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Mexican corn salad recipe served on a turquoise platter

Mexican Corn Salad Recipe with Citrus Aioli

Mexican Corn Salad Recipe with Citrus Aioli. This Mexican corn side dish recipe has it all, sweet, creamy, tangy, easy and absolutely delicious. It's everything you love about a Mexican side dish.
Cuisine Southwestern Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 427kcal


  • 4 Tablespoons unsalted butter
  • 6 cups Sweet corn frozen or freshly cut off cobb
  • Salt
  • Pepper
  • 1/2 cup mayonnaise
  • 1 teaspoon finely grated lime zest
  • 2 Tablespoons fresh lime juice
  • 1 teaspoon finely grated lemon zest
  • 1 Tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon Dijon mustard
  • 1 garlic clove finely chopped
  • 1/8 teaspoon New Mexico Chile Powder preferably Chimayo
  • 1 cup Mexican Crumbling Cheese (queso fresco) or cotija
  • 1/4 cup chopped parsley
  • 1/4 cup chopped cilantro


  • Heat a large fry pan over medium high heat. Add butter and melt. When bubbles subside, add corn. Fry, stirring frequently until just starting to brown. About 10 minutes.
  • Meanwhile, in a small bowl, whisk the mayonnaise with the lime and lemon zests and juices along with the 1 tablespoon of olive oil, the mustard, garlic and chile powder. Season the citrus aioli with salt.
  • In a large bowl, toss the corn with the citrus aioli. Transfer to serving platter or bowl. Add the Mexican crumbling cheese, parsley and cilantro. Season with salt and pepper and serve warm.


When Summer fresh corn on the cob is available, grill the corn (about 8 ears) and then cut from cob and blend with the aioli.  Depending on the size of the ear of corn, 1 ear of corn yields about 3/4 cup.


Calories: 427kcal | Carbohydrates: 34g | Protein: 9g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 281mg | Potassium: 375mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1080IU | Vitamin C: 15mg | Calcium: 125mg | Iron: 0.9mg