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Mexican Corn Salad

This bright and zesty Mexican corn salad is basically deconstructed Mexican street corn off the cob. It combines a flavorful combination of corn, cotija cheese, and a lime/mayonnaise dressing. You can serve it hot or cold. Make this salad to compliment your next Mexican meal.
Course Salad, Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Servings 8
Calories 137kcal


  • 1 tbs butter
  • 1 jalapeno
  • 4 cups fresh corn approximately 6 corn ears
  • 3 tbs mayonnaise
  • 4 tbs cotija cheese
  • 1/2 lime juiced
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • salt and pepper to taste
  • 2 tbs cilantro chopped
  • 1 tsp cotija cheese for garnish


  • Cut corn off 6 ears of corn to make 4 cups of fresh corn. Set aside.
  • Remove seed from 1 jalapeno and dice.
  • In a saute pan, melt 1 tbs of butter.
  • Add diced jalapeno to butter. Cook until softened.
  • Add fresh corn. Cook on medium heat 3 to 5 minutes until corn is cooked.
  • In a mixing bowl, mix 3 tbs mayonnaise, 4 tbs cotija cheese, 1/2 juiced lime, 1/2 tsp paprika, 1/2 tsp chili powder, and salt and pepper to taste.
  • Add dressing mix to cooked corn. Top with 2 tbs chopped cilantro and 1 tbs crumbled cotija cheese. Serve immediately warm or refrigerate and serve cold.



Note: If you do not have Cotija cheese, a good substitute is parmesan or feta.


Calories: 137kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 161mg | Potassium: 201mg | Fiber: 2g | Sugar: 5g | Vitamin A: 362IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 1mg