Go Back
+ servings
Mexican Corn Salad on a white serving plate with cilantro and a wooden spoon

Mexican Corn Salad

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 12 servings
Calories: 165kcal
A simple corn salad reminiscent of your favorite Mexican street corn.


  • 2 Tbsp Vegetable Oil
  • 4 Cups Corn Kernels
  • ½ Cup Red Onion Finely Chopped
  • 2 Cloves Garlic Minced
  • 1 Jalapeno Pepper Seeded and Finely Chopped
  • 1 Cup Grape Tomatoes halved
  • 4-5 Radishes Thinly sliced


  • ½ Cup Mayonnaise
  • ¼ Cup Sour Cream
  • 1 Lime Zested and Juiced
  • ½ Cup Fresh Cilantro Chopped
  • ¼ tsp Cayenne Pepper


  • ½ Cup Cojita Crumbled
  • ¼ Cup Pepitas
  • 2 Tbsp Fresh Cilantro Chopped


  • In a large, heavy bottom skillet, heat the vegetable oil over high heat.
  • Add corn and red onion and cook, until corn is slightly charred, about 5-7 minutes. Turn heat to low and add garlic, and jalapeno and cook for 1 minute longer. Remove from heat and allow to cool to room temperature.
  • In a large mixing bowl, mix together the cooled corn, cut tomatoes, and radishes.
  • In a small mixing bowl, whisk together all the dressing ingredients.
  • Add dressing to corn mixture and gently fold. Sprinkle the top of salad with cojita, pepitas, and cilantro. Serve.


Calories: 165kcal | Carbohydrates: 11g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 198mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 4.8mg | Calcium: 42mg | Iron: 0.5mg