Charred Mexican Corn Salad with Frozen Corn
Yall know I’m Southern, but I love trying flavors from all over. This Charred Mexican Corn Salad with Frozen Corn might just earn a spot on your Mexican Taco Tuesday lineup. It’s quick, uses frozen corn so you don’t have to chase fresh off the cob, and still gives you that smoky, street-corn flavor everyone loves. We’re talking garlic-lime crema, fresh cilantro, a little jalapeño heat, and cotija cheese that makes every bite pop. It’s a side dish that’s easy enough for weeknights but special enough for summer cookouts or taco nights.
Why This Recipe Works
This Charred Mexican Corn Salad is one of those recipes that checks all the boxes. First, the flavor is spot-on, smoky charred corn, garlic-lime crema, fresh cilantro, a little heat from jalapeño, and a sprinkle of cotija for salty goodness. Second, it’s easy to make, using frozen corn so you can throw it together in about 20 minutes without sacrificing taste. And it’s far from boring. Each bite balances sweet, salty, and tangy notes perfectly, making it a side that pairs with tacos, grilled meats, or summer cookouts. You get bold flavor without fuss, which is exactly what weeknight dinners and casual gatherings need.
Ingredients and What They Bring to the Table
► Corn – Frozen corn is the hero here. It’s convenient, sweet, and when charred in a hot skillet, it develops that smoky flavor you usually only get from fresh street corn. Leaving a few kernels uncharred adds a fresh pop that keeps the salad lively.
► Garlic-Lime Crema – This is the creamy tang that ties everything together. The garlic adds a gentle punch, the lime gives brightness, and the crema keeps it silky without weighing it down. It’s the flavor bridge between the sweet corn and salty cheese.
► Red Onion – A little sharpness and crunch. It balances the creamy dressing and adds color to the salad. You can swap in green onion for a milder bite if you prefer.
► Jalapeño – Just enough heat to make the flavors pop. You can keep the seeds for a spicier salad or leave them out for gentle warmth.
► Cilantro – Fresh, herbal notes that make the salad taste vibrant and finished. Don’t skip it unless you really don’t like cilantro—it’s what makes the flavors feel alive.
► Cotija or Parmesan Cheese – Salty, crumbly goodness that brings the sweet and tang together. Cotija is traditional and gives a little extra character, but Parmesan works in a pinch.
► Oil – Helps char the corn and add a bit of richness. A neutral oil like vegetable or avocado keeps the flavors clean and lets the other ingredients shine.
How to Make Charred Mexican Corn Salad
► Prep the Garlic-Lime Base – Mince the garlic and stir it into the lime juice. Let it sit while the corn chars for about 5–10 minutes. This helps mellow the raw garlic so it’s bright without being harsh.
► Char the Corn – Heat the oil in a large skillet over medium-high heat. Add the corn and spread it out. Let it sit undisturbed for a couple minutes at a time so you get nice golden-brown spots, then stir occasionally. Leave a little uncharred for pops of fresh sweetness if you like.
► Make the Dressing – Whisk your garlic-lime mixture with mayonnaise, crema, chili powder, salt, and black pepper until smooth and pourable. Taste and adjust if you want more tang or heat.
► Assemble the Salad – In a large bowl, combine the charred corn (and any reserved raw corn), red onion, jalapeño, and cilantro. Drizzle the dressing over and toss gently until everything is lightly coated. Don’t overmix—you want each bite to have a little bit of everything.
► Finish & Serve – Sprinkle cotija or Parmesan over the top and serve with lime wedges for extra brightness if you like. This salad is great slightly warm, at room temperature, or even cold straight from the fridge.
Ingredient Flexibility
I’m laying the foundation with this salad, but part of the fun is using what you have on hand. If you can find fresh corn, it’s fantastic, but frozen corn works just as well, and now you can even find frozen corn that’s already charred. It’s a little more money, but it can save a lot of time if you’re in a hurry.
Can’t find Mexican crema? No problem. Sour cream makes a good substitute. It’s a little tangier than crema, but it still brings that creamy balance. Chili powder is flexible too, you can swap in smoked paprika for a milder, smoky flavor or a pinch of cayenne if you want extra heat.
When it comes to cheese, there’s a difference between cotija and Parmesan. Cotija is salty, crumbly, and a little more authentic for this style of salad. Parmesan will work in a pinch and gives a nutty, salty pop, but it won’t have quite the same character as cotija. Either way, you’re covered.
