Corn salad is the perfect addition to any gathering, and this Mexican version features bold flavors like chili, lime and cilantro. It’s the perfect side dish to go with grilled chicken tenders or grilled shrimp skewers.
Mexican Corn Salad Ingredients
To make this Mexican corn salad you will need butter, corn, bell pepper, red onion, jalapeno, cilantro leaves, cotija cheese, salt and black pepper. The creamy lime dressing consists of mayonnaise, sour cream or Mexican crema, lime juice, chili powder, smoked paprika and cumin. This salad would be great with salsa chicken, tacos al pastor or a refreshing Mexican mule.
How Do You Make Mexican Corn Salad?
When you make this Mexican corn salad start by cooking corn kernels with a little butter in a large skillet until they are lightly charred, then season the corn with salt and black pepper. After the corn cools, place it in a large bowl along with bell pepper, red onion, cilantro and jalapeno. In a smaller bowl, whisk together lime juice, crema, mayonnaise, cumin, smoked paprika and chili powder. Next, pour the dressing over the corn mixture. Gently toss everything together, then sprinkle cotija cheese, extra chili powder and extra cilantro over the top and you’ll be ready to eat!
Tips For The Perfect Mexican Corn Salad
You can prepare Mexican street corn salad ahead of time. Store the salad components and dressing separately, then toss everything together right before serving. I recommend serving it the same day. I don’t recommend using canned corn as it has added salt and the texture is not as desirable. Feel free to grill corn on the cob and brush it with butter. You can then cut off the kernels, add a little salt and pepper and use them for this salad. This is not a spicy salad because the seeds and ribs are removed from the jalapeno. If you prefer some heat, add in some of the pepper ribs or seeds. If you can’t find cotija cheese at your grocery store, feta cheese is a good substitute. If you love these flavors you should also try my recipe for delicious Mexican street corn (elote). You can dip tortilla chips into this Mexican corn salad or try my corn salsa recipe.
Flavor Variations
This Mexican corn salad is delicious as-is, but you can add other ingredients to customize the flavors to your tastes.
Protein: Stir in some diced grilled chicken, bacon or black beans to turn this salad into a main course offering. Flavorings: Amp up the flavor with diced cucumber, avocado, diced tomatoes, olives or roasted green chilies. Toppings: You can top this salad with shredded cheddar cheese, pepper jack cheese, Monterey jack cheese, parmesan cheese, tortilla strips, crushed tortilla chips, taco sauce or lime zest.
While Mexican corn salad is often thought of as a summer time dish, you really can make it all year round with frozen corn! I love that it’s simple, colorful, fresh tasting and of course super delicious.
