If you’re craving something fresh, zesty, and packed with flavor, then you’re going to adore this Mexican Corn Salad with Lime and Cotija Recipe. It’s one of those recipes that always brings a smile to the table—creamy, tangy, with just the right kick from fresh jalapeño—and I absolutely love how the warm, buttery corn really makes the flavors pop. Stick with me here and I’ll share everything you need to know to get it just right every time.
Why You’ll Love This Recipe
- Bursting with Fresh Flavors: The bright lime and fresh cilantro lift the salad, making every bite refreshing and vibrant.
- Perfect Balance of Creaminess and Tang: The combination of sour cream, mayonnaise, and Cotija cheese delivers rich creaminess with a subtle tang.
- Super Easy to Make: You probably have most ingredients on hand, and it comes together in just about 20 minutes.
- Versatile Side Dish: Goes great with everything from grilled meats to tacos, or even as a vibrant snack on its own.
Ingredients You’ll Need
The ingredients for the Mexican Corn Salad with Lime and Cotija Recipe come together beautifully to create that signature creamy, tangy, and slightly spicy flavor profile. Fresh corn is my go-to for the sweetest bites, but frozen corn is a fine shortcut if you’re in a pinch—just keep it frozen till the last minute. And don’t skip on the Cotija cheese; it adds such a wonderful salty crumbly texture.
- Fresh Corn: Nothing beats cutting kernels right off the cob for maximum flavor and texture. If frozen, keep it solid until cooking.
- Butter: Essential for browning the corn and adding richness—unsalted butter lets you control the salt better.
- Garlic: Minced for a quick aromatic boost while browning the corn.
- Salt and Pepper: Simple seasoning to enhance all the other flavors.
- Mayonnaise: Gives the salad its creamy base; you can reduce the amount if you want it lighter.
- Sour Cream: This brings tang and silkiness; Greek yogurt is a nice swap if you prefer.
- Parmesan Cheese: Adds cheesy, nutty depth without overpowering the other flavors.
- Jalapeño: Optional but highly recommended if you enjoy a touch of heat—deseed it for milder spice.
- Cilantro (Coriander leaves): Fresh and bright, this herb is classic in Mexican cooking and really lifts the salad.
- Green Onions: Adds crunch and subtle onion flavor.
- Red Onion: Finely chopped for a bit of sharpness and color contrast.
- Fresh Lime Juice: The star acid that brightens everything and balances the creaminess.
- Cotija Cheese: Crumbled on top, it offers salty, crumbly goodness—Feta cheese also works if you can’t find Cotija.
- Optional Garnishes: Lime wedges, extra cilantro leaves, or jalapeño slices add color and extra flavor bursts.
Variations
One of the things I love most about this Mexican Corn Salad with Lime and Cotija Recipe is how easy it is to customize. I often tweak it a bit depending on what’s in my fridge or who I’m cooking for. The base is forgiving and flexible, so don’t hesitate to play around.
- Make it Extra Spicy: When I want a real kick, I leave the jalapeño seeds in or add a dash of chipotle powder, turning up the heat gently.
- Dairy-Free Version: I’ve swapped mayo for vegan mayo and used coconut yogurt instead of sour cream for friends who avoid dairy—still delicious!
- Grilled Corn Variation: Sometimes, I grill the corn before cutting off the kernels, which adds smoky depth that my family goes crazy for.
- Adding Beans or Avocado: For a heartier salad, throwing in black beans or diced avocado can transform it into a complete meal.
How to Make Mexican Corn Salad with Lime and Cotija Recipe
Step 1: Cut the Corn Kernels Cleanly and Easily
Start by carefully cutting the kernels off the cob. When I first tried this, I found it messy and frustrating, but here’s my trick: stand the ear upright in a large bowl and slice downward with a sharp knife. This method catches most of the kernels inside the bowl instead of all over the counter. If you’re using frozen corn, you can skip this step and just keep it frozen till ready to cook.
Step 2: Brown the Corn to Bring Out Its Sweetness
Heat butter in a large skillet over medium-high heat. Toss in minced garlic and stir for about 10 seconds until fragrant. Add the corn kernels and let them cook without stirring constantly—this helps develop those beautiful golden-brown spots that deepen flavor. About halfway through cooking, sprinkle in the salt and pepper. I usually cook the corn for around 5 minutes, stirring occasionally, until it’s tender and lusciously caramelized.
Step 3: Toss the Corn with the Creamy Lime Dressing
Transfer the warm corn into a large mixing bowl. Add mayonnaise, sour cream, fresh lime juice, and grated Parmesan cheese. The heat from the corn helps melt the cheese slightly and melds the dressing beautifully. Stir to combine everything thoroughly. Then, add fresh cilantro, finely chopped red onion, green onion, and the diced jalapeño if you’re using it. Give it a gentle toss again to distribute the flavors evenly.
Step 4: Serve with Crumbled Cotija and Garnishes
Transfer your dressed corn salad into a pretty serving bowl. Finish by crumbling Cotija cheese over the top and adding a few lime wedges, extra cilantro leaves, or jalapeño slices as garnish. This salad is fantastic served warm or at room temperature—either way, the flavors shine through. I’ve found that serving it shortly after making it captures its best texture and taste.
Pro Tips for Making Mexican Corn Salad with Lime and Cotija Recipe
- Don’t Over-Stir the Corn: Let it brown without too much stirring for those delicious caramelized bits.
- Use Fresh Lime Juice: Bottled lime juice just doesn’t have that vibrant zing I love—fresh is worth the squeeze.
- Add Cotija at the End: Crumbling it last keeps its crumbly texture and prevents it melting into the salad.
- Adjust Creaminess to Taste: If you want it lighter, use less mayo and sour cream, or swap sour cream for yogurt for a tangier note.
