Mexican Corn Salad Recipe

I’ve found that the best side dishes are often the ones that disappear first at a potluck. This creamy **mexican corn salad recipe** starts with beautifully charred corn kernels that add a sweet, smoky depth to every bite. This specific **mexican corn salad** is perfect for family dinners or a quick meal prep side dish for the week. The vibrant blend of sweet corn, tangy crema, and fresh cilantro makes this **mexican corn salad recipe** an instant favorite that’s much easier to eat than street corn on the cob. I especially love making this **mexican corn salad** in the summer when fresh corn is abundant.

Ingredients

• 700 g (5 cups) fresh or frozen corn kernels, thawed if frozen
  Use high-quality frozen corn for best results if fresh isn’t in season; look for kernels that are bright yellow and plump. Charring the corn will bring out its natural sweetness and add a delicious smoky flavor to the salad base.
• 1 tablespoon (15 ml) olive oil
  Use standard extra virgin olive oil for pan-charring; this provides a medium smoke point and neutral flavor base.
• 1/2 small red onion, very finely diced
  Finely dice the onion to ensure even distribution in the salad without overpowering the other ingredients; soak in cold water for 10 minutes to reduce harshness if desired.
• 1/4 cup (60 ml) fresh cilantro, chopped, plus extra for garnish
  Use fresh cilantro for its vibrant flavor and color; avoid dried cilantro here as it lacks the necessary brightness for this dish.
• 1/2 cup (120 ml) mayonnaise, made with vegetable oil
  This provides the creamy base for the crema; full-fat mayonnaise is recommended for richness, but light mayonnaise can be used to reduce calories.
• 1/4 cup (60 ml) sour cream
  Sour cream balances the richness of the mayonnaise with a tangy flavor; Greek yogurt (plain, full-fat) can be used as a healthier substitute.
• 1 tablespoon (15 ml) fresh lime juice, plus extra for serving
  Freshly squeezed lime juice is crucial for brightness and acidity; bottled juice can be substituted in a pinch but may lack the fresh zestiness.
• 1 teaspoon (5 ml) lime zest
  Zest adds aromatic oils and depth that lime juice alone cannot provide; ensure you zest only the green part of the lime.
• 1 1/2 teaspoons (7.5 ml) smoked paprika
  Smoked paprika adds a complex, smoky flavor without needing to smoke the ingredients; this is a non-negotiable ingredient for this specific flavor profile.
• 1 clove garlic, minced
  Use fresh garlic for the best flavor; a quick-chop technique or microplane makes mincing easy for the crema.
• 1/2 teaspoon (2.5 ml) fine sea salt, or to taste
  Salt enhances all the flavors in the crema and corn; start with a conservative amount and adjust after mixing to avoid over-salting, especially if using store-bought mayonnaise.
• 1/4 teaspoon (1.25 ml) black pepper, freshly ground
  Freshly ground pepper provides a strong aromatic punch compared to pre-ground pepper; a quick turn of the pepper mill directly into the bowl works well.
• 85 g (3 oz) cotija cheese, crumbled, plus extra for garnish
  Cotija is a salty, crumbly cheese; it adds a crucial element of salty, tangy flavor; feta cheese can be used as a close substitute if cotija is unavailable.

Instructions

Step 1: Char the corn kernels
Heat the olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering (the oil should move easily). Add the corn kernels in a single layer, ensuring not to overcrowd the pan; work in batches if necessary to achieve proper charring rather than steaming. Cook, stirring occasionally, for 8-10 minutes, until the corn is tender-crisp and has developed significant charred spots. Remove from heat and transfer to a large mixing bowl.

Step 2: Prepare the Smoky Lime Crema
While the corn is charring, prepare the Smoky Lime Crema in a medium bowl. Whisk together the mayonnaise, sour cream, lime juice, lime zest, smoked paprika, minced garlic, salt, and black pepper until completely smooth and well combined. The crema should have a vibrant reddish-orange hue.

Step 3: Combine the salad components
Add the finely diced red onion, chopped cilantro, and 60g (2 oz) of the crumbled cotija cheese to the bowl with the charred corn. Pour about two-thirds of the Smoky Lime Crema over the corn mixture; reserve the rest for topping and presentation.

Step 4: Fold and adjust seasoning
Gently fold all the ingredients together until the corn and vegetables are evenly coated in the creamy sauce. Taste and adjust seasoning if needed, adding more salt, pepper, or lime juice to your preference; remember that the flavors will meld further as the salad rests. I always find I need a little extra salt in this **mexican corn salad** to bring out the sweetness of the corn; adding a small splash of lime juice at the end can brighten it up immediately. If the mixture looks dry or too thick, add a bit more sour cream or mayonnaise to thin it out.

Step 5: Serve immediately or chill
To serve, spoon the **mexican corn salad recipe** into a shallow, light-colored ceramic bowl or on individual small plates. Create a slight well in the center or a ripple effect on top of the salad and drizzle the remaining Smoky Lime Crema over the top, allowing it to visibly pool and streak down the sides of the salad. Garnish generously with the reserved fresh chopped cilantro and crumbled cotija cheese for contrast. Serve immediately or at room temperature.

