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Creamy Mexican Corn Salad
Prep Time
30 mins
Total Time
30 mins

For a side, this corn salad is packed with flavor.

Course: Salad, Side Dish
Cuisine: Mexican
Keyword: corn salad, easy salad, mexican corn salad
Servings: 8
Calories: 314 kcal
  • 4 large ears of corn
  • 2 tablespoons oil anything but olive
  • 2 cloves of garlic minced
  • 3 radishes sliced thin then cut in half
  • ½ cup chives and green onion sliced thin
  • 1 jalapeno diced
  • ½ teaspoon cumin
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • ½ cup mayonnaise
  • ½ cup sour cream
  • Juice of 1 lime
  • ¼ cup cilantro chopped
  • 1 10 ounce package queso fresco
  1. Shuck corn and remove kernels from cob.
  2. Add oil to a cast iron skillet, heat over medium high heat.
  3. Add corn to skillet, stirring occasionally.
  4. In a small bowl, add mayo, sour cream, and seasonings. Stir until well mixed.
  5. Crumble cheese and add 3/4 of the package to the dressing mixture.
  6. When corn begins to brown, continue to heat while stirring frequently, about 6 minutes total or until corn is roasted, add garlic and cook for 1 minute.
  7. Add corn to a mixing bowl, and stir in dressing while corn is still hot. Stir until corn is coated and cheese is starting to melt.
  8. Add radishes, chives, green onions, and jalapeno to salad and stir gently.
  9. Serve hot or chill and serve cold.
Nutrition Facts
Creamy Mexican Corn Salad
Amount Per Serving
Calories 314 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 9g56%
Cholesterol 40mg13%
Sodium 402mg17%
Potassium 209mg6%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 5g6%
Protein 9g18%
Vitamin A 695IU14%
Vitamin C 7mg8%
Calcium 242mg24%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.