Mexican Corn Salad Recipe
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.
- 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
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
- 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.
- 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.
- Season corn: Halfway through cooking the corn, season with salt and pepper to enhance the flavors.
- 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.
- 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
Find it online: https://zestywithzane.com/mexican-corn-salad-recipe/
