Creamy Mexican Corn Salad with Cotija and Lime

Happy Cinco de Mayo! I’m excited to share my favorite Mexican Corn Salad with you. This versatile dish works beautifully as a dip, a topping for tacos or bowls, or a vibrant side salad. The first time I tasted this recipe I was hooked — it combines crisp, charred corn with a creamy, tangy dressing and a hint of heat. The mix of textures and bright flavors makes it a standout at any gathering. Whether you’re serving it at a party, a barbecue, or a simple family dinner, this corn salad is consistently a crowd pleaser.

I first enjoyed this version while on a houseboat trip at Lake Powell with friends. There’s something about eating outdoors that makes food taste even better, but I’ve made this on a regular Sunday afternoon at home and it’s every bit as delicious. This recipe comes from family favorites and has been adapted slightly over time to be easy, reliable, and packed with flavor. If you appreciate bold, fresh tastes, this salad will quickly become a staple in your recipe rotation.

You can use frozen corn for convenience or fresh corn if it’s in season. To use fresh, husk and boil the ears briefly, then cut the kernels off the cob before charring. The key step in this recipe is charring the corn — it gives the salad a smoky, caramelized flavor that’s essential to the final result. I’ve tried skipping the charring, and it just isn’t the same. It takes a little extra time, but the depth of flavor it adds is worth it.

This is the level of char and browning I aim for. I did this in the oven on Broil: three sets of two-minute intervals, stirring between each set.

I republished this post with clearer directions and better photos to make the recipe easier to follow. My goal is simplicity and great flavor so you can recreate this at home without fuss. Thank you to everyone who follows along — your enthusiasm is why I continue to share these recipes.

Mexican Corn Salad Recipe

Ingredients

3 (16 oz) bags frozen corn (or 3–4 cups fresh corn kernels)

6 tablespoons olive oil

9 tablespoons mayonnaise (light mayonnaise works well)

9–12 oz Cotija or feta cheese, crumbled

6 tablespoons fresh lime juice

6 tablespoons red onion, finely chopped

6 cloves garlic, minced

3 tablespoons jalapeño, finely chopped (adjust to taste)

1 cup fresh cilantro, finely chopped

Optional: 1 1/2 teaspoons chili powder

Salt and black pepper, to taste

Instructions

Preheat your oven to Broil. Spread corn in a single layer on a rimmed baking sheet and drizzle with olive oil. Broil the corn for 6–8 minutes, stirring every 2 minutes, until the kernels develop a nice char. You can also char the corn on a grill over medium heat for the same effect.

While the corn chars, combine mayonnaise, crumbled cheese, and lime juice in a large bowl. Stir until smooth and well blended.

Add the chopped jalapeño, cilantro, red onion, minced garlic, and chili powder (if using). Season with salt and pepper and mix well.

When the corn is charred and slightly cooled, gently fold it into the dressing and mix until evenly coated. Taste and adjust seasoning with more lime, salt, or chili powder if desired.

Serve the Mexican Corn Salad immediately as a warm or room-temperature salad, spooned over chips as a dip, or alongside tacos, grilled meats, or rice bowls. It keeps well in the refrigerator for a couple of days; flavors will continue to meld, though the charred texture is best fresh.

Like this recipe? Make it for your next gathering or weeknight meal — it’s easy to prepare, full of bright flavors, and sure to impress.