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mexican corn salad.
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5 from 1 vote

Mexican Corn Salad

This bright and colorful Mexican corn salad features a rainbow of veggies tossed in a creamy queso fresco sauce. Serve warm or cold as a side dish, appetizer, on tacos, with tortilla chips, and more.
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: mexican corn salad
Servings: 4
Author: Emily Richter

Ingredients

  • 2 tablespoons avocado oil
  • 6 cups frozen sweet corn
  • 1 tablespoon taco seasoning
  • 1 large red bell pepper minced
  • 1/2 large red onion minced
  • 1/2 medium jalapeño pepper seeded and minced
  • 1/2 cup chopped fresh cilantro
  • 1 cup 2% Greek yogurt or sour cream
  • 1/4 cup mayonaisse
  • 3 teaspoons red wine vinegar
  • 2 tablespoons salsa verde
  • Zest from one medium lime
  • 3 teaspoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 5 oz. crumbled queso fresco
  • Jalapeño rounds, additional crumbed queso fresco, and lime wedges optional for serving

Instructions

  • Add the avocado oil to a large cast iron skillet set over medium/high heat.
  • When the oil is fragrant and begins to sizzle, add the corn to the skillet.
  • Mix the corn with the oil and let the corn sauté in the pan for 2-3 minutes without stirring it around.
  • Sprinkle the corn with taco seasoning, stir, and let the corn sauté until it begins to caramelize and brown, about 3-4 more minutes.
    corn in a skillet on a white background.
  • Remove the pan from the heat and transfer the corn to a large bowl.
  • Add the red pepper, onion, jalapeño, and cilantro to the corn and mix well.
  • In a separate small bowl, make the sauce. Add the Greek yogurt, mayo, red wine vinegar, salsa verde, lime juice, salt, and cayenne pepper. Whisk together until the sauce is smooth.
    a white bowl with a white sauce on it.
  • Fold the crumbed queso fresco into the sauce.
  • Pour the Greek sauce over the corn mixture and fold all of the ingredients together.
    corn salad in a white bowl.
  • Season with salt and pepper to taste and garnish with cilantro and optional jalapeño rounds, lime wedges, and a sprinkle of crumbed queso fresco.
    mexican corn salad.
  • Serve warm or cover the salad with plastic wrap and refrigerate for at least 1 hour to serve chilled.

Video

[adthrive-in-post-video-player video-id="pSq9nyxd" upload-date="2022-03-28T00:00:00.000Z" name="Mexican Corn Salad" description="This Mexican Corn Salad with a delicious queso fresco cream sauce is an amazing side dish or appetizer. Serve on tacos or as a dip with tortilla chips. Enjoy!"]

Notes

  • Storage instructions: Store any leftovers in an airtight container in the refrigerator for up to 5 days. When ready to serve, mix well and add any garnishes. Mexican corn salad a wonderful make-ahead party appetizer (or dip!). It tastes great chilled, so prepare this a day ahead of time for easy prep.
  • Spicier version: Use more cayenne pepper and leave in some (or all) of the jalapeño seeds.
  • Mild version: Omit the cayenne pepper and replace the jalapeño with canned green chiles (no need to drain them first).

Nutrition

Calories: 480kcal | Carbohydrates: 39g | Protein: 19g | Fat: 30g | Fiber: 6g | Sugar: 19g