Mexican Corn Salad with no mayo added, a lighter take on the classic Mexican recipe. This salad is made with pan-charred corn, feta, pickled jalapenos, sour cream and spring onions and has a zesty touch of lime that brings out the best flavours. A must-try side dish for the BBQ season, this summer salad is incredibly easy to make and so delicious!
Summer is the season of fresh, bold and bright salads that taste as good as they look. And this Mexican corn salad sums up what a good salad should be: a wonderful combo of colourful ingredients that come together easily to create a dish to remember.
I can't think of a better and more refreshing side dish for that delicious BBQ, or a lovely picnic out in the nature, or a dish that you want to bring to a potluck or family gathering. It's just so good!
Having grown up in rural Romania, corn has always been a huge part of my life. Delicious fresh corn freshly picked up from the field, boiled or grilled over an open fire; those are the very best childhood memories.
If there are two words I have to pick to describe summer, they would definitely be corn on the cob and watermelon, the nation's favourite summer foods, you really can't find any better.
And while I will always prefer enjoing corn on the cob on its own, I absolutely love this Mexican-inspired salad, it's beautifully spicy and delicious, and full of goodness. No mayo means a much lighter dish that everybody will love and ask for seconds.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- corn - I used fresh corn on the cob, since it's easily available at this time of the year. If corn is not in season, you can also use canned sweetcorn or frozen corn
- feta cheese - adds a touch of saltiness and goodness
- butter - for frying the corn; it gives the best flavour!
- spring onion - adds more colour to the salad, you can also use regular or red onion
- red pepper - for colour, crunch and sweetness
- pickled jalapenos - my absolute favourite way to enjoy jalapenos, you can also use fresh ones if you prefer
- sour cream - for a creamy, sour touch, it makes a simple dressing that take the salad to the next level
- salt & pepper - to taste, the cheese is already salty, so I would go easy on the salt tough
- lime - for a zesty touch, you can use lemon juice instead if you don't have limes
- fresh parsley - or coriander (cilantro) to garnish
Variations
You can swap the sour cream for yogurt, my favourite is Greek yogurt, as it's rich and creamy. If you do want to add mayo too, I would go half sour cream and half mayo to keep it light.
You can also add protein to the salad, beans are a good choice, particularly black beans. For sharper flavours, you can add fresh garlic to the melted butter, or smoked paprika, cumin or chipotle powder to lift the flavours.
Step-by-step photos and instructions
- to shave the corn off the cob, hold the corn upright, and use a sharp knife to slice downwards, rotating the corn to remove all the kernels (see video too for that)
- in a pan set over a medium heat, melt the butter, and add the corn
- fry the corn, stiring occasionally to get an even char, it should take 7-8 minutes depending on the heat and how charred you like them
- add the corn to a bowl, then add the sour cream and mix to combine
- add the chopped pepper, spring onion, jalapenos, lime juice, crumbled feta, chopped parsley and season with salt and pepper
Expert tips
You can make the salad in advance and store it in the fridge in an air tight container to keep the ingredients fresh, but I would consume it within 24 hours.
Charring the corn adds so much flavour, I wouldn'd skip this step. You can also grill the corn, or air fry it, my Air Fryer Corn on the Cob is incredibly delicious. All you have to do is shave the corn off the cob, and follow the exact same steps.
If you only have frozen corn on the cob, thaw it first, then pat dry it with kitchen paper to reduce moisture. Boiling the frozen corn can make it too watery.
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Mexican Corn Salad ( No Mayo)
Ingredients
- 4 corn on the cob
- ¼ cup sour cream ( 65 g)
- 2 tablespoon butter (30 g)
- 1 spring onion
- 1 red pepper
- 1 pickled jalapeno (sliced)
- ½ cup crumbled feta cheese (100 g)
- juice from half a lime
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 tablespoon freshly-chopped parsley
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Instructions
- To shave the corn off the cob, hold the corn upright, and use a sharp knife to slice downwards, rotating the corn to remove all the kernels.
- Melt the butter in a large frying pan set over a medium to high heat, then add the corn.
- Fry, stirring occasionally, until the corn is charred enough - it can take 7-8 minutes depending on how charred you like it.
- Add the charred corn to a salad bowl, add the sour cream and mix well.
- Add the lime juice, crumbled feta, chopped spring onion, red pepper and jalapenos, season with salt and pepper and garnish with fresh parsley.
- Mix well an enjoy!
Video
Notes
- You can make the salad in advance and store it in the fridge in an air tight container to keep the ingredients fresh, but I would consume it within 24 hours.
- Charring the corn adds so much flavour, I wouldn'd skip this step. You can also grill the corn, or air fry it, my Air Fryer Corn on the Cob is incredibly delicious. All you have to do is shave the corn off the cob, and follow the exact same steps.
- If you only have frozen corn on the cob, thaw it first, then pat dry it with kitchen paper to reduce moisture. Boiling the frozen corn can make it too watery.
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