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Mexican Corn Salad Recipe

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★★★★★

4.7 from 76 reviews

This vibrant Mexican Corn Salad is a delightful combination of sweet corn, creamy dressing, fresh herbs, and a hint of spice. Perfect as a side dish or a light snack, it features sautéed corn kernels browned to perfection in butter and garlic, then tossed with a tangy mixture of mayonnaise, sour cream, lime juice, and parmesan cheese. Fresh cilantro, green onions, red onions, and jalapeno add layers of flavor and texture, while crumbled Cotija or Feta cheese provides a salty finish. Serve warm or at room temperature for a taste of classic Mexican street food in your own kitchen.

Ingredients

Scale

Corn and Sauté

  • 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

Dressing

  • 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

Add-ins and Garnishes

  • 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)

Instructions

  1. Cut off Kernels: Using a sharp knife, carefully cut the corn kernels off the cob. If using frozen corn, do not thaw before cooking.
  2. Brown Corn: In a large skillet over high heat, melt the butter. Add the minced garlic and stir for about 10 seconds until fragrant. Add the corn kernels and cook for about 5 minutes, allowing golden brown bits to form. Stir occasionally but not constantly to help browning.
  3. Season Corn: Halfway through cooking the corn, sprinkle the salt and pepper evenly over it to season.
  4. Toss with Dressing: Transfer the cooked corn to a large mixing bowl. Add mayonnaise, sour cream, lime juice, and finely grated parmesan cheese. Toss well to combine; the residual heat will slightly melt the dressing, blending the flavors. Add the chopped cilantro, red onion, green onion, and jalapeno, then toss again to evenly distribute.
  5. Serve: Transfer the salad to a serving bowl. Crumble the Cotija or Feta cheese on top, and garnish with jalapeno slices, cilantro leaves, and lime wedges if desired. This salad can be served warm or at room temperature.

Notes

  • If using frozen corn, add it directly to the skillet without thawing to prevent sogginess.
  • Adjust the amount of mayonnaise according to your preference for creaminess; it can be reduced to 2 tablespoons.
  • Jalapeno is optional and can be omitted or replaced with a milder pepper if preferred.
  • Cilantro can be substituted with parsley if you do not enjoy its flavor.
  • The salad tastes great served immediately but can also be prepared in advance and served at room temperature.

Keywords: Mexican corn salad, street corn salad, esquites recipe, corn side dish, buttery corn salad, cilantro corn salad, creamy corn salad

Find it online: https://kitchenbyclara.com/mexican-corn-salad-recipe/