If you love bright, flavorful salads that double as a standout side dish, you’re going to adore this Mexican Corn Salad with Lime and Cotija Recipe. It’s one of my absolute favorites because it’s ridiculously easy to make, packed with fresh zing from lime, and boosted by the rich, crumbly goodness of Cotija cheese. Whether you’re serving it at a casual dinner or a festive gathering, this salad brings a deliciously creamy, sweet, and smoky flavor that everyone raves about. Stick with me, and I’ll share all the tips and tricks to make it perfect every time.
Why You’ll Love This Recipe
- Bright, Fresh Flavors: The lime juice and Cotija cheese complement the sweetness of the corn perfectly.
- Easy to Prep: With simple ingredients and straightforward steps, it comes together fast.
- Versatile Side Dish: Goes with everything from grilled meats to casual tacos.
- Crowd-Pleaser: My family can’t get enough, and I’m betting yours will love it too!
Ingredients You’ll Need
These ingredients all work together to create that signature Mexican street corn flavor, but in salad form. Fresh corn is best if you can find it, though frozen works in a pinch. And I always reach for fresh lime – it makes a world of difference.
- Corn: Fresh corn off the cob brings natural sweetness, but frozen corn works well if fresh isn’t available—just don’t thaw it before cooking.
- Butter: Adds a rich depth when browning the corn for that irresistible, slightly smoky flavor.
- Garlic: Minced garlic gives an aromatic kick; don’t skip it!
- Salt and Pepper: To season and balance out the flavors as you cook.
- Mayonnaise: Adds creaminess and helps bind the salad – you can reduce it if you like a lighter texture.
- Sour Cream: Or yogurt, for a tangy smoothness that complements the lime.
- Parmesan Cheese: Finely grated to add a sharp, savory note that blends into the dressing.
- Jalapeno: Deseeded and finely chopped for a gentle heat that wakes up your palate.
- Cilantro: Roughly chopped for fresh herbal brightness.
- Green Onion: Thinly sliced to add crunch and mild onion flavor.
- Red Onion: Finely chopped for a bit of bite and color contrast.
- Fresh Lime Juice: The star of the dressing, giving that essential zesty punch.
- Cotija Cheese: Crumbled on top for classic Mexican flavor; feta can be used as a substitute.
Variations
I love that this Mexican Corn Salad with Lime and Cotija Recipe is super flexible. Feel free to tweak it based on what you have or your preferred flavor profile. It’s how I keep it fresh every time I make it!
- Spicy Variation: I sometimes add extra jalapenos or a sprinkle of chili powder for a bolder kick — perfect for those who like some heat.
- Dairy-Free Option: Swap out mayo and sour cream for vegan alternatives, and omit cheese or use a plant-based substitute. It still turns out creamy and delicious!
- Grilled Corn: For an extra smoky touch, grill the corn before cutting it off the cob. I discovered this trick recently, and it’s a game changer.
- Herb Switch-Up: If cilantro isn’t your thing, try fresh parsley or basil — it adds a different but lovely freshness.
How to Make Mexican Corn Salad with Lime and Cotija Recipe
Step 1: Cut the Kernels Off the Cob
Start by cutting the kernels off the corn cobs. Here’s what I’ve learned: holding the cob vertically in a bundt pan helps catch all the kernels and keeps things tidy. If you’re using frozen corn, skip thawing — we want to keep the kernels firm until they brown.
Step 2: Brown the Corn for Maximum Flavor
Melt the butter in a large skillet over high heat. Add minced garlic and stir it around for about 10 seconds until fragrant — don’t let it burn. Then toss in the corn. Cook without stirring constantly; this helps the kernels get those gorgeous caramelized spots. About 5 minutes does the trick. Halfway through, sprinkle in salt and pepper to season.
Step 3: Mix the Creamy Dressing and Toss
Once the corn is beautifully browned, transfer it to a large bowl. Add mayonnaise, sour cream, fresh lime juice, and finely grated Parmesan cheese. Toss everything together while the corn’s still warm — the heat helps the dressing melt into those kernels wonderfully. Then add chopped cilantro, red onion, green onion, and jalapeno. Give it another good toss so the flavors meld.
Step 4: Serve with a Sprinkle of Cotija
Transfer the salad to your serving bowl, and crumble Cotija cheese over the top. If you want, garnish with extra jalapeno slices, lime wedges, or cilantro leaves for an inviting touch. This salad is great warm or at room temperature — both ways, it’s delicious!
Pro Tips for Making Mexican Corn Salad with Lime and Cotija Recipe
- Don’t Over-Stir the Corn: Letting the corn sit in the pan without constant stirring helps it brown better, giving more flavor and texture.
- Use Fresh Lime Juice: I used bottled once and it was just not the same — fresh always brightens the whole dish.
- Add Dressing While Warm: Mixing the dressing into warm corn lets the cheese and cream melt into the kernels, enhancing creaminess.
- Avoid Watery Salad: If your corn looks watery after mixing, let it sit uncovered in the fridge for 15 minutes to thaw excess moisture before serving.
How to Serve Mexican Corn Salad with Lime and Cotija Recipe
Garnishes
I love to finish this salad with a sprinkle of Cotija cheese for that salty punch and extra fresh cilantro leaves. Sometimes I also add jalapeno slices for a bit of color and heat, plus lime wedges on the side so everyone can add an extra squeeze if they want.
Side Dishes
This Mexican Corn Salad with Lime and Cotija Recipe pairs beautifully with grilled chicken, carnitas tacos, or even alongside a hearty Southwest quinoa bowl. I’ve also served it with fajitas and veggie burgers—it’s an instant upgrade for any meal!
