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….. 😂
I am sure I’m looking right at it and not seeing it but is the garlic listed in the ingredient list? I see it in the directions but am unsure of the amount . Thank you.
Such a sweet pic of Dozer running. Your an incredible photographer of this handsome boy😊 and great recipes/photos as well. Very talented indeed.
Thanks so much Macy 🙂 N x
This looks delicious!
Can you make this a few hours before serving or is it better eaten straight after the dressing has been added?
Hi Maria, this one is great made in advance, serve warm or at room temp 🙂 N x
Hi Nagi! Really want to try this. Our grocery store has been out of sour cream for weeks – do you think this recipe would be alright without it? We do have cream cheese…
Hi Annie, I would use natural yogurt instead 🙂 N x
I did as you suggested and it turned out amazing!! Thank you Nagi!
What about Plain Greek yoghurt
I have made this a couple of times, always a favourite. Added diced red pepper for colour and crunch!
P.S. I also have “baby hands”……..
This salad is so amazing it is really refreshing and flavoursome, Charing the corn really adds to the flavour , my family said it was their best salad ever
Delicious! Made it for the family for our new years eve Mexican themed meal. Went down a treat- everyone loved it! Thank you – will definitely be making it again!
YES!!! That’s great!
Made it today as the family were having a Mexican themed gathering. People asked for the recipe as they enjoyed it so much.
That’s awesome Michelle!
Nagi,
If cook corn day before, do I need to warm up before I add mayo, sour cream and parmesan? Or can I add dressing ingredients when corn is cold?
Thank you.
Hi Melissa, I’d warm the corn before mixing it just to help the sour cream and mayo melt into the dressing 🙂
This is a delicious salsa. I’ll be adding this to my list of recipes.
Enjoy Annette!
This is a delicious salad, definitely a keeper, so quick and easy to make. 👍🏿
Thank you! I’ve make this recipe a handful of times now and it’s a hit every time!
Awesome Veronica, that’s great to hear!!
So good! I made this tonight for a large group. Everyone loved it. The cotija cheese made it perfect. I was going to use feta because we always have ton of it, but the slightly different flavor and texture was 👌.
Wahoo! That’s great Jen!!!
I’m hoping to make this for a birthday party. Can it be made ahead of time? Have you had any luck with that?
Hi Amber, you can definitely make it in advance as leftovers keep well too. I’d stop at step 3 and then proceed to do the last steps just before you want to serve ☺️
Nagi,
If cook corn day before, do I need to warm up before I add mayo, sour cream and parmesan? Or can I add dressing ingredients when corn is cold?
Thank you.
made this for work for our Taco Thursday… big hit.
Wahoo, great to hear Cathythy ☺️
This looks amazing. If made beforehand could this dish be are cold? Or is it best served hot?
It would be fine cold Carolyn ☺️
Yummmm! Awesome recipe. Had a mexican night so tried out the Mexican Shredded Chicken, Pico de Gallo (Authentic Mexican Salsa), One Pot Chicken Enchilada Rice Casserole, Quesadilla and avocado sauce….. UGHHHHH! Tonight is a good night!!! Thanks for the recipes. We all love what you do xx
Woot! Fabulous Suna!
This is the best salad, so good I am doing it on Christmas Day!!! Yum
This was awesome. My son does not care for cilantro (as in he can’t stand it in anything). Any suggestions for a substitution? Maybe just parsley?
Parsley or chives! N x
Got tons of compliments when I took this for a potluck dinner. Thank you for the awesome recipe.
That’s terrific to hear Ava! Thank you for taking the time to leave a review – N x
Absolutely delicious. Took to a potluck today and I got so many compliments, and several requests for the recipe.
Tangy, fresh, light, easy to make. Yummy!
Thank you for a wonderful recipe.
That’s fantastic to hear Michelle! Thank you for letting me know – N xx