If you are craving a side dish that bursts with sunshine, zest, and incredible texture, this Mexican Corn Salad Recipe is exactly what your kitchen needs. It blends golden charred corn with creamy, tangy, and fresh ingredients in a way that invites everyone back for seconds. Whether you’re after a potluck star or a fresh complement to tacos and grilled meats, this recipe hits all the right notes with easy steps and ingredients that pack a punch of flavor and color.
Ingredients You’ll Need
This Mexican Corn Salad Recipe uses simple, everyday ingredients that come together magically. Each component plays a crucial role in balancing the richness, brightness, and earthiness of the dish, so don’t skip the details!
- 5 cups corn kernels: Fresh corn off the cob delivers sweetness and bite, but frozen corn works well too—just don’t thaw it before cooking.
- 2 tablespoons butter: Helps brown the corn to develop those irresistible caramelized flavors.
- 2 garlic cloves, minced: Adds a deep aromatic punch on the stove.
- ½ teaspoon salt and pepper each: Essential seasoning to enhance all the flavors.
- ¼ cup mayonnaise: Provides a creamy, slightly tangy base for the dressing; can be reduced if you prefer lighter.
- ¼ cup sour cream or yogurt: Adds tang and coolness that balances the char and spice.
- ½ cup Parmesan cheese, finely grated: Brings savory umami and a touch of nuttiness to the mix.
- 1 tablespoon jalapeno, deseeded and finely chopped (optional): For just the right kick that wakes up your taste buds without overpowering.
- 1 cup chopped coriander/cilantro leaves: Injects vibrant herbal freshness that Mexican Corn Salad Recipe is known for.
- 1 cup green onion, finely sliced: Adds mild oniony crunch and a pop of green color.
- ½ red onion, finely chopped: Provides slight sharpness and a lovely contrast in texture.
- 2–3 tablespoons fresh lime juice: Brings bright acidity and lifts the whole dish with citrus zing.
- 60g (2 oz) Cotija or Feta cheese, crumbled (optional): Adds creamy saltiness for an authentic finishing touch.
- Jalapeno slices, cilantro leaves, lime wedges (optional for garnish): Perfect for adding flair and extra flavor at serving.
How to Make Mexican Corn Salad Recipe
Step 1: Prepare the Corn
Start by cutting the corn kernels off the cob. This is easier than it looks, and one tip I love is to hold the ear upright in a bundt pan or over a large bowl to catch those kernels without making a mess. If you opt for frozen corn, keep it frozen—don’t thaw it before cooking to retain the best texture when you brown it.
Step 2: Brown the Corn
Next, melt the butter in a large skillet over high heat. Toss in the minced garlic and stir for about 10 seconds until fragrant. Then add the corn, spreading it out in the pan so it’s not crowded. Don’t stir constantly; letting the corn sit a few seconds between stirs creates those wonderful golden brown bits that make this salad so irresistible. Cook for about 5 minutes.
Step 3: Season the Corn
About halfway through cooking the corn, sprinkle the salt and pepper evenly over it. These simple seasonings are crucial—they enhance the natural sweetness of the corn and balance the richness of the butter and garlic.
Step 4: Add the Dressing and Mix-ins
Once your corn is beautifully browned and cooked through, transfer it to a large bowl. While the corn is still warm, add the mayonnaise, sour cream, lime juice, and Parmesan cheese. The heat gently melts the cheese and helps everything meld together into a creamy, dreamy dressing. Fold in the chopped coriander, red onion, green onion, and jalapeno. Toss everything well so the flavors spread evenly and every bite is a taste explosion.
Step 5: Finish and Serve
Transfer your gorgeous salad into a serving bowl. Crumble the Cotija or Feta cheese over the top if you’re using it. The contrasting salty crumbly cheese is just the crown jewel this salad deserves!
How to Serve Mexican Corn Salad Recipe
Garnishes
To elevate your presentation and flavor, sprinkle some extra jalapeno slices and fresh coriander leaves on top. A few lime wedges on the side also invite guests to add an extra squeeze of citrus if they like it tangier. These final touches not only look stunning but add layers of brightness and freshness.
Side Dishes
This salad pairs divinely with grilled meats like chicken, steak, or fish. It also shines alongside quesadillas, tacos, or even as a zesty side for burgers and sandwiches. The creamy, zingy, and slightly smoky notes mean it can complement many meals and add that perfect pop of flavor contrast.
