Somewhat Simple

Mexican Corn Salad

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This Mexican corn salad is bursting with fresh juicy corn, cotija cheese, lime, and cilantro. The perfect easy side dish for a summer meal!

Do you love Mexican food as much as we do?! Be sure to check out a few more of our favorite recipes – Taco Stuffed Pasta Shells, Easy Horchata, and The BEST Mild Salsa.

a bowl of Mexican corn salad topped with cilantro and cotija cheese on a serving dish next to tortilla chips

An Easy Mexican Side Dish

We’ve been spending so much time outside lately, and I am loving it! Isn’t summer the best? Trips to the pool, popsicles on a hot day, lazy nights playing on the grass, and simple, easy dinners. I’ve been making this Mexican street corn for a few years now, and it is a favorite with my family all summer long.

Our grocery store usually sells 5-6 ears of corn for a dollar, so it’s an economical side dish that’s still delicious and flavorful. When I found corn on sale again this week, 5 for a dollar, I was excited to try a new variation on one of my favorite dishes – this Mexican corn salad! It has all the delicious flavors of our favorite street corn, but in an easy to eat dip-form.

This corn salad is ready in less than 15 minutes, and it goes perfectly with any Mexican or southwestern dish. I served it with some corn chips on the side, and it was a big hit with the whole family!

kernels of corn cooking in a frying pan

How To Make Mexican Corn Salad

Prep The Corn – First, shuck the three ears of corn and then cut the corn from the cob.

Cook It – Place a tablespoon of butter in a medium saucepan while you’re bringing it to a medium heat. Add in the kernels of corn and cook for about 5-10 minutes. You’ll want to stir the corn frequently to keep them from burning. You’ll know they’re done once the kernels are soft and lightly golden. Once they’re done, remove them from the heat and allow them to cool slightly.

Mix – In a medium-sized bowl, stir together the mayonnaise, chili powder, lime juice and garlic. Next, add in the corn and toss everything until it’s coated. Last you’ll add the cotija and cilantro and then toss everything again until it has combined. I like to serve this Mexican corn salad while it’s warm with a side tortilla chips.

looking down on a bowl of Mexican Corn Salad with a slice of lime on top

Recipe Tips

How To Easily Get Corn Off The Cob – Cutting the corn from the cob isn’t always the easiest. I like to use my new favorite kitchen gadget, a corn stripper, to do it quickly.

Where To Find Cotija Cheese – If you’re not sure where to find the cotija cheese, I usually find it in the refrigerated dairy section, next to the cream cheese and sliced cheese.

Cotija Substitute – This Mexican corn salad is super delicious and flavorful with the cotija, but if you can’t find it, you could substitute queso fresco or even grated parmesan cheese for it in this recipe. It will still be delicious!

Can I Leave Out The Cilantro – I’m not usually a huge fan of cilantro, but I really like the way it works with the other flavors in this dish. It’s pretty subtle and just contributes to the great flavor. However, if you don’t like the flavor of cilantro, you can just leave it out and it will still taste great.

My Favorite Mexican Dishes

I love serving Mexican corn salad with all types of Mexican food. Here are some of my favorite recipes.

Let us know if you make this delicious salad by leaving us a comment in the section below, or by tagging us on social media.

a bowl of Mexican corn salad topped with cilantro and cotija cheese on a serving dish next to tortilla chips
5 from 6 votes

Mexican Corn Salad Recipe

This Mexican corn salad is bursting with fresh juicy corn, cotija cheese, lime, and cilantro. The perfect easy side dish for a summer meal!
Course Salad, Side Dish
Cuisine Latin
Keyword 30 minutes or less, vegetables
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 people
Calories 150 kcal


  • 3 ears of corn shucked and cut from the cob
  • 1 tablespoon butter
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic
  • juice from 1/2 lime
  • 1/3 cup cotija cheese crumbled
  • 1/4 cup chopped cilantro


  1. Heat the butter in a large skillet over medium heat. Add the corn kernels to the skillet. Cook, stirring frequently, until soft and lightly golden, about 5-10 minutes. Remove from heat and allow to cool slightly.
  2. In a medium bowl, mix together the mayonnaise, chili powder, garlic, and lime juice. Add the corn to the bowl and toss to coat. Add the cotija and cilantro and toss to combine. Serve warm with chips on the side.
Nutrition Facts
Mexican Corn Salad Recipe
Amount Per Serving
Calories 150
* Percent Daily Values are based on a 2000 calorie diet.

a bowl of mexican corn salad topped with a slice of lime, cheese and cilantro next to a side of chips

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