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Mexican Grilled Corn Salad Recipe

Creamy and delicious Mexican Grilled Corn Salad is quick and easy to make. Great to use some of those juicy summer corn and perfect for the grilling season.
Author: Pavani
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Salad, Side Dish
Cuisine: Mexican
Servings: 4 Servings


For the Dressing:

  • 1 tbsp Mayonnaise
  • 2 tbsp Sour Cream
  • 1~2 tbsp Lemon juice
  • To taste Salt Pepper

Other Ingredients:

  • 4 Corn on the Cob (or use 3-4 cups of frozen cut corn)
  • 2 tbsp olive oil
  • 1 Garlic clove, finely minced
  • 1 tsp Chili powder (adjust as per taste)
  • 3 Scallions, finely chopped
  • 1 Small Red Onion, finely chopped
  • ¼ cup Mixed color peppers, finely chopped
  • 1 Jalapeno, finely chopped (seeds removed, to make it less spicy)
  • 2 tbsp Cilantro, finely chopped
  • 3 tbsp Queso fresco or cotija or Pecorino Romano cheese, crumbled or grated


Make the Dressing:

  • In a small bowl, combine mayo, sour cream, lemon juice, salt and pepper. Mix well and set aside until ready to use.

Grill Corn:

  • If using corn on the cob, lightly grease the cobs with oil and grill them on an outdoor or stove-top grill until corn is charred evenly all over.
  • Once slightly cooled, cut the kernels off the cob and add them to a bowl.
  • In a small skillet on medium-low heat, dry roast garlic and chili powder until fragrant, about 1~2 minutes. Add to the grilled corn.
  • If using fresh or frozen corn kernels, heat oil in a large non-stick skillet and add the fresh or frozen corn kernels. Cook on high heat, stirring occasionally, until corn starts on char. Add the garlic clove and chili powder and cook for 2 more minutes.
  • Remove the charred corn into a bowl and cool slightly.

Assemble the Salad:

  • Add chopped scallions, onion, peppers, jalapeno and cilantro to the grilled corn. Toss well to combine.
  • Add the sauce and mix well to evenly coat the ingredients. Sprinkle the cheese on top.
  • Adjust the seasoning and serve warm or at room temperature.


  • If using frozen grilled corn, then simply thaw according to package instructions. Add all the other ingredients including the dressing, toss and enjoy!!
  • This salad can be served warm, or at room temperature or chilled.
  • Leftovers can be stored in the refrigerator for up to 2 days.
  • Serve it as a salad, or as a dip for tortilla chips.
  • It makes a great quesadilla or burrito filling.
  • It is also perfect to serve as a topping for Mexican rice bowl.
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