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….. 😂
Absolutely amazing, whole family loved it and wanted more ❤️
Prepared this to go along with a Mexican themed birthday party dinner that’s tomorrow. I have the corn, dressing and herb and onion mix all separated ready to be mixed into the corn once it is warmed. But my family and I did sample what it would taste like all combined. And, it is absolutely delicious. I love that there isn’t too much mayo. I usually do the same with a creamy dressings unless I am making homemade Mayo. And this recipe was quick and easy to follow. Oh, and I was able to find cotija cheese which I was completely surprised because I never noticed it before. Thank you for sharing this tasty Mexican side dish.
Hi Nagi, Thank you again for a fabulous recipe. I made this for Christmas day. Made it the night before (using frozen corn) but added shallots and parsley just before serving. The coriander I purchased tasted bitter, hence the parsley sub. Also added some diced red capsicum just for a bit of Christmassy red. Everyone loved it. I shouldn’t be surprised, I get that reaction to all of your recipes.
Merry Xmas and I hope you get a catch-up celebration lunch with your family once the lockdown is over.
Hi Nagi, in the recipe list you don’t specify if the corn is frozen sweet corn or just regular frozen corn. Do you think frozen corn can work as well with the other flavours?
This looks delicious! If making this for Christmas Day, would making it completely result in soggy corn or should I add the dressing ingredients just prior to serving?
I’m not exaggerating when I say I LOVE corn. I put it in literally everything. I was pretty excited to stumble across this recipe when I had a fresh cob in the fridge! I only had mayo, sour cream, parmesan, Greek feta and garlic but it was still really good. Thanks for the amazing recipe yet again!
Delicious
Oh wow this was to die for! Was looking to have a side with your honey sriracha chicken skewers. I had frozen corn in the freezer so thought I’d give it a go. I used Chobani yoghurt instead of sour cream, as suggested, and didn’t have the optional feta and jalapenos. Seriously tasty food right here. Going to make it again on Sunday for a big family bbq. Can’t wait!
Another winner Nagi! I have just made it to serve with your lamb chops tonight and snuck a taste. Had to put the lid on the bowl to stop. I subbed parsley for coriander as husband doesn’t like but I will add some to mine as garnish. Is 4.45pm to early for dinner? I dont think I can wait…..
4 ears or corn gave me 1 c browned corn….
They must of been super small Amy! N x
Absolutley delish! Have made it several times. I had to use yogurt instead on sour cream once and it was still amazing. Thank you Nagi!
Do you cook the corn on the cob first?
Best recipe ever, I will make this again and again. Super delicious, thank you x
Stunning recipe. I used green chilli paste instead of fresh chilli, and no feta (as I didn’t have it). It was fabulous warm served with eye fillet steak. I was disappointed my guests ate it all…there was none for my lunch
You have to try this it is amazing. “6 to 8 serves” was eaten by 3 people in about 5 minutes. No feta or jalapeños added so kids could eat it.
sooooo delicious!! Everyone I’ve made it for who’s eaten it has wanted to make it again and couldn’t stop eating it
I can’t eat corn, so I’m going to try this cauliflower. Wish me luck.
Love to know how it turns out Bonnie! N x
Hey Nagi
What are your thoughts with adding no cheese? My friend had a cheese allergy.
This is so good!! I had some extra corn and had bookmarked this recipe and am glad I did I couldn’t stop eating it! This is a keeper!!
Hey Nagi! I’m making this today to have for dinner tomorrow….would you suggest tossing everything together now, apart from the coriander, maybe adding that fresh just before serving? Or does it matter? Cheers!