Zesty Mexican Corn Salad Recipe: A Fiesta in Every Bite

Summer afternoons buzz with excitement when you discover this vibrant Mexican corn salad that dances with fresh flavors.

Crisp kernels sparkle against a backdrop of zesty herbs and tangy seasonings.

Sweet corn takes center stage, mingling with bright cilantro and creamy elements.

Colorful ingredients create a symphony of textures that refresh and delight.

Cool bites promise a celebration of Mexican culinary traditions.

Each forkful brings a burst of sunshine and community spirit.

Dive in and let this salad become your new warm-weather favorite.

Why This Mexican Corn Salad Is a Crowd Favorite

• Perfect for summer barbecues, potlucks, or as a quick side dish that appeals to both kids and adults with its vibrant flavors and creamy texture.
• Swap mayo for yogurt, adjust spice levels, or add extra toppings to make this recipe uniquely yours, creating a flexible dish that adapts to your taste preferences.
• Prepare in advance and let the flavors mingle in the fridge, saving you time and ensuring a delicious, well-blended salad that tastes even better after chilling.

Mexican Corn Salad: Ingredients You’ll Need

• Corn: A sweet and crisp base that provides the primary flavor and texture of the salad.
• Red Onion: Adds a sharp, tangy bite to balance the sweetness of the corn.
• Jalapeno Pepper: Brings a spicy kick and vibrant heat to the salad.
• Cilantro: Introduces a fresh, herbal note that is classic in Mexican cuisine.

• Mayonnaise, Greek Yogurt: Creates a smooth, tangy coating that helps bind the ingredients together.
• Lime Juice: Provides a bright, citrusy acidity that enhances the overall flavor profile.

• Chili Powder, Salt: Adds depth, warmth, and helps to balance the flavors of the salad.

Directions for Zesty Mexican Corn Salad

Step 1: Prepare The Corn

Select fresh or frozen corn.

If using fresh corn, boil or grill until kernels turn bright and tender, approximately 5-7 minutes.

For frozen corn, allow complete thawing before proceeding.

Step 2: Chop Fresh Ingredients

Finely dice the red onion and jalapeno pepper to release their vibrant flavors.

Roughly chop fresh cilantro leaves for a bright, herbal touch.

Step 3: Create Creamy Dressing

• Mayonnaise
• Lime juice
• Chili powder

Combine these ingredients in a mixing bowl, whisking until smooth and well-integrated.

Step 4: Blend Corn Mixture

Gently fold corn kernels, chopped onions, jalapenos, and cilantro into the creamy dressing.

Ensure every kernel gets coated with the tangy mixture.

Step 5: Season And Taste

Sample the salad and adjust seasonings.

Add extra lime juice or salt to enhance the overall flavor profile.

Step 6: Chill And Marinate

Cover the salad and refrigerate for one hour.

This resting period allows ingredients to meld and intensify their delicious characteristics.

Step 7: Serve And Enjoy

Present the corn salad chilled as a refreshing side dish or light summer meal.

Garnish with additional cilantro if desired.

Tips for Making Mexican Corn Salad Pop with Flavor

• Boil or grill corn until tender, then use a sharp knife to easily slice kernels off the cob without losing precious corn meat.
• Adjust jalapeno amount to match your heat tolerance by removing seeds for milder flavor or adding more for extra kick.
• Replace mayonnaise with Greek yogurt for a lighter, tangier version that reduces calories without compromising taste.
• Let the salad chill for at least an hour before serving to allow ingredients to blend and develop a more complex, harmonious taste profile.
• Prepare this salad a day in advance for even more developed flavors, making it perfect for summer gatherings and potlucks.

How to Keep Mexican Corn Salad Fresh for Later

• Store leftover corn salad in a sealed container for up to 3 days, keeping it fresh and crisp in the refrigerator.
• Before storing, gently pat the salad with paper towels to remove extra moisture that might make it soggy.
• Warm slightly in microwave for 30 seconds on low power, stirring midway to distribute heat evenly and prevent texture breakdown.
• Corn salad tastes best when served chilled, so consider enjoying it straight from the refrigerator for maximum flavor and crunch.

