Go Back
–+ servings

Mexican Corn Salad with Roasted and Boiled Corn

Rose
Mexican Corn Salad with Roasted and Boiled Corn is a vibrant, flavor-packed side dish that combines sweet boiled corn and smoky roasted kernels with a creamy lime dressing, fresh vegetables, warm spices, and crumbled cheese. Inspired by Mexican street corn, it’s the perfect balance of creamy, tangy, smoky, and sweet in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad, Side Dish
Cuisine Mexican
Servings 6 servings
Calories 220 kcal

Equipment

  • large pot for boiling corn
  • baking sheet for roasting corn
  • large mixing bowl
  • small mixing bowl for dressing
  • whisk
  • cutting board and knife

Ingredients
  

  • 3 cups fresh corn kernels (about 4 ears), divided
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream or plain Greek yogurt
  • 1 lime, juiced
  • 1 small red onion, finely diced
  • 1 small red bell pepper, finely chopped
  • 1 jalapeño, finely minced (optional)
  • 2 tbsp fresh cilantro, chopped
  • 1/2 cup crumbled feta cheese or queso fresco
  • extra lime wedges, for garnish
  • pinch of chili powder, for garnish

Instructions
 

  • Divide the corn kernels into two equal portions. Bring a pot of lightly salted water to a boil. Add half of the corn and cook for 5–7 minutes until tender. Drain and allow it to cool completely.
  • Preheat your oven to 425°F (220°C). Toss the remaining corn with olive oil and spread it on a baking sheet in a single layer. Roast for 15–20 minutes, stirring once halfway through, until lightly charred and golden.
  • In a large bowl, mix the roasted and boiled corn together. Sprinkle with chili powder, smoked paprika, cumin, salt, and black pepper. Toss thoroughly so every kernel is coated with seasoning.
  • In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), and fresh lime juice until smooth and creamy.
  • Pour the dressing over the seasoned corn and stir gently until evenly coated. Add diced red onion, chopped red bell pepper, minced jalapeño (if using), and chopped cilantro. Mix until fully combined.
  • Fold in most of the crumbled feta or queso fresco, reserving a small amount for garnish.
  • Refrigerate the salad for at least 20 minutes. Before serving, sprinkle the remaining cheese, an extra squeeze of lime juice, and a light pinch of chili powder on top. Serve chilled or slightly cool.

Notes

For a lighter version, substitute Greek yogurt for mayonnaise and use reduced-fat sour cream. Frozen corn can be used if thawed and dried well before roasting. Adjust heat by reducing or omitting jalapeño seeds. For best flavor, chill at least 20 minutes before serving and add final garnish just before serving. Freezing is not recommended as the dressing may separate.

Nutrition

Calories: 220kcalCarbohydrates: 18gProtein: 5gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 310mgPotassium: 320mgFiber: 3gSugar: 6gVitamin A: 900IUVitamin C: 18mgCalcium: 120mgIron: 1mg
Keyword corn side dish, elote salad, Mexican corn salad, roasted corn salad, street corn salad
Tried this recipe?Let us know how it was!