Mexican Corn Salad


  • 6 ears corn
  • Kosher salt
  • 1/2 c. mayonnaise
  • 1/4 c. cotija cheese or feta, plus more for garnish
  • Juice of 2 limes
  • 2 tbsp. chopped fresh cilantro, plus more for garnish
  • 1 tbsp. chili powder, plus more for garnish


  1. Using a sharp knife, carefully cut corn kernels off cob. Add about 1/2″ water to a medium saucepan and salt well. Bring to a simmer. Add corn, cover, and cook until corn is tender, 3 to 4 minutes. Drain and pat dry.
  2. In a serving bowl, toss corn with mayonnaise, cotija, lime juice, cilantro, and chili powder. Season generously with salt.
  3. Top with more cotija, cilantro, and a sprinkle of chili powder before serving.

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