Fresh, tangy, and irresistibly creamy—Mexican Corn Salad is everything you want in a quick summer side. Whether you’re hosting a backyard BBQ or need a punchy dish for taco night, this salad delivers big flavor in just minutes. Forget bland corn dishes—this one’s loaded with zesty lime, smoky golden kernels, creamy mayo, and a touch of heat from jalapeños. Even better? It’s just as delicious warm or cold.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – Ready in 15 minutes with simple steps.
- Everyday Ingredients – Most are pantry staples or fridge basics.
- Versatile – Great warm, chilled, or room temp.
- Party Favorite – Perfect for potlucks, BBQs, or Taco Tuesday.
- Crowd-Pleaser – Bold, balanced flavors that hit every note.
- Unforgettably Delicious – Sweet corn with tangy lime, creamy dressing, and salty cheese… a flavor bomb!
This version stands out because the corn is pan-roasted to caramelized perfection, adding a smoky edge that sets it apart from basic boiled corn salads. The mix of creamy and fresh elements also gives it a restaurant-quality flavor you’ll want to make on repeat.
Ingredients Needed
We’ve broken down the ingredients so you know exactly what you need for the best Mexican corn salad:
For the Corn Base:
- 5 cups fresh corn kernels (about 4 large cobs, or use frozen—no need to thaw)
- 2 tbsp butter – salted or unsalted works; for rich flavor
- 2 cloves garlic, finely minced
- ½ tsp salt + ½ tsp black pepper – adjust to taste
For the Creamy Dressing:
- ¼ cup mayonnaise – full-fat for best results, or light mayo if you prefer
- ¼ cup sour cream (or substitute with Greek yogurt)
- 2–3 tbsp fresh lime juice – brightens and balances the creaminess
- ½ cup finely grated parmesan cheese – adds umami and richness
Fresh Mix-Ins:
- 1 cup chopped cilantro – or parsley if you’re not a fan
- 1 cup thinly sliced green onions – about 2 stalks
- ½ red onion, finely chopped
- 1 tbsp chopped jalapeño, seeds removed for mild heat (optional)
Garnishes:
- 2 oz Cotija or Feta cheese, crumbled (adds salty bite)
- Extra lime wedges, cilantro sprigs, and jalapeño slices – optional but pretty!
How to Make Mexican Corn Salad
This step-by-step guide helps you master the process with ease. Follow along for creamy, charred, flavor-packed perfection.
1. Prepare the Corn
If using fresh corn, slice off the kernels carefully with a sharp knife, keeping the cob steady in a large bowl. Don’t worry if some bits scatter—it’s part of the charm. If using frozen, use straight from the freezer—no thawing needed.
2. Sauté to Golden
In a large skillet over high heat, melt butter. Toss in garlic and cook for 10 seconds until fragrant. Then add the corn and let it sit undisturbed for 1-2 minutes at a time so it browns nicely. Cook a total of 5 minutes, stirring occasionally. Why this matters? Browning brings out the corn’s natural sweetness and adds a rich, smoky depth.
3. Season as You Go
About halfway through cooking, sprinkle in salt and pepper. Seasoning while cooking helps infuse flavor into every bite.
4. Toss the Dressing
Transfer your golden corn to a large mixing bowl. While it’s still warm, add mayo, sour cream, lime juice, and grated parmesan. Mix thoroughly—the warmth will help the dressing coat the kernels smoothly.
5. Add Fresh Ingredients
Stir in chopped cilantro, green onion, red onion, and jalapeños. Gently fold until everything is evenly combined. This step adds freshness and crunch.
6. Garnish & Serve
Spoon the salad into your favorite serving bowl. Top with crumbled Cotija or feta, and finish with extra lime wedges, cilantro, or jalapeño slices if you’d like a visual pop. Serve warm or let cool—it’s delicious either way.
Serving and Storage Tips
Best Ways to Serve It:
- As a side for grilled meats, tacos, or burgers
- Piled onto nachos or inside burritos
- Topped on a salad for extra flavor and crunch
How to Store:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Tastes great cold, but if you want to reheat, microwave gently to keep the texture creamy.
- Avoid freezing—mayonnaise-based dressings don’t thaw well.
Helpful Notes
- Use charred frozen corn for quicker prep; sautéing directly from frozen gives great caramelization.
- Don’t skip the lime juice—it balances the richness beautifully.
- Want it lighter? Swap sour cream with Greek yogurt and reduce the cheese slightly.
- Spice it up with more jalapeño or a pinch of chili powder.
- Cotija cheese can be subbed with feta or queso fresco depending on availability.
Looking for inspiration? Try our Dense Bean Salad Recipe.
Mexican Corn Salad
Ingredients
Method
- 1. Prepare the Corn: If using fresh corn, slice kernels off the cob into a bowl. If using frozen, no need to thaw.
- 2. Sauté to Golden: Heat butter in a large skillet over high heat. Add garlic, cook 10 seconds. Add corn and let brown undisturbed for 1–2 minutes at a time, stirring occasionally for 5 minutes total.
- 3. Season as You Go: Midway through cooking, add salt and pepper to infuse flavor.
- 4. Toss the Dressing: Transfer warm corn to a mixing bowl. Stir in mayo, sour cream, lime juice, and parmesan until fully coated.
- 5. Add Fresh Ingredients: Mix in cilantro, green onions, red onion, and jalapeños. Gently fold to combine.
- 6. Garnish & Serve: Spoon into a serving bowl, top with Cotija or feta, and garnish with lime, cilantro, or jalapeños if desired. Serve warm or chilled.
Notes
Conclusion
This Mexican Corn Salad is the perfect mix of bold, creamy, zesty, and fresh—ideal for summer gatherings, weeknight dinners, or lazy Sunday lunches. It’s a fast and flavorful way to make corn the star of your table.
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ rating below and drop a comment—we’d love to hear what you added or swapped!
Share the love on Pinterest or Facebook and tag your corn creations. What twist did you try? Maybe chipotle? Let us know!
Frequently Asked Questions (FAQ)
How do you make Mexican corn salad?
It’s simple! Sauté corn with butter and garlic until golden. Mix with mayo, sour cream, lime juice, parmesan, and fresh herbs like cilantro. Toss and top with crumbled cheese.
What is Mexican corn made of?
Traditional Mexican corn salad, or Esquites, includes roasted or sautéed corn, mayonnaise, sour cream, lime juice, Cotija cheese, chili, and herbs. Our version adds garlic, onion, and parmesan for extra flavor.
What is the four ingredient corn salad recipe?
The easiest version includes corn, mayonnaise, lime juice, and cheese. You can customize with herbs, spices, or peppers, but those four are the foundation.
What is an elote salad?
Elote salad is a deconstructed version of Mexican street corn (elote). Instead of being served on the cob, it’s served in a bowl with all the same toppings—perfect for scooping or spooning!