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Mexican Corn Salad

Mexican Corn Salad

Fresh, tangy, and irresistibly creamy—Mexican Corn Salad is everything you want in a quick summer side. Perfect warm or cold, it’s packed with smoky roasted corn, zesty lime, creamy dressing, and just the right kick from jalapeños. A true flavor bomb!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 270
Ingredients Method Notes

Ingredients
  

For the Corn Base
  • 5 cups fresh corn kernels (about 4 large cobs or use frozen)
  • 2 tbsp butter salted or unsalted
  • 2 cloves garlic finely minced
  • 0.5 tsp salt adjust to taste
  • 0.5 tsp black pepper adjust to taste
For the Creamy Dressing
  • 0.25 cup mayonnaise full-fat or light
  • 0.25 cup sour cream or Greek yogurt
  • 2.5 tbsp lime juice fresh
  • 0.5 cup parmesan cheese finely grated
Fresh Mix-Ins
  • 1 cup cilantro chopped (or parsley)
  • 1 cup green onions thinly sliced (about 2 stalks)
  • 0.5 red onion finely chopped
  • 1 tbsp jalapeño chopped, seeds removed (optional)
Garnishes
  • 2 oz Cotija or Feta cheese crumbled
  • Extra lime wedges, cilantro sprigs, and jalapeño slices optional garnish

Method
 

  1. 1. Prepare the Corn: If using fresh corn, slice kernels off the cob into a bowl. If using frozen, no need to thaw.
  2. 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. 3. Season as You Go: Midway through cooking, add salt and pepper to infuse flavor.
  4. 4. Toss the Dressing: Transfer warm corn to a mixing bowl. Stir in mayo, sour cream, lime juice, and parmesan until fully coated.
  5. 5. Add Fresh Ingredients: Mix in cilantro, green onions, red onion, and jalapeños. Gently fold to combine.
  6. 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

Use charred frozen corn for a faster prep. Don’t skip lime—it balances the cream. To lighten, use Greek yogurt and less cheese. Add chili powder for extra spice. Substitute Cotija with feta or queso fresco.