Creamy Corn Salad

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Creamy Corn Salad

Creamy Corn Salad

This Creamy Corn Salad is a delicious and refreshing side dish that is perfect for your next Mexican spread. It is so easy to make and can be made ahead, making mealtime and entertaining a breeze. Serve it piled high on Fish Tacos or as a side to my Mexican Slow Cooked Beef. Made with corn, spring onions, coriander and a creamy, tangy dressing it is bursting with flavour and perfect for your next easy weeknight dinner or relaxed weekend get-together!

  • Total Time: 12 mins
  • Yield: 8 1x


Units Scale
  • 4 cups frozen, fresh or tinned corn kernels
  • 2 spring onions finely sliced
  • 2 tbsp fresh coriander, roughly chopped
  • 1/2 cup fresh grated parmesan cheese
  • 2 tbsp sour cream
  • 2 tbsp whole egg mayonnaise
  • Juice of 1 lime
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp onion powder
  • 100g danish feta, crumbled
  • 1 fresh jalapeno, sliced (optional)


  1. Steam the fresh or frozen corn by adding it to a microwave safe container with a splash of water, and the lid ajar. Microwave for 2-3 minutes until cooked. Alternatively bring a small pot of water to the boil and cook the corn for 2-3 minutes. Rinse in cold water and drain. If using tinned corn, simply drain it.
  2. To a large bowl add the corn, spring onions, coriander, parmesan cheese, sour cream, mayonnaise, lime juice, the salt, pepper and onion powder. Stir to combine.
  3. Crumble with the feta and top with sliced jalapeno if using.


MAKE AHEAD AND LEFTOVERS – Prepare the salad but hold off topping with feta and sliced jalapenos to retain maximum freshness. Store for up to 3 days in the fridge. Top with feta and jalapenos just before serving.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 2 mins

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