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5 from 6 votes

Mexican Corn Salad

Mexican Corn Salad is a celebration of summer produce with fresh corn, tomatoes, cilantro, and a creamy sour cream dressing. Serve this bright and fresh dish as a dip or wrap it up in tortillas for a delicious dinner.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Salad
Cuisine: Mexican
Keyword: corn salad, Mexican corn dip, Mexican corn salad


  • 6 ears corn on the cob about 5-6 cups of kernels
  • 4 cups red cherry tomatoes quartered
  • 3/4 cup finely chopped red onion about 1/2 of a medium onion
  • 3/4 cup crumbled queso fresco, plus 1/4 cup for topping (optional)
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoon ground cumin
  • 1 1/2 teaspoon taco seasoning
  • 2 teaspoons fine sea salt
  • 1 jalapeno finely chopped, seeds and ribs removed (optional)
  • 3/4 cup fresh cilantro plus 1/4 cup for topping (optional)
  • 1 tablespoon lime juice
  • 8 ounces sour cream


  • Preheat grill to high heat. Lightly coat the ears of corn with canola oil or canola cooking spray Cook them on the grill until the slightly charred on all sides, this will take 10-12 minutes depending on the heat of your grill. Rotate the corn every 2-3 minutes.
  • Allow the corn to cool. Meanwhile, combine red onion, tomatoes, cilantro, lime juice, chili powder, cumin, taco seasoning, salt, jalapeno (if using) in a medium mixing bowl.
  • Once the corn is cool, remove kernels from the cob and add them to the mixing bowl, Toss all of the ingredients together. Next, add in the queso fresco cheese and toss to combine. Then stir in the sour cream until combined. 
  • You can serve the salad right away or keep it covered in the refrigerator until you are ready to serve it. Just before serving, garnish it with the extra chopped cilantro and cheese. Serve it as a dip or as a taco filling. It's also delicious as a side dish for your favorite grilled meats or Mexican dishes.