This easy-peasy recipe for Mexican corn salad with canned corn makes any meal into a fiesta! This Mexican corn salad recipe features pantry basics like canned corn, mayonnaise, feta cheese, and a handful of seasonings, making it a summer side that no one can deny.
Holly’s Highlights to Flavor Fiesta
- Flavor: Sweet, smoky, and creamy with a tangy kick of lime and fresh cilantro.
- Skill Level: Just mix, chill, and serve. That’s all you need to do!
- Budget Tip: Add some black beans, pasta, or cooked chicken to stretch the recipe further.
Flavor-Packed Ingredients
- Corn: Available year-round, canned or frozen, corn is the sweet staple for this recipe. Be sure corn is rinsed and drained or thawed before using.
- Dressing: Creamy mayo and a splash of lime juice make this salad sing. Sour cream or plain Greek yogurt also adds to the creamy texture. Add red pepper flakes or a little jalapeno juice for a spicy bite if you like.
- Cheese: We love feta because it adds a tangy flavor to the salad without becoming watery. Try some crumbled Cotija, shredded mozzarella, or a Mexican blend if Cotija is not available.
- Seasonings: Not a cilantro fan? Use parsley or basil instead! This is a great recipe for experimenting with herbs and seasonings! Use chile or cayenne powder instead of smoked paprika if desired.
Tasty Twists
Make a smoky switch and use grilled corn on the cob kernels, or roast corn kernels under the broiler until charred. Add some halved cherry tomatoes, diced red onions, chopped green chiles, jalapenos, or some sliced black olives, and make it a new salad every time.
Shortcut Secrets
- This dish tastes best cold. Make the dressing up to a day ahead and assemble just before serving.
- Be sure canned corn is rinsed and patted dry before using (a salad spinner is great for this)!
Storing Leftover Salad
- Store extra Mexican corn salad in a covered container in the refrigerator for up to 4 days. Refresh the flavors with a little bit of lime juice and salt.
- Freezing isn’t recommended due to the high amount of dairy, but this salad is so easy, just start fresh!
- Scoop leftover Mexican corn salad with canned corn into a wrap, or add it to a taco salad bowl.
Make It a Mexican Meal
Did you make this Mexican Corn Salad? Leave a comment and rating below.
Mexican Corn Salad
Equipment
Ingredients
- 2 (15.25 ounce) cans Southwest whole kernel corn well drained*
- ⅓ cup mayonnaise
- 1 tablespoon fresh lime juice
- ½ teaspoon smoked paprika or chili powder
- ⅓ cup crumbled feta or cotija cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- In a large bowl, stir together well-drained corn kernels, mayonnaise, lime juice, and paprika.
- Refrigerate for 15 minutes. Serve topped with crumbled feta and chopped cilantro.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Source: Mario Batali
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