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A bowl of Mexican corn salad topped with cotija cheese and fresh cilantro.

Mexican Corn Salad

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!
Course Salad
Cuisine Mexican
Keyword corn salad, Mexican corn salad
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6
Calories 187kcal
Author Sara Welch


  • 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


  • 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. 
  • Salad can be stored, covered in the fridge, for up to 8 hours before serving.


Calories: 187kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 388mg | Potassium: 218mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1015IU | Vitamin C: 32.9mg | Calcium: 61mg | Iron: 0.8mg