Last week, I decided to make a summer dinner for my friends, but I didn’t want the usual boring salad. I wanted something colorful, tasty, and fun. In my kitchen, Mexican Corn Salad is always my go-to because it’s quick, requires minimal ingredients, and everyone loves it. And the best part? It looks amazing on the table, with vibrant yellow corn and fresh green cilantro that instantly brighten any meal.

This salad combines sweet corn with a zesty dressing, fresh herbs, and a hint of spice, creating a dish that is bursting with flavor. Whether you are cooking for family, hosting a barbecue, or just want a fresh side to accompany tacos, this recipe is simple, quick, and absolutely delicious. The balance of creamy, tangy, and slightly spicy flavors makes it a crowd-pleaser every time.

I have tried many corn recipes before, but I use fresh corn when I can because it adds natural sweetness and crunch. Always, I add a little lime juice at the end—it lifts the flavors and makes the salad extra refreshing. I also love adding crumbled Cotija cheese on top; it gives a creamy, salty punch that pairs perfectly with the sweet corn and spicy dressing.

You can serve this salad warm, right after tossing with the dressing, some prefer it chilled in the fridge for a few hours to let the flavors blend, also with grilled chicken, tacos, or even as a topping for nachos or burrito bowls. It’s incredibly versatile and always a hit, no matter how you serve it.

Its Perfect For:

• Summer barbecues and cookouts
• Taco night or Mexican-themed dinners
• Family gatherings or potlucks
• Quick weekday side dishes
• Adding color and flavor to any meal

Ingredients

• 4 cups corn kernels (fresh, frozen, or canned)
• 1/4 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 1/2 cup crumbled Cotija cheese (or feta as a substitute)
• 1/2 teaspoon chili powder (adjust to taste)
• 1/4 teaspoon smoked paprika
• 1 small lime, juiced
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• Optional: 1 small jalapeño, finely diced for a kick

Kitchen Equipment You’ll Need

• Large mixing bowl
• Small bowl for dressing
• Whisk or fork
• Cutting board and knife
• Spoon or spatula for folding ingredients
• Measuring cups and spoons
• Optional: grill or skillet for roasted corn

How to Make Mexican Corn Salad

Step 1

Cook the corn: If using fresh corn, boil or grill the corn until tender and slightly charred for a smoky flavor. If using frozen corn, cook according to package instructions and drain excess water. For canned corn, drain and rinse thoroughly. Transfer the corn to a large mixing bowl to cool slightly.

Step 2

Prepare the dressing: In a small bowl, whisk together mayonnaise, sour cream (or Mexican crema), lime juice, chili powder, smoked paprika, salt, and pepper until smooth and creamy. If you like a little heat, stir in finely diced jalapeño.

Step 3

Combine ingredients: Pour the creamy dressing over the warm or room-temperature corn. Add crumbled Cotija cheese and chopped cilantro. Gently fold everything together until each kernel is evenly coated, making sure the flavors blend well but the corn stays slightly firm for texture.

Step 4

Chill and serve: For best flavor, refrigerate the salad for at least 10–15 minutes before serving to allow the spices and lime to meld with the corn. Taste and adjust seasoning if needed—sometimes a little extra lime or salt brightens the flavors beautifully.

Step 5

Optional garnish: Sprinkle extra Cotija cheese, cilantro, or a pinch of chili powder on top just before serving for a colorful, festive touch.

Tips For Perfect Mexican Corn Salad

• Use fresh corn if possible. Fresh corn has a natural sweetness and crunch. Frozen or canned corn works, but fresh always tastes best.
• Don’t overcook the corn. Overcooked corn can become mushy. Lightly grill or boil until tender, keeping the texture slightly firm.
• Adjust the lime juice. Lime brightens the flavors. Start with half a lime and taste, adding more if you like tangier flavor.
• Mix gently. Corn can get mashed if stirred too roughly. Fold in dressing slowly for a uniform coating.
• Chill before serving. Refrigerating for 10–15 minutes lets the flavors blend. It’s not necessary, but it makes the salad taste even better.
• Use good quality cheese. Cotija cheese adds salty, creamy flavor. Feta works if you can’t find Cotija.
• Spice to your liking. Start with a small amount of chili powder or jalapeño. You can always add more later for extra heat.

Optional Ingredients

• Diced red bell pepper for extra color and sweetness
• Grilled poblano peppers for smoky flavor
• Chopped green onions for mild sharpness
• A dash of cayenne for more heat
• Toasted pumpkin seeds for crunch
• Cherry tomatoes for a juicy burst

How to Serve Mexican Corn Salad?

I like serving Mexican Corn Salad as a colorful side dish next to tacos or grilled chicken. It adds a creamy and tangy contrast that makes every bite of the main dish even better. The fresh flavors are perfect for balancing heavier proteins or fried foods, making meals feel lighter and more vibrant.

I also enjoy serving it at barbecues or summer parties. It looks so pretty on a platter with bright yellow corn, green cilantro, and white Cotija cheese sprinkled on top. Guests always compliment how fresh and flavorful it tastes. Pairing it with grilled vegetables, roasted meats, or corn tortillas turns it into a festive Mexican-style spread.

