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a bowl of Mexican corn salad topped with cilantro and cotija cheese on a serving dish next to tortilla chips
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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!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Salad, Side Dish
Cuisine: Latin
Keyword: 30 minutes or less, vegetables
Servings: 6 people
Calories: 150kcal


  • 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.


Calories: 150kcal