Mexican Corn Salad Recipe

Introduction

Mexican Corn Salad is a vibrant, flavorful dish perfect for summer gatherings or as a side to your favorite Mexican meals. With sweet, charred corn combined with creamy dressing and fresh herbs, it’s both refreshing and satisfying.

Ingredients

• 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 pepper
• 1/4 cup mayonnaise (can reduce to 2 tbsp)
• 1/4 cup sour cream or yoghurt
• 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
• 2–3 tbsp fresh lime juice, plus more to taste
• 60g (2 oz) Cotija or feta cheese, crumbled (optional)
• Jalapeno slices, coriander leaves, lime wedges for garnish (optional)

Instructions

1. Step 1: Cut the kernels off the corn cobs carefully. If using frozen corn, keep it frozen and do not thaw before cooking.
2. Step 2: In a large skillet over high heat, melt the butter. Add the minced garlic and stir for about 10 seconds until fragrant.
3. Step 3: Add the corn to the skillet and cook for about 5 minutes, stirring occasionally to develop golden brown bits. Avoid stirring constantly to allow proper browning.
4. Step 4: Halfway through cooking, season the corn with salt and pepper. Continue cooking until the corn is sweet and nicely browned.
5. Step 5: Transfer the cooked corn to a large bowl. Add mayonnaise, sour cream, lime juice, and grated parmesan. Toss well to combine—the warmth will slightly melt the dressing.
6. Step 6: Stir in the chopped coriander, red onion, green onion, and jalapeno (if using). Toss the salad again until everything is well mixed.
7. Step 7: Transfer the salad to a serving bowl. Crumble Cotija or feta cheese over the top, and garnish with jalapeno slices, extra coriander leaves, and lime wedges if desired. Serve warm or at room temperature.

Tips & Variations

• For a smoky flavor, char the corn slightly on a grill before cutting the kernels off.
• Adjust the amount of jalapeno to control the heat level or omit it for a milder salad.
• Use plain yogurt as a lighter alternative to sour cream for a tangy twist.
• Add diced avocado or cherry tomatoes to make the salad more substantial.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but you can gently reheat it in a skillet over low heat or serve chilled. If refrigerated, you may want to add a little extra lime juice before serving to brighten the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well and is convenient. Just keep it frozen until cooking so it doesn’t become mushy.

Is this salad served hot or cold?

This salad can be served warm or at room temperature, depending on your preference. It’s delicious either way.

Mexican Corn Salad Recipe

Print Recipe

★★★★★

4.6 from 138 reviews

This vibrant Mexican Corn Salad features sweet corn lightly browned in butter and tossed with a creamy, tangy dressing made from mayonnaise, sour cream, lime juice, and Parmesan cheese. Enhanced with fresh herbs, sharp onions, and optional spicy jalapeños, it delivers a delicious balance of sweet, savory, and zesty flavors. Served warm or at room temperature, this salad makes a delightful side dish for any Mexican-inspired meal or summer gathering.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 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 Toppings

• 1/4 cup mayonnaise (can reduce to 2 tbsp if preferred)
• 1/4 cup sour cream or yoghurt
• 1/2 cup Parmesan cheese, finely grated
• 1 tbsp jalapeño, 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
• 2–3 tbsp fresh lime juice, plus more to taste
• 60g (2 oz) Cotija or Feta cheese, crumbled (optional)
• Jalapeño slices, coriander/cilantro leaves, and lime wedges for garnish (optional)

Instructions

1. Cut off kernels: Carefully cut the corn kernels off the cobs. For frozen corn, use it directly from frozen without thawing to maintain texture.
2. Brown corn: In a large skillet over high heat, melt the butter. Add the minced garlic and stir for about 10 seconds until fragrant. Add the corn kernels and cook them for about 5 minutes, stirring occasionally but not constantly, to allow golden brown bits to form and the corn to become sweet and cooked through.
3. Season corn: Halfway through cooking, season the corn with salt and pepper to enhance the flavors.
4. Toss with dressing: Transfer the cooked corn into a large bowl. Add the mayonnaise, sour cream, lime juice, and finely grated Parmesan cheese. Toss well to combine; the heat from the corn will slightly melt the dressing, creating a creamy texture. Next, add the chopped coriander/cilantro, red onion, green onion, and jalapeño if using. Toss everything together again until evenly mixed.
5. Serve: Transfer the salad to a serving bowl. Top with crumbled Cotija or Feta cheese and garnish with jalapeño slices, extra coriander/cilantro leaves, and lime wedges if desired. Serve warm or at room temperature for the best flavor.

Notes

• You can substitute frozen corn if fresh corn is unavailable; do not thaw the corn before cooking.
• Reducing mayonnaise is possible for a lighter dressing without compromising flavor.
• The jalapeño adds a mild heat, so adjust quantity or omit according to preference.
• Cotija cheese is traditional, but Feta can be used as a flavorful alternative.
• This salad pairs excellently with grilled meats, tacos, or as a standalone side dish.

Keywords: Mexican corn salad, corn side dish, creamy corn salad, grilled corn salad, Mexican cuisine, summer salad, cilantro lime corn