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This Mexican corn salad recipe features char-grilled corn kernels, tomatoes, onions, jalapenos, and a crumble of cotija cheese in a creamy, zesty dressing.
Holly’s Recipe Highlights
- Flavor: Grilled corn intensifies its sweetness, balancing the tangy veggies and rich dressing.
- Skill Level: This is an easy recipe that is great for beginner grillers! Just grill the corn, toss with veggies, and drizzle on the dressing.
- Prep Note: Make the dressing ahead so it’s extra cold for Step 4.
- Budget Tip: Add cooked orzo or any small pasta to bulk up the salad.
Ingredient Tips for Mexican Corn Salad
- Corn: Fresh or frozen (and thawed) cobs work. For the grilled effect without the grill, frozen or canned kernels can be tossed with a little oil and roasted under the broiler until they’re a little charred on the edges.
- Vegetables: Tomatoes, red onions, and jalapenos add color, crunch, and juicy flavor.
- Cheese: Dry, tart, and crumbly cotija cheese will add authentic flair to Mexican corn salad. Swap for crumbled feta, gorgonzola, or shredded mozzarella.
- Dressing: Go for full-fat mayo and sour cream for the creamiest flavor. Plain Greek yogurt can be used instead of the mayonnaise. Homemade adobo seasoning will punch up the dressing and is great to have on hand for future marinades and rubs.
- Variations: Corn salad is a versatile recipe! Add extras like diced avocados, black beans, sliced black olives, or diced cucumbers for more color and crunch.
Storing Mexican Corn Salad
Keep leftover Mexican corn salad in a covered container in the refrigerator for up to 4 days. Stir before serving and add a splash of fresh lime juice or cilantro to refresh the flavors. Due to the varied textures in this dish, freezing isn’t recommended.
Leftovers can be turned into a fresh grilled chicken salad or scooped into homemade pita bread for a light and delicious workday lunch.
Mexican-Inspired Salads
Did you enjoy this Mexican Corn Salad? Leave a comment and rating below.
Mexican Corn Salad
Ingredients
- 3 corn on the cob
- 1 tablespoon olive oil
- 1 cup cherry tomatoes halved
- ¼ cup diced red onion
- 2 tablespoons diced jalapeños
- ⅓ cup crumbled Cotija cheese or feta
- 1 lime cut into wedges for serving
Dressing
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 tablespoon chopped fresh cilantro
- ½ teaspoon ancho chili powder
- ½ teaspoon cumin
Instructions
- Combine all dressing ingredients and set aside.
- Preheat grill to medium-high. Brush corn cobs with olive oil and grill for 7-10 minutes, turning occasionally until lightly charred. Cool completely.
- Cut corn kernels off the cob and place in a bowl.
- Add remaining ingredients except lime and toss. Add dressing and toss to combine.
- Refrigerate at least 1 hour before serving. Top with additional cheese, cilantro and lime wedges if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad, Side Dish
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I made this yesterday. It sounded a little strange but it was really delicious! I had 4 ears of corn so I used all of them and substituted smoked paprika for the chili powder. I will definitely be using this recipe again. When it was time to eat I forgot the limes. Looking forward to including them today!
I am so glad you enjoyed this recipe!
Great recipe. I would not change a thing!