex flavors and the spicy kick from jalapenos and chili powder. Another winner from Dinner At The Zoo!
Ieva says
Made this corn salad over the weekend to serve alongside a range of grilled foods at our small gathering in the garden. Everyone loved it! I’ve shared your recipe with a number of people – I think it’s one of the best corn salads we’ve ver served 🙂 Thanks!!!
Julie says
I’ve looked at this recipe a few times in the past and finally made it as a side for beef tacos. It was a big hit with the whole family. I left out the jalapeño and cilantro, to keep my picky eaters happy, and substituted feta cheese. Frozen corn worked great, to my surprise! So delicious and I’ll absolutely make it again and share the recipe link with others. Thanks!
Lyn McNairn says
Very good recipe and I used the recommended substitute of Feta and really enjoyed it. Thank you