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Mexican Fresh Corn Salad


  • 5 cups corn cut from the cob (~4 large ears) (or frozen corn, not thawed)
  • 2 tbsp butter
  • 2 garlic cloves minced
  • 1/2 tsp each salt and pepper
  • 1/4 cup mayonnaise (can cut down to 2 tbsp)
  • 1/4 cup sour cream (or yogurt)
  • 1/2 cup parmesan cheese , finely grated
  • 1 tbsp Jalapeno, deseeded and finely chopped (optional)
  • 1 cup cilantro leaves, roughly chopped
  • 1 cup green onion , finely sliced (2 stems)
  • 1/2 red onion , finely chopped
  • 2 – 3 tbsp lime juice , fresh (plus more to taste)


  • 2 oz. Cotija or Feta
  • Jalapeno slices
  • Cilantro leaves
  • lime wedges


  1. Cut off kernels: Cut the corn off the cob. If using frozen, do not thaw.
  2. Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don’t stir constantly, harder to brown).
  3. Season corn: Add salt and pepper halfway through cooking corn.
  4. Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine – heat will “melt” dressing. Add cilantro, red onion, green onion and jalapeno. Toss again.

Serve: Transfer to serving bowl. Crumble  cotija/feta and garnishes of choice over corn. Serve warm or at room temperature.

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