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
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