Creative Ways to Present
For parties, I like serving this salad in individual cups or small mason jars—just like the Mexican street food Esquites it’s inspired by. It’s super fun and perfect for mingling. You can also scoop it onto tostadas for a colorful, crunchy appetizer.
Make Ahead and Storage
Storing Leftovers
I usually store any leftovers in an airtight container in the refrigerator. It keeps well for up to 3 days, but the flavors deepen, so it can taste even better the next day! Just give it a quick stir before serving.
Freezing
I don’t recommend freezing this Mexican Corn Salad with Lime and Cotija Recipe because the creaminess can separate, and fresh herbs lose their vibrancy. It’s best enjoyed fresh or refrigerated.
Reheating
If you want to serve it warm later, gently reheat the corn portion in a skillet over low heat, then toss with the dressing just before serving to keep it fresh and creamy. Avoid microwave reheating since it can make the salad watery.
FAQs
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Can I use frozen corn for this Mexican Corn Salad with Lime and Cotija Recipe?
Absolutely! Frozen corn works well if fresh corn isn’t available—you just want to add it to the skillet frozen so it browns nicely without getting soggy. Don’t thaw it beforehand to keep the best texture.
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Is there a vegetarian or vegan way to make this salad?
Yes! For a vegan twist, substitute mayonnaise and sour cream with dairy-free alternatives like vegan mayo and coconut or cashew yogurt. Replace Cotija cheese with vegan cheese or nutritional yeast for a cheesy flavor.
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Can I prepare Mexican Corn Salad with Lime and Cotija Recipe ahead of time?
You can definitely prep it a few hours ahead or the day before. Just keep the salad refrigerated and give it a good stir before serving. If it looks watery, draining excess liquid or letting it sit uncovered for a bit helps.
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What’s the difference between Cotija and Feta in this recipe?
Cotija is a Mexican cheese with a crumbly texture and salty flavor, similar to Feta but usually drier and tangier. Both work great here, though Cotija gives the most authentic taste.
Final Thoughts
This Mexican Corn Salad with Lime and Cotija Recipe truly feels like a little taste of the vibrant streets of Mexico. What I love most is how easy it is to make yet how spectacular it tastes — creamy, tangy, with the perfect balance of sweet roasted corn and fresh herbs. Every time I make it, my family goes crazy, and I bet it’ll be your new favorite too. Give it a try and tell me what you think — I’d love to hear how you put your own spin on it!
Print
Mexican Corn Salad with Lime and Cotija Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings (6-8 as a side)
- Category: Side Dish
- Method: Frying
- Cuisine: Mexican
Description
This Mexican Corn Salad is a flavorful and creamy side dish inspired by the popular Mexican street food Esquites. Featuring golden-browned corn kernels sautéed with garlic and butter, then tossed in a tangy, creamy dressing of mayonnaise, sour cream, lime juice, and parmesan cheese. Fresh herbs, onions, and optional jalapenos add brightness and spice, while crumbled Cotija or Feta provides a salty finish. Perfect served warm or at room temperature, this salad pairs beautifully with Mexican or Southwestern dishes.
Ingredients
Corn and Sauté
- 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 and Toppings
- 1/4 cup mayonnaise (can reduce to 2 tbsp if preferred)
- 1/4 cup sour cream or yoghurt
- 2 – 3 tbsp lime juice, fresh (plus more to taste)
- 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
- 60g / 2 oz Cotija or Feta cheese, crumbled (optional)
Garnishes (Optional)
- Jalapeno slices
- Coriander/cilantro leaves
- Lime wedges
Instructions
- Cut off kernels: Carefully cut the corn kernels off the cob. If using fresh corn, slice the kernels away using a sharp knife. For frozen corn, use it straight from frozen without thawing.
- Brown corn: In a large skillet, melt the butter over high heat. Add the minced garlic and stir for about 10 seconds until fragrant. Then add the corn kernels. Cook for about 5 minutes, stirring occasionally but not constantly, allowing the corn to develop golden brown bits and caramelize, which enhances its sweetness.
- Season corn: Halfway through cooking the corn, sprinkle salt and pepper over the kernels to season them evenly and enhance their flavor.
- Toss with dressing: Transfer the cooked corn into a large mixing bowl. Add the mayonnaise, sour cream (or yoghurt), fresh lime juice, and finely grated parmesan cheese. Toss well to combine; the heat from the corn will gently melt the dressing, making it wonderfully creamy. Next, add the roughly chopped coriander/cilantro, finely sliced green onions, finely chopped red onions, and finely chopped jalapenos if using. Toss everything together again to incorporate all the flavors.
- Serve: Transfer the salad to a serving bowl. Crumble Cotija or Feta cheese on top if desired, and garnish with jalapeno slices, coriander leaves, or lime wedges according to your preference. Serve warm or at room temperature for the best flavor experience.
Notes
- This recipe is inspired by the Mexican street food Esquites, which is usually served in small cups for easy snacking.
- Fresh corn is preferred for the best taste, but frozen corn works well in a pinch.
- You can reduce mayonnaise quantity if looking for a lighter salad.
- The salad can be served as a side dish, especially complementing Mexican or Southwestern meals.
- Optional ingredients like jalapeno and Cotija cheese provide extra spice and texture but can be omitted for milder taste.
- For a dairy-free version, substitute sour cream and parmesan with suitable vegan alternatives.
Nutrition
- Serving Size: 120 g
- Calories: 215 kcal
- Sugar: 6 g
- Sodium: 327 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 19 mg