Meal Prep Tips and Make-Ahead Notes

To streamline weeknight cooking, I recommend preparing the components separately. You can char the corn kernels up to 2 days ahead of time and store them in an airtight container in the refrigerator. The Smoky Lime Crema can also be prepared 1-2 days in advance and stored in the fridge.

For the freshest taste and texture, combine the corn, onion, cilantro, and crema within 2 hours of serving. The cotija cheese holds up well, but adding it just before serving keeps its texture firm. If you have leftovers, store the completed mexican corn salad recipe in an airtight container for up to 3 days in the refrigerator. The flavors will deepen overnight, but the corn may lose some crispness.

Serving Suggestions for This Mexican Corn Salad

• Side Dish for Grilled Meats: This salad pairs beautifully with grilled chicken, steak, or pork tenderloin. The smoky flavor of the corn complements BBQ meats perfectly.
• Taco Topping: Use this easy mexican corn salad as a flavorful topping for fish tacos, shredded chicken tacos, or beef barbacoa; it adds a fresh, creamy element to an otherwise savory taco filling.
• Dip for Chips: Serve this in a large bowl alongside tortilla chips for a quick, party-friendly dip that works well for casual gatherings.

FAQs

Can I use canned corn for this recipe?

While canned corn can be used in a pinch, it’s difficult to achieve the desired char and texture. If using canned corn, drain it well and pat it dry before charring to reduce excess moisture; adjust charring time as needed.

What if I don’t like cilantro?

Cilantro adds a fresh, vibrant flavor that complements the crema well, but it can be omitted if you have an aversion. A good substitute for this mexican corn salad recipe is finely chopped flat-leaf parsley, which adds green color without the strong flavor profile.

Is this recipe spicy?

No, this recipe uses smoked paprika which provides a smoky flavor, not heat. If you want to add spice to your mexican corn salad, include a pinch of cayenne pepper in the crema or add a finely diced jalapeño to the corn and onion mixture.

Can I make this vegan?

Yes, substitute vegan mayonnaise and plain vegan Greek yogurt for the dairy base. For the cotija cheese, look for a vegan cotija alternative or use a salty, firm vegan cheese that crumbles easily.

What if I don’t have a cast-iron skillet?

A heavy-bottomed stainless steel pan will work, but it may take longer to achieve the deep char on the corn. Avoid using non-stick pans, as they generally don’t get hot enough to char properly; I’ve found that a well-seasoned cast-iron skillet makes all the difference in achieving that perfect crispy edge for this specific recipe.

How long does the salad last in the refrigerator?

The salad is best within 2 days of preparation, as the red onion and corn will start to soften in the crema after a few days. The flavor will remain good for up to 3 days, however, making this mexican corn salad recipe great for meal prep or high-protein snacks.

Conclusion

This mexican corn salad recipe is a truly reliable side dish that brings a vibrant, creamy, and smoky flavor to any meal, perfect for healthy eating or quick meals. Save this easy mexican corn salad recipe to your Pinterest board for your next family dinner or big cookout!

mexican corn salad recipe

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• Author: Jusmira Rayne
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This creamy Mexican corn salad features beautifully charred kernels combined with a tangy lime crema, cotija cheese, cilantro, and red onion. It serves as an easy-to-eat alternative to street corn and makes for a perfect potluck side dish or quick meal prep option.

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Ingredients

Scale 1x2x3x

• 700 g (5 cups) fresh or frozen corn kernels, thawed
• 1 tablespoon olive oil
• 1/2 small red onion, very finely diced
• 1/4 cup fresh cilantro, chopped, plus extra for garnish
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• 1 1/2 teaspoons smoked paprika
• 1 clove garlic, minced
• 1/2 teaspoon fine sea salt, or to taste
• 1/4 teaspoon black pepper, freshly ground
• 85 g (3 oz) cotija cheese, crumbled, plus extra for garnish

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Instructions

1. Char the Corn: Heat olive oil in a large skillet over medium-high heat. Add corn kernels in a single layer and cook for 8-10 minutes, stirring occasionally, until tender-crisp and charred spots develop. Transfer corn to a mixing bowl.
2. Prepare the Crema: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, smoked paprika, minced garlic, salt, and black pepper until smooth.
3. Combine Ingredients: Add the diced red onion, cilantro, and 2 oz (60g) of the crumbled cotija cheese to the charred corn in the large mixing bowl. Pour two-thirds of the prepared crema over the corn mixture.
4. Fold and Season: Gently fold the ingredients together until evenly coated. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. If the mixture is too thick, add more sour cream or mayonnaise.
5. Garnish and Serve: Spoon the salad into a serving bowl. Drizzle with the remaining crema and garnish with the reserved cilantro and cotija cheese. Serve immediately or chill first.

Notes

To streamline weeknight cooking, char the corn and prepare the crema up to 2 days ahead and store separately in the refrigerator. Combine the ingredients just before serving for the best texture and taste. The salad will keep for up to 3 days in the refrigerator, but the corn may lose some crispness over time. This salad pairs well with grilled meats or can be used as a topping for tacos.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: No Bake
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 307 kcal
• Sugar: 5 g
• Sodium: 400 mg
• Fat: 23 g
• Saturated Fat: 7 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 17 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 20 mg

Keywords: Mexican corn salad, elote salad, potluck side dish, creamy corn salad, charred corn, street corn, summer salad, easy recipe