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 grilled 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.
This salad would be great with salsa chicken, tacos al pastor or a refreshing Mexican mule.
Mexican Corn Salad Ingredients
To make this Mexican corn salad you will need butter, corn, bell pepper, red onion, jalapeno, cilantro leaves, cotija cheese, salt and black pepper. The creamy lime dressing consists of mayonnaise, sour cream or Mexican crema, lime juice, chili powder, smoked paprika and cumin.
How Do You Make Mexican Corn Salad?
When you make this Mexican corn salad start by cooking corn kernels with a little butter in a large skillet until they are lightly charred, then season the corn with salt and black pepper. After the corn cools, place it in a large bowl along with bell pepper, red onion, cilantro and jalapeno. In a smaller bowl, whisk together lime juice, crema, mayonnaise, cumin, smoked paprika and chili powder. Next, pour the dressing over the corn mixture. Gently toss everything together, then sprinkle cotija cheese, extra chili powder and extra cilantro over the top and you’ll be ready to eat!
Tips For The Perfect Mexican Corn Salad
- You can prepare Mexican street corn salad ahead of time. Store the salad components and dressing separately, then toss everything together right before serving. I recommend serving it the same day.
- I don’t recommend using canned corn as it has added salt and the texture is not as desirable.
- Feel free to grill corn on the cob and brush it with butter. You can then cut off the kernels, add a little salt and pepper and use them for this salad.
- 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.
- If you love these flavors you should also try my recipe for delicious Mexican street corn (elote).
- You can dip tortilla chips into this Mexican corn salad or try my corn salsa recipe.
Quick Tip
This recipe works well with fresh or frozen corn. Be sure to thaw the corn if you’re using frozen.
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.
Mexican corn salad leftovers stay good for three days in an airtight container in the refrigerator.
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Flavor Variations
This Mexican corn 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, diced tomatoes, olives or roasted green chilies.
- Toppings: You can top this salad with shredded cheddar cheese, pepper jack cheese, Monterey jack cheese, parmesan cheese, tortilla strips, crushed tortilla chips, taco sauce or lime zest.
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.
Grilled Dishes To Enjoy With Salad
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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.
This is a great recipe.
This was a big hit at my granddaughters taco birthday party. It took much longer than 20 minutes to make, but well worth the time. I put a small amount of feta in the salad and then had some on the side for those that wanted more.
This was such a simple recipe, but was a great way to use up all of the fresh corn I had from the farmer’s market! Served it alongside tacos for taco night and we loved it!
I made this corn salad for Father’s Day last weekend. it was an easy recipe to follow and able to purchase all the ingredients. I used frozen corn and let it thaw. Everyone raved about it. it had great flavor. I was skeptical about the hot pepper but I did not use the seeds or the “white” part and it was not hot at all. Most of my family do not like hot peppers. Will make it again for sure
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
The flavors in this corn salad are just fantastic, such a perfect recipe for the summer. I’ll definitely be making this again!
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.
Oooh, I love all that cotjita cheese crumbled over the top. Such a delicious and vibrant salad!
I made this salad for Memorial Day and everyone loved it!! Thanks so much for sharing the recipe!
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!
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!!!
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!
Very good recipe and I used the recommended substitute of Feta and really enjoyed it. Thank you