Mexican Corn Salad is a wonderful fresh corn salad made for summer BBQ’s and Mexican feasts! It’s a giant salad form of Esquites, a corn street snack sold in cups on the streets of Mexico. Corn kernels are sautéed in butter and garlic until golden brown, then dressed in a creamy lime dressing and finished fresh coriander/cilantro and a hint of zing from Jalapeño. It’s outrageously and insanely good!
Mexican Corn Salad
This recipe generated a tizzy of excitement among my group of friends when I first started making it a few years back! Something a little different to the usual steamed-butter-slathered corn on the cob (and there is nothing wrong with that!!), it’s bright and colourful, and it’s a brilliant dish for sharing.
Mexican Corn Salad is essentially the giant salad form of Esquites which is a popular Mexican Street corn that is sold in cups by street vendors. And in fact, Esquites is the “off the cob” version of Elotes, the famous Mexican Street corn where cobs are grilled over charcoal before being slathered in a creamy-spicy sauce then rolled in crumbled cheese!
What goes in Mexican Corn Salad
Here’s what you need to make this corn salad:
The creamy dressing for Mexican Corn Salad
The dressing is a creamy mayonnaise based dressing with a lovely tang from lime juice and a savoury flavour boost from parmesan (this is the secret ingredient that gives this dish the wow factor!!).
You’ll find many versions use a lot more mayonnaise than I do. I prefer to use a mix of mayonnaise and sour cream to lighten it up a touch whilst still have a good amount of creamy dressing. This way we get the best of both worlds – lots of dressing but not overly rich! I use this for most of my mayo-based dressings, such as Coleslaw, Macaroni Salad, Broccoli Salad.
Fresh corn vs canned and frozen corn
This recipe will work with any type of corn BUT it is definitely best made with fresh corn because it browns the best when you sauté it in the butter and garlic.
How to cut corn off the cob
Here’s a tip for an easy way to cut corn kernels off the cob without the kernels flying everywhere! Just place an inverted ramekin in a large bowl OR use a bundt pan. Stand the corn cob on the ramekin then use a knife to cut the kernels off. The walls of the bowl / bundt pan will stop the kernels flying all over your counter!
How to make Mexican Corn Salad
This recipe starts off by pan frying the corn in butter and garlic until it’s tinged with gold, at which point you will need to summon the strength to not shovel spoonfuls of it straight into your mouth because golden brown buttery corn? YES!!!
But WAIT! It gets even better! While the corn is hot, add in the parmesan, mayonnaise, sour cream and lime and give it a good mix so the dressing melts and mingles with the butter on the corn and coats every kernel beautifully…
And lastly, we give it a hit of freshness with onion and coriander/cilantro, and jalapeño if you want a touch of heat, and finish with a sprinkle of Cotija (Mexican cheese like feta) if you happen to be fortunate enough to get your hands on it (which I am not) or feta, parmesan or goats cheese as a fallback.
Serve this as a side dish for all things Mexican. Take it to summer BBQ’s, potlucks, casual lunches, a side dish for dinner tonight.
Just find any excuse to make it! Because honestly, to say my friends love this corn salad is an understatement. Whenever it makes an appearance, we’re in a situation where you have to eat fast, or miss out.
Literally. You snooze, you lose.
– Nagi x
Watch how to make it
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Mexican Corn Salad
Ingredients
- 5 cups corn cut from the cob (~4 large ears) (or frozen corn, not thawed, Note 1)
- 2 tbsp / 30g butter
- 2 garlic cloves , minced
- 1/2 tsp each salt and pepper
- 1/4 cup mayonnaise (can cut down to 2 tbsp)
- 1/4 cup sour cream (or yoghurt)
- 1/2 cup parmesan cheese , finely grated (Note 1)
- 1 tbsp Jalapeno , deseeded and finely chopped (optional)
- 1 cup coriander / cilantro leaves , roughly chopped
- 1 cup green onion , finely sliced (~2 stems)
- 1/2 red onion , finely chopped
- 2 – 3 tbsp lime juice , fresh (plus more to taste)
Garnishes
- 60g / 2 oz Cotija or Feta , crumbled (optional) (Note 2)
- Jalapeno slices, coriander/cilantro leaves, lime wedges , optional
Instructions
- Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.
- Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don't stir constantly, harder to brown).
- Season corn: Add salt and pepper halfway through cooking corn.
- Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine – heat will "melt" dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.
- Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.
Recipe Notes:
Nutrition Information:
Originally published March 2017. Updated with new video and photos!
Life of Dozer
Keeping this from the original publication date because it’s an adorable photo of him!
Whenever I take a photo of Dozer running, all I can think is that there’s a lot of flapping. Ears, giant tongue, mouth flap, that feathered tail.
I know how he feels. I have quite a bit of flappage when I run too….. 😂
This was really good. I had to practice patience when browning the corn. I was stirring too much and it wasn’t browning. I am thinking it would be really tasty with some cooked meat or black beans in it and then it would be a complete meal. Definitely will be making this again,
Could I use natural greek yogurt instead of sour cream?
Loved this so much made it again today! Remembered the chilli this time. This a keeper.
I’m not normally a fan of sweetcorn, but have just started using it in recipes! I absolutely loved this; I think it is particularly good using proper fresh sweetcorn. Will definitely be making again! Thank you 🤩
How long will this keep ?
Recipe calls for 1 cup green onion and says that’s about two stems. 1 cup of green onion slices would be about 9 stems. Or, is it just two stems?
I brought this to a friend’s 40th birthday (which the main dish was carnitas), and it was such a hit! Thank you!
Well, I made the mistake of being gracious and letting someone take the leftovers… This is truly a win. I sprinkleld Tajin over it for some extra pop.
I just made this and both my husband and I loved it. I added chicken seasoned with hatch chili and elbow pasta to make it a dinner meal. Thanks so much for sharing 🙂
Delicious! I added a few dashes of cumin. Next time I will double the corn (I used 4 ears) because it shrinks when cooked. Would also be good with raw chopped red bell peppers or cucumber or shredded napa cabbage for added crunch.
What would be the best type of feta to use please?
This salad was delicious. There were only two of us eating so I tried to scale it down. (Two pieces of corn, etc.,) Wish I had not done that, because I wanted to eat this for breakfast. So, so good. I’m making this for our annual 4th of July party. I did add halved cherry tomatoes to the corn mix after it cooled down a bit. Thank you for a great recipe (as always). Making your chicken gyros tomorrow.
Threw this recipe together last minute and totally loved it! My kids went back for 2nds and 3rds. This is will become a summer fave for sure. Thank you!
So easy,so cheap,I love it:)
This is soooo good. I can see myself making this often during the upcoming summer months. I made carne asada with cilantro lime rice, pinto beans and this salad. I originally was going to make actual street corn on the cob but I was a) lazy lol and b) bought corn already shucked. Found this recipe and so glad I did! It was delish!! Didn’t add the jalapeno because of kids but will try it next time. Thanks!
I’ve been making this recipe for several years and it’s always enthusiastically received. Definitely one of the best things I’ve ever made. It’s also a great appetizer; scoop it up with tortilla chips!
Great recipe!
Oh my goodness this is delicious! Did it as a side with the bbq and it was so good, will definitely be making it again. Also easy to make it ahead of time and just construct it as needed.
Used the reduced amount of mayo, no jalapeño as didn’t have any but added the chipotle at the end on the top and it was great
Hello, I was wondering does this recipe keep well for a period of time after the dressing is added in the fridge? Thanks, Jess
This is absolutely delicious – I made it with last nights left over Mexican Shredded Beef and couldn’t fault it. Definitely dinner party worthy!