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Mexican Corn Salad


Make the dressing for this yummy corn salad up to two days ahead and cut down on prep time for your summer cookout or get together!

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Rate this recipe 4.5/5 (2 Votes)


  • 4 ears of corn, husked
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • 1/8 teaspoon paprika
  • Pinch of cayenne pepper (optional)
  • 2 ounces Cotija cheese or Parmesan, crumbled, plus more for serving
  • 2 tablespoons chopped fresh cilantro plus more for serving
  • Kosher salt
  • Freshly ground pepper


Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from


Step 1

Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, about 8–10 minutes. Allow corn to cool for 5 minutes. Cut kernels from each cob and transfer to a medium bowl.

Whisk mayonnaise, lime juice, paprika, cayenne, 2 ounces of Cotija cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper.

Add corn and toss to combine. Top with more cheese and cilantro.

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