If you’re on the hunt for the Best Mexican Corn Salad Recipe, you’re in for a real treat. This salad is bursting with flavor—creamy, tangy, and just the right amount of spicy. I absolutely love how it combines the sweetness of corn with zesty lime and fresh herbs, making it perfect for everything from casual dinners to your next BBQ. Stick around because I’m sharing all my secrets to making this fan-freaking-tastic dish come out just right every time!
Why You’ll Love This Recipe
- Quick and Easy: You’ll have this vibrant salad ready in just 20 minutes—perfect for busy days.
- Flavor Packed: The combo of browned corn, creamy dressing, and fresh herbs makes every bite a delight.
- Versatile Side: Works beautifully alongside Mexican dishes or grilled meats for any occasion.
- Make Ahead Friendly: It’s great served warm, at room temperature, or even chilled, perfect for parties.
Ingredients You’ll Need
The magic of this corn salad starts with fresh corn—we’re talking sweet kernels straight off the cob. If fresh isn’t an option, frozen works just fine too (I’ve got tips for that!). The dressing is a creamy mix of mayo, sour cream, and sharp parmesan, balanced out by lime juice and a hint of heat from jalapeno. Fresh herbs and onions bring everything together perfectly.
- Corn: Fresh corn is ideal for sweetness and texture; frozen corn is a handy backup when fresh isn’t in season.
- Butter: Adds richness and helps caramelize the corn for that irresistible golden color.
- Garlic: Just a touch for savory depth without overpowering the salad.
- Mayonnaise & Sour Cream: These create the creamy, tangy dressing that clings to every kernel.
- Parmesan Cheese: Finely grated, it adds a salty, nutty kick that enhances the overall flavor.
- Jalapeno: Optional, but it gives the salad a nice spicy bite—remove seeds for less heat.
- Cilantro: Fresh and vibrant, cilantro gives this salad its unmistakable Mexican flair.
- Green Onion & Red Onion: Add crispness and subtle sharpness for balance.
- Lime Juice: Freshly squeezed for bright acidity that ties it all together.
- Cotija or Feta Cheese: Crumbled on top for a salty, crumbly finish—optional but highly recommended.
Variations
I love making this Mexican corn salad my own, and you’ll find it’s super easy to tweak based on what you have or your preferred flavors. Feel free to get creative here—it’s pretty forgiving and delicious however you make it!
- Spicy Kick: One time, I added diced chipotle peppers for a smoky heat that my family devoured instantly.
- Dairy-Free Version: Swap out mayo and sour cream for avocado or a plant-based yogurt for a creamy, allergy-friendly twist.
- Extra Veggies: Toss in chopped bell peppers or cherry tomatoes for extra color and crunch.
- Grilled Corn: If you’re firing up the grill, try charring the corn first—it adds an amazing smoky flavor.
How to Make Best Mexican Corn Salad Recipe
Step 1: Cut the Corn Off the Cob
Start by carefully slicing the kernels off each ear of corn. Here’s a little trick I learned: hold the cob vertically in a big bowl to catch all the kernels as they fall, which helps avoid a kitchen mess. If you’re using frozen corn, skip the thawing—this helps it stay firm when cooking.
Step 2: Brown the Corn for Flavor
Melt butter over high heat in a large skillet. Toss in minced garlic and stir for about 10 seconds to get it fragrant. Add your corn next, cooking it without stirring constantly to let those beautiful golden bits form—this browning is what brings such rich flavor. Halfway through, sprinkle in salt and pepper to season the kernels evenly.
Step 3: Mix in the Creamy Dressing
Transfer the warm corn to a big bowl so it cools just slightly, then stir in mayonnaise, sour cream, fresh lime juice, and parmesan cheese. You’ll notice how the heat melts the dressing and makes everything beautifully creamy. Add your chopped cilantro, green onions, red onions, and jalapeno (if using), and toss everything together for an even flavor distribution.
Step 4: Add Final Touches and Serve
Pop your salad into a serving bowl and sprinkle with crumbled cotija or feta cheese for that signature salty finish. I like to garnish with extra jalapeno slices, cilantro leaves, and lime wedges on the side, so everyone can customize their bite. Serve warm or at room temperature—the flavors get even better as it sits!
Pro Tips for Making Best Mexican Corn Salad Recipe
- Don’t Over-Stir When Browning: Let the corn sit in the skillet to develop those golden-brown bits—stirring too much prevents caramelization.
- Use Fresh Lime Juice: Bottled lime just doesn’t compare; fresh juice brightens the entire salad perfectly.
- Add Cilantro Last: Toss it in after the dressing so the herbs stay vibrant and don’t get wilted or muddy.
- Mind Your Heat Level: Start with less jalapeno if you’re unsure—you can always add more once it’s all mixed.
How to Serve Best Mexican Corn Salad Recipe
Garnishes
I love topping mine with a sprinkle of crumbled cotija or feta cheese—it adds just the right salty tang and a lovely crumbly texture. Fresh jalapeno slices and cilantro leaves add pops of color and freshness, while a lime wedge gives everyone a chance to brighten it up even more.
