Mexican Corn Salad Recipe

Mexican Corn Salad Recipe

How To Make Mexican Corn Salad

Grab a bite of this creamy and spicy corn salad for lunch today! Serve these up as a side dish or munch on them on their own.

Preparation: 15 minutes
Cooking: 7 minutes
Refrigerate Time: 1 hour
Total: 1 hour 22 minutes



  • 3corn on the cob
  • 1tbspolive oil
  • 1cupcherry tomatoeshalved
  • ¼cupred oniondiced
  • 2tbspjalapenofinely diced
  • cupcotija cheeseor feta, crumbled
  • lime wedgesfor serving

For Dressing:

  • cupmayonnaise
  • cupsour cream
  • ½tspancho chile powder
  • ½tspcumin
  • 1tbspcilantrochopped



  1. Combine the mayonnaise, sour cream, ancho chile, cumin, and cilantro in a bowl, then set aside.

Assemble Salad:

  1. Preheat the grill to medium high.

  2. Brush the corn cobs with olive oil.

  3. Grill 7 to 10 minutes, turning occasionally until lightly charred. Cool completely.

  4. Cut corn kernels off the cob and place in a bowl.

  5. Add the olive oil, cherry tomatoes, onion, jalapeno and cotija cheese to the corn, then stir to combine.

  6. Add the dressing, then toss to combine.

  7. Refrigerate for at least 1 hour.

  8. Top with additional cheese, cilantro and lime wedges, serve, and enjoy!


  • Calories: 161.07kcal
  • Fat: 13.13g
  • Saturated Fat: 3.46g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 4.19g
  • Polyunsaturated Fat: 4.99g
  • Carbohydrates: 10.07g
  • Fiber: 1.46g
  • Sugar: 3.67g
  • Protein: 2.82g
  • Cholesterol: 13.74mg
  • Sodium: 142.43mg
  • Calcium: 59.46mg
  • Potassium: 200.52mg
  • Iron: 0.47mg
  • Vitamin A: 44.88µg
  • Vitamin C: 10.20mg
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