Mexican Corn Salad Recipe

Introduction

Mexican Corn Salad is a vibrant and creamy dish bursting with fresh flavors and a hint of spice. It combines sweet, charred corn with tangy lime, creamy mayo, and a touch of cheese, making it a perfect side for any meal or a delicious snack on its own.

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 yogurt)
• 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, crumbled (optional)
• Jalapeño slices, coriander/cilantro leaves, lime wedges (optional, for garnish)

Instructions

1. Step 1: Cut the kernels off the corn cobs carefully. If using frozen corn, keep it unthawed before cooking.
2. Step 2: Melt the butter in a large skillet over high heat. Add the minced garlic and stir for about 10 seconds until fragrant.
3. Step 3: Add the corn to the skillet and cook for 5 minutes, stirring occasionally. Allow the corn to develop golden brown bits without stirring constantly for better caramelization. Halfway through cooking, season with salt and pepper.
4. Step 4: Transfer the cooked corn to a large bowl. Add mayonnaise, sour cream, lime juice, and parmesan cheese. Toss well to combine while the corn is still warm, which helps “melt” and blend the dressing.
5. Step 5: Add chopped coriander, red onion, green onion, and jalapeño (if using). Toss everything together again.
6. Step 6: Transfer the salad to a serving bowl. Crumble Cotija or Feta cheese on top and garnish with jalapeño slices, extra cilantro, and lime wedges if desired. Serve warm or at room temperature.

Tips & Variations

• For an extra smoky flavor, grill the corn before cutting off the kernels.
• Use Greek yogurt instead of sour cream for a lighter version.
• Adjust the amount of jalapeño to control the heat according to your preference.
• Fresh lime juice adds brightness—add more if you like a tangier salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but if storing, bring it to room temperature before serving. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this salad?

Yes, you can use frozen corn without thawing it first. Cooking it directly from frozen helps retain its texture and sweetness.

Is Cotija cheese necessary?

No, Cotija adds a salty, crumbly texture but you can substitute it with Feta or leave the cheese out entirely if preferred.

Mexican Corn Salad Recipe

Print Recipe

★★★★★

4.8 from 90 reviews

A vibrant and creamy Mexican Corn Salad featuring sweet corn sautéed with garlic and butter, tossed with a zesty combination of mayonnaise, sour cream, lime juice, cheeses, and fresh herbs for a delightful side dish perfect for any occasion.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 5 cups corn cut from the cob (~4 large ears) or frozen corn, not thawed
• 2 garlic cloves, minced
• 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

Dairy & Condiments

• 2 tbsp (30g) butter
• 1/4 cup mayonnaise (can reduce to 2 tbsp)
• 1/4 cup sour cream or yogurt
• 1/2 cup parmesan cheese, finely grated
• 60g (2 oz) Cotija or Feta cheese, crumbled (optional)

Seasonings & Garnishes

• 1/2 tsp salt
• 1/2 tsp pepper
• 2 – 3 tbsp fresh lime juice (plus more to taste)
• Jalapeno slices, coriander/cilantro leaves, lime wedges (optional, for garnish)

Instructions

1. Cut off kernels: Carefully cut the corn kernels off the cob, ensuring you collect all kernels without making a mess. If using frozen corn, keep it frozen and do not thaw before cooking.
2. Brown corn: Heat 2 tablespoons of butter in a large skillet over high heat. Add the minced garlic and stir for about 10 seconds until fragrant. Add the corn kernels and cook for 5 minutes, stirring occasionally but not constantly, allowing golden brown bits to develop for sweetness and texture.
3. Season corn: Halfway through cooking the corn, season with salt and pepper to enhance the flavors.
4. Toss with dressing: Transfer the cooked corn into a large mixing bowl. Add mayonnaise, sour cream (or yogurt), fresh lime juice, and finely grated parmesan cheese. Toss thoroughly so the warm corn helps melt and meld the dressing. Add chopped coriander/cilantro, red onion, green onion, and the optional jalapeno. Toss again to evenly combine all ingredients.
5. Serve: Transfer the salad to a serving bowl. Crumble Cotija or Feta cheese on top if using, and garnish with jalapeno slices, extra coriander/cilantro leaves, and lime wedges as desired. Serve warm or at room temperature for best flavor.

Notes

• You can use frozen corn straight from the freezer without thawing for best browning results.
• Cotija cheese adds a traditional tangy touch but can be substituted with feta or omitted for a dairy-free variation.
• Adjust the amount of mayonnaise and sour cream to your preferred creaminess.
• The optional jalapeno adds heat — remove seeds for milder flavor.
• Serve this salad as a side dish to grilled meats, tacos, or enjoy it on its own as a snack.

Keywords: Mexican corn salad, elote salad, creamy corn salad, summer side dish, skillet corn