Mexican Corn Salad Recipe

Ingredients

• 15 mlolive oil or avocado oil
• 450 g (3 cups), from about 4 large cobsfresh sweetcorn kernels
• 1jalapeño, deseeded and diced
• 40 g (¼ cup)red onion, finely chopped
• 30 ml (2 tbsp)mayonnaise
• 30 ml (2 tbsp)sour cream
• 2 clovesgarlic, minced
• Zest and juice of 1lime
• 2.5 ml (½ tsp)chilli powder
• 1.25 ml (¼ tsp)ground cumin
• 35 g (⅓ cup)Cotija cheese, grated
• 15 g (¼ cup)fresh coriander, finely chopped
• To tastekosher salt and freshly ground black pepper

Instructions

1. 1

   Heat the oil

   Set a large cast-iron or heavy-based frying pan over a medium-high heat. Add the oil and let it heat for a couple of minutes, until hot.

2. 2

   Char the corn

   Spread the corn in an even layer in the pan and leave it undisturbed for about 2 minutes, until it begins to brown. Stir, then cook for another 2–4 minutes, stirring occasionally, until most of the kernels are roasted in colour. Take the pan off the heat and transfer the corn to a large bowl to cool slightly while you prepare the remaining ingredients.

3. 3

   Mix the dressing

   Add the jalapeño, red onion, mayonnaise, sour cream, garlic, lime zest and juice, chilli powder and cumin to the bowl. Stir until the corn is evenly coated.

4. 4

   Finish the salad

   Fold in the Cotija and coriander. Taste and adjust the seasoning if needed, adding more lime juice or a pinch of salt.

5. 5

   Serve the salad

   Serve straight away, or chill for about 15 minutes to let the flavours meld. Bring it back to room temperature before serving.

What is Mexican corn salad?

This salad takes its cues from elote, Mexican street corn often served with a creamy, tangy coating, chilli and cheese. Instead of serving whole cobs, it combines kernels with the dressing in a bowl, making it easy to share.

Here, charred sweetcorn brings smoky depth, while lime, jalapeño and coriander keep the creamy dressing bright and lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 199 calories, 6g protein, 24g carbs, 11g fat.

The corn supplies most of the carbohydrates, while the mayonnaise, sour cream and oil contribute much of the fat. Cotija adds protein, along with a smaller amount from the corn. Serve a portion with grilled beans or another protein and plenty of vegetables to make a more rounded plate.

Getting a good char

Hot pan: Let the oil heat before adding the corn so the kernels start browning rather than gently steaming.

Room to brown: Spread the corn into an even layer and leave it alone for the first 2 minutes. Stirring after that helps more kernels colour without losing the initial contact with the pan.

Choosing the corn

Fresh kernels: Cut them from the cobs shortly before cooking and remove any stray silk. Pat them dry if they are damp, as excess moisture can slow browning.

Frozen corn: Thaw it fully and drain or pat it dry before using; the method relies on the kernels being dry enough to char in the pan.

Balancing the dressing

Creamy base: Mayonnaise and sour cream coat the kernels and temper the chilli. Stir them in after the corn has cooled slightly so the dressing stays cohesive.

Bright finish: Lime zest gives a fragrant citrus note, while the juice adds acidity. Taste at the end and adjust the lime and salt to suit the cheese and corn.

Texture and doneness

Look for scattered golden-brown patches on most of the kernels, rather than trying to brown every side evenly. The corn should remain juicy with a little bite.

Let the pan-roasted corn cool briefly before mixing in the dressing. This helps prevent the creamy ingredients from becoming overly loose.

Serving and timing

The salad can be served as soon as it is mixed, or chilled for about 15 minutes so the flavours have time to come together. If chilled, bring it to room temperature before serving as directed.

Serve it alongside grilled vegetables, tacos or other summer dishes. It also works as a topping for a simple rice bowl.

Recipe notes & tips

• For the best browning, use a wide, heavy-based pan and avoid crowding it.
• Deseed the jalapeño for a gentler chilli flavour, or leave in some seeds for more heat.
• Zest the lime before cutting and juicing it.
• Let the corn cool slightly before adding the sour cream and mayonnaise.
• Taste after adding the Cotija before adding much salt, as the cheese is salty.

Variations

• Add more heat: Keep some jalapeño seeds or add extra chilli powder to taste.
• Use frozen corn: Thaw and dry the kernels well before charring them in the pan.
• Try another cheese: Crumble a salty, firm cheese in place of Cotija if needed.
• Make it smokier: Use smoked chilli powder in place of some or all of the regular chilli powder.
• Add extra herbs: Mix in a little more fresh coriander for a greener, herbier finish.

Common mistakes to avoid

• Crowding the pan: The corn may steam instead of char; cook it in batches if the kernels do not fit in a single layer.
• Stirring too soon: The kernels miss the first chance to brown; leave them undisturbed for about 2 minutes.
• Using wet corn: Moisture slows browning; drain and pat thawed kernels dry before cooking.
• Mixing while the corn is very hot: The dressing can loosen; let the kernels cool slightly first.
• Over-salting early: Cotija adds saltiness; taste the finished salad before seasoning further.

How to store

Store leftovers in a covered container in the fridge and use within 3 days. Stir before serving and let the salad come to room temperature; reheating is not necessary and may loosen the dressing.

Frequently asked questions