Mexican Inspired Corn Salad

Fall in love with the delicious flavors of this Mexican-inspired corn salad – featuring fresh sweet corn, avocado, cotija cheese and cilantro.

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This Mexican inspired corn salad is the most flavorful salad recipe you will have this summer! This corn salad recipe is heavily influenced by esquites, meaning ‘toasted corn’, a popular street food in Mexico and Southwestern United States.

While my recipe differs from the traditional recipe with the addition of red onion, avocado and the use of plain Greek yogurt instead of mayonnaise, it still contains many traditional ingredients such as cotija cheese, lime juice, cilantro and spices.

This salad is not only flavorful but also packed with nutrients, making it a healthy and satisfying side dish for summer BBQs.

Ingredient Notes

Corn: for best results and flavor, use fresh corn on the cob. The corn is charred lightly in a pan before the salad is made.
Red onion: red onion adds bright zesty flavor that gives this salad a subtle bite.
Avocado: I absolutely love the addition rich buttery avocado adds to this salad.
Cilantro: for a herby and citrusy flavor that balances out the mayonnaise and yogurt.
Lime juice: adds a fresh zesty flavor and helps thin out the creamy dressing.
Mayonnaise: mayonnaise is the traditional ingredient that makes this corn salad creamy.
Plain Greek yogurt: I also use plain Greek yogurt instead of all mayo to cut the fat and add protein.
Cotija cheese: cotija cheese is a salty, crumbly semi-hard cheese made from cow’s milk. It can be found near parmesan cheese in regular grocery store or at Mexican grocery stores.
Spices: chili powder, cumin, smoked paprika, salt and black pepper.

Equipment

Large sauté pan
Cutting board and knife
Measuring cups and spoons
Spatula

Instructions

1. Remove corn from cob. Heat 1 tbsp olive oil in a large pan over medium high heat. Add corn and cook until charred, about 8-10 minutes, stirring occasionally.
2. Combine charred corn and remaining ingredients in a large mixing bowl. Gently toss to combine.
3. Serve room temperature with tortilla chips.

What to Serve with Mexican Inspired Corn Salad

This corn salad can be enjoyed all year round, but is best served in the summertime when corn is in season. Here is a summer inspired menu to serve this recipe with:

Appetizer: Southwestern Egg Rolls
Entree: Cilantro Lime Grilled Chicken
Side dish: Southwest Pasta Salad
Dessert: Healthy Key Lime Pie Bars
Beverage: Coconut Lime Margaritas

Substitutions and Variations

Cotija: If you can’t find cotija cheese, feta cheese is a great substitute. It has a similar crumbly texture and tangy flavor.
Plain Greek yogurt: for a more traditional Mexican corn salad, use all mayonnaise instead of Greek yogurt. Alternatively, you can use sour cream or Mexican crema instead.
To add some heat: For a mild heat, add 1 deseeded and chopped jalapeño pepper. For additional heat, add 1/4 to 1/2 teaspoon cayenne, depending on spice preference. For a smokey heat, use chipotle chili powder instead of chili powder.
Additions: Feel free to add other vegetables like cherry tomatoes, black beans, or diced cucumber to customize this salad to your taste.

More Corn Recipes You’ll Love

• Street Corn Fritters
• Mexican Street Corn Pasta Salad
• Elote Corn Chowder
• Summer Corn Orzo Salad
• Summer Corn and Shrimp Risotto

If you make this Mexican Inspired Corn Salad, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!