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