This Mexican corn salad is bursting with fresh juicy corn, cotija cheese, lime, and cilantro. The perfect easy side dish for a summer meal!
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!
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.
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.
- The Best Chicken Enchiladas
- Homemade Spanish Rice
- Baked Tilapia Fish Tacos
- Enchilada-Style Burritos
- Easy Tamale Pie
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.
Mexican Corn Salad Recipe
- 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
- 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.
- 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.