Mexican Corn Salad Recipe
Introduction
Mexican Corn Salad is a vibrant and flavorful dish that brings together sweet corn, creamy dressing, and zesty lime. Perfect as a side or a light snack, it’s easy to make and packed with fresh ingredients that celebrate classic Mexican flavors.
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 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)
- Jalapeno slices, coriander/cilantro leaves, and lime wedges for garnish (optional)
Instructions
- Step 1: Cut the corn kernels off the cob. If using frozen corn, keep it frozen and do not thaw before cooking.
- Step 2: In a large skillet over high heat, melt the butter. Add minced garlic and stir for about 10 seconds until fragrant.
- Step 3: Add the corn to the skillet and cook for 5 minutes, stirring occasionally but not constantly, to allow the corn to brown and develop sweetness. Add salt and pepper halfway through cooking.
- Step 4: Transfer the cooked corn into a large bowl. Add mayonnaise, sour cream, lime juice, and parmesan cheese. Toss well to combine, allowing the heat to slightly melt the dressing.
- Step 5: Add chopped coriander/cilantro, red onion, green onion, and jalapeno (if using). Toss again until everything is evenly mixed.
- Step 6: Transfer the salad to a serving bowl. Crumble Cotija or Feta cheese over the top and garnish with jalapeno slices, coriander leaves, and lime wedges if desired. Serve warm or at room temperature.
Tips & Variations
- Use fresh corn for the best flavor, but frozen corn works well if you’re short on time.
- Adjust the amount of jalapeno to control the heat level or omit it for a milder salad.
- Swap sour cream for Greek yoghurt to lighten the dressing without sacrificing creaminess.
- Try adding a pinch of smoked paprika for a subtle smoky note.
Storage
Store any leftover Mexican Corn Salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be served cold or gently warmed before serving. Avoid reheating too long to prevent the dressing from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
You can prepare the salad a few hours ahead and refrigerate it. However, for the best texture and flavor, toss the dressing and fresh herbs just before serving.
What can I use if I don’t have Cotija cheese?
If Cotija is not available, Feta cheese is a great substitute. It provides a similar salty and crumbly texture that complements the salad well.
Print
Mexican Corn Salad Recipe
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
This Mexican Corn Salad is a vibrant and flavorful dish featuring sweet corn kernels browned in butter and garlic, then tossed with a creamy mixture of mayonnaise, sour cream, lime juice, and parmesan cheese. Enhanced with fresh cilantro, green onions, jalapeno, and optional cotija cheese, this salad is perfect as a warm or room temperature side dish that combines a slight smoky flavor with creamy tang and a hint of spice.
Ingredients
Vegetables and Herbs
- 5 cups corn cut from the cob (~4 large ears) or frozen corn (not thawed)
- 2 garlic cloves, minced
- 1 cup coriander / cilantro leaves, roughly chopped
- 1 cup green onion, finely sliced (~2 stems)
- 1/2 red onion, finely chopped
- 1 tbsp jalapeno, deseeded and finely chopped (optional)
Dairy and Condiments
- 2 tbsp / 30g butter
- 1/4 cup mayonnaise (can cut down to 2 tbsp)
- 1/4 cup sour cream or yoghurt
- 1/2 cup parmesan cheese, finely grated
- 60g / 2 oz Cotija or Feta, crumbled (optional)
Seasonings and Others
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 – 3 tbsp fresh lime juice (plus more to taste)
- Jalapeno slices, coriander/cilantro leaves, lime wedges for garnish (optional)
Instructions
- Cut off kernels: Carefully cut the corn kernels off the cob using a sharp knife. If using frozen corn, keep it frozen and do not thaw before cooking.
- Brown corn: Melt 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, until golden brown bits develop and the corn is cooked through and sweet.
- Season corn: Halfway through cooking the corn, sprinkle salt and pepper evenly to season.
- Toss with dressing: Transfer the hot corn into a large mixing bowl. Add mayonnaise, sour cream, lime juice, and grated parmesan cheese. Toss well so the residual heat slightly melts the dressing, creating a creamy coating. Then add chopped cilantro, red onion, green onion, and optional jalapeno. Toss again until everything is well combined.
- Serve: Transfer the salad to a serving bowl. Crumble cotija or feta cheese over the top if using and garnish with jalapeno slices, fresh cilantro leaves, and lime wedges. Serve warm or at room temperature for best flavor.
Notes
- Frozen corn can be used as a shortcut but should be cooked directly from frozen to keep texture.
- Cotija cheese adds authentic Mexican flavor but can be substituted with feta for similar tanginess.
- Mayonnaise amount can be reduced according to preference for lighter dressing.
- Adjust lime juice to taste to balance creaminess with acidity.
- Optional jalapeno adds a mild heat; remove seeds for less spice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican corn salad, esquites, grilled corn salad, creamy corn salad, side dish, summer salad
