Oh my gosh, do I have a story for you about the first time I fell madly in love with Mexican corn salad! Picture this: I’m wandering through a bustling mercado in Mexico City, completely overwhelmed (in the best way) by all the incredible street food smells. Then bam! – I spot a vendor slathering freshly grilled corn with this magical creamy, tangy, slightly spicy dressing. One bite and I was hooked for life. That’s exactly the explosive flavor experience I wanted to recreate at home with this Mexican corn salad recipe. It’s got all the vibrant street corn flavors we crave – sweet corn, zesty lime, smoky chili powder, and that irresistible crumbled cotija cheese – but in easy-to-eat salad form. Perfect for backyard barbecues, potlucks, or when you just need a serious flavor pick-me-up!
Table of Contents
Why You’ll Love This Mexican Corn Salad
This isn’t just any corn salad, my friend—it’s a fiesta in a bowl! Here’s why you’ll be making it on repeat:
- Ready in 20 minutes flat – No fancy techniques, no waiting around. Just chop, mix, and boom – flavor explosion!
- That perfect sweet-spicy-creamy combo – The lime zips, the chili powder warms, and that creamy dressing? Absolute magic.
- Works anywhere – Backyard BBQ? Check. Fancy brunch? Check. Midnight snack straight from the fridge? Double check.
Trust me, once you taste that first crunchy, zesty bite, you’ll understand why this salad disappears faster than I can say “¿más por favor?”
Ingredients for Mexican Corn Salad
Here’s your shopping list for flavor town! The beauty of this salad lies in its simple but powerful ingredients. Every bite should sing with freshness – no mushy veggies allowed!
- 4 cups corn kernels – Fresh off the cob is amazing, but frozen works beautifully too (just thaw first!)
- 1 red bell pepper – Diced into little confetti pieces for pops of color
- 1 jalapeño – Minced super fine (seeds removed if you’re spice-shy)
- 1/2 red onion – Finely chopped (soak in cold water for 5 mins if you hate raw onion bite)
- 1/4 cup fresh cilantro – Chopped with love (or skip if you’re one of those cilantro-haters)
- 2 tbsp mayonnaise – The glue that holds our creamy dressing together
- 2 tbsp sour cream – Or Greek yogurt if that’s what’s in your fridge
- 1 lime – Juiced (none of that bottled stuff!)
- 1 tsp chili powder – The smokier the better
- 1/2 tsp salt – Plus more to taste
- 1/4 tsp black pepper – Freshly cracked is ideal
- 1/2 cup cotija cheese – Crumbled like you’re making it snow over Mexico
Ingredient Notes & Substitutions
Okay, let’s talk about the VIP ingredients and how to adapt them:
Cotija cheese is our salty, crumbly rockstar here – it’s like Mexican feta. Can’t find it? Parmesan works in a pinch, but the flavor won’t be quite the same. For vegan versions, nutritional yeast adds a nice cheesy flavor.
Jalapeño heat is totally customizable. Want mild? Remove all seeds and white membrane. Want fireworks? Keep everything in there! Remember – you can always add more heat but you can’t take it away.
Dairy-free? Swap the mayo for vegan mayo and use coconut yogurt instead of sour cream. The lime and spices will still make it addictive.
Pro tip: If using fresh corn, grill those ears first for incredible smoky depth. Just sayin’.
How to Make Mexican Corn Salad
Alright, let’s get our fiesta started! This salad comes together so fast you’ll think it’s magic, but I’ll walk you through each step to make sure every bite is absolutely perfect.
Step 1: Prep the Vegetables
First things first – let’s tackle those veggies! If you’re using frozen corn, cook it according to package directions then spread it on a baking sheet to cool completely. Hot corn = soggy salad, and we don’t want that!
While that’s cooling, dice your red bell pepper into small, confetti-sized pieces – about 1/4 inch. For the jalapeño, slice it in half lengthwise first (careful with those seeds!) and use a spoon to scrape out the white membrane and seeds if you want less heat. Then mince it super fine – we want little bursts of flavor, not big spicy chunks.
