Introduction
Oh, the memories! Does anything just scream “summer picnic” or “backyard BBQ” quite like fresh corn? This Mexican Corn Salad recipe is a vibrant explosion of flavor that takes me right back to those warm, sunny days. It’s so incredibly easy to whip up, and the best part? It’s ready in a flash, meaning you can spend less time in the kitchen and more time enjoying your loved ones and that beautiful weather. Get ready to fall in love with this simple, yet spectacular dish!
Why You’ll Love This Recipe
- Fast: Seriously, you can have this beautiful salad on the table in under 30 minutes!
- Easy: No fancy techniques here, just simple chopping and mixing.
- Giftable: Make a big batch and share it at potlucks – it’s always a huge hit!
- Crowd-pleasing: The combination of sweet corn, zesty lime, creamy dressing, and a hint of spice is universally loved.
Ingredients
Here’s what you’ll need to bring this deliciousness to life:
- 3 ears of corn on the cob: Fresh is best for that sweet, juicy crunch!
- 1 tablespoon olive oil: Just a touch to help char the corn.
- 1 cup cherry tomatoes, halved: Little bursts of sweetness and acidity.
- ¼ cup diced red onion: For that nice, sharp bite.
- 2 tablespoons diced jalapeños: Adjust to your spice preference – these add a lovely warmth!
- ⅓ cup crumbled Cotija cheese or feta cheese: Cotija is a salty Mexican cheese that crumbles beautifully. Feta is a great, readily available substitute!
- 1 lime, cut into wedges for serving: The essential zing to brighten everything up.
- ⅓ cup mayonnaise: The creamy base for our dressing.
- ⅓ cup sour cream: Adds a tangy richness that balances the mayo.
- 1 tablespoon chopped fresh cilantro: That unmistakable fresh, herbaceous flavor that’s a must for Mexican-inspired dishes.
- ½ teaspoon ancho chili powder: This mild chili powder offers a smoky, deep flavor without too much heat.
- ½ teaspoon cumin: Earthy and warm, it’s a classic pairing with chili powder.
How to Make It
Alright, let’s get cooking! It’s as easy as 1, 2, 3!
1. Prepare the Corn
You’ve got a couple of great options here! You can grill the corn until it’s slightly charred (my personal favorite for extra flavor!), boil it until tender, or even use pre-cooked frozen corn that you’ve thawed. If you’re grilling or pan-sautéing, brush the ears lightly with the olive oil and cook them until they’re tender and have a few nice char marks. Once cooked, let them cool just enough so you can handle them, then carefully cut the kernels off the cobs. Don’t worry if some of the kernels are a bit uneven – it all adds to the rustic charm!
2. Combine the Fresh Veggies
In a large bowl, combine your freshly cut corn kernels. Add in the halved cherry tomatoes, diced red onion, and your diced jalapeños. Give it a gentle toss to get everything acquainted.
3. Whisk Up the Creamy Dressing
Grab a separate, medium-sized bowl. Into this one, scoop your mayonnaise and sour cream. Add the chopped fresh cilantro, the ancho chili powder, and the cumin. Whisk it all together until it’s smooth and creamy. Taste it! This is your moment to adjust the seasoning. Want a bit more spice? Add a pinch more chili powder. Love cilantro? Throw in a little extra!
4. Toss it All Together
Now for the grand finale! Pour that dreamy dressing over your corn and veggie mixture. Gently toss everything together until all those beautiful ingredients are coated in the creamy dressing. Make sure you get into all the nooks and crannies!
5. Add the Cheesy Goodness
Crumble in your Cotija cheese (or feta, if you’re using that) and give it one last gentle stir. You want the cheese to be distributed throughout, but not completely mashed.
6. Serve and Enjoy!
Serve this delightful Mexican Corn Salad immediately, with those zesty lime wedges on the side. A squeeze of fresh lime juice right before you dig in makes all the flavors pop even more. You’re going to love it!
Substitutions & Additions
This recipe is fantastic as is, but it’s also super adaptable. Here are a few ideas to make it your own:
- Swap the Cheese: If Cotija or feta aren’t your thing, try some crumbled queso fresco or even a sharp cheddar for a different flavor profile.
- Add Some Protein: Toss in some black beans (rinsed and drained, of course!) for a heartier salad that works great as a main dish.
- Make it Spicier: If you love heat, add a pinch of cayenne pepper to the dressing or include a finely minced serrano pepper along with the jalapeños.
