Easy Mexican Corn Salad Recipes
This bright, creamy corn salad packs smoky char, zesty lime, and plenty of crunch. It’s ready fast and tastes like street-corn in a bowl.
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Servings:
Ingredients
Main Ingredients
- 4 cup sweet corn kernels fresh or frozen; thaw if frozen
- 1 tbsp olive oil for charring
- 0.33 cup mayonnaise
- 0.25 cup sour cream
- 2.5 tbsp fresh lime juice
- 0.5 tsp lime zest
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.75 tsp kosher salt or to taste
- 0.25 tsp black pepper
- 0.5 cup finely chopped red onion
- 2 tbsp minced jalapeño seeded for less heat
- 1 tsp minced garlic
- 0.75 cup crumbled cotija cheese
- 0.5 cup chopped fresh cilantro plus more for garnish
- 0.25 cup sliced green onion optional
Instructions
Preparation Steps
- Heat a large skillet over medium-high. Add oil, then corn. Cook until lightly charred, 6–8 minutes. Let cool slightly.
- Whisk mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, cumin, salt, and pepper in a large bowl.
- Stir in red onion, jalapeño, and garlic until evenly coated with the dressing.
- Fold in the warm corn and most of the cilantro. Let sit 5 minutes to meld flavors.
- Mix in cotija and green onion. Taste and adjust lime or salt as needed.
- Serve warm or chilled, topped with extra cilantro and a pinch of chili powder if you like.
Notes
Variation: Grill the corn on the cob for deeper smokiness, or swap cotija with queso fresco. Add a dash of Tajín for a tangy kick. Storage: Refrigerate up to 3 days; stir and brighten with a squeeze of lime before serving.
This recipe is an original creation inspired by classic Easy Mexican Corn Salad Recipes flavors. All ingredient ratios and instructions are independently developed.