How to Serve Mexican Corn Salad with Lime and Cotija Recipe
Garnishes
I love topping my Mexican Corn Salad with a few extra crumbles of Cotija cheese for that salty punch, plus fresh cilantro leaves and a few lime wedges on the side so everyone can add an extra splash of brightness if they want. Sometimes I throw on jalapeño slices for those who love a bit more heat. These little finishing touches elevate the salad from great to show-stopper.
Side Dishes
This salad pairs beautifully with grilled chicken, steak, or fish tacos. I often serve it alongside smoky barbecued ribs or roasted veggies for a complete meal that feels festive but is simple to pull together. It’s also a fantastic addition to a potluck or summer picnic spread when you want something fresh and different.
Creative Ways to Present
One of my favorite presentation ideas is serving the Mexican Corn Salad in small mason jars or clear cups with a mini fork—perfect for casual gatherings or when you want to offer individual portions. Another time, I tried layering the salad with other Mexican-inspired ingredients like black beans and avocado in a wide glass bowl for a colorful layered salad that got rave reviews from friends.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and honestly, it tastes great even the next day. The corn soaks up the dressing more overnight, which some people love, but if you prefer it fresher-tasting, I recommend eating it within 24 hours. Stir it gently before serving to redistribute the dressing evenly.
Freezing
I don’t recommend freezing this salad because the creamy dressing and fresh herbs don’t hold up well. The texture changes and becomes a bit watery upon thawing, which can affect the overall taste and mouthfeel.
Reheating
If you want to enjoy leftovers warm, I gently reheat just the corn portion in a skillet with a touch of butter and then mix in the dressing fresh. This helps preserve the salad’s texture and prevents the creamy elements from breaking down too much.
FAQs
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Can I use canned corn instead of fresh or frozen?
You can use canned corn in a pinch, but fresh or frozen corn will give a sweeter and fresher flavor with better texture. If using canned, drain it well and consider sautéing it longer to develop some caramelization.
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Is Cotija cheese necessary for this salad?
Cotija cheese adds authentic salty, crumbly texture, but you can substitute Feta or even omit it if you prefer a milder salad. The salad still tastes delicious without it.
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How spicy is this Mexican Corn Salad?
The spice level is mild and gentle with the jalapeño, especially if you remove the seeds. You can adjust the heat to your liking or omit the jalapeño altogether.
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Can I prepare this salad ahead of time for a party?
You can prep the components ahead, like chopping onions and cilantro or browning the corn, but I recommend tossing the dressing and cheese just before serving to keep the salad fresh and the textures intact.
Final Thoughts
This Mexican Corn Salad with Lime and Cotija Recipe is one of those special dishes that never fails to get compliments—and for good reason. Whether you’re making it for a weeknight dinner, a festive gathering, or a casual cookout, it’s simple, satisfying, and packed with fresh flavors. I hope you give it a try soon, and trust me, once you make it, it’ll quickly become a favorite in your kitchen, just like it has in mine.
Print
Mexican Corn Salad with Lime and Cotija Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings (6 to 8 as a side)
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Description
A vibrant and creamy Mexican Corn Salad inspired by the classic street food Esquites. This dish features fresh or frozen corn sautéed with garlic and butter, then tossed in a tangy, cheesy dressing with lime, cilantro, onions, and optional jalapeno for a little heat. Perfect as a side dish for Mexican or Southwestern meals, it can be served warm or at room temperature.
Ingredients
Main Ingredients
- 5 cups corn cut from the cob (~4 large ears) or frozen corn (not thawed)
- 2 tbsp / 30g butter
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp pepper
Dressing & Toppings
- 1/4 cup mayonnaise (can reduce to 2 tbsp)
- 1/4 cup sour cream or yoghurt
- 1/2 cup parmesan cheese, finely grated
- 1 tbsp jalapeno, deseeded and finely chopped (optional)
- 1 cup coriander/cilantro leaves, roughly chopped
- 1 cup green onion, finely sliced (~2 stems)
- 1/2 red onion, finely chopped
- 2 – 3 tbsp fresh lime juice, plus more to taste
- 60g / 2 oz Cotija or Feta cheese, crumbled (optional)
- Jalapeno slices, coriander/cilantro leaves, lime wedges for garnish (optional)
Instructions
- Cut off kernels: Cut the corn kernels off the cob carefully to avoid mess. If using frozen corn, do not thaw before cooking.
- Brown corn: Melt butter in a large skillet over high heat. Add minced garlic and stir for 10 seconds until fragrant. Add the corn and cook for about 5 minutes, stirring occasionally to create golden brown bits and cook the corn until sweet. Avoid stirring constantly to allow browning.
- Season corn: Halfway through cooking the corn, add salt and pepper to enhance the flavor.
- Toss with dressing: Transfer the cooked corn to a large bowl. Add mayonnaise, sour cream, lime juice, and parmesan cheese. Toss well to combine while the heat gently melts the dressing into the corn. Then add the chopped coriander/cilantro, red onion, green onion, and jalapeno. Toss again until evenly mixed.
- Serve: Transfer the salad to a serving bowl. Crumble Cotija or Feta cheese on top and garnish with optional jalapeno slices, cilantro leaves, and lime wedges. Serve warm or at room temperature for the best flavors.
Notes
- This recipe is a deliciously creamy take on Mexican street food Esquites, which is corn served in cups for easy eating.
- Using fresh corn is preferred for the best flavor, but frozen corn works well too if fresh is not available.
- This salad pairs wonderfully with Mexican or Southwestern menus as a flavorful side dish.
- The creamy lime dressing melts into the warm corn creating a rich and tangy taste that is addictive.
Nutrition
- Serving Size: 120 g
- Calories: 215 kcal
- Sugar: 6 g
- Sodium: 327 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 19 mg
