Zingy corn, fresh lime, happy crunch—made fast. Let’s eat!

Hungry right now? Same. This bright, creamy, crunchy salad jumps together in minutes. It tastes like a sunny day. It’s great for cookouts, tacos, or a quick snack that makes everyone smile.

Answer: A good Mexican corn salad recipe uses sweet corn, lime juice, chili, cilantro, a creamy dressing (mayo + crema or sour cream), red onion, jalapeño, and salty cheese like Cotija. Toss it all in one bowl, and it’s ready in about 15 minutes.

Quick Look (So You Can Start)

• Time: ~15 minutes
• Serves: 4–6 as a side
• Tastes like: creamy, tangy, spicy, crunchy

What You Need

• 4 cups corn kernels (fresh from 5 ears, or canned/frozen and drained)
• 1/4 cup mayonnaise
• 1/4 cup Mexican crema or sour cream
• 2 tablespoons fresh lime juice (plus more to taste)
• 1 teaspoon chili powder or Tajín
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt, 1/4 teaspoon black pepper
• 1/2 cup chopped cilantro
• 1/4 cup finely minced red onion
• 1 jalapeño, seeded and finely chopped (use less for mild)
• 1/2 cup crumbled Cotija (or feta if needed)

Make the Creamy Lime Dressing

• In a small bowl, whisk mayo, crema, lime juice, chili powder, cumin, salt, and pepper. Taste. Want more zip? Add a little more lime.

Cook (or Warm) the Corn

• Fresh: Cut kernels off cooked cobs. For extra flavor, char them in a hot skillet for 3–4 minutes, stirring.
• Frozen: Thaw, pat dry, then warm and lightly char in a skillet.
• Canned: Drain very well. Pat dry. Quick skillet warm-up helps.

Mix It All Together

1. Add warm corn to a big bowl.
2. Stir in red onion, jalapeño, and most of the cilantro.
3. Pour on the dressing. Toss until every kernel gets love.
4. Fold in most of the Cotija.
5. Taste. Need more salt, lime, or chili? Add it.
6. Top with extra Cotija and cilantro. A pinch of Tajín on top is yummy.

Make It Yours (Simple Swaps)

• Milder: Skip jalapeño or use less.
• Spicier: Add more jalapeño or a dash of hot sauce.
• Dairy-free: Use vegan mayo; skip cheese or use a dairy-free crumble.
• Extra veg: Add diced tomato, bell pepper, or cucumber.
• Protein: Toss in black beans or grilled chicken.

Tip Jar (Tiny Tweaks, Big Flavor)

• Char = wow: A quick char gives smoky flavor.
• Dry corn: Pat kernels dry so the dressing sticks.
• Fresh lime: Bottled works, but fresh tastes brighter.
• Salt last: Add a little, taste, then adjust.

How to Serve (And Make Friends)

• With tacos, grilled meats, burgers, or fish.
• As a dip with chips (party time!).
• In bowls over rice with beans and avocado.
• Warm in cups with extra lime—this warm corn cup is called “esquites” in Mexico.

Flavor Map (Pick Your Heat)

• Mild: No jalapeño, extra cilantro, extra lime.
• Medium: 1 jalapeño, a dash of chili powder.
• Hot: 2 jalapeños or add hot sauce.

Make-Ahead & Leftovers

• Mix up to 1 day ahead. Keep in the fridge.
• Stir and add a squeeze of fresh lime before serving.
• Lasts 3 days in a sealed container.

Fast FAQ

Can I use feta? Yes. Cotija is classic and crumbly. Feta is a good stand-in.

No crema? Use sour cream or more mayo with a splash of milk to thin.

Corn on the cob only? No. Fresh, frozen, or canned all work.

Bonus: 1-Bowl, 1-Line Recipe

Char corn, whisk creamy lime dressing, toss with onion, jalapeño, cilantro, and Cotija, then taste and tweak—done!

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