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Mexican Corn Salad

Mexican Corn Salad

I absolutely loved this Mexican corn salad. The combination of sweet corn, salty cotija cheese, spicy jalapeno, creamy mayonnaise, and tart lime made this corn salad so flavorful and delicious. My entire family enjoyed it although my son said he prefers plain corn on the cob. I served this Mexican corn salad with simple pork tacos and they paired really nicely together.

Mexican Corn Salad

How to Make a Mexican Corn Salad

Heat a dry grill pan over medium heat. Add the shucked corn to the hot grill pan and cook, turning occasionally, until golden brown. In my grill pan, it took about 15 minutes. Let the corn cool completely then cut the kernels off the cob with a knife. Set aside.

Combine the completely cooled corn kernels with mayonnaise, cotija cheese, green onions, cilantro, jalapeno, garlic, and lime juice; mix well. Season with sea salt and freshly cracked pepper, to taste. Serve immediately and enjoy.

Mexican Corn Salad

Mexican Corn Salad

Mexican Corn Salad

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Sides
Cuisine: Mexican
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • 4 ears of corn shucked
  • 2 tbsp mayonnaise
  • 2 tbsp cotija cheese. finely grated
  • 1 green onion sliced
  • 1/4 cup fresh cilantro chopped
  • 1/2 jalapeno finely diced
  • 1 clove of garlic minced
  • Juice of 1 lime to taste
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Heat a dry grill pan over medium heat.
  • Add the shucked corn to the hot grill pan and cook, turning occasionally, until golden brown. In my grill pan, it took about 15 minutes.
  • Let the corn cool completely then cut the kernels off the cob with a knife. Set aside.
  • Combine the completely cooled corn kernels with mayonnaise, cotija cheese, green onions, cilantro, jalapeno, garlic, and lime juice; mix well.
  • Season with sea salt and freshly cracked pepper, to taste. Serve immediately and enjoy.
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Recipe Rating




6 Comments

  1. This sounds excellent but no chance of finding cotija cheese here. Guess Parmesan would have to do. Have a good day, Diane

  2. 5 stars
    ¡¡ Yummy !! Delicious, healthy, very rich. As the Mexicans would say: ¡¡ Qué padre !!
    Regards from “Mi Cocina” (Málaga-Spain)

  3. i love mexican street corn and i like this because there’s no bib or wetnap required. 🙂