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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
Cook Time:10 minutes
Total Time:25 minutes

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