Creamy Mexican Corn Salad

Creamy Mexican Corn Salad

A vibrant and flavorful side dish, this creamy Mexican corn salad combines sweet corn with tangy lime, spicy jalapeños, and a rich, cheesy dressing. Perfect for barbecues, taco nights, or as a colorful addition to any meal.

Ingredients

For the Salad:

• 4 cups fresh or frozen corn kernels (thawed if frozen)

• 1/2 cup red bell pepper, finely diced

• 1/4 cup red onion, finely diced

• 1–2 jalapeños, seeded and finely chopped (optional for spice)

• 1/4 cup fresh cilantro, chopped

For the Dressing:

• 1/2 cup mayonnaise

• 1/4 cup sour cream

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

• 1 tsp chili powder

• 1/2 tsp smoked paprika

• 1 clove garlic, minced

• Juice of 1 lime

• Salt and pepper, to taste

Instructions

1. Cook the Corn (if using fresh):
   Boil or grill corn until tender and slightly charred for extra flavor. If using frozen, thaw and drain well.

2. Prepare the Vegetables:
   Dice red bell pepper, red onion, jalapeños, and chop cilantro. Combine in a large bowl with the corn.

3. Make the Dressing:
   In a medium bowl, whisk together mayonnaise, sour cream, Cotija cheese, chili powder, smoked paprika, garlic, lime juice, salt, and pepper until smooth.

4. Combine Salad and Dressing:
   Pour dressing over corn and vegetables. Mix well until all ingredients are evenly coated. Taste and adjust seasoning with more salt, pepper, or lime juice if needed.

5. Chill and Serve:
   Refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with additional cilantro or Cotija cheese if desired.

Equipment

• Mixing bowls (medium & large)

• Whisk

• Knife and cutting board

• Measuring cups and spoons

• Skillet or grill pan (if cooking fresh corn)

Timing

• Prep Time: 15 minutes

• Cook Time: 10 minutes (if cooking fresh corn)

• Total Time: 25 minutes

Serving Size
Serves 4–6

Creamy Mexican Corn Salad

A vibrant and flavorful side dish, this creamy Mexican corn salad combines sweet corn with tangy lime, spicy jalapeños, and a rich, cheesy dressing. Perfect for barbecues, taco nights, or as a colorful addition to any meal.

Print Recipe

Prep Time:15 minutes mins

Cook Time:10 minutes mins

Total Time:25 minutes mins

Equipment

• Mixing bowls (medium & large)
• Whisk
• Knife and cutting board
• Measuring cups and spoons
• Skillet or grill pan (if cooking fresh corn)

Ingredients

• For the Salad:
• 4 cups fresh or frozen corn kernels thawed if frozen
• 1/2 cup red bell pepper finely diced
• 1/4 cup red onion finely diced
• 1 –2 jalapeños seeded and finely chopped (optional for spice)
• 1/4 cup fresh cilantro chopped
• For the Dressing:
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup crumbled Cotija cheese or feta as a substitute
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 clove garlic minced
• Juice of 1 lime
• Salt and pepper to taste

Instructions

• Cook the Corn (if using fresh):
• Boil or grill corn until tender and slightly charred for extra flavor. If using frozen, thaw and drain well.
• Prepare the Vegetables:
• Dice red bell pepper, red onion, jalapeños, and chop cilantro. Combine in a large bowl with the corn.
• Make the Dressing:
• In a medium bowl, whisk together mayonnaise, sour cream, Cotija cheese, chili powder, smoked paprika, garlic, lime juice, salt, and pepper until smooth.
• Combine Salad and Dressing:
• Pour dressing over corn and vegetables. Mix well until all ingredients are evenly coated. Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
• Chill and Serve:
• Refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with additional cilantro or Cotija cheese if desired.

Servings: 6 servings

Frequently Asked Questions (FAQs)

Can I use canned corn instead of fresh or frozen?
Yes. Drain canned corn thoroughly before using to prevent a watery salad.

Can I make this salad ahead of time?
Yes. The salad can be prepared a few hours ahead and refrigerated to allow flavors to meld.

Can I make it spicier or milder?
Yes. Adjust the number of jalapeños or remove the seeds for less heat. You can also add a pinch of cayenne or hot sauce for extra spice.

Can I use Greek yogurt instead of sour cream?
Yes. Greek yogurt works well and adds a slightly tangy flavor while reducing the richness.

Can I use feta cheese instead of Cotija?
Yes. Feta is a good substitute, but it has a slightly different flavor and saltiness, so adjust seasoning accordingly.

Is this salad served hot or cold?
It is typically served chilled or at room temperature. You can serve warm if you prefer, but chilling enhances the flavors.

Can I add other vegetables?
Yes. Diced tomatoes, avocado, or roasted peppers can be added for extra color and flavor.

Can I make this vegan?
Yes. Substitute mayonnaise with vegan mayo and sour cream with a dairy-free alternative. Use a vegan cheese if desired.

How long can I store leftovers?
It’s best eaten within 2–3 days for optimal freshness and flavor.

Can I freeze this salad?
Freezing is not recommended, as the creamy dressing and fresh vegetables may become watery and lose texture.

How To Store Creamy Mexican Corn Salad

Refrigerator:
Store in an airtight container for up to 2–3 days. Stir well before serving.

Do Not Freeze:
Freezing can alter the texture and consistency of the salad due to the creamy dressing and fresh vegetables.

Serving Tip:
Serve chilled or at room temperature. Garnish with extra Cotija cheese or cilantro just before serving for the best presentation.