By Laura
Posted Jun 20, 2022, Updated Feb 17, 2024
5 from 3 votes
1 Comment
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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.
![Mexican Corn Salad Recipe (2) Mexican Corn Salad Recipe (2)](https://i0.wp.com/joyfoodsunshine.com/wp-content/uploads/2022/06/Mexican-corn-salad-recipe-1.jpg)
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!
![Mexican Corn Salad Recipe (3) Mexican Corn Salad Recipe (3)](https://i0.wp.com/joyfoodsunshine.com/wp-content/uploads/2022/06/Mexican-corn-salad-recipe-11.jpg)
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.
![Mexican Corn Salad Recipe (4) Mexican Corn Salad Recipe (4)](https://i0.wp.com/joyfoodsunshine.com/wp-content/uploads/2022/06/corn-salad-ingredients-labeled.jpg)
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.
Using Fresh Corn (Recommended)
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.
![Mexican Corn Salad Recipe (5) Mexican Corn Salad Recipe (5)](https://i0.wp.com/joyfoodsunshine.com/wp-content/uploads/2022/06/Mexican-corn-salad-recipe-2.jpg)
Then, cut corn off the Cobb and use in this recipe.
![Mexican Corn Salad Recipe (6) Mexican Corn Salad Recipe (6)](https://i0.wp.com/joyfoodsunshine.com/wp-content/uploads/2022/06/Mexican-corn-salad-recipe-3.jpg)
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.
![Mexican Corn Salad Recipe (7) Mexican Corn Salad Recipe (7)](https://i0.wp.com/joyfoodsunshine.com/wp-content/uploads/2022/06/Mexican-corn-salad-recipe-4.jpg)
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.
![Mexican Corn Salad Recipe (8) Mexican Corn Salad Recipe (8)](https://i0.wp.com/joyfoodsunshine.com/wp-content/uploads/2022/06/Mexican-corn-salad-recipe-5.jpg)
After the ingredients are combined, cover the bowl and chill the corn salad for at least 1 hour.
![Mexican Corn Salad Recipe (9) Mexican Corn Salad Recipe (9)](https://i0.wp.com/joyfoodsunshine.com/wp-content/uploads/2022/06/Mexican-corn-salad-recipe-6.jpg)
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:
- I make these easy ground beef tacos (with homemade taco seasoning) at least once a week.
- Try these chicken enchiladas or ground beef enchiladas!
- Taco night isn’t complete without the thiseasy homemade guacamole.
- Thisblender salsatakes 5 minutes to prepare!
- Cilantro lime rice is a delicious addition, especially if you want to make burritos!
- Skip the can and make your ownhomemade refried black beans, they only take 10 minutes to prepare!
- I always make thissweet potato and black bean taco fillingto go with our ground beef tacos for extra veggies!
![Mexican Corn Salad Recipe (10) Mexican Corn Salad Recipe (10)](https://i0.wp.com/joyfoodsunshine.com/wp-content/uploads/2022/06/Mexican-corn-salad-recipe-7.jpg)
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 Recipe (11) Mexican Corn Salad Recipe (11)](https://i0.wp.com/joyfoodsunshine.com/wp-content/uploads/2022/06/Mexican-corn-salad-recipe-9.jpg)
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 Recipe (12) Mexican Corn Salad Recipe (12)](https://i0.wp.com/joyfoodsunshine.com/wp-content/uploads/2022/06/Mexican-corn-salad-recipe-8.jpg)
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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 3 votes
Course Appetizer, Salad, Side Dish
Cuisine American, Mexican
Servings 8 servings
Calories 98
Prep Time20 minutes minutes
Cook Time10 minutes minutes
Chilling1 hour hour
Total Time1 hour hour 30 minutes 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:
- 1 Tablespoon olive oil
- 2 Tablespoons Mayonnaise
- 1 Tablespoon Sour Cream or Greek yogurt
- 1 Tablespoon lime juice
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ½ teaspoon honey
- Optional to add for heat: ¼ tsp chili powder or cayenne pepper.
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!