Mexican-Inspired Corn Salad

Mexican-Inspired Corn Salad

Course: Mains


  • 4 cups Corn (about 5 ears) Cut from cob
  • 1 tbsp Olive oil
  • 1/2 Red bell pepper Chopped
  • 1/2 Red onion Finely chopped
  • 1/2 cup Fresh cilantro Chopped
  • 6 Green onions Chopped
  • 1 Jalapeno pepper Diced
  • 1/2 Avocado Chopped
  • 4 tbsp Lime juice
  • 1/2 tsp Ground cumin
  • 1/2 tsp Smoked paprika
  • 1/4 tsp Black pepper
  • 1/4 tsp Salt
  • 2 tbsp Sour cream Or yogurt
  • 2 tbsp Mayonnaise
  • 1/2 cup Cotija cheese Or Feta, crumbled


  • Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
  • Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we’re using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.
  • Transfer the corn to a large bowl and let it cool for a couple minutes.
  • To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
  • To serve garnish with additional cheese and cilantro, if preferred. 


Recipe adapted from  Jo Cooks
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