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
- BBQ Pork Chops
- Grilled Chicken Kabobs
- Marinated Salmon
- Grilled Sriracha Shrimp
- Grilled Chicken Fajitas
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.
We make this all the time!! Thank you so much for a great recipe
Love your recipes! You rock!
Hi! Should this be served cold or at room temperature?
Either is just fine, I often serve it cold though.
Can you make ahead of time
Yes that should be fine!
Made it 3 times in the past 3 weeks! as well as got asked for the recipe. I used fresh corn on the cob that I cut the kernals off. We also made it with canned corn once (as that is what we had on hand- I do NOT recommend using can, it didn’t get that good char that the fresh got and the corn tasted so blah I set aside for another use and sent hubby to store for fresh or frozen so I could finish making). We did not use jalepeno as not handle spice well. But it still had a nice kick with the spices. We also omitted the cheese as we did not have that- and honestly as much as I love cheese, we didn’t miss it. Easy to make and easy to eat ‘corn on the cob’ with a twist- everyone enjoyed (teens to grandparents!)
It was so delicious we can’t wait to make it again,great for hot weather,very refreshing
Made it last night and we loved it!
We are having a Salad Gala at church and I wanted to participate with something different. This recipient is so awesome and easy to make and everyone loved it
I like to sprinkle Taqin on top…adds alot!
Just made this as a salad for a catering order. It is REALLY good!! I did add 2 cans of fire roasted Rotel to amp the spice up a little. I made enough for 20 people. It’s awesome having the amount converter, I wish more recipes had that!!
Thanks so much for sharing!!
I brought this to a BBG and almost everyone asked for the recipe! Really tasty!
I love twists on classic Mexican dishes. I mean I love classic dishes but I am always excited to put a spin on them. Can’t wait to try your salad!
This recipe screams SUMMER. I love this recipe! So tasty and so easy to make!
Love this salad and yours is definitely going to be on my must make ASAP list!
This looks so good! Just wondered – my husband & I are on a low sodium diet because of high blood pressure problems – would it still taste good without the mayo. & cheese? Thank you!
Yes that should be fine!
Looking forward to trying this for a big barbecue next weekend! Was wondering if adding diced English cucumber and halved grape tomatoes would be a nice addition!
Yes that would be great!
I have to have this for a side this Summer! Love your flavors!
So vibrant, healthy and yummy! This is such an exciting idea!
This made the PERFECT side dish with dinner last night! The smoked paprika is the perfect touch!
What a colorful and delicious side dish, my kids would love this, and so would I to be honest!
This recipe was SO good. In fact, I’m really glad I came across it again, I’m adding it to the Mother’s Day menu tomorrow!