Mexican Corn Salad

This Mexican corn salad recipe features char-grilled corn kernels, tomatoes, onions, jalapenos, and a crumble of cotija cheese in a creamy, zesty dressing.

Flavor: Grilled corn intensifies its sweetness, balancing the tangy veggies and rich dressing.
Skill Level: This is an easy recipe that is great for beginner grillers! Just grill the corn, toss with veggies, and drizzle on the dressing.
Prep Note: Make the dressing ahead so it’s extra cold for Step 4.
Budget Tip: Add cooked orzo or any small pasta to bulk up the salad.

Ingredient Tips for Mexican Corn Salad

Corn: Fresh or frozen (and thawed) cobs work. For the grilled effect without the grill, frozen or canned kernels can be tossed with a little oil and roasted under the broiler until they’re a little charred on the edges.
Vegetables: Tomatoes, red onions, and jalapenos add color, crunch, and juicy flavor.
Cheese: Dry, tart, and crumbly cotija cheese will add authentic flair to Mexican corn salad. Swap for crumbled feta, gorgonzola, or shredded mozzarella.
Dressing: Go for full-fat mayo and sour cream for the creamiest flavor. Plain Greek yogurt can be used instead of the mayonnaise. Homemade adobo seasoning will punch up the dressing and is great to have on hand for future marinades and rubs.
Variations: Corn salad is a versatile recipe! Add extras like diced avocados, black beans, sliced black olives, or diced cucumbers for more color and crunch.

mexican corn salad dressing ingredients in a glass bowl with a whisk

Storing Mexican Corn Salad

Keep leftover Mexican corn salad in a covered container in the refrigerator for up to 4 days. Stir before serving and add a splash of fresh lime juice or cilantro to refresh the flavors. Due to the varied textures in this dish, freezing isn’t recommended.

Leftovers can be turned into a fresh grilled chicken salad or scooped into homemade pita bread for a light and delicious workday lunch.

Mexican-Inspired Salads

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This Mexican street corn salad is made with chargrilled corn, Cojita cheese, and a creamy mayonnaise-sour cream dressing!

Prep Time 15 minutes

Cook Time 7 minutes

Chill Time 1 hour

Total Time 1 hour 22 minutes

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Combine all dressing ingredients and set aside.
Preheat grill to medium-high. Brush corn cobs with olive oil and grill for 7-10 minutes, turning occasionally until lightly charred. Cool completely.
Cut corn kernels off the cob and place in a bowl.
Add remaining ingredients except lime and toss. Add dressing and toss to combine.
Refrigerate at least 1 hour before serving. Top with additional cheese, cilantro and lime wedges if desired.

Leftover Mexican corn salad will keep in the refrigerator for up to 4 days.
For best results, do not freeze.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish

Cuisine Mexican

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