Whip up a quick and easy Mexican Corn Salad, the perfect summer side dish featuring sweet corn, fresh veggies, and a creamy dressing made with sour cream! This delicious salad pairs beautifully with steak, burgers, seafood, or any meal and is ready in minutes!
I consider myself a side dish queen! There’s so much flexibility when it comes to side dish recipes in being able to add different ingredients and flavors. My creativity in the kitchen just shines when it comes to sides, and I’ve been known to make them into a full meal!
This Mexican corn salad has been a summer staple in our house for years because it’s a family favorite. I use fresh corn right off the cob for the best flavor and pair it with bell pepper, red onion, jalapenos, and avocados. Each ingredient has just the right amount of texture and taste to keep everyone coming back for more, especially when tossed in a creamy dressing made of Hilland Dairy Sour Cream, mayo, and salty cotija cheese crumbles.
Because it has so many flavors, it pairs well with all different types of protein, like steak, seafood, chicken, or even tofu. It’s super flexible and works with whatever you have in your fridge! Just the corn off the cob, char it in a hot skillet with olive oil, then mix it together with the rest of the ingredients, and it’s ready to enjoy in no time!
Quick and easy: Perfect for busy days, this simple side dish can be whipped up in minutes!
Versatile: Pair it with your favorite grilled meats or toss them in to make it a full meal. This salad pairs well with so many different flavors.
Adaptable: Use fresh corn on the cob, or use canned or frozen to save you some time.
Customizable: Change it up each time by adding different veggies or beans to make it your own with whatever you’ve got on hand.
Olive Oil – Helps to char the corn, adding a smoky flavor and richness to the salad. You can use any neutral cooking oil you have on hand to do this.
Corn Kernels – The star of the dish, adding sweetness and a satisfying crunch. Use fresh, frozen, or canned!
Veggies (red pepper, red onion, jalapeno) – Adds color, texture, and a mix of sweet and spicy flavors.
Avocado – Gives the salad a rich creaminess and buttery texture.
Fresh Lime Juice – Adds brightness and acidity, balancing the flavors.
Seasonings (cumin, paprika, kosher salt, pepper) – Enhance the overall taste with warmth and a hint of spice.
Cilantro – Brings a fresh, herbed note that complements the other ingredients.
Cotija Cheese – Adds a salty, tangy flavor and a crumbly texture.
Sour Cream & Mayonnaise – Provide creaminess and tang, tying all the ingredients together.
Char the corn: Take husked corn on the cob and use a sharp knife to carefully cut off the kernels down the sides. Pour olive oil into a skillet and heat over high heat. Carefully add the corn kernels and saute for about 5 minutes or until the kernels begin to char. Transfer to a large bowl and allow them to cool.
Assemble the salad: Once the corn has cooled, add in the rest of the ingredients. Toss together until everything is coated in the sour cream and mayo mixture. Taste the salad and adjust the lime juice, salt, and pepper if needed. Enjoy!
Though optional, cutting fresh corn off the cob adds the best flavor to this salad! Follow the instructions below for the proper way to remove corn from a cob.
Place the corn cob upright on a cutting board, holding it steady at the top.
Using a sharp knife, cut downwards along the cob, slicing off the kernels.
Rotate the cob and repeat until all kernels are removed.
Collect the kernels and use them in your salad.
The oil in the skillet should be hot enough to char the corn but not hot enough to burn it.
Make sure the corn is cooled enough before adding the rest of the ingredients, as the heat could melt the cheese and de-emulsify the mayo.
Stir the corn occasionally while charring to get an even color on all sides.
Chop the veggies into uniform pieces for a consistent texture throughout the salad.
For a less spicy salad, use less jalapeno or omit it completely.
Use fresh lime juice for the best flavor; bottled lime juice can be too acidic.
Combine the spices in a small bowl before adding them to make sure they distribute evenly.
Use a large bowl for mixing to ensure all ingredients are well combined and coated.
Though this salad can be served immediately, it tastes even better when it sits in the fridge for a few hours or overnight to develop its flavor.
Add black beans for extra protein and a hearty texture.
Use grilled corn for a smoky flavor.
Mix in diced tomatoes for added juiciness and color.
Swap cotija cheese with feta for a different salty, tangy flavor.
Add diced mango or pineapple for a sweet, tropical twist.
Add a dash of hot sauce for extra heat.
Use Greek yogurt or plain instead of sour cream for a tangier dressing and to add more protein.
Mix in cooked quinoa for a more filling salad.
Add chopped spinach or arugula for extra greens and a peppery taste.
Top with crushed tortilla chips for a crunchy texture.
Keep the corn salad in an airtight container in the fridge for up to five days. Before serving again, give it a quick stir to recombine the ingredients. If it gets too dry, add another dollop of sour cream or mayo and stir it in before serving. Freezing is not recommended.
How spicy is this salad?
The salad has a mild to moderate spice level from the jalapeno. You can adjust the spice by adding more or less jalapeno to suit your taste.
Can I make this salad ahead of time?
Yes, you can make this salad a day in advance. Store it in the fridge in an airtight container and stir before serving.
Can I use different types of cheese?
Yes, you can substitute cotija cheese with feta, queso fresco, or even shredded cheddar!
How do I keep the avocado from browning?
To keep the avocado from browning, toss it in fresh lime juice before mixing it into the salad. The acidity helps prevent oxidation.
Easy, quick and delicious Mexican Corn Salad. A perfect side for any meal to add lots of veggies and lots of flavor! Hiland Dairy Sour Cream gives this salad the perfect amount of creaminess to the heat.
4 cups corn (cut off a cob, canned or frozen)
1 Tablespoon olive oil
1/2 red bell pepper, chopped
1/2 small red onion, finely chopped
1/2 cup cilantro, chopped
1/4 cup green onions, chopped
1 jalapeno pepper, diced
1/2 avocado, chopped
4 Tablespoons fresh lime juice (about 2 limes)
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon kosher salt
2 Tablespoons Hiland Dairy Sour Cream or Plain Yogurt
2 Tablespoon mayonnaise
1/2 cup cotija cheese (or feta), crumbled
If using corn off the cob, cut the corn off. About 5 ears. If using frozen corn, no need to thaw. If using canned, be sure to drain. In a large skillet, heat olive oil over high heat.
Add the corn to the skillet and cook for about 5 minutes, stirring occasionally until the corn starts to char.
Transfer the corn to a large bowl and allow to cool a bit.
Add the other ingredients to that same bowl with the corn. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary. Enjoy!
Store this salad in the fridge in an air tight container for up to 3-5 days.
Our best tips for quick and tasty recipes, ideas and more, right to your inbox.
| PRIVACY | TERMS | ACCESSIBILITY