- Bring in the Avocado: Diced avocado added right before serving adds an extra layer of creamy deliciousness. Just be sure to add it right before you serve so it doesn’t get mushy.
- Herbs Galore: Feel free to add other fresh herbs like parsley or a bit of finely chopped green onion for extra freshness.
Tips for Success
A few little tricks to make your Mexican Corn Salad absolutely perfect:
- Don’t Overcook the Corn: You want that nice, crisp bite! If using frozen corn, just thaw it or warm it through slightly.
- Taste and Adjust: Your taste buds are your best guide! Always taste the dressing before you add it to the salad and adjust seasonings as needed.
- Prep Ahead Power: You can chop all your veggies (corn, tomatoes, onion, jalapeños) a day in advance and store them in the fridge. You can also make the dressing separately. Combine everything and add the cheese right before serving for the freshest taste and texture.
- Don’t Skip the Lime: That final squeeze of lime is a game-changer. It really brightens up all the flavors.
How to Store It
Leftovers are delicious, but it’s best enjoyed fresh! If you have any extra, store it in an airtight container in the refrigerator for up to 2-3 days. The texture might soften slightly over time, especially if you’ve added avocado. I find it’s still wonderful for lunches or as a side dish, even after a day or two.
FAQs
Can I make this salad ahead of time?
Yes, you can! You can prep the corn, chop the vegetables, and mix the dressing a day in advance. Store them separately in the refrigerator. Combine everything and add the cheese just before serving for the freshest results.
What if I don’t like spicy food?
No problem! You can omit the jalapeños entirely, or use a milder pepper like a green bell pepper for a bit of crunch without the heat. You can also remove the seeds and membranes from the jalapeños before dicing them to reduce the spice level.
Is Cotija cheese hard to find?
Cotija cheese can sometimes be found in the specialty cheese section of larger grocery stores or at Mexican markets. If you can’t find it, feta cheese is an excellent and widely available substitute that gives a similar salty, crumbly texture.
Can I use canned or frozen corn?
Absolutely! If using canned corn, be sure to drain it very well. For frozen corn, thaw it completely before using. If you want a little extra flavor, you can lightly sauté thawed frozen corn in a little olive oil until warmed through and slightly golden.
Easy Mexican Corn Salad
Equipment
- Grill Optional, for charring corn
- Large bowl
- Medium bowl
- Whisk
Ingredients
Main ingredients
- 3 ears corn on the cob Fresh is best for that sweet, juicy crunch!
- 1 tablespoon olive oil Just a touch to help char the corn.
- 1 cup cherry tomatoes halved, Little bursts of sweetness and acidity.
- 0.25 cup red onion diced, For that nice, sharp bite.
- 2 tablespoons jalapeños diced, Adjust to your spice preference – these add a lovely warmth!
- 0.33 cup Cotija cheese or feta cheese crumbled, Cotija is a salty Mexican cheese that crumbles beautifully. Feta is a great, readily available substitute!
- 1 lime lime wedges cut into wedges for serving, The essential zing to brighten everything up.
- 0.33 cup mayonnaise The creamy base for our dressing.
- 0.33 cup sour cream Adds a tangy richness that balances the mayo.
- 1 tablespoon fresh cilantro chopped, That unmistakable fresh, herbaceous flavor that's a must for Mexican-inspired dishes.
- 0.5 teaspoon ancho chili powder This mild chili powder offers a smoky, deep flavor without too much heat.
- 0.5 teaspoon cumin Earthly and warm, it’s a classic pairing with chili powder.
Instructions
- Prepare the corn: You can grill, boil, or use thawed frozen corn. If grilling or pan-sautéing, brush with olive oil and cook until tender and slightly charred. Let cool slightly, then cut kernels off the cobs.
- Combine the fresh veggies: In a large bowl, combine the corn kernels, halved cherry tomatoes, diced red onion, and diced jalapeños. Toss gently.
- Whisk up the creamy dressing: In a separate medium bowl, combine mayonnaise, sour cream, chopped cilantro, ancho chili powder, and cumin. Whisk until smooth. Taste and adjust seasonings.
- Toss it all together: Pour the dressing over the corn and veggie mixture. Gently toss until everything is evenly coated.
- Add the cheesy goodness: Crumble in the Cotija cheese (or feta) and stir gently to distribute.
- Serve and enjoy: Serve immediately with lime wedges on the side. A squeeze of fresh lime juice enhances the flavors.