Notes & Tips for Charred Mexican Corn Salad
► Want it richer? Go ahead and use equal parts mayonnaise and crema. It makes the salad feel extra creamy and indulgent without being heavy.
► Play with the heat. A sprinkle of chili powder or extra jalapeño wakes up the flavors. Just don’t go overboard unless you like your tongue on fire.
► This salad shines slightly warm or at room temperature. It keeps that fresh, tangy zip while letting the charred corn sweetness come through.
► Leftovers? Yep, it keeps well in the fridge for a few days. Flavors actually get even better as they mingle.
► Short on time? Frozen corn that’s already charred can save a few minutes. Or char the corn ahead and toss together later—it’s a total weeknight win.
► No crema? Don’t stress. Sour cream works, just remember it’s tangier, so taste as you go.
► Cotija or Parmesan? Both bring salt and flavor. Cotija has that crumbly, authentic pop, while Parmesan adds a nutty punch if cotija isn’t around. Either way, your salad won’t miss a beat.
Frequently Asked Questions about Charred Mexican Corn Salad
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn is fantastic when it’s in season. Just char it in a skillet or on the grill until you get those golden-brown spots. The sweetness and texture are slightly different from frozen, but it still tastes amazing and brings that bright, fresh bite to your salad.
What can I use if I don’t have Mexican crema?
No crema? No problem. Sour cream is a perfect substitute. It’s a bit tangier than crema, so taste your dressing before tossing everything together to make sure it’s just right for your palate.
How spicy is this salad and can I adjust the heat?
This salad has a gentle kick from jalapeño and chili powder, but you’re in control. Add more for heat or skip the seeds for a milder version. The garlic-lime dressing keeps everything balanced.
How long will leftovers last?
Stored in an airtight container in the fridge, this salad lasts up to 3 days. The flavors actually get better as they meld, so you might notice an even more garlicky, tangy zip the next day.
Can I make this ahead for a party or picnic?
Yes! Make the salad a few hours ahead and keep it chilled until serving. If you’re prepping more than a day in advance, keep the dressing separate and toss just before serving to keep the corn bright and fresh.
What’s the difference between cotija and Parmesan in this salad?
Cotija is salty, crumbly, and traditional for Mexican-style corn salads. Parmesan works in a pinch and adds a nuttier flavor. Both bring salt and richness, but cotija gives that authentic pop that really makes the dish sing.
Lazy Grilled Corn Salad
Ingredients
Salad Base
- 3 cups frozen corn thawed and patted dry
- 1-2 tbsp oil for charring
Dressing
- ½ tablespoon mayonnaise
- 1½ tablespoons Mexican crema
- 1 tablespoon lime juice
- 1 small clove garlic minced
- ½ teaspoon chili powder adjust to taste
- ¼ teaspoon table salt
- Pinch black pepper
Mix-Ins
- 2 –3 tablespoons finely diced red onion or green onion for milder bite
- 1 small jalapeño finely diced (seeds optional)
- ¼-1/2 cup fresh cilantro chopped
- ½ cup cotija or Parmesan cheese crumbled
Optional
- Lime wedges for serving
Instructions
Prep the Garlic-Lime Base
- Mince the garlic and stir it into the lime juice. Let it sit while the corn chars, about 5–10 minutes, to mellow the raw garlic flavor.
Char the Corn
- Heat oil in a large skillet over medium-high heat.
- Add the corn and spread it out in the pan. Let it sit undisturbed for 2–3 minutes at a time to develop golden-brown charred spots, stirring occasionally.
- Optional: Leave about ¼ cup uncharred for extra bright, fresh bites.
Make the Dressing
- Whisk the garlic-lime mixture with mayonnaise, crema, chili powder, salt, and black pepper until smooth and pourable.
Assemble the Salad
- In a large bowl, combine charred corn (and any reserved raw corn), red onion, jalapeño, and cilantro.
- Drizzle the dressing over the top and toss gently until lightly coated.
Finish & Serve
- Sprinkle cotija or Parmesan over the top.
- Serve with lime wedges for an extra squeeze, if desired.
Notes
💬 Share Your Meal Ideas!
Which of these recipes are you pairing with your Charred Mexican Corn Salad first? Or do you have a favorite easy Mexican-inspired dish that works well with corn? Leave a comment below—I love hearing how y’all bring these flavors to your table.
Here’s to smoky corn, bold flavors, and happy kitchens. Enjoy, friends!
Hey good people, if you tried this recipe, leave a comment below and let me know what you think. A quick rating helps others find this stew too, and if you added your own twist, let’s talk about it. I love seeing how you make it your own!