Side Dishes
This salad pairs beautifully with grilled chicken, carne asada, or even fish tacos. I often serve it alongside black beans and rice or a simple green salad. It’s also a crowd-pleaser at potlucks, working as a tasty side dish that’s a bit different from the usual.
Creative Ways to Present
For gatherings, I like scooping this salad into small clear cups—reminiscent of street esquites—so guests can grab and enjoy on the go. Another fun idea is to stuff roasted poblano peppers with the salad for a colorful presentation that impresses every time.
Make Ahead and Storage
Storing Leftovers
I store leftover corn salad in an airtight container in the fridge, and it usually keeps well for up to 3 days. The flavors actually deepen, but I recommend giving it a gentle stir and maybe a squeeze more lime juice before serving again.
Freezing
Freezing this salad is a bit tricky since the creamy dressing can separate, so I don’t usually recommend it. If you do freeze, keep the dressing separate and mix it in after thawing to keep the texture fresh.
Reheating
I prefer serving the salad warm or at room temperature. When reheating leftovers, gently warm in a skillet over low heat just until heated through—avoid microwaving at high settings, which can dry out the corn and make the dressing split.
FAQs
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Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works well if fresh corn isn’t available. Just be sure not to thaw it before cooking—that helps maintain a firm texture and makes it easier to brown nicely in the skillet.
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Is this salad served cold or warm?
This salad is versatile—you can serve it warm right after cooking or at room temperature. Both ways taste fantastic, though the warm version allows the dressing to meld beautifully with the corn.
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Can I make this recipe dairy-free?
Yes! Simply swap out the mayonnaise and sour cream for dairy-free alternatives like avocado or coconut yogurt, and skip the parmesan. You’ll get a delicious creamy texture without the dairy.
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How spicy is the salad with jalapeno?
The jalapeno adds a gentle heat, but it’s easy to adjust. Removing the seeds will dial down the spice, and you can always skip it if you prefer no heat at all.
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What dishes pair well with this Mexican corn salad?
This salad is a fantastic side for grilled meats like chicken or steak, fish tacos, and other Mexican or Southwestern dishes. It also works well alongside rice, beans, or as a colorful addition to your picnic spread.
Final Thoughts
When I first tried this Best Mexican Corn Salad Recipe, it quickly became a weeknight favorite and a go-to dish for entertaining. I love how easy it is but also full of complex, vibrant flavors that impress every time. Trust me, once you try it, you’ll find yourself craving it again and again. So pick up some fresh corn, grab your skillet, and start cooking—you’re about to fall in love with this little bowl of sunshine!
Print
Best Mexican Corn Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings (6-8 as a side dish)
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Corn Salad is a vibrant and creamy side dish inspired by the popular Mexican street food Esquites. Made with golden-browned fresh or frozen corn kernels sautéed in butter with garlic, then tossed in a zesty lime, mayonnaise, and sour cream dressing, and finished with parmesan cheese, fresh herbs, and optional jalapeno and cotija cheese. Perfect served warm or at room temperature, this salad is a delicious addition to any Mexican or Southwestern meal.
Ingredients
Corn Base
- 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 if desired)
- 1/4 cup sour cream or yogurt
- 2-3 tbsp fresh lime juice (plus more to taste)
- 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
- 60g (2 oz) Cotija or Feta cheese, crumbled (optional)
Garnishes (Optional)
- Jalapeno slices
- Coriander/cilantro leaves
- Lime wedges
Instructions
- Cut off kernels: Cut the corn kernels off the cob carefully to avoid making a mess. If using frozen corn, keep it frozen and 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 approximately 5 minutes, stirring occasionally but not constantly, allowing the corn to develop golden brown bits and become sweet and cooked through.
- Season corn: Halfway through cooking, season the corn with salt and pepper to taste.
- Toss with dressing: Transfer the cooked corn into a large bowl. Add the mayonnaise, sour cream, fresh lime juice, and finely grated parmesan cheese. Toss well so the heat from the corn melts the dressing slightly. Then add the chopped coriander/cilantro, red onion, green onion, and optional jalapeno. Toss everything together again until evenly combined.
- Serve: Transfer the salad to a serving bowl. Crumble the Cotija or Feta cheese on top along with any desired garnishes such as jalapeno slices, extra coriander leaves, and lime wedges. Serve warm or at room temperature for best flavor.
Notes
- This recipe is inspired by the Mexican street snack Esquites, offering a rich, creamy, and tangy flavor profile with a slight heat from jalapenos.
- Fresh corn is preferred for best texture and flavor, but frozen corn works well and is a convenient alternative.
- You can reduce the mayonnaise if you prefer a lighter salad.
- Use yogurt instead of sour cream for a healthier twist.
- Adjust lime juice and seasoning to your taste to balance creaminess and acidity.
- Serve as a side dish for Mexican or Southwestern meals; it also works great as a party appetizer.
Nutrition
- Serving Size: 120 g
- Calories: 215 kcal
- Sugar: 6 g
- Sodium: 327 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 19 mg
