Fiesta Roasted Corn Salad is a south-of-the-border inspired side dish for summer cookouts and family gatherings. Not only is this Mexican corn salad colorful, but is extra delicious with a creamy homemade dressing that always conjures up memories of nibbling on smoky-sweet elotes (Mexican street corn), sitting on a curb, with sauce smeared on my chin, sweat dripping down my back and concerned only with the detail of finishing my snack! 

Eating roasted corn on the cob can awkward though (well, for me anyway) and a little harder to make for a crowd (you need a lot of grill room).  Because I wanted to make corn to share at a big event, prepping it as a salad was the perfect option and easily scalable to fit the number of guests I’m expecting, from just 5 and my normal dinner table to 50 or more.  Read on to get my personal take on a traditional esquites salad  . . . as they call a similar dish in Mexico.Obviously, the main ingredient for this recipe is corn! You can shuck fresh corn and grill it, if you have the time and temperament. Or, you can use thawed sweet frozen corn kernels that are roasted in the oven. I chose the latter, as I was making a super big batch, multiplying the original recipe by 5! That would call for shucking 30 ears of corn, no thank you. 

Everyone seems to have their own version of Mexican street corn salad, my own Mama has a delicious one (Mom’s Black Bean, Avocado, & Corn Salad) that I shared on her behalf and won a contest.  Mom’s featured avocados, as many do. . . .and I have no complaints about that! Initially, I planned on avocado in my corn salad too, but then realized that because I was making a day ahead of time, it could turn brown (although probably not, since plenty of lime juice in the dressing). However, not wanting to take the risk, I decided to add a generous amount of crumbled queso fresco to add some extra richness. Winner! 

I have avoided bell peppers because, well, I don’t like them, and figured chopped red tomatoes would be tasty and add a pop of color. Also, when it comes to the jalapeno peppers, add more or less to your preference. My roasted corn salad recipe is on the light side of jalapeno heat so that all my guests will enjoy the Mexican corn salad, and not run home crying! Note that if making the corn salad the day before, jalapeno heat tends to magnify overnight. 

The dressing is tangy, creamy and smoky all at once thanks to Greek yogurt, mayo, lime juice and spices like smoked paprika. It’s a fabulous southwestern dressing on its own right that is also good on green salads and drizzled on other Mexican food. 

Hope you enjoy the Fiesta Roasted Corn Salad as much as the ladies did at a Spa Girl Triathlon pre-race event. I served it alongside a Slow-cooker Sofrito Beef Brisket from my friends at BeefLovingTexans.com.

Do you have a go-to summer salad to take to parties and potlucks? Do you like your corn on the cob, or sheared off? Please share in the comments – XOXO, Jennifer 

5 from 11 votes

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Fiesta Roasted Corn Salad

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Enjoy the smoky, slightly spicy, creamy goodness of this Mexican corn salad inspired by roasted corn -- it's the perfect southwestern side dish for grill outs, picnics, pot lucks and other summer entertaining. A real crowd pleaser.

Course: Salad, side

Cuisine: Mexican, Southwestern

Keyword: corn, salad

Servings: 8 people

Ingredients

• 8 cups corn kernels sheared from about 6 ears of corn or use a 40-oz. bag thawed frozen corn.
• 2 cups diced and seeded Roma tomatoes
• 1 cup green onions whites and greens chopped (about 6 green onions)
• 1 cup diced red onion about 1 medium
• 1/2 cup chopped cilantro leaves
• ½ to 1 jalapeno seeded and minced
• 8 ounces Queso Fresco Mexican cheese finely crumbed

Dressing:

• 1/3 cup lime juice
• 3 ounces plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground pepper
• ½ teaspoon salt

Instructions

1. Preheat oven to 425 F degrees. Line two baking sheets with foil.

2. Divide corn among two baking sheets and spread out into single layer. Roast in oven for approximately 25 minutes, stirring up halfway through. 

3. Remove corn from oven and let cool.

4. In large bowl, stir together roasted corn, chopped tomato, green onion, red onion, cilantro, jalapeno and cheese. Set aside.

5. In small bowl, add lime juice, yogurt, mayonnaise, paprika, cumin, salt and pepper. Whisk to combine into a creamy consistency. 

6. Pour dressing over salad, stir to coat evenly. May be made ahead, stored in airtight container overnight, and served the next day.