Okay, friends, let’s talk about *the* salad. Not just any salad, but my go-to, potluck-rocking, “I-can’t-believe-this-is-so-easy” Mexican Corn Salad. Seriously, this stuff is addictive. It’s like taking the best parts of elote, but in a bowl, so you don’t have to navigate the messy corn-on-the-cob situation. Remember those creamy, tangy, slightly spicy street corn cups you’d get from the vendor at the farmers market? It’s like that, only better and easier to share! Plus, it’s a guaranteed crowd-pleaser, whether you’re grilling burgers, throwing a fiesta, or just need a vibrant side dish to brighten up your Tuesday night. Get ready, because this Mexican Corn Salad is about to become a staple in your recipe rotation. I promise, you’ll be making it all summer long!
What is Mexican Corn Salad?
Think of Mexican Corn Salad as a joyful explosion of summer flavors all tossed together in one delicious bowl. It’s essentially grilled or roasted corn kernels mixed with a creamy, tangy dressing, cotija cheese (or feta, if you’re in a pinch!), a little bit of heat from jalapeños, and a bright burst of freshness from cilantro and lime. The magic happens when these simple ingredients combine to create a symphony of textures and tastes. It’s got that perfect balance of sweet, savory, spicy, and creamy that keeps you coming back for more. It’s not your typical leafy green salad, that’s for sure! It’s a celebration of simple, fresh ingredients, and it’s so incredibly versatile. It’s basically sunshine in a bowl.
Why you will love this recipe?
Okay, let me tell you why I’m obsessed with this Mexican Corn Salad. First, the flavor is out of this world. You get the sweetness of the corn, the salty tang of the cheese, the zip of lime, and a little kick from the jalapeño. It’s seriously addictive. Second, it’s unbelievably easy to make. We’re talking 15 minutes, tops! This one’s a lifesaver on busy weeknights when you need a side dish in a flash. Third, the ingredients are super budget-friendly. Corn is cheap, especially in the summer, and you can find all the other ingredients at any grocery store without breaking the bank. I actually prefer using frozen corn when I don’t have fresh available, and it works great! Finally, this Mexican Corn Salad is incredibly versatile. You can serve it as a side dish, top it on tacos, or even eat it straight out of the bowl (guilty!). It’s similar to elote dip, but lighter and fresher. What I love most about this is that it’s always a hit at parties. Every single time I bring it, the bowl is empty within minutes. People rave about it, and they’re always surprised at how simple it is to make. It’s my secret weapon for potlucks and barbecues! I even snuck some into my kids’ lunchboxes and they devoured it. Seriously, you can’t go wrong with this one.
How do I make Mexican Corn Salad?
Quick Overview
Making this Mexican Corn Salad is as easy as 1-2-3! First, you’ll grill or roast the corn to bring out its natural sweetness. Then, you’ll whisk together the creamy, tangy dressing. Finally, you’ll toss everything together with the cheese, jalapeño, and cilantro. Seriously, that’s it! The beauty of this recipe is that it’s so simple, yet so flavorful. Don’t be intimidated by the grilling step; you can easily use frozen corn or even canned corn if you’re short on time. The key is to get that smoky, charred flavor that really elevates the dish. Trust me, you’ve got this!
Ingredients
For the Corn:
4 ears of corn, shucked (or 4 cups frozen corn)
1 tablespoon Olive Oil. 1 teaspoon salt.
Salt and pepper to taste
I always try to get the freshest corn possible. Look for ears with tightly wrapped husks and plump kernels. If using frozen corn, make sure to thaw it completely before grilling or roasting. A little bit of olive oil really helps to get that nice char on the corn.
For the Dressing:
1/2 cup mayonnaise. 1/2 Cup
1/4 cup Sour Cream (or Greek yogurt for a lighter option)
1/4 cup crumbled cotija cheese, plus more for topping.
1 jalapeo, seeded and minced (adjust to your spice preference)
1/4 cup chopped fresh cilantro.
Juice of 1 lime. 1 tsp
1/2 teaspoon of chili powder. 1 tsp
1/4 teaspoon garlic powder. 1 teaspoon sage.
Salt and pepper to taste.
I love using full-fat mayonnaise for the creamiest dressing, but you can definitely use light mayo for dressing. How can I reduce my calories? What are some good ways to use fresh lime juice? Don’t be afraid to adjust the amount of jalapeo to your liking. If you’re sensitive to spices, start with a smaller amount and taste as you go.
How do I follow step
Step 1: Grill or Roast the Corn
If grilling, preheat your grill to medium-high heat. Brush the corn with Olive Oil and season with salt and pepper. Grill for about 10-15 minutes, turning occasionally, until the kernels are slightly charred. If roasting, preheat your oven to 400°F (200°C). Place the corn on a baking sheet and roast for about 20-25 minutes, turning halfway through, until the kernels are tender and slightly browned. Alternatively, you can char the corn under the broiler for a few minutes per side – keep a close eye on it so it doesn’t burn! I always do this when the weather is bad because grilling is not an option. I also once tried microwaving the corn, and let me tell you that was not it.
