Corn Salad — Creamy, Spicy & Perfect for Parties!

Why You’ll Love This Recipe

I love this corn salad because it’s ridiculously easy to make, yet it feels like something special. The char on the corn brings smoky depth, the lime and jalapeño keep things zippy, and the creamy dressing gives it a luscious, tangy finish. It’s perfect warm or chilled, pairs well with almost any main, and adds a pop of color to any table. Plus, it’s flexible—I can easily adjust the heat or make it ahead for stress-free hosting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 cups corn kernels (fresh or frozen, grilled or pan-charred)

• ½ red onion (finely diced)

• 1 red bell pepper (diced)

• 1 jalapeño (finely chopped, remove seeds for less heat)

• ½ cup fresh cilantro (chopped)

• Juice of 2 limes

• ½ teaspoon garlic powder

• ¼ cup mayonnaise

• ¼ cup sour cream or Greek yogurt

• 1 teaspoon chili powder

• ¼ teaspoon cayenne pepper (adjust to taste)

• ¼ teaspoon black pepper

• ¼ teaspoon salt

• 1 cup queso fresco or feta cheese (crumbled)

Directions

1. Char the Corn
   If I’m using fresh corn, I cut the kernels off the cobs. For frozen corn, I thaw and pat it dry first.
   I heat a large skillet or grill pan over medium-high heat, add a tablespoon of olive oil (optional), and cook the corn for 6–8 minutes until it’s golden and slightly charred. Then I remove it from heat and let it cool a bit.

2. Prepare the Vegetables
   While the corn is cooling, I dice the red onion and bell pepper, finely chop the jalapeño (adjusting for heat), and chop the fresh cilantro. These give the salad a nice crunch and pop of flavor.

3. Make the Creamy Dressing
   In a bowl, I whisk together the mayonnaise, sour cream or Greek yogurt, lime juice, garlic powder, chili powder, cayenne, salt, and black pepper. I taste and adjust the seasoning—sometimes I add more lime juice or spice, depending on my mood.

4. Combine Everything
   In a large mixing bowl, I add the charred corn, diced veggies, and jalapeño. I pour the dressing over the top and toss gently until everything is well coated. Then I fold in the queso fresco and chopped cilantro.

5. Chill or Serve Warm
   I serve it right away if I want it warm, or chill it for 30 minutes if I prefer the flavors to meld a bit. Either way, it’s delicious. I like to garnish it with extra cheese, cilantro, and a light sprinkle of chili powder before serving.

Servings and timing

This recipe makes 8 servings.
Prep time: 10 minutes
Cook time: 8 minutes
Total time: 23 minutes

Variations

• Add avocado: I dice fresh avocado and gently stir it in just before serving for extra creaminess.

• Use grilled corn on the cob: When I have time, I grill whole cobs of corn and slice off the kernels for a smoky flavor boost.

• Make it a meal: I add black beans or grilled chicken to turn it into a full lunch or light dinner.

• Skip the mayo: Greek yogurt alone works just fine if I want a lighter dressing.

• Amp up the spice: A splash of hot sauce or a second jalapeño adds more heat if I’m feeling bold.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making it even tastier the next day.
I don’t recommend reheating—this salad is best enjoyed cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes! I often prep everything (even the dressing) the night before and mix it all together just before serving. Or I make it completely ahead and let it chill for the flavors to meld.

What’s the best corn to use?

I’ve made this with fresh, frozen, and grilled corn. Fresh tastes best in season, but frozen works beautifully too—I just make sure to char it for flavor.

Is this salad spicy?

It can be! I control the heat by removing jalapeño seeds or skipping the cayenne. If I want it hotter, I keep the seeds or add hot sauce.

What cheese is best for this recipe?

Queso fresco gives it that traditional Mexican street corn flavor, but crumbled feta works great as a tangy alternative.

Can I make this dairy-free?

Yes, I use vegan mayo and dairy-free yogurt, and either skip the cheese or use a plant-based version. The salad still tastes amazing.

Conclusion

This Creamy, Spicy Corn Salad is a total crowd-pleaser that I keep in rotation year-round. It’s fresh, flavorful, and ridiculously easy to make, whether I’m hosting a backyard BBQ or throwing together a quick side. With the mix of charred corn, creamy dressing, zippy lime, and just the right kick of spice, it’s a dish that always delivers—and one I’m always asked to bring again.