Finally, I sometimes use it as a topping for nachos or burrito bowls. It adds texture and flavor in every bite, making simple meals more exciting. I also like to serve it with a small wedge of lime on the side so everyone can add extra tang if they like. For kids, I sometimes add a few cherry tomatoes or bell peppers for color and fun. Overall, this salad is versatile, easy to make, and always brings smiles to the table.

Is Mexican Corn Salad Healthy?

Mexican Corn Salad is quite healthy when made with fresh ingredients. Corn provides fiber, vitamins, and antioxidants, while cilantro and lime juice add extra nutrients and freshness. Using moderate amounts of mayonnaise or crema keeps it creamy without being too heavy.

You can make it even healthier by using low-fat sour cream or yogurt and adding extra vegetables like bell peppers, tomatoes, or avocado. The combination of protein, healthy fats, and vegetables makes this salad a balanced, nutritious side dish that tastes indulgent but is still good for you.

Variations and Substitutions

• Grilled Mexican Corn Salad: Grill the corn before adding the dressing. The smoky flavor adds depth and a slightly caramelized taste.
• Vegan Version: Use vegan mayonnaise and skip the cheese. You can sprinkle nutritional yeast for a cheesy flavor.
• Spicy Version: Add extra chili powder, diced jalapeños, or hot sauce. This gives a kick that complements the sweetness of the corn.
• Cheese-Free Option: Skip the Cotija cheese. Add avocado or a sprinkle of toasted nuts for creaminess instead.
• Roasted Veggie Salad: Mix in roasted zucchini or bell peppers. It adds color and enhances the natural sweetness of the corn.
• Creamy Yogurt Dressing: Use plain Greek yogurt instead of mayonnaise. It makes the salad tangy, lighter, and healthier.
• Mexican Street Corn Style: Add a bit of smoked paprika, chili powder, and lime zest to mimic elote flavors. It’s festive and authentic.
• Crispy Crunch Version: Top with fried tortilla strips or toasted pumpkin seeds. This adds texture and makes the salad extra fun.

How to Store, How to Reheat

You can store Mexican Corn Salad in an airtight container in the fridge for up to 2–3 days. Keep the dressing separate if you plan to store it longer, as corn may release water and make the salad watery. When ready to serve, fold in the dressing and sprinkle fresh cheese or herbs on top for freshness.

Mexican Corn Salad is usually served cold or at room temperature, so reheating isn’t necessary. However, if you prefer it warm, gently microwave it for 30–60 seconds, then add dressing and cheese after heating. Avoid overheating to keep the corn slightly crisp.

Frequently Asked Questions About Mexican Corn Salad

Can I use frozen corn instead of fresh?
Yes! Frozen corn works perfectly. Just thaw it and cook according to package instructions. Make sure to drain any excess water before combining with the dressing to keep the salad from getting watery.

How long can I store it in the fridge?
Stored in an airtight container, Mexican Corn Salad lasts 2–3 days. For best flavor, add the cheese and cilantro fresh just before serving. The dressing can be mixed in right before eating if you want extra freshness.

Can I make it spicy for adults?
Absolutely! Add diced jalapeños, chili powder, or a dash of cayenne. Start with a small amount and taste as you go. You can always add more to reach your preferred level of heat without overwhelming the other flavors.

Can I prepare it ahead of time for a party?
Yes! You can cook the corn and prepare the dressing a few hours or even a day in advance. Keep the dressing separate if you want, then fold everything together just before serving. This helps the salad stay fresh and crisp.

Mexican Corn Salad Recipe

Recipe by Maria MeyerCourse: Side Dish / SaladCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

This Mexican Corn Salad recipe is easy to make, full of flavor, and perfect for any occasion. Its creamy, tangy dressing, combined with sweet corn and fresh herbs, makes it a dish everyone will enjoy.

Ingredients

• 4 cups corn kernels (fresh, frozen, or canned)

• 1/4 cup mayonnaise

• 1/4 cup sour cream or Mexican crema

• 1/2 cup crumbled Cotija cheese (or feta as a substitute)

• 1/2 teaspoon chili powder (adjust to taste)

• 1/4 teaspoon smoked paprika

• 1 small lime, juiced

• 1/4 cup chopped fresh cilantro

• 1/4 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• Optional: 1 small jalapeño, finely diced for a kick

Directions

• Cook the corn: If using fresh corn, boil or grill the corn until tender and slightly charred for a smoky flavor. If using frozen corn, cook according to package instructions and drain excess water. For canned corn, drain and rinse thoroughly. Transfer the corn to a large mixing bowl to cool slightly.
• Prepare the dressing: In a small bowl, whisk together mayonnaise, sour cream (or Mexican crema), lime juice, chili powder, smoked paprika, salt, and pepper until smooth and creamy. If you like a little heat, stir in finely diced jalapeño.
• Combine ingredients: Pour the creamy dressing over the warm or room-temperature corn. Add crumbled Cotija cheese and chopped cilantro. Gently fold everything together until each kernel is evenly coated, making sure the flavors blend well but the corn stays slightly firm for texture.
• Chill and serve: For best flavor, refrigerate the salad for at least 10–15 minutes before serving to allow the spices and lime to meld with the corn. Taste and adjust seasoning if needed—sometimes a little extra lime or salt brightens the flavors beautifully.
• Optional garnish: Sprinkle extra Cotija cheese, cilantro, or a pinch of chili powder on top just before serving for a colorful, festive touch.