Mexican Corn Salad Recipe
A vibrant and flavorful Mexican Corn Salad featuring charred corn kernels tossed with fresh scallions, jalapeño, cilantro, creamy cotija cheese, and a zesty lime dressing. This easy skillet recipe brings smoky, spicy, and creamy elements together for a perfect summer side dish or snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Main Ingredients
- 2 tbsp. vegetable oil
- 4 cups fresh or canned corn kernels (from about 4 large ears)
- Kosher salt, to taste
- 1 bunch scallions, green and light green parts only, thinly sliced
- 1 medium jalapeño, seeded and finely chopped
- 1/2 cup fresh cilantro, finely chopped, plus whole leaves for serving
- 1/4 cup finely crumbled cotija cheese
Dressing & Seasoning
- 2 tbsp. Mexican crema or sour cream
- 2 tbsp. mayonnaise
- 2 tbsp. fresh lime juice
- 1/2 tsp. smoked paprika or chili powder, plus more for serving
Instructions
- Heat and char the corn: In a large cast-iron or nonstick skillet over medium-high heat, heat the vegetable oil until shimmering. Add the corn kernels and season with 1 teaspoon kosher salt, tossing to coat evenly. Cook undisturbed for about 2 minutes until the corn chars on one side. Continue cooking and tossing occasionally until the kernels are charred and blistered, about 8 to 10 minutes total. Some kernels may pop; reduce heat to medium if smoking occurs. Transfer the corn to a medium bowl.
- Mix the salad: To the charred corn, add the sliced scallions, chopped jalapeño, freshly chopped cilantro, crumbled cotija cheese, Mexican crema or sour cream, mayonnaise, fresh lime juice, and smoked paprika or chili powder. Stir thoroughly to combine all ingredients well, adjusting salt or lime juice if needed for taste.
- Serve and garnish: Top the Mexican corn salad with additional cilantro leaves and sprinkle extra smoked paprika or chili powder over the top for a final burst of color and flavor. Serve immediately or chilled.
Notes
- Fresh corn is preferable for the best flavor, but canned corn works well as a convenient substitute.
- For extra heat, leave the jalapeño seeds in or add more jalapeños.
- Mexican crema can be substituted with sour cream or a mixture of sour cream and milk for a thinner texture.
- This salad is perfect as a side dish for grilled meats or as a topping for tacos and burritos.
- Leftovers can be stored in the refrigerator for up to 2 days but are best eaten fresh.
Keywords: Mexican corn salad, charred corn salad, cotija cheese salad, easy summer salad, southwestern salad
Find it online: https://thefoodrecipe.com/mexican-corn-salad-recipe/
