This vibrant Mexican Corn Salad is packed with fresh flavors! It combines sweet corn with juicy tomatoes, crisp bell peppers, and a zingy lime dressing—perfect for summer days.
Every bite is a burst of taste! I love serving it at barbecues or as a fun side for tacos. Plus, it’s so easy to whip up—I can make it in no time and always get compliments! 😄
Key Ingredients & Substitutions
Corn: Fresh corn is fantastic for this dish, especially grilled for that charred flavor. However, frozen corn works well too—just make sure it’s thawed and drained. Sweet corn or even canned corn is a good substitute if you’re in a pinch.
Red Onion: Red onions add a nice bite and color. If you prefer a milder taste, go for green onions or even yellow onions, which are sweeter when raw.
Jalapeño: This adds heat, but it’s completely optional. If you’re sensitive to spice, you might use a bell pepper or leave it out altogether. For extra heat, try using serrano peppers!
Cilantro: I love cilantro for its fresh flavor, but if you’re not a fan, parsley can work as a mild substitute. Some people also use basil for a different twist.
Cotija Cheese: Cotija gives a creamy texture with a salty kick. If that’s hard to find, feta cheese is a great alternative, bringing a similar flavor. Vegan cheese also exists if you’re looking for a dairy-free option.
How Do I Get the Best Flavor from My Corn?
The key to maximizing the flavor of your corn is to cook it properly. Grilling or sautéing fresh corn brings out its natural sweetness and adds a lovely smoky flavor. Here’s how to do it:
- For fresh corn, remove the husks and silk, then grill the corn on medium-high heat. Rotate it every few minutes until it’s slightly charred, about 5-7 minutes.
- If using a skillet, sauté the corn in a bit of oil. This also helps caramelize the sugars in the corn, enhancing the sweetness.
For frozen corn, just make sure it’s thawed properly before mixing it into your salad. A quick sauté can help the flavors pop even more!
How to Make Mexican Corn Salad
Ingredients You’ll Need:
Main Ingredients:
- 4 cups corn (fresh or frozen, thawed)
- 1/2 cup red onion, finely chopped
- 1 jalapeño, seeds removed and finely chopped (optional)
- 1/2 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled (or feta cheese)
Dressing:
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- Salt and pepper to taste
For Garnish:
- 1/4 cup green onions, sliced
How Much Time Will You Need?
This refreshing Mexican Corn Salad takes about 10 minutes of prep time, plus an additional 30 minutes if you choose to chill it before serving. It’s quick and easy, making it perfect for a side dish or a light meal!
Step-by-Step Instructions:
1. Prepare the Corn:
If you’re using fresh corn, grill or sauté the corn kernels in a skillet over medium-high heat until they become slightly charred, which should take about 5-7 minutes. If you prefer frozen corn, just thaw it and drain the excess water.
2. Mix the Vegetables:
In a large mixing bowl, combine the cooked corn, chopped red onion, jalapeño (if using), and cilantro. Give it a good mix to spread those fresh flavors around!
3. Make the Dressing:
In a small bowl, whisk together the olive oil, lime juice, salt, and pepper until well combined. This dressing will add a zesty touch to your salad!
4. Combine and Toss:
Pour the dressing over the corn mixture and gently toss everything together until all the ingredients are nicely coated and mixed.
5. Add Cheese and Garnish:
Next, sprinkle in the crumbled cotija cheese and toss lightly just to combine without breaking the cheese too much. Now it’s time to serve! You can enjoy the salad immediately or chill it in the refrigerator for about 30 minutes to help the flavors meld together.
6. Serve and Enjoy:
Serve the Mexican Corn Salad in a bowl, garnished with the sliced green onions on top. Enjoy your delightful dish as a festive side or a refreshing snack!
Can I Use Canned Corn Instead of Fresh or Frozen?
Absolutely! If you choose canned corn, make sure to drain and rinse it thoroughly to remove excess sodium and any canning liquid. Then, mix it in just like you would with fresh or frozen corn. No cooking is necessary!
How Can I Store Leftover Mexican Corn Salad?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The flavors may deepen over time, but be aware that the texture of the corn and cilantro might soften. Give it a gentle stir before serving again!
Can I Make This Salad Spicier?
Yes! If you love heat, try adding more jalapeño or toss in some diced chili peppers. You can also sprinkle in some chili powder or cayenne pepper for an extra kick. Just adjust to your taste preference!
What Can I Use as a Cotija Cheese Substitute?
If you can’t find cotija cheese, feta cheese is a great alternative—it has a similar crumbly texture and tangy flavor. You can also try queso fresco or even shredded cheddar for a different twist!
