Mexican corn salad made with corn kernels, fresh cilantro, Serrano peppers and Cojita cheese in creamy lime dressing.

Corn salads can be consumed all throughout the year whether using corn on the cob or frozen kernels. Corn is frozen during their peak freshness so all you have to do is defrost and toss with your favorite ingredients.

This simple corn salad is loaded with fresh flavors and makes a delicious accompaniment to many main dishes.

Especially during the Summer grilling season when fresh corn on the cob is in abundance. This recipe yields four ½ cup servings and can easily be doubled and tripled. ~Enjoy!

Suggested Equipment

Ingredients Needed

To make this recipe you're going to need the following ingredients:

Corn Kernels: You'll need about 2 cups whether you're utilizing corn off of the cob or defrosted corn kernels.

Serrano Pepper: These peppers are slightly mild and not smokey. You can also use jalapeno or green peppers.

Cojita Cheese: This cheese is a hard and crumbly Mexican cheese made from cow's milk. If you can't find this cheese, you can substitute Feta.

Fresh Cilantro

Lime Juice

Mayonnaise

Kosher Salt

How do you make Mexican Corn Salad?

Add the corn, pepper, cheese and cilantro to a mixing bowl. In another small bowl, combine the lime juice, mayonnaise and salt; then whisk until smooth.

Pour the dressing over the corn mixture; then toss to coat and transfer to a serving bowl.

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days.

Serving Suggestions

Serve this corn salad as a side with Chili Lime Roasted Cornish Hens, Tequila Lime Pork Bites, Corona Grilled Pork Chops, Cajun Lime Grilled Rib Eye Steak or Mojito Grilled Chicken.

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