Step 2: Cut the Kernels Off the Cob
Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. I find it easiest to stand the corn upright on a cutting board and slice downwards. Be careful not to cut yourself! If you’re using frozen corn, simply cook it according to the package directions and then proceed to the next step.
Step 3: Prepare the Dressing
In a large bowl, whisk together the mayonnaise, Sour Cream (or Greek yogurt), cotija cheese, and salt. Set aside. Jalapeo, cilantro, lime juice, chili powder, and garlic powder. Season with salt and pepper to taste. I always give the dressing a little taste at this point to make sure it’s just right. Sometimes I add a pinch of sugar to balance out the acidity.
Step 4: Combine Everything
Add the corn kernels to a bowl with the dressing and toss everything together until well combined. Make sure all the kernels are coated in that creamy, tangy goodness!
Step 5: Chill (Optional)
For the best flavor, cover the bowl and chill the Mexican Corn Salad in the refrigerator for at least 3 days. At least 30 minutes before serving. How do you get the flavors to meld together? Is it good to eat immediately?
Step 6: Serve and Enjoy!
Before serving, give the Mexican Corn Salad another toss and garnish with extra cotija cheese and cilantro. What are the best ways to get compliments on a dish?
What should I serve it with?
This Mexican Corn Salad is incredibly versatile and pairs well with so many dishes. If you’re grilling, serve it alongside burgers, chicken, or steak. It’s also fantastic with tacos, quesadillas, or enchiladas. I love serving it as a side dish at potlucks and barbecues. For a lighter meal, try topping it on a bed of lettuce or adding it to a grain bowl. It’s even delicious on its own as a snack! My family loves it with grilled chicken and rice. I’ve also been known to sneak a spoonful or two straight from the fridge when I’m craving something flavorful and refreshing. It’s great for those times when you want something light but satisfying. The other day I even put it on top of some nachos and it was amazing!
What are some tips for perfecting Mexican Corn Salad?
Okay, let’s talk about some tips and tricks to take your Mexican Corn Salad to the next level. First, don’t be afraid to experiment with the grilling or roasting time. The more charred the corn, the more flavorful the salad. Just be careful not to burn it! If you’re using frozen corn, make sure to thaw it completely and pat it dry before cooking. This will help it to brown nicely. When it comes to the dressing, feel free to adjust the amount of jalapeño to your liking. If you’re sensitive to spice, remove the seeds and membranes before mincing it. You can also add a pinch of sugar to balance out the acidity of the lime juice. For a richer flavor, try adding a tablespoon of melted butter to the dressing. I always add the lime juice last, after everything else is combined, to prevent the mayonnaise from separating. If you don’t have cotija cheese on hand, feta cheese is a great substitute. It has a similar salty, tangy flavor. And finally, don’t be afraid to get creative with the toppings. Try adding diced avocado, red onion, or bell peppers. I’ve even added some black beans before, and it was a great addition! My number one tip is to taste as you go and adjust the flavors to your liking. That’s the key to making any recipe your own!
What are some Storing and Reheating Tips?
This Mexican Corn Salad is best served fresh, but it can be stored in the refrigerator for up to 3 days. Make sure to store it in an airtight container to prevent it from drying out. The dressing may separate slightly over time, so give it a good stir before serving. I don’t recommend freezing this salad, as the mayonnaise will separate and the corn will become mushy. If you’re making it ahead of time, you can prepare the corn and the dressing separately and then combine them just before serving. This will help to keep the salad fresh and prevent the corn from becoming soggy. I usually put the dressing on the bottom of the container, and then put the corn on top of that, just to keep it separate. I do this for any salads that I am making ahead of time!
What are the most frequently asked questions on
Final Thoughts
Okay, so there you have it – my absolutely favorite Mexican Corn Salad Recipe! I really hope you try this one out, because it’s honestly one of the easiest and most flavorful things you can make. The combination of sweet corn, tangy dressing, and spicy jalapeño is just irresistible. Whether you’re serving it at a barbecue, bringing it to a potluck, or just enjoying it as a side dish, this salad is guaranteed to be a hit. If you love this recipe, you might also enjoy my Elote Dip or my Black Bean and Corn Salsa. Both are equally delicious and easy to make! Let me know in the comments how yours turns out. I’d love to hear your variations and any tips you might have. Happy cooking!
Mexican Corn Salad
Ingredients
Main Ingredients
- 2 cups fresh corn kernels from about 2 ears of corn
- 1 can black beans, rinsed and drained (15 ounces)
- 1 small red onion, finely chopped
- 1 bell pepper (any color), chopped
- 1 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- In a large bowl, combine the corn, black beans, red onion, bell pepper, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the corn mixture and toss to combine.
- Serve immediately or chill for later.
