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Easy Mexican Corn Salad Recipes

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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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6

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.