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….. 😂
Made a double batch this time in the hope of having a bit for lunches over the following days. Nope! It’s amazing what my family can put away if the recipe is to their liking.
Amazing. The flavour is like no other. Always a favourite when I take to a bbq
Thoroughly enjoyed this. I used frozen corn but it took about 3x as long for the corn to start browning. All loved it though.
For me this is more of a side dish than a salad, but then salad is a side dish isn’t it. A mouth-wateringly good dish so full of flavour with delicious warm corn and a creamy cheesy dressing. A surprising dish that packs so much flavour.
Yum!!!
This is not a light salad and any way, I do make it with the Greek yogurt substitute but it is a delicious working of flavours and super easy to pull together.
I’d eat it everyday if I could!!!
Loved it!!
If you’ve been tasked with bringing a salad to a BBQ and take this salad, prepare to be showered in praise and bombarded with requests for the recipe.
It is absolutely delicious.
Had heard so many good things about this salad so had to try it for myself. So easy to put together-and delicious! Will definitely become a regular !
Decadent and easy. A regular in our house
Amaaazzzziiinnngg!
I made this to go with the Jalapeno Stuffed Chicken recipe. It went down a treat with the family and I’ve been requested to make it again. 5 stars.
Wow! Absolutely perfect!
It is both delicious and easy. I will absolutely be making this again, as it is perfect to take to a BBQ, or just to enjoy at home. Summery and very tasty.
I made this salad tonight and it did not disappoint. 5 stars! Thanks Nagi.
This was delicious! Will make again.
I have to make this the day before. How should I warm it up so it’s not cold when I serve it? Leave it out until it gets to room temp, heat in microwave, or heat in a pan? I’m looking forward to making it!
My family adores this recipe. I have tripled it and it is still not enough. I use feta as the Mexican cheeses are just too expensive
Made this tonight and it was delicious! Also bought 4 of your cookbooks! Love your recipes. Keep ‘em coming!!💕 Love Dozer!!
Just made this for a family gathering and tasted it warm-delicious and I think an overnight in fridge before serving will make it even better but I do take issue with the prep time which you list as 10 minutes. There are two types of “onions” to chop, parm to grate, corn to shuck, cilantro to chop and limes to juice. Took a heck of a lot longer than 10 minutes prep, but still a 5 star as is usual with your recipes.
Made this for a Mexican fiesta party. Everyone LOVED it!! They all ate it as a dip with nachos…going to serve it that way in the future. 😀 Fantastic recipe, Nagi!