Mexican Corn Salad has freshly roasted corn kernels coated with spicy mayo, cotija cheese, chipotle garlic seasoning, cilantro, and lime juice.
A Mexican Corn Salad is like elotes or Mexican street corn in the form of a salad rather than on a cob. It can be served cold or warmed up before serving.
Start by grilling your corn on the cob. You can find my detailed instructions for how to grill corn on cob here.
Allow the corn to cool enough to be able to handle it and then cut it off of the cob.
How can I roast canned corn?
Yes, you can use canned corn, fresh corn, or leftover boiled corn instead of grilled corn. To get the “grilled” flavor without a grill, you can toast the corn kernels in a lightly greased skillet over medium-high heat, stirring often, until corn starts to brown.
Put the corn kernels, mayonnaise, sour cream, chipotle garlic seasoning cotija cheese, chopped cilantro, and lime juice in a bowl. Stir to combine.
Should Mexican corn salad be served warm or cold?
This Mexican corn salad can be served either warm or cold. Eating it warm is like having freshly made Mexican street corn. On the other hand, eating this salad chilled is similar to eating cowboy caviar.
What else can I add to Mexican Corn Salad?
To put your own spin on this Mexican corn salad, you can add additional vegetables, meat, or crushed chips. Here are some suggestions:
- bell peppers
- green chilies
- shredded lettuce
If you want to turn the salad into something heartier, you can add meat, pasta, or crushed chips. Here are a few ideas:
- browned chorizo pork
- taco meat
- chipotle chicken
- cooked elbow or rotini noodles
- black beans
Want more salads to make? Try these next:
This fluffy Strawberry Jello Salad recipe is perfect for every occasion from summer barbecues and holiday dinners! It is a dessert salad that everyone loves.
A 7 Layer Salad is a pretty way to prepare a salad for a dinner party or potluck. It is very customizable and can be prepared ahead of time.
Italian Pasta Salad is an easy, flavorful side dish with veggies, pepperoni, cheese and Italian dressing. Make for parties, potlucks and backyard barbecues.
This Corn Salad recipe is a creamy combination of fresh sweet corn, colorful peppers, and ripe tomatoes! It only takes a few minutes to mix up and can also be served as a party appetizer as a dip with chips.
Mexican Corn Salad
- 4 ears grilled sweet corn
- ¼ cup mayonnaise
- 2 tablespoon sour cream
- ¼ cup crumbled cotija cheese
- ¼ cup chopped cilantro
- 2 tablespoon lime juice
- ½ teaspoon chipotle garlic seasoning
- Cut the corn kernels off of the grilled ears of sweet corn. Place in a bowl.
- Stir the mayonnaise, sour cream, chipotle garlic seasoning, cotija cheese, chopped cilantro, and lime juice.
- Can be served warm or cold.
- Store leftovers in an airtight container for up to 3 days in the fridge.
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