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This Amazing Mexican Corn Salad is hands down an all time summer favorite. Full of fresh, bright, zingy and spicy flavors, it has something for everyone!
I love when corn shows up at the local farmers’ market and grocery stores, it means summer is official. Corn is super sweet and adds so much to your meals, try it in this Casserole, Salad, and Corn.
Mexican Street Corn Salad
Crunchy, sweet, spicy, and salty, this Mexican street corn salad is totally addictive. It’s quick, easy, and perfect for potlucks, BBQs, or family dinners. The chili powder adds just enough heat, while creamy cotija balances the fresh corn, peppers, and onions. If you’re into these bold, zesty flavors, you’ll also love my corn ribs recipe, same street corn vibes, just a fun new way to serve them!
The best part? You can make it your own. Leave in the jalapeño seeds for more heat, add extra chili powder, or load up the cilantro for a fresh finish. Serve it with chips, salsa, and a big bowl of watermelon, and you’ve got a side dish that tastes like a fiesta.
What You Need For Corn Salad
Filled with fresh, full flavored ingredients, you are going to love the way this tastes. Mexican corn salad is the perfect combination and so delicious!
- Corn: I used fire-roasted
- Red bell pepper: diced
- Jalapeño: seeded and diced
- Red Onion: diced
- Cilantro: chopped
- Cotija cheese: crumbled
- Mayonnaise:Full fat or low fat work.
- Chili Powder:Adds the heat
- Paprika: Adds color and flavor
- Half a Lime: Use a fresh lime for the best flavor.
How to Make Mexican Corn Salad
Zingy and bright this corn salad comes together quickly which makes it a favorite. All you need are a few pantry ingredients to make this the perfect side dish!
- Combine: In a large bowl combine the corn, bell pepper, jalapeño, red onion, and cilantro.
- Dressing: In a small bowl combine the mayonnaise, chili powder, paprika, and juice of one lime. Add to the bowl and combine the ingredients.
- Serve: Garnish with additional cilantro and cotija cheese if desired.
Tips and Variations For Mexican Corn Salad
Mexican Corn Salad is going to quickly become your favorite. It’s hard to resist all those flavors, it is magical!
- Corn: To save time, use canned or frozen fire-roasted corn. No need to cook whichever one you use. For canned simply drain the corn before adding to the mix. For frozen, let it come to room temperature before combining. When combined with all the peppers and onions and dressing, no one can tell it isn’t fresh. This will save you time and still give you a sensational flavor.
- Peppers: Dice the peppers all the same size. It will be easier to mix and eat that way.
- Spice it up: Add more heat by leaving in some of the seeds of the jalapenos. It will get spicier the longer the salad sits.
- Change it up: Exchange the chili powder for chipotle powder, and paprika for smoked paprika to give the salad a smokey spice kick.
- Cheese: If you cannot find cotija cheese try substituting it for feta, goat, or even parmesan cheese.
- Mayo: Substitute the mayo for sour cream or greek yogurt. So the flavor change isn’t so drastic I like to do half sour cream, half mayo. The mayonnaise gives it such a smooth velvety taste and texture.
- Storage: This will keep great for up to 3 days in the fridge in a tightly sealed container. Everything tends to get soft and a bit wilty after a few days, so it’s best eaten quickly and on the day it’s made.
What to Serve With Mexican Corn Salad
Mexican Corn Salad goes with just about anything. Its flavors are so complementary, you do not have to a Mexican holiday to have this on the table. You might want to make a double batch however, it disappears fast. Of course, this salad will be a favorite with the BBQ season. Fire up the grill with these favorites and serve this corn salad on the side for a dinner that will soon become a favorite.
More Mexican Recipes to Love
Mexican recipes are usually fast, fresh, and full of flavor. We all love our Taco Tuesdays and Cinco De Mayo. When I need a meal on a busy weeknight I often reach for tacos, burritos, or nachos. Mexican food is usually on the menu list every week. We love it. Mexican food can be fancy or simple and it all tastes scrumptious. And the whole family loves it. Try some of these tried and true the next time you need a great Mexican recipe.
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Mexican Corn Salad
Ingredients
- 4 cups corn I used fire roasted
- 1 red bell pepper diced
- 1 jalapeno seeded and diced
- 1/2 red onion diced
- 1/4 cup cilantro chopped
- 1/4 cup cotija cheese crumbled
- 1/3 cup mayonnaise
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- juice of half a lime
Instructions
- In a large bowl combine the corn, bell pepper, jalapeño, red onion, and cilantro.
- In a small bowl combine the mayonnaise, chili powder, paprika, and juice of one lime. Add to the bowl and combine the ingredients.
- Garnish with additional cilantro and cotija cheese if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Are you draining the canned corn?
Yes, drain the canned corn.
Cotija cheese is not available anywhere close to me. What can I substitute to get a similar flavor?
Feta cheese works well too!
I needed a quick side to go with my black bean burger, This salad was easy, quick and tasted very good and went perfect with my burger,
Made this for a party last night. Rave reviews. Didn’t change anything. Super fresh, crunchy with just enough spice. Ate the leftovers for lunch today – even better! Thanks!