This Easy Mexican Corn Salad is perfect for summer picnics! With fresh corn, colorful peppers, and a zesty lime dressing, it’s bright and refreshing.
Everyone will love the crunch and flavor this salad brings. I like to make a big bowl and watch it disappear in no time—who can resist seconds? 😄
Key Ingredients & Substitutions
Corn: Fresh corn is the star here! I recommend using sweet corn for the best flavor. If fresh corn isn’t available, canned or frozen corn works, too. Just make sure to drain and thaw them before using.
Cotija Cheese: This crumbly cheese is key for that authentic taste. If you can’t find Cotija, feta is a great substitute. They offer a similar salty creaminess. Goat cheese is another option, but it’s tangier!
Cilantro: Fresh cilantro adds a vibrant flavor, but if you’re not a fan, parsley can be a good substitute. It’ll change the flavor profile a bit, but the salad will still be tasty!
Jalapeño: For some heat, add jalapeño. If you’re sensitive to spice, try reducing or omitting it. You can also use bell pepper for crunch without the heat.
How Do I Get Perfectly Charred Corn?
Getting that lovely char on the corn really enhances the flavor. Here’s how to do it right:
- Make sure to preheat your grill. Aim for medium heat so the corn cooks evenly.
- Keep turning the ears every few minutes to avoid burning. You want a nice golden-brown color all around, which takes about 10 minutes.
- If you don’t have a grill, sautéing in a skillet is effective. Use high heat and keep stirring the corn until it’s light brown.
Let the corn cool before cutting the kernels off. This way, you won’t burn your fingers, and the corn can soak in the flavors better in the salad!
Easy Mexican Corn Salad Recipe for Summer
Ingredients You’ll Need:
- 4 cups fresh corn kernels (about 4 ears of corn)
- 1/4 cup chopped green onion
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled Cotija cheese (or feta as a substitute)
- 1 jalapeño, seeded and finely chopped (optional, for heat)
- 1 lime, juiced
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream or Mexican crema
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
How Much Time Will You Need?
This delightful salad takes about 15 minutes of prep time and requires no cooking other than grilling or sautéing the corn if you’re using fresh. It’s best enjoyed chilled or at room temperature shortly after preparation!
Step-by-Step Instructions:
1. Preparing the Corn:
If you’re using fresh corn on the cob, start by removing the husks and silk. Grill the ears over medium heat, turning them occasionally for an even char, which should take about 10 minutes. Once they are nicely charred and slightly cool, slice the kernels off the cob. Alternatively, you can sauté the kernels in a hot skillet with a little oil until they are lightly browned.
2. Mixing the Ingredients:
In a large bowl, combine the prepared corn kernels, chopped green onion, fresh cilantro, and finely chopped jalapeño if you want a bit of spice.
3. Making the Dressing:
In a smaller bowl, whisk together the mayonnaise, sour cream (or Mexican crema), lime juice, chili powder, ground cumin, salt, and black pepper. This will create a creamy dressing to enhance the flavors of your salad!
4. Combining Everything:
Pour the delicious dressing over the corn mixture and toss everything together until fully combined. Make sure all the corn and vegetables are coated with that creamy goodness!
5. Adding the Cheese:
Gently fold in the crumbled Cotija cheese. This adds a wonderful creaminess and flavor to the salad, so be careful to keep the texture intact while mixing.
6. Final Touches:
Give the salad a taste and adjust the seasoning if needed, adding more salt, pepper, or lime juice according to your preference. Serve this vibrant salad chilled or at room temperature, and feel free to garnish with additional cilantro leaves or a sprinkle of chili powder for an extra kick if desired!
Enjoy this colorful, fresh, and creamy Mexican corn salad—perfect for summer barbecues, potlucks, or as a side to your favorite Mexican dishes!
Frequently Asked Questions (FAQ)
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great alternative. Just thaw it and drain any excess water before mixing it into the salad. You can also sauté it briefly to bring out the flavor, but it’s not necessary.
What Can I Substitute for Cotija Cheese?
If you don’t have Cotija cheese, feta cheese is an excellent substitute! It offers a similar crumbly texture and salty flavor. You can also use goat cheese for a tangy twist, keeping in mind that it may alter the flavor profile slightly.
How Do I Make This Salad Spicier?
To amp up the heat, you can add more chopped jalapeño or try including diced chili peppers. For a smoky flavor, consider adding a pinch of smoked paprika or chili powder. Adjust gradually to reach your desired heat level!
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving again, as the dressing may get absorbed into the corn. It’s best enjoyed fresh, but it still tastes great the next day!
