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Spicy Mexican Corn Salad in a white bowl

Spicy Mexican Corn Salad

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My interest was piqued when a dear friend raved about a salad she recently made. Needless to say, I made this amazing Spicy Mexican Corn Salad immediately after she revealed her source!

We love using local corn in so many recipes like this Grilled Corn on the Cob with Basil Butter, so make sure to pick up some fresh corn when it’s in season!

Spicy Mexican Corn Salad in a white tureen with limes and tomatoes

Spicy Mexican Corn Salad

I found my inspiration from Mario Batali’s Mexican Street Corn Salad on The Chew’s website. I tweaked it sightly, eliminating the radishes and adding cucumber and red bell pepper  to replace the crunch. I also cut back on the cayenne pepper as the hubby has a “sensitive” palate when it comes to heat. Though, I would have been happy to eat his share. It is one amazing summer salad made with lightly steamed, fresh sweet corn cut off the cob and, along with other vegetables, tossed in a spicy, mayonnaise based dressing. This Spicy Mexican Corn Salad is probably one of the top 3 recipes I’ve made this summer.

 

Spicy Mexican Corn Salad in two white tulip bowls

Tips for Making Corn Salad

  • This salad is best made at the peak of corn season so you can utilize fresh, sweet corn on the cob.
  • Use steamed, roasted or grilled corn on the cob for this recipe.
  • Be careful cutting the corn off the cob. I like to hold an ear of corn upright, then slice downward to remove the kernels into a bowl.
  • Cut as close to the cob as you can get so you can have full kernels for your recipe. I also love to add some larger pieces of connected kernels, though feel free to break them apart if desired.
  • PRO-Tip: One trick is to use a tube or angel food cake pan to collect your corn. Place the small end of the corn cob in the middle opening of the pan, then slice downwards. Most of the kernels should collect in the pan.
  • Remember that this spicy Mexican corn salad has a mayonnaise base for the dressing. You do not want to leave it out at room temperature (or warmer if you’re outside) for more than two hours. Keep it chilled until you’re ready to serve to avoid food borne illnesses AKA food poisoning.

More Corn Recipes You’ll Love:

 
Spicy Mexican Corn Salad in a white bowl

Used in This Recipe:

Spicy Mexican Corn Salad photo and text collage for Pinterest Print

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Spicy Mexican Corn Salad

A fabulous spicy corn salad that’s best made with fresh sweet corn!!!

  • Author: Liz Berg
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Salad, Vegetables
  • Method: Saute, Mixing
  • Cuisine: American

Ingredients

Salad::

  • 1 tablespoon olive oil
  • 6 ears of corn, cooked, cooled, and kernels removed
  • 1/2 medium red onion (peeled, small diced)
  • 2 garlic cloves (peeled, minced)
  • 1 cup grape tomatoes (cut in half)
  • 1/2 English cucumber, peeled, quartered lengthwise and cut into thin slices
  • 1 red bell pepper, cored, seeded and diced

Dressing::

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 lime (zested and juiced)
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground chipotle pepper
  • 1/2 teaspoon kosher salt

Instructions

  1. In a medium skillet, add olive oil and onion. Cook until onion is soft. Stir in the minced garlic,cook for a minute or two and remove from heat and let cool to room temperature.
  2. In a large bowl, add the onion mixture, corn, grape tomatoes, cucumbers and red bell pepper.
  3. In a medium bowl, whisk together the mayonnaise, sour cream, lime zest and juice, cayenne pepper, ground chipotle pepper and salt.
  4. Add dressing to corn mixture and toss. Serve chilled.

Notes

Great use for leftover corn on the cob. If you’ve grilled it, it’s even better!!!

 

 

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30 comments on “Spicy Mexican Corn Salad”

  1. I adore corn salad and really should use fresh corn oftener! Your spicy Mexican corn salad looks scrumptious, Liz.

  2. To me, fresh corn just about shouts “summer”! And your version of this salad is shouting “delicious” to me! Perhaps I never grew up but I’m just not a huge radish. I’m quite certain I’d like your salad better than the original.

  3. I love the freshness of this one. What a great summer salad lizzy!

  4. Fresh summer corn as a highlight in a salad is fabulous. Corn sometimes gets a bad rap but you show here it is a summer beauty to be enjoyed.

    Velva

  5. I’ll take all the cayenne you can pile on! Love spicy stuff. This looks great — just loaded with flavor, and love the texture. Good stuff — thanks.

  6. my daugther love corn salad Lizzy I will make this for her !!
    xoxo

  7. Sweet Corn is for sale all over the place in my neck of the woods, Liz. Since I’m having a house full of company in a few weeks, or should I say a backyard full, I had an epiphany in the middle of the night last night that I needed to find a Corn Salad for the tribe. This recipe just may fit the bill.

    Thanks so much for sharing, Liz…

  8. The husband and I sure love our spice. This sounds like a wonderful side dish for us!!

  9. This salad looks AMAZING Liz! I bet it’s so naturally sweet and crunchy! A perfect summer side. Though I could eat a huge bowl of this as my main meal! 🙂

  10. I could eat this salad everyday in summer! I would enjoy the cayenne myself 🙂 Terrific and beautiful – pinning!

  11. This looks so good but I’m confused……….
    Is the corn cooked? At what point does it get added to the other ingredients?

  12. I love everything about this! Corn is so good right now I can’t even take it. Have a great weekend, Liz!

  13. Hi Liz,
    Could I make this a day ahead? Charged with bringing a lunch to a lake house and would rather make ahead than deal with cooking there.

  14. I grew up in corn country and could eat corn every day. Looks like I will be trying this soon as I have 6 ears in the fridge right now! Thanks Liz!

  15. I need to get out of the corn on the cob rut (as yummy as it is)! This corn salad is perfect segue. It is a perfect of representation of summer in a bowl!

  16. I love sweet corn but have never eaten a corn salad. This Spicy Mexican Corn Salad sounds amazing.I need to put this on list of things to make

  17. I’m hungry now! xoxo

  18. This corn salad looks so fresh and tasty, I think I could eat two portions as well.

  19. This corn salad looks so gorgeous and inviting, Liz. I love spicy food and I also love Mexican food, so I can tell I would adore this salad too.

  20. My husband likes the heat but not me and he won’t eat mayonnaise so this salad would not be up his alley. I do like seeing recipes with corn since it is still in full swing. Enjoy summer while it lasts.

  21. Top three? I am impressed! Im going to get these ingredients on my shopping lust today, I’m testing tourtière recipes tomorrow and this would be an awesome side!

  22. Just bought a half dozen sweet corn at the farmers market and this recipe is just perfect way to celebrate. We love the fact that you have all the flavors of the Mexican Street corn without all the mess. Just pinned!

  23. So festive! Perfect summer salad!

  24. Excellent salad recipe, Liz! Is it more of a winter or summer recipe?

    • Hi, Agness, I like making it with fresh sweet corn, so I consider it a summer recipe. You could easily make it in the winter with a good quality defrosted frozen corn, but the brand I used to love is impossible to find anymore! Hope you give it a try!

  25. Oh wow I love this Liz and it would go so well with my Mexican chicken dish too!

  26. Who knew Mario Battali was also an aficionado of Mexican cuisine? =) I like your substitutes Liz and am motivated to give it a go…especially if it’s one of your top 3 salad faves =)

  27. What an easy and deliciously tasty salad! And so beautifully presented.

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