Healthy Mexican Corn Salad Recipe

Cotjita cheese tops this Mexican corn salad with corn kernels and veggies in a creamy lime dressing. This potluck-friendly variation on Mexican street corn is easy to consume!  

– 1 tablespoon butter – 4 cups corn kernels fresh or frozen (thaw if using frozen) – salt and pepper to taste – 1 red bell pepper cored, seeded and finely chopped – 1/4 cup red onion finely chopped – 1 jalapeno seeds and ribs removed, then finely chopped – 1/2 cup fresh cilantro leaves chopped, plus more for garnish – 3 tablespoons lime juice – 1/4 cup Mexican crema or sour cream – 2 tablespoons mayonnaise – 1/2 teaspoon cumin – 1/4 teaspoon smoked paprika – 1/2 teaspoon chili powder plus more for garnish – 1/3 cup cotija cheese finely grated


Melt butter in a large pan over medium-high heat. To lightly brown corn, heat for 3-5 minutes in the pan. Add salt and pepper to taste.  


Step 1

After cooling, mix the corn with red bell pepper, onion, jalapeño, and chopped cilantro in a bowl.  

Step 2

Mix lime juice, crema, mayonnaise, cumin, smoked paprika, and chili powder in a small bowl.   

Step 3

Toss the corn mixture with dressing. Add cotija cheese, chile powder, and cilantro before serving.   

Step 4

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