Mexican Corn Salad

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This Mexican corn salad recipe is a delicious and healthy side dish. Made with a handful of ingredients in 10 minutes, this corn salad can be made with fresh or frozen corn.

Corn Salad in a serving bowl with a spoon.

In the summer and fall we go to the farmer’s market every single weekend in order to get the best corn from a local farm. Corn so delicious you can eat it straight off the ear – yum! One of my favorite ways to enjoy summer corn is in this Mexican corn salad recipe.

In this corn salad, corn, tomatoes and onion are tossed in a creamy homemade dressing. It’s a great side dish for taco nights (or any of our favorite Mexican recipes), or for a barbecue. It’s also delicious as an appetizer eaten with chips!

Corn Salad on a plate with a fork

Corn Salad Recipe: Ingredients & Substitutions

  • Corn. I have used both fresh corn and frozen and thawed corn to make this recipe – both are great. You will need 2 cups of corn, which is a 12 oz bag of frozen corn or 3-4 ears of fresh corn on the cob. .
  • Tomatoes. Choose your favorite variety: baby tomatoes, heirloom, Roma, on the vine, etc.
  • Red Onion. yellow or white onion also can be used in this recipe.
  • Minced Garlic. use fresh or jarred minced garlic. Or you can substitute 1 tsp garlic powder for the minced garlic.
  • Cojita cheese. Feta is a great substitute if you can’t find cojita cheese.
  • Olive Oil. avocado oil is an acceptable substitution for olive oil.
  • Mayonnaise. there really isn’t a substitute for mayo in this recipe.
  • Sour Cream. full-fat greek yogurt can be used in place of sour cream.
  • Lime Juice. fresh or bottled both work well.
  • Honey. granulated sugar can be used in place of honey.
ingredients in this Corn Salad recipe

How to Make Corn Salad

This corn salad recipe is very simple to make. The most time consuming pieces are letting the cooked corn cool down, and chopping the vegetables. We’ll walk through the process step-by-step, and don’t forget to watch the video.

Begin this recipe by cooking the fresh corn. To do this, add the ears of corn to a large pot and add water until they are covered by 1”.

Then, bring the water (with the corn in it) to a boil. Once boiling, turn off the heat and cover the water/corn mixture. Let sit for 10 minutes.

After 10 minutes, remove the corn from the water and let it dry and cool in a colander.

two photos of corn on the cob before and after cooking to use in this corn salad recipe

Then, cut corn off the Cobb and use in this recipe. 

two photos showing how to cut corn to use in this Corn Salad Recipe

Using Frozen Corn

Let the corn thaw at room temperature or gently thaw it in the microwave.

Make the Dressing

Once the corn is prepared, whisk together the dressing ingredients in a small bowl, set aside.

two photos making the dressing for this Corn Salad Recipe

Assemble the Corn Salad

Now, it’s time to assemble the Mexican corn salad. In a large bowl, combine corn, cilantro, tomatoes, onion, garlic and cheese.

Then, pour dressing over the corn mixture and stir until combined.

two photos showing how to assemble this Corn Salad Recipe

After the ingredients are combined, cover the bowl and chill the corn salad for at least 1 hour.

Mexican Corn Salad in a mixing bowl.

Serve

If desired, add avocado right before serving.

Serve the corn salad chilled with your favorite Mexican dishes. This also makes a great dip for chips!

Some of our favorite Mexican recipes:

Mexican Corn Salad in a serving bowl with a spoon

Store

Store leftover corn salad in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this recipe.

Mexican Corn Salad in a serving bowl with a spoon

Corn Salad Recipe FAQs

Can you eat sweet corn raw?

The corn we buy at the farmers market can be eaten raw. However, I prefer the taste and texture when it’s cooked.

Can I double this recipe?

Yes, if you are feeding a large crowd you can definitely double this recipe.

Mexican Corn Salad in a serving bowl with a spoon

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Corn Salad Recipe

Laura
This Mexican corn salad recipe is a delicious and healthy side dish. Made with a handful of ingredients in 10 minutes, this corn salad can be made with fresh or frozen corn.
5 from 4 votes
Course Appetizer, Salad, Side Dish
Cuisine American, Mexican
Servings 8 servings
Calories 98
Prep Time20 minutes
Cook Time10 minutes
Chilling1 hour
Total Time1 hour 30 minutes

Ingredients 
 

  • 2 cups fresh corn or frozen corn, thawed to room temperature, (12 oz bag frozen corn or 3-4 ears)
  • 2 Tablespoons fresh cilantro finely chopped
  • 1 cup tomatoes diced
  • ½ cup red onion finely diced
  • 1 Tablespoon minced garlic
  • ¼ cup cojita or feta cheese
  • Optional: avocado diced

Dressing:

Instructions 

How to Use Fresh Corn

  • Add ears of corn to a large pot and add water until they are covered by 1”
  • Bring the water (with the corn in it) to a boil.
  • Turn off the heat and cover the water/corn mixture. Let sit for 10 minutes.
  • Remove corn from the water and let it dry and cool in a colander.
  • Cut corn off the cobb and transfer to a large bowl.

How to Use Frozen Corn

  • Let the corn thaw at room temperature or gently thaw it in the microwave.

Make the Dressing

  • Whisk together the dressing ingredients in a small bowl, set aside.

Assemble, Chill & Serve

  • In a large bowl, combine corn, cilantro, tomatoes, onion, garlic and cheese.
  • Pour dressing over the corn mixture and stir until combined.
  • Cover and chill for 1 hour.
  • Transfer the corn salad to a serving dish. Top it with cheese, chopped cilantro and avocado right before serving.
  • Serve chilled with your favorite Mexican dishes or as a dip with chips.

Video

Notes

Ingredient Substitutions
  • Corn. I have used both fresh corn and frozen and thawed corn to make this recipe – both are great. You will need 2 cups of corn, which is a 12 oz bag of frozen corn or 3-4 ears of fresh corn on the cob. .
  • Tomatoes. Choose your favorite variety: baby tomatoes, heirloom, Roma, on the vine, etc.
  • Red Onion. yellow or white onion also can be used in this recipe.
  • Minced Garlic. use fresh or jarred minced garlic. Or you can substitute 1 tsp garlic powder for the minced garlic.
  • Cojita cheese. Feta is a great substitute if you can’t find cojita cheese.
  • Olive Oil. avocado oil is an acceptable substitution for olive oil.
  • Sour Cream. full-fat greek yogurt can be used in place of sour cream.
  • Lime Juice. fresh or bottled both work well.
  • Honey. granulated sugar can be used in place of honey.
Store
Store leftover corn salad in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this recipe.

Nutrition

Serving: 0.5cup | Calories: 98kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 83mg | Potassium: 175mg | Fiber: 1g | Sugar: 4g | Vitamin A: 294IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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5 from 4 votes (3 ratings without comment)

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Recipe Rating




1 Comment

  1. 5 stars
    I could taste the deliciousness from looking at the photo. But, I almost left the dressing off, thinking it would be the sour cream & mayo dressing of my youth- circa 1980s. I was all set to just sprinkle lime juice on top. Then I saw the amounts & decided to give it a try. Oh my goodness, so glad I did. Just the right amount not gloopy. Fresh tasting.

    Readers, repeat after me. Trust Laura. She knows her food.

    Worth the extra effort to use fresh corn. I did add finely diced jalapeños to the salad and next time would add some thinly sliced radishes, but that was a personal preference.

    Delicious & was refreshing with homemade Barbacoa & tortillas off the skillet. Glad for an option other than beans, rice, or chips & salsa. I see making this often.