This corn salad is the perfect side dish for Beef Enchiladas, Pork Tacos, Green Chile Burritos, and Empanadas.
We Love a Spicy Side!
This Mexican corn salad is similar to Esquites and Mexican Corn on the Cob, but it is served together in a large bowl making it a perfect side dish for any Mexican Meal. We always include some version of Mexican corn at our family parties, and this version is a flavorful favorite! Why we love it:
A favorite side. With the perfect hint of spice, it’s sure to become a favorite Mexican side! Serve it up with our famous Cheese Enchiladas. For parties. This recipe is also perfect for bringing to potlucks and enjoying at Cinco de Mayo, fiestas or BBQs! Ready in no time. This flavorful dish is on the table in under 30 minutes!
Ingredients
ears corn with husks – Grilling the corn gives it a delicious layer of flavor, but in a pinch, use thawed frozen corn cobs to grill or even frozen corn kernels which can be cooked in a skillet with butter or olive oil. lime juice chili powder – or add paprika or cumin. cotija cheese – or use feta cheese or Mexican queso fresco fresh cilantro mayonnaise – or an equal amount of Greek yogurt pepper garlic salt with parsley flakes garnish – with cilantro, lime wedges, and sour cream
Just a Few Steps
Storing Info
Make ahead of time. Grill the corn a day or two ahead of time and keep the cobs, wrapped, in the fridge until ready to prepare the salad. Mix up the mayonnaise dressing and store it in a container. STORE. Leftover healthy Mexican corn salad can be stored in an airtight container in the fridge for 3-4 days. Reheat leftovers in a skillet with a bit of butter until hot.
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