Mexican Corn Salad

vibrant and creamy salad brimming with charred corn kernels, crisp vegetables, tangy lime, and a hint of spice. Perfect as a side dish for barbecues, potlucks, or a refreshing light lunch.

Why You’ll Love This Recipe

• Bold, smoky flavor from charred corn that’s balanced by a creamy, zesty dressing

• Quick and easy to prepare in under 30 minutes

• Highly versatile: pairs beautifully with grilled meats, tacos, or as a stand-alone salad

• Can be made ahead of time—flavors meld and deepen as it rests

• Customizable with your favorite mix-ins, from black beans to avocado

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 ears fresh corn (or 4 cups frozen corn, thawed)

• 1 red bell pepper, diced

• ½ small red onion, finely chopped

• 1 jalapeño pepper, seeded and minced

• ½ cup fresh cilantro leaves, chopped

• ½ cup crumbled cotija cheese (or feta)

• ¼ cup mayonnaise

• 2 tablespoons sour cream (or Greek yogurt)

• Juice of 2 limes (about 3 tablespoons)

• 1 teaspoon chili powder

• ½ teaspoon ground cumin

• Salt and freshly ground black pepper, to taste

• 1 tablespoon olive oil (for grilling the corn)

Directions

1. Preheat a grill or grill pan over medium-high heat.

2. Brush the corn with olive oil and season lightly with salt and pepper.

3. Grill the corn, turning occasionally, until char marks appear on all sides, about 8–10 minutes. Remove and let cool slightly.

4. Carefully slice the kernels off the cobs into a large mixing bowl.

5. Add the diced red bell pepper, chopped red onion, minced jalapeño, chopped cilantro, and crumbled cotija cheese.

6. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, ground cumin, and a pinch of salt and pepper.

7. Pour the dressing over the corn mixture and toss gently until everything is evenly coated.

8. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.

9. Serve immediately, or cover and refrigerate for at least 30 minutes to allow flavors to meld.

Servings and timing

• Servings: 4 as a side dish

• Prep time: 15 minutes

• Cook time: 10 minutes

• Total time: 25 minutes

Variations

• Black Bean Corn Salad: Stir in 1 cup rinsed and drained black beans for extra protein and color.

• Avocado Addition: Fold in 1 diced avocado just before serving for creaminess.

• Spicy Kick: Add a finely chopped serrano pepper or a few dashes of hot sauce to the dressing.

• Cheese Swap: Substitute cotija with crumbled feta or queso fresco.

• Roasted Poblano: Dice and roast a poblano pepper alongside the corn for a smoky twist.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served chilled or at room temperature—reheating is not recommended, as it can soften the vegetables and alter the texture.

FAQs

What can I use instead of fresh corn?

You may use frozen corn kernels (thawed) or canned corn (drained and patted dry). For added flavor, sauté frozen or canned corn in a skillet until lightly charred.

Is Mexican corn salad gluten-free?

Yes. All of the ingredients in this recipe are naturally gluten-free. Always check labels if using processed or packaged items.

Can I make this salad ahead of time?

Absolutely. Prepare the salad up to 24 hours in advance, keeping it refrigerated. The flavors will deepen, though the cilantro may darken over time.

How do I make this recipe vegan?

Replace the mayonnaise and sour cream with vegan mayonnaise or cashew cream, and omit the cheese or use a vegan cheese alternative.

What cheese substitutes work well?

If cotija is unavailable, feta or queso fresco are excellent alternatives in both flavor and texture.

How can I add more spice?

Increase the amount of jalapeño, add a serrano pepper, or stir in a pinch of cayenne or hot sauce to the dressing.

Can I grill the corn indoors?

Yes—use a grill pan or cast-iron skillet over high heat. Turn the corn frequently to achieve even charring.

Is it possible to freeze leftovers?

Freezing is not recommended, as the texture of the corn and vegetables will become mushy upon thawing.

What should I serve with this salad?

It pairs beautifully with grilled chicken, steak, fish tacos, or as part of a Mexican-inspired spread alongside guacamole and chips.

How do I adjust the seasoning?

Always taste after tossing with the dressing. Add salt, pepper, lime juice, or chili powder in small increments until the balance is to your liking.

Conclusion

This Mexican corn salad offers a delightful combination of smoky, creamy, and tangy flavors that elevate any meal. Quick to prepare and endlessly adaptable, it’s sure to become a favorite for gatherings and weeknight dinners alike. Enjoy experimenting with variations and make it your own

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