The red onion should be finely chopped too – I like pieces about the size of a pea. If raw onion tends to be too strong for you, give those chopped pieces a quick 5-minute soak in cold water, then drain well. It takes the edge off beautifully!
Finally, give your cilantro a rough chop – I like leaving some bigger leaves for pretty flecks of green.
Step 2: Mix the Dressing
Time for the good stuff! In a small bowl, combine the mayonnaise and sour cream. Now here’s my trick – whisk them together first until they’re completely smooth before adding anything else. This prevents little mayo or sour cream lumps in your dressing.
Add the lime juice (fresh squeezed only, please!), chili powder, salt and pepper. Whisk it like you mean it until everything is totally combined and slightly creamy. Give it a taste – need more lime? More kick? Now’s the time to adjust!
Pro tip: Let this sit for 5 minutes while you finish prepping. The flavors marry and the dressing thickens up just a bit.
Step 3: Combine & Serve
Alright, showtime! In your biggest mixing bowl, combine the cooled corn, bell pepper, jalapeño, red onion, and cilantro. Now pour that amazing dressing over everything.
Here’s the important part – use a big rubber spatula to gently fold everything together. We’re not making mashed potatoes here – be gentle so you keep those corn kernels intact! Keep folding until every single piece is lightly coated in that creamy, zesty dressing.
Finally, the grand finale – sprinkle that glorious cotija cheese over the top like you’re decorating the most delicious snow globe. Serve immediately, or pop it in the fridge for 30 minutes if you can wait (the flavors get even better!).
See? I told you it was easy. Now grab a fork and dig into that crunchy, creamy, tangy goodness!
Tips for the Best Mexican Corn Salad
Want to take your corn salad from good to “¡Ay, caramba!” good? Here are my tried-and-true tricks:
- Grill your corn – Seriously, those little char marks add incredible smoky depth. Just brush ears with oil and grill 2-3 minutes per side before cutting off kernels.
- Chill out – Letting it rest for 30 minutes in the fridge lets flavors party together. The dressing soaks in better too!
- Spice control – Start with half the jalapeño, then add more to taste. Remember – you can always add heat but can’t take it away!
- Crisp is key – If prepping ahead, add onions and peppers last minute to keep that perfect crunch.
Oh, and always taste before serving – sometimes an extra squeeze of lime makes all the difference!
Serving Suggestions for Mexican Corn Salad
Now for the fun part – how to make this Mexican corn salad the star of your meal! Honestly, I’ve eaten it straight from the bowl with just a spoon (no shame), but here are my favorite ways to serve it:
Taco Tuesday’s best friend: Pile this next to your favorite carne asada or fish tacos. The cool, creamy salad balances spicy meats perfectly. Bonus points if you serve with extra lime wedges for squeezing!
Grill master’s sidekick: Anything coming off your barbecue – chicken, ribs, even burgers – gets instantly upgraded when paired with this salad. The smoky chili powder in the dressing echoes those grill flavors beautifully.
Standalone superstar: For a light lunch, heap it onto a bed of crisp romaine or serve in little cups as an appetizer. I like topping with extra cotija cheese, diced avocado, and a sprinkle of extra chili powder for color.
Potluck pleaser: Bring this to gatherings in a pretty bowl with tortilla chips on the side for scooping. Watch how fast it disappears – I always bring recipe cards because someone inevitably asks for it!
Pro tip: Keep toppings separate until serving – set out small bowls of extra cheese, lime wedges, and hot sauce so everyone can customize their perfect bite.
Storage & Reheating
Okay, confession time – I’ve never actually had leftovers of this Mexican corn salad because it disappears so fast in my house! But just in case you manage to have some (or want to prep ahead), here’s the scoop on keeping it fresh:
Storage secret: Pop any leftovers in an airtight container in the fridge – I love using glass bowls with those silicone-sealed lids. It’ll stay delicious for up to 3 days, though the corn might lose a bit of its crunch by day 3 (still tasty though!).
No reheating needed – in fact, please don’t! This salad is meant to be served cold or at room temperature. The dressing gets weird if it warms up, and nobody wants limp veggies.
When you’re ready to serve again, give it a good stir first – the dressing tends to settle at the bottom. If it looks a little dry, a quick squeeze of fresh lime juice perks it right back up!
