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Mexican Corn Salad Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/mexican-corn-salad-recipe/