This Mexican corn salad combines sweet corn kernels and crisp vegetables with a tangy, creamy lime dressing and a sprinkle of cotija cheese. It’s a portable twist on classic Mexican street corn that’s ideal for barbecues, potlucks, or a simple weeknight side.
This bright salad highlights bold flavors like lime, chili and cilantro. Serve it alongside grilled chicken, shrimp, tacos, or enjoy it as a vibrant side for any summer meal.
Corn on the cob is delicious on its own, but adding bell pepper, onion and a creamy lime dressing transforms it into a colorful Mexican corn salad full of fresh, zesty flavor. It’s quick to prepare and travels well for gatherings.
This salad pairs beautifully with grilled chicken, tacos al pastor or a refreshing cocktail.
Table of Contents
- Mexican Corn Salad Ingredients
- How Do You Make Mexican Corn Salad?
- Tips For The Perfect Mexican Corn Salad
- Quick Tip
- Recipe FAQs
- Flavor Variations
- Grilled Dishes To Enjoy With Salad
- Love This Recipe?
- Mexican Corn Salad Recipe
Mexican Corn Salad Ingredients
For the salad: butter, corn kernels (fresh or thawed frozen), red bell pepper, red onion, jalapeño, fresh cilantro, cotija cheese, salt and black pepper. For the creamy lime dressing: Mexican crema or sour cream, mayonnaise, lime juice, chili powder, smoked paprika and ground cumin.
How Do You Make Mexican Corn Salad?
Start by sautéing the corn kernels in a little butter in a large skillet over medium-high heat until they develop light char marks, about 3–5 minutes. Season with salt and pepper and let the corn cool to room temperature. In a large bowl combine the cooled corn with finely chopped red bell pepper, red onion, jalapeño (seeds and ribs removed unless you want heat) and chopped cilantro.
In a small bowl whisk together lime juice, crema (or sour cream), mayonnaise, cumin, smoked paprika and chili powder until smooth. Pour the dressing over the corn mixture and toss gently to coat. Finish with a generous sprinkle of cotija cheese, a pinch more chili powder if desired, and additional cilantro for garnish. Serve chilled or at room temperature.
Tips For The Perfect Mexican Corn Salad
- Make components ahead: keep the dressing separate and toss with the salad right before serving for best texture.
- Avoid canned corn when possible; fresh or frozen (thawed) has better texture and flavor.
- Grill whole ears of corn on the cob and slice off the kernels for extra charred flavor.
- Control the heat by leaving out jalapeño seeds and ribs; add them back if you prefer more spice.
- If cotija isn’t available, crumbled feta is a suitable substitute.
- Serve with tortilla chips for dipping or use the salad as a topping for tacos, grilled meats, or bowls.
Quick Tip
This recipe works well with fresh or frozen corn. Thaw frozen corn before cooking.
Recipe FAQs
Stand a cob upright in a large bowl and slice downward with a sharp knife to contain the kernels, or use a corn stripper tool for a cleaner cut.
Yes. Cooking (or grilling) the corn enhances its sweetness and gives a more pleasant texture than raw kernels.
Stored in an airtight container, leftovers keep for about three days; for best texture, dress the salad just before serving when possible.
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Flavor Variations
This salad is delicious as written but easy to customize:
- Protein: add diced grilled chicken, crispy bacon or black beans to make it heartier.
- Extra vegetables: fold in diced cucumber, avocado, tomatoes, olives or roasted green chiles.
- Toppings: try shredded cheddar, pepper jack, Monterey Jack, Parmesan, crushed tortilla chips, tortilla strips or a drizzle of hot sauce or lime zest.
Although often associated with summer, this salad works year-round when made with frozen corn. It’s colorful, simple, and full of fresh flavor.
Grilled Dishes To Enjoy With Salad
BBQ Pork Chops
40 mins
Grilled Chicken Kabobs
30 mins
Marinated Salmon with Garlic and Herbs
20 mins
Grilled Sriracha Shrimp
15 mins
Grilled Chicken Fajitas
1 hr 40 mins
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Mexican Corn Salad
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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
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Melt the butter in a large skillet over medium-high heat.
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Add the corn and cook 3–5 minutes, until lightly charred. Season with salt and pepper.
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Let the corn cool, then combine it with bell pepper, onion, jalapeño and chopped cilantro in a large bowl.
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Whisk together lime juice, crema, mayonnaise, cumin, smoked paprika and chili powder in a small bowl.
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Toss the dressing with the corn mixture, then top with cotija cheese, extra chili powder and cilantro. Serve.
Notes
- Use fresh or frozen corn; avoid canned corn for best texture.
- Prepare components ahead and keep the dressing separate until serving for optimal freshness.
- Remove jalapeño seeds and ribs to keep the salad mild, or include them for more heat.