Mexican Corn Salad

Cuisine: Mexican
Prep Time: 30 minutes
Servings: 4.5 cups

What's not to love about a Mexican take on corn on the cob? Well, maybe just the mess. Try this twist on a classic, salad style. It's creamy, cheesy, and perfectly spiced – you can't go wrong with fresh charred corn! This recipe is easy to make and sure to become a family favorite. Enjoy!


  • 1 tablespoon vegetable oil (for grilling)
  • 3 cups grilled corn cut off the cob
  • 1 large jalapeño pepper seeded and diced
  • 1/2 cup red onion diced
  • 1/2 cup cilantro chopped
  • 1 garlic clove minced
  • 3 ounces cotija cheese finely crumbled
  • Juice of 1 lime
  • 3 tablespoons Mayonnaise
  • 1 teaspoon cumin
  • salt and pepper to taste

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  1. Grill the corn either on a BBQ or in a pan with 1 tablespoon of oil over medium-high heat until bright yellow and charred. Allow the corn to cool and cut off the cob into a bowl and set aside.
  2. Dice the rest of the ingredients.
  3. Place all ingredients in a large bowl and stir to combine.
  4. Top with additional cotija cheese, cilantro and lime wedges and serve immediately or refrigerate up to 2 days.
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