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Mexican Corn Salad
nibbleboard.com/recipes/mexican-corn-salad
Ingredients
Ingredients
- 2 tbsp butter
- 2 garlic cloves, minced
- 0.5 tsp Salt
- 0.5 tsp Black Pepper
- 1 cup roughly chopped cilantro leaves
- 1 cup finely sliced green onions (about 2 stems)
- 1/2 red onion, finely chopped
Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup finely grated parmesan cheese
Garnish
- 2 oz crumbled cotija or feta cheese (optional)
- 1/2 tsp chili powder for dusting (optional)
Instructions
- Cut the corn kernels off the cob. Stand each ear upright in a large bowl and slice downward with a sharp knife — the bowl catches flying kernels. If using frozen corn, use it straight from the freezer without thawing.
- Melt butter in a large skillet over high heat. Add minced garlic and stir for 10 seconds until fragrant.
- Add all the corn to the skillet and spread into an even layer. Cook for 5 minutes, stirring only once or twice, until you see golden-brown charred spots on the kernels.
- Season with salt and pepper, stir, and cook for another 2 minutes until the corn is deeply golden in spots.
- Transfer the hot corn to a large mixing bowl. Add mayonnaise, sour cream, lime juice, and parmesan. Toss well — the residual heat melts the dressing into the corn.
- Add cilantro, green onions, red onion, and jalapeno. Toss until everything is evenly combined.
- Transfer to a serving bowl. Crumble cotija or feta over the top, dust with chili powder, and serve with lime wedges.
Nutrition per Serving
280Calories
13gProtein
8gCarbs
23gFat
Chef Tips
- Don't stir the corn too often — letting it sit undisturbed on the hot skillet is what creates those addictive charred bits.
- Toss the dressing while the corn is still hot so the parmesan and mayo melt into a creamy coating rather than sitting on top.
- Swap sour cream for Greek yogurt for a lighter version with the same tang.
- If you can't find cotija cheese, feta is the closest substitute — it has the same salty, crumbly character.
- Make this up to a day ahead — the flavors actually improve as they meld in the fridge overnight. Add a squeeze of fresh lime before serving.
Storage
Store in an airtight container in the fridge for up to 4 days. The dressing will thicken slightly as it chills — stir well before serving.