Pro tip: If you’re making this ahead for a party, wait to add the cotija cheese until right before serving. That way it stays nice and crumbly instead of dissolving into the dressing.
Mexican Corn Salad FAQs
I get asked about this salad ALL the time – so let me answer the most common burning questions before you even have to ask!
Can I use canned corn instead of fresh or frozen?
Technically yes, but I don’t recommend it. Canned corn tends to be mushy and has that “canned” flavor. If it’s all you’ve got, drain it well and pat dry with paper towels first. But fresh or frozen will give you that sweet, crisp texture we love!
How can I make this Mexican corn salad vegan?
Easy peasy! Swap the mayo for vegan mayo, use coconut yogurt instead of sour cream, and skip the cotija (or use nutritional yeast for cheesy flavor). The lime and spices still make it crazy delicious – I’ve fooled many non-vegans with this version!
Help! I can’t find cotija cheese – what’s the best substitute?
No worries! Feta cheese makes a decent stand-in, though it’s saltier. Queso fresco is good too – just crumble it small. In a real pinch, Parmesan works, but the flavor profile changes completely.
Can I prep this street corn salad ahead of time?
Absolutely! Mix everything except the cilantro and onions up to 24 hours ahead – add those last minute to keep them crisp. The dressing actually gets better as it sits! Just hold the cotija until serving so it doesn’t dissolve.
Is there a way to make this less spicy for kids?
Of course! Skip the jalapeño entirely and use mild chili powder (or even paprika). The sweet corn and creamy dressing still make it super flavorful. My nieces gobble it up this way!
Nutritional Information
Here’s the scoop on what’s in each delicious serving of this Mexican corn salad (because yes, I actually did the math while eating my third bowl for “research purposes”). Just remember – nutrition varies based on your exact ingredients, and these values are estimates per 1-cup serving:
- Calories: 180 (but who’s counting when it’s this good?)
- Fat: 10g – That creamy dressing does its job!
- Saturated Fat: 3g – Mostly from our beloved cotija cheese
- Carbs: 20g – Sweet corn is the star here
- Fiber: 3g – All those crunchy veggies working hard
- Sugar: 5g – Just the corn’s natural sweetness shining through
- Protein: 5g – Not bad for a side dish!
- Sodium: 320mg – Easy to reduce if you go light on the salt
Now here’s my two cents – this salad packs way more nutritional punch than your average mayo-laden side. You’re getting vitamin C from the peppers and lime, fiber from all those veggies, and even some calcium from the cheese. Everything in moderation, right? Just maybe don’t eat the whole bowl in one sitting like I sometimes do!
Final Thoughts
Well amigos, that’s my not-so-secret-anymore recipe for the most addictive Mexican corn salad you’ll ever taste! This stuff has become my go-to for everything from casual weeknight dinners to fancy potlucks – and every single time, people go crazy for it (seriously, I’ve had friends lick their plates clean).
Now I want to hear from YOU! Did you grill your corn for extra smokiness? Try any fun twists like adding avocado or mango? Drop a comment below and tell me how your version turned out – I read every single one and love swapping kitchen tips. And if this recipe brings as much joy to your table as it does to mine, I’d be so grateful if you shared it with your fellow food-loving friends. follow me on Pinterest
Happy mixing, and remember – the secret ingredient is always love (and maybe an extra squeeze of lime). ¡Buen provecho!
Print
Irresistible Mexican Corn Salad in Just 20 Minutes
- Total Time: 20 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
A fresh and flavorful Mexican corn salad with a mix of sweet corn, crunchy vegetables, and zesty lime dressing.
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 jalapeño, minced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 lime, juiced
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup crumbled cotija cheese
Instructions
- Cook corn kernels (if frozen) and let cool.
- In a large bowl, mix corn, bell pepper, jalapeño, red onion, and cilantro.
- In a small bowl, whisk mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Pour dressing over the salad and toss to coat evenly.
- Sprinkle cotija cheese on top before serving.
Notes
- For extra smokiness, grill fresh corn before cutting kernels.
- Adjust jalapeño for desired spice level.
- Best served chilled.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
