Why This Recipe Works

Our Mexican Corn Salad features charred kernels whose nutty, slightly bitter flavor complements corn's natural sweetness. We achieved that charring on the stovetop by cooking kernels in a small amount of oil in a covered skillet. The kernels in contact with the skillet's surface browned and charred, and the lid prevented the kernels from popping out of the hot skillet and trapped steam, which helped cook the corn. We cooked the corn in two batches to allow more kernels to make contact with the skillet and brown. After cooking the second batch of corn, stir in chili powder and minced garlic and let the residual heat bloom the spices and temper the garlic's raw bite. We dressed the salad with a creamy and tangy mixture of sour cream, mayonnaise, and lime juice. Letting the corn cool before adding chopped cilantro and spicy serrano chiles preserved their bright colors and fresh flavors. This recipe was updated in March of 2026.

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Before You Begin

If desired, substitute plain Greek yogurt for the sour cream. We like serrano chiles here, but you can substitute a jalapeño chile that has been halved lengthwise and sliced into ⅛-inch-thick half-moons. Adjust the amount of chiles to suit your taste. If cotija cheese is unavailable, substitute feta cheese.

Instructions

Combine 3 tablespoons lime juice, 3 tablespoons sour cream, 1 tablespoon mayonnaise, 1–2 serrano chiles, stemmed and cut into ⅛-inch-thick rings, and ¼ teaspoon table salt in large bowl. Set aside. Toss 6 cups of corn kernels with 2 tablespoons vegetable oil.

Heat ½ teaspoon vegetable oil in 12-inch skillet over high heat until smoking. Add half of the corn kernels and spread into even layer. Sprinkle with ¼ teaspoon table salt. Cover and cook, without stirring, until corn touching skillet is charred, about 3 minutes. Remove skillet from heat and let stand, covered, for 15 seconds, until any popping subsides. Transfer corn to bowl with sour cream mixture. Repeat cooking remaining corn using ½ teaspoon vegetable oil and remaining ¼ teaspoon table salt.

Return now-empty skillet to medium heat and add remaining 1 teaspoon vegetable oil, 2 minced garlic cloves, and ½ teaspoon chili powder. Cook, stirring constantly, until fragrant, about 30 seconds. Transfer garlic mixture to bowl with corn mixture and toss to combine. Let cool for at least 15 minutes.

Add 1 cup crumbled cotija cheese, ¾ cup coarsely chopped cilantro, and 3 thinly sliced scallions and toss to combine. Season salad with table salt and up to 1 tablespoon extra lime juice to taste. Serve.