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–+ servings
close up of Mexican corn salad on plate.

Mexican Corn Salad

This charred Mexican Corn Salad is sweet, spicy, tangy, and a little bit creamy. The perfect way to enjoy corn in the summer!
5 from 1 vote
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Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Mexican
Servings 6 people

Ingredients
  

  • 2 tablespoons olive oil
  • 5 cups corn (5-6 ears)
  • ½ cup crumbled Cotija cheese (or feta)
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons sliced green onions
  • 1 jalapeno (finely chopped)
  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons lime juice (to taste)
  • ½ teaspoon chili powder
  • salt (to taste)

Instructions
 

  • Heat the oil in a large skillet over medium-high heat. Add the corn and cook for 7–9 minutes, stirring only once or twice. Let the corn sit undisturbed for a few minutes at a time so it can char and develop a smoky flavor. Transfer the corn to a large bowl.
  • Add the remaining ingredients and toss to combine.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!