Dinner

Mexican Corn Salad Recipe

Name: Mexican Corn Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 5 cups corn cut from the cob (~4 large ears) or frozen corn, not thawed; 2 tbsp / 30g butter; 2 garlic cloves, minced; 1/2 tsp salt; 1/2 tsp pepper; 1/4 cup mayonnaise (can reduce to 2 tbsp if desired); 1/4 cup sour cream or yogurt; 2-3 tbsp fresh lime juice (plus more to taste); 1/2 cup parmesan cheese, finely grated; 1 tbsp jalapeno, deseeded and finely chopped (optional); 1 cup coriander / cilantro leaves, roughly chopped; 1 cup green onion, finely sliced (~2 stems); 1/2 red onion, finely chopped; 60g / 2 oz Cotija or Feta cheese, crumbled (optional); Jalapeno slices, coriander / cilantro leaves, lime wedges for garnish (optional)

ByClara Bennett February 12, 2026February 12, 2026

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Introduction

Mexican Corn Salad is a vibrant, creamy side dish bursting with fresh flavors from lime, cilantro, and a hint of spice. This versatile salad combines sweet corn with a tangy, cheesy dressing, perfect for barbecues, potlucks, or a simple weeknight dinner.

A close-up view of a creamy corn salad served on an irregular white plate placed on a white marbled surface. The dish has one main layer made of yellow corn kernels mixed with a creamy white dressing, small green herbs, and bits of red onion. On top, there are slices of bright green jalapeño peppers and a lime wedge on the side. A silver spoon is partially visible on the right side of the plate, slightly covered by the corn mixture. The colors are fresh and vibrant with an overall creamy texture photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 cups corn cut from the cob (~4 large ears) or frozen corn (not thawed)
2 tbsp (30g) butter
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
1/4 cup mayonnaise (can reduce to 2 tbsp)
1/4 cup sour cream or yoghurt
1/2 cup parmesan cheese, finely grated
1 tbsp jalapeno, deseeded and finely chopped (optional)
1 cup coriander (cilantro) leaves, roughly chopped
1 cup green onion, finely sliced (~2 stems)
1/2 red onion, finely chopped
2 – 3 tbsp fresh lime juice (plus more to taste)
60g (2 oz) Cotija or Feta cheese, crumbled (optional)
Jalapeno slices, coriander leaves, lime wedges for garnish (optional)

Instructions

Step 1: Cut the kernels off the corn cobs. If using frozen corn, keep it unthawed for cooking.
Step 2: Heat butter in a large skillet over high heat. Add minced garlic and stir for 10 seconds until fragrant.
Step 3: Add the corn to the skillet and cook for about 5 minutes, stirring occasionally to create golden brown spots. Avoid stirring constantly to allow browning.
Step 4: Season the corn with salt and pepper halfway through cooking.
Step 5: Transfer the cooked corn to a large bowl. Add mayonnaise, sour cream, lime juice, and parmesan cheese. Toss well as the heat will help melt the dressing.
Step 6: Add the chopped coriander, red onion, green onion, and jalapeno (if using). Toss gently to combine all ingredients.
Step 7: Transfer the salad to a serving bowl. Crumble cotija or feta cheese over the top and garnish with jalapeno slices, coriander leaves, and lime wedges if desired. Serve warm or at room temperature.

Tips & Variations

For less heat, remove seeds from the jalapeno or omit it entirely.
Use Greek yoghurt instead of sour cream for a lighter version.
Try adding a pinch of smoked paprika for a smoky flavor twist.
Leftovers can be served chilled if preferred, making it a great make-ahead salad.

Storage

Store any leftover Mexican Corn Salad in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to bring back the warmth, or enjoy cold as a refreshing salad. Add fresh lime juice before serving if flavors need brightening.

How to Serve

The image shows a close-up of a colorful dish made of grilled yellow corn kernels mixed with a creamy white sauce, small pieces of green herbs, and bits of red onion. On the left side, several thin slices of fresh green jalapeno peppers are placed on top of the corn mixture. In the background, there is a bright green lime wedge adding a fresh touch to the dish. All the food is served on a white plate set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well and can be used straight from the freezer without thawing. It browns nicely in the skillet and saves time.

Is there a dairy-free alternative for this salad?

You can substitute the mayonnaise, sour cream, and cheese with dairy-free versions or use avocado and nutritional yeast to keep the creamy, cheesy flavor without dairy.