What to Serve with Mexican Corn Salad

• Pair Zesty Margaritas: Complement the corn salad's vibrant flavors with a classic lime margarita, which echoes the citrusy notes and adds a refreshing kick.
• Serve Grilled Protein Partners: Match the salad with grilled chicken, fish tacos, or carne asada to create a balanced and satisfying summer meal with complementary textures.
• Enhance with Crisp Tortilla Chips: Add a crunchy side of salt-sprinkled tortilla chips to provide textural contrast and allow guests to scoop up the flavorful corn mixture.
• Boost with Mexican Cerveza: Select a light, crisp Mexican beer like Corona or Modelo to cut through the creamy mayonnaise and balance the salad's spicy jalapeño heat.

Ways to Change Up Your Mexican Corn Salad

• Vegan Corn Delight: Replace mayonnaise with vegan cashew cream and use plant-based yogurt for a dairy-free version.
• Grilled Corn Fiesta: Char corn on the barbecue for a smoky flavor, adding a touch of smoked paprika to enhance the grilled taste.
• Low-Carb Mexican Bowl: Swap corn with cauliflower rice and add extra spices to maintain the vibrant Mexican-inspired profile.
• Protein-Packed Option: Mix in black beans or grilled chicken to transform the salad into a more substantial meal with added protein.

FAQs

• Is this Mexican corn salad spicy?

The heat level depends on the jalapeno pepper. Remove the seeds for a milder version or use more jalapeno for extra kick.

• Can I make this salad ahead of time?

Yes, it’s perfect for preparing in advance. The flavors actually improve when the salad chills for a few hours before serving.

• What kind of mayo works best in this recipe?

Regular or light mayonnaise both work well. For a healthier option, Greek yogurt is an excellent substitute that maintains the creamy texture.

• Do I need fresh corn for this recipe?

No, you can use frozen corn kernels as a convenient alternative. Just make sure to thaw them completely before mixing with other ingredients.

Mexican Corn Salad Recipe

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4.8 from 32 reviews

• Total Time: 22 minutes
• Yield: 6 1x

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Description

Mexican street corn salad delivers a zesty fiesta of flavors that dance across your palate with fresh cilantro, tangy lime, and creamy cotija cheese. Crisp corn kernels mingle with spicy seasonings, promising a delightful side dish you can’t resist.

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Ingredients

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Main Ingredients:

• 4 cups (946 ml) fresh sweet corn kernels (or frozen, thawed)
• 1 cup (160 g) finely diced red onion
• 1 medium jalapeno pepper, diced (seeds removed for less heat)

Herbs and Seasonings:

• 1 cup (16 g) fresh cilantro, roughly chopped
• 1 teaspoon chili powder

Dressing Ingredients:

• 2–3 tablespoons (30–45 ml) freshly squeezed lime juice
• 1/2 cup (120 ml) mayonnaise (or Greek yogurt)

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Instructions

1. Prepare corn by boiling or grilling until tender at 350°F for 5-7 minutes, carefully removing kernels from the cob. Alternatively, use thawed frozen corn.
2. Finely mince red onion and jalapeno, creating uniform, small pieces to distribute heat and flavor evenly.
3. Roughly chop fresh cilantro leaves, releasing their aromatic oils and ensuring vibrant green color throughout the salad.
4. In a spacious mixing bowl, combine corn kernels, diced onion, minced jalapeno, and chopped cilantro with creamy mayonnaise or tangy yogurt.
5. Drizzle fresh lime juice over the mixture, sprinkling chili powder to enhance the zesty Mexican-inspired profile.
6. Thoroughly mix ingredients, ensuring each kernel is generously coated with the creamy, spicy dressing.
7. Taste and calibrate seasoning, adding extra lime juice or salt to amplify the overall flavor complexity.
8. Refrigerate the salad for a minimum of 60 minutes, allowing ingredients to marinate and develop a harmonious taste.
9. Serve well-chilled as a refreshing summer side dish or light meal, garnishing with additional cilantro if desired.

Notes

• Select super-fresh corn for maximum sweetness and crunch, ensuring the most vibrant flavor profile in your salad.
• Adjust spice levels by removing jalapeno seeds for milder heat or adding extra chili powder for more kick, catering to different taste preferences.
• Swap mayonnaise with Greek yogurt or vegan mayo to create a lighter, healthier version that accommodates dietary restrictions while maintaining creamy texture.
• Consider adding crumbled cotija cheese or toasted pepitas for extra protein and authentic Mexican-style garnish that elevates the overall dish complexity.

• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Boiling
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 180
• Sugar: 4 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 5 mg