Name: Mexican Corn Salad: 4-Step Blissful Summer Side
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 ears of corn, grilled or boiled; 1/2 cup mayonnaise; 1/4 cup crumbled cotija cheese; 1/4 cup chopped cilantro; 1 lime, juiced; 1/4 teaspoon chili powder; Salt and pepper to taste

Jump to Recipe

Oh, summer! Doesn’t everything just taste better when the sun’s out? And speaking of better, you HAVE to try this Mexican Corn Salad. Seriously, it’s like sunshine in a bowl. It’s so easy to throw together, and you can serve it a million different ways. Side dish? Check. Light lunch? Check. Snack attack? Double-check!

I remember last summer, we had a huge barbecue, and I whipped up a big batch of this. It was GONE in minutes! Everyone was raving about how fresh and flavorful it was. Honestly, it’s become my go-to recipe whenever I need something quick, delicious, and guaranteed to be a crowd-pleaser. Trust me, you’re gonna love it!

Mexican Corn Salad - detail 1

Why You’ll Love This Mexican Corn Salad

Okay, so why *this* Mexican Corn Salad recipe? Well, let me tell you, it’s not just another salad. It’s got everything going for it! I mean, check this out:

Quick and Easy to Make

Seriously, you can whip this baby up in under 30 minutes. Perfect for those nights when you’re starving but don’t wanna spend hours in the kitchen. I’m all about that!

Bursting with Flavor

Oh my goodness, the flavor! The sweet corn, the tangy lime, the salty cotija cheese… it’s like a party in your mouth. Each bite is just… *chef’s kiss*!

Perfect for Summer

This Mexican Corn Salad is so refreshing and light. It’s the perfect side dish for all your summer BBQs. Trust me, you’ll be making this all season long!

Ingredients for Mexican Corn Salad

Alright, let’s talk ingredients! Don’t worry, you probably have most of this stuff already. We’re keeping it simple but seriously flavorful. Here’s what you’ll need for the *best* Mexican Corn Salad ever!

4 ears of corn, grilled or boiled (I like grilling them for that smoky flavor!)
1/2 cup mayonnaise (full-fat is my go-to, but you do you!)
1/4 cup crumbled cotija cheese (that salty goodness!)
1/4 cup chopped fresh cilantro (gotta have that fresh kick!)
1 lime, juiced (freshly squeezed, always!)
1/4 teaspoon chili powder (or more, if you’re feeling spicy!)
Salt and freshly ground black pepper to taste (don’t be shy!)

How to Make Mexican Corn Salad: Step-by-Step Instructions

Okay, so you’ve got your ingredients, right? Let’s get this show on the road! This Mexican Corn Salad is super easy to make, I promise. Just follow these steps, and you’ll be munching on deliciousness in no time!

Preparing the Corn

First things first, gotta cook that corn! You’ve got two options here: grilling or boiling. Grilling gives it this amazing smoky flavor – my personal fave! Just shuck the corn and grill it over medium heat, turning occasionally, until it’s nicely charred and cooked through, about 10-15 minutes. If you’re boiling, just pop the shucked corn into boiling water for about 5-7 minutes, until tender-crisp. Either way, let it cool slightly before you slice off those kernels. Careful, it can be hot!

Combining the Ingredients

Alright, time to get mixing! Grab a big bowl – you’ll need the space. Stand the cooled corn cob on its end and slice downwards with a sharp knife to release the kernels. Repeat until all the kernels are off. Add the corn kernels to the bowl, then toss in your mayonnaise, cotija cheese, and chopped cilantro. Give it a good stir to make sure everything’s evenly distributed. I like to use a spatula to gently fold everything together – it helps keep the corn from getting all bruised.

Seasoning the Mexican Corn Salad

Now for the magic touch! Squeeze in that fresh lime juice – the tanginess is SO important! Then, sprinkle in your chili powder, salt, and pepper. Don’t be afraid to taste as you go and adjust the seasonings to your liking. If you like a little extra heat, add a pinch more chili powder. Or, if you’re not a fan of spice, you can leave it out altogether. It’s your salad, so make it your own! Give it one last good mix, and you’re good to go!

Tips for the Best Mexican Corn Salad

Want to take your Mexican Corn Salad from “good” to “OMG AMAZING”? I’ve got a few tricks up my sleeve to help you make the absolute best version. Trust me, these little tweaks make a HUGE difference!

Choosing the Freshest Corn

Okay, this is key! Look for corn with bright green husks that are slightly damp. Feel the kernels through the husk – they should feel plump and full. Avoid corn with dry, brown husks or kernels that feel shrunken. Fresh corn is sweeter and juicier, which makes a world of difference in this salad!