Creative Ways to Present
For a crowd-pleasing appetizer, serve the Mexican Corn Salad Recipe in small individual cups or in mini bell peppers for colorful edible bowls. You can even spoon it over crispy tostadas or pile it high on avocado halves for a fun twist that doubles as a party snack.
Make Ahead and Storage
Storing Leftovers
This salad holds up beautifully in the refrigerator for 2 to 3 days. Store it in an airtight container and give it a gentle stir before serving to redistribute the dressing and fresh ingredients. The flavors deepen as it rests, making leftovers just as delicious as freshly made.
Freezing
Because of the fresh herbs, cheese, and creamy dressing, freezing this salad isn’t recommended. The texture and flavor tend to change, and the cream can separate upon thawing. Treat it as a fresh dish best enjoyed within a few days.
Reheating
If you prefer a warm version, gently reheat the corn portion in a skillet with a little butter before tossing with fresh ingredients to keep the herbs and dressing refreshing. Avoid microwaving the whole salad once dressed, as it can make the dressing separate and lose its charm.
FAQs
Can I use frozen corn for this Mexican Corn Salad Recipe?
Absolutely! Frozen corn works really well and is a convenient option, especially when fresh corn is out of season. Just make sure to cook it straight from frozen without thawing to maintain the best texture and to get those lovely browned bits in the pan.
Is the jalapeno necessary, or can I leave it out?
The jalapeno adds a gentle heat that balances the creaminess and sweetness, but it’s completely optional. Feel free to omit it if you’re sensitive to spice or don’t have any on hand. The salad is still flavorful and fresh without it.
What can I substitute for mayonnaise in this recipe?
If you want to skip mayonnaise, you can increase the sour cream or yogurt slightly or use a plant-based mayo alternative. The goal is to keep that creamy texture that helps coat the corn and herbs while adding tangy flavor.
How far ahead can I prepare this Mexican Corn Salad Recipe?
You can prepare the corn and dressing separately a day in advance and combine them just before serving. If mixed too early, the salad can lose some of its fresh texture and bright flavor, but it still tastes great.
Can this salad be made vegan?
Yes, simply swap out the butter with a plant-based alternative, replace the mayonnaise and sour cream with vegan versions, and omit the cheeses or use vegan cheese substitutes. It won’t compromise the delicious essence of the salad at all!
Final Thoughts
Now that you know how to make this delightful Mexican Corn Salad Recipe, I highly encourage you to give it a try. It’s one of those dishes that feels like a warm hug on a plate—bright, creamy, crunchy, and bursting with freshness. Once you taste it, I bet it will become one of your go-to recipes for any season. Enjoy every delicious spoonful!
Print
Mexican Corn Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings (6-8 as a side)
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Description
A vibrant and flavorful Mexican Corn Salad featuring golden browned corn kernels tossed with a creamy dressing of mayonnaise, sour cream, parmesan, lime juice, and fresh herbs. This salad is perfect as a side dish with a hint of spice from jalapeno and a tangy finish from crumbled cotija or feta cheese.
Ingredients
Corn and Seasoning
- 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
Dressing and Mix-ins
- 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)
Garnishes (Optional)
- Jalapeno slices
- Coriander / cilantro leaves
- Lime wedges
Instructions
- Cut off kernels: Carefully cut the corn kernels off the cob. If using frozen corn, do not thaw before cooking.
- Brown corn: Melt the butter in a large skillet over high heat. Add minced garlic and stir for about 10 seconds until fragrant. Add the corn kernels and cook for 5 minutes, stirring occasionally but not constantly, so the corn can develop golden brown spots and become sweet and cooked through.
- Season corn: Halfway through cooking the corn, sprinkle the salt and pepper evenly to enhance the flavor of the corn as it cooks.
- Toss with dressing: Transfer the browned corn to a large bowl. Add mayonnaise, sour cream, fresh lime juice, and grated parmesan cheese. Toss thoroughly to combine while the corn is still warm, allowing the dressing to lightly melt and coat the corn. Then add the chopped coriander/cilantro, red onion, green onion, and finely chopped jalapeno, tossing again to distribute evenly.
- Serve: Transfer the salad to a serving bowl. Optionally, crumble cotija or feta cheese over the top and garnish with jalapeno slices, cilantro leaves, and lime wedges for added flavor and presentation.
Notes
- Note 1: When using frozen corn, keep it frozen until ready to cook to retain texture.
- Note 2: Cotija cheese adds an authentic Mexican salty tang; feta can be substituted if unavailable.
- Reduce mayonnaise to cut down on richness if preferred.
- Add extra lime juice to brighten flavors as desired.
- The salad can be served warm or at room temperature.