Adjusting the Dressing

Not a mayo fan? No problem! You can totally play around with the dressing. Try swapping some of the mayo for Greek yogurt or sour cream for a tangier flavor. And don’t be shy with the lime juice! A little extra lime can really brighten things up. I usually start with the recipe’s amounts, then add a bit more until it tastes perfect to me!

Adding Extra Ingredients

This salad is super versatile, so feel free to get creative! Black beans add some extra protein and heartiness. Red onion gives it a nice bite. And avocado? Oh man, avocado makes everything better! Just dice it up and gently fold it in right before serving, so it doesn’t get mushy. Yum!

Mexican Corn Salad - detail 2

Variations on Mexican Corn Salad

Okay, so you’ve got the basic recipe down, right? Now, let’s get a little crazy! The beauty of this Mexican Corn Salad is that it’s like a blank canvas – you can totally customize it to your liking. Wanna kick it up a notch? Go for it! Feeling something a little different? I got you covered! Here are a few of my favorite twists on this classic:

Spicy Mexican Corn Salad

Okay, spice lovers, this one’s for you! Dice up a jalapeño (or two, if you’re feeling brave!) and toss it in. Or, for a super easy kick, add a few dashes of your favorite hot sauce. Trust me, that little bit of heat takes this salad to a whole new level!

Creamy Mexican Corn Salad

If you’re all about that creamy texture, try swapping out some of the mayo for sour cream or Greek yogurt. It adds a lovely tanginess and makes the salad extra decadent. So good!

Southwestern Mexican Corn Salad

This one’s got a little bit of everything! Add some black beans, diced bell peppers (red, yellow, or orange – whatever you’ve got!), and a smoky dressing. For the dressing, try mixing a little chipotle powder into your mayo and lime juice. It’s like a fiesta in your mouth!

Serving Suggestions for Your Mexican Corn Salad

Alright, you’ve made this amazing Mexican Corn Salad… now what? Don’t just stand there admiring it – it’s time to EAT! Seriously though, this stuff is so versatile, you can serve it a million different ways. Here are a few of my faves:

As a Side Dish

This is the classic way to go! Pair it with grilled meats – steak, chicken, fish, you name it! It’s also amazing with tacos or quesadillas. The fresh, bright flavors really cut through the richness of the meat and cheese. Trust me, it’s a match made in heaven!

As an Appetizer

Wanna impress your guests? Serve this Mexican Corn Salad with tortilla chips or crackers. It’s like a fancy, flavorful dip! I like to set out a bowl with a spoon and let everyone dig in. It’s always a hit!

As a Topping

Okay, this is where things get REALLY fun! Pile this Mexican Corn Salad on top of burgers, salads, or bowls. It adds so much flavor and texture! I especially love it on a black bean burger with some avocado and a little sriracha mayo. Seriously, try it – you won’t regret it!

Frequently Asked Questions About Mexican Corn Salad

Got questions about this amazing Mexican Corn Salad? I bet you do! Don’t worry, I’ve got answers! Here are a few of the most common questions I get asked about this recipe:

Can I use frozen corn?

Absolutely! If you don’t have fresh corn on hand, frozen corn works just fine. Just thaw it completely and drain off any excess water before adding it to the salad. Keep in mind that frozen corn might not have *quite* the same sweetness and texture as fresh, but it’s still a delicious and convenient option!

How long does Mexican Corn Salad last?

This Mexican Corn Salad is best enjoyed fresh, but it will keep in the refrigerator for up to 3 days. Just store it in an airtight container. But honestly, it’s so good, it probably won’t last that long! You might notice the corn kernels lose a little of their crispness after a day or so, but the flavor will still be fantastic.

Can I make Mexican Corn Salad ahead of time?

You sure can! In fact, I often make this a few hours before serving to let the flavors meld together. Just hold off on adding the avocado until right before serving, so it doesn’t get brown and mushy. You can prep all the other ingredients, mix them together, and store the salad in the fridge until you’re ready to eat. Easy peasy!

Nutritional Information for Mexican Corn Salad

Okay, so you’re probably wondering about the nutritional info for this Mexican Corn Salad, right? Here’s a rough estimate per serving (about 1/2 cup):

Calories: 200
Fat: 12g
Protein: 4g
Carbohydrates: 20g

Keep in mind that these numbers are just estimates and can vary depending on the exact ingredients you use. But hey, it’s packed with corn and fresh veggies, so you can feel pretty good about it, right?

Enjoy Your Delicious Mexican Corn Salad!

Okay, you’ve got all the secrets, now go make some magic! Seriously, I can’t wait for you to try this Mexican Corn Salad. It’s seriously addictive! If you make it, please, PLEASE tell me what you think! Rate the recipe and leave a comment below – I wanna hear all about your creations!