Home » Salad Recipes » Mexican Corn Salad with Chiles, Lime, and Parmesan

Mexican Corn Salad with Chiles, Lime, and Parmesan

Mexican Corn Salad contains all the flavors of street stall corn on the cob. Sweet corn is roasted in the husk and then tossed with rich, creamy butter, freshly squeezed lime juice, diced Jalapeño chiles, and red pepper flakes and then topped with freshly grated Parmesan cheese. So. Good.

Mexican corn salad with limes, jalapeños, and cheese in bowls ready to eat

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

I love making this corn salad in the summertime when corn is at its peak. I usually roast the corn in the oven, but if the barbecue is going, it’s even easier to throw the unshucked cobs right on the grill.

corn roasted in the husk

Why Roast Corn in the Husk?

Roasting the corn in the oven before shucking it is what makes this Mexican corn salad so irresistible. Roasting gives the kernels a deep sweetness.

If you have a grill going, you could grill the unshucked cobs for a similar effect. The intense sweetness and touch of smoky flavor are what make this dish my hands-down my favorite corn dish. Ever.

What Ingredients Do You Need for Mexican Corn Salad?

  • 5 or 6 unshucked corn cobs
  • Olive oil
  • Butter
  • Salt
  • Lime juice
  • Diced jalapeño or serrano peppers
  • Red pepper flakes
  • Parmesan cheese

How to Make Mexican Corn Salad

  1. First, roast the corn. Arrange the unshucked cobs on a rimmed baking sheet and roast them in a 400-degree oven for about 20 minutes, flipping them once halfway through.
  2. Shuck the corn and cut the kernels from the cobs. After roasting, they’re easy to shuck, too. I do this on the rimmed baking sheet, which helps to contain any kernels try to escape.
  3. Sauté the corn kernels in olive oil just until they begin to brown and then tossed in a couple of tablespoons of butter.
  4. Toss the corn in freshly squeezed lime juice.
  5. Add the chiles, chives, and red pepper flakes.
  6. Finally, grate Parmesan cheese over the top and serve.

The resulting dish is crazy delicious: Deeply sweet corn kernels bathed in butter and lime juice, flecked with spicy chiles and bright chives, and topped with a cloud of salty, flavorful parmesan cheese. Yum.

If you love Mexican food as much as I do, try my Homemade Chicken Enchiladas made with Easy Enchilada Sauce.

More great salad recipes you’ll love

Yield: 4

Mexican Corn Salad with Chiles, Lime, and Parmesan Cheese

Mexican Corn Salad with Chiles, Lime, and Parmesan Cheese

In this salad, deeply sweet corn kernels are bathed in rich butter and tangy lime juice; flecked with chives, minced jalapeno, and crushed red pepper; and topped with a cloud of finely grated Parmesan. Adapted from Bon Appetit.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 6 ears of corn, unhusked
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper, to taste
  • Juice of 1 lime, plus 4 lime wedges for serving
  • 1 tablespoon thinly sliced chives
  • 1 jalapeño, seeded, finely diced
  • 1/2 teaspoon crushed red pepper flakes
  • 3 ounces (about 1 cup) freshly grated Parmesan cheese, for serving


  1. Preheat oven to 450° F.
  2. Place unhusked corn on a baking sheet and roast in the preheated oven for about 18 minutes, turning once halfway through cooking. Remove from oven and set aside to cool.
  3. When the corn is cool enough to handle, shuck it and cut the kernels from the cobs.
  4. Heat the oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring frequently, until just beginning to turn golden brown, about 5 minutes.
  5. Stir in butter, salt, and pepper and cook, stirring, until butter is melted.
  6. Place corn in a medium bowl, squeeze lime juice over and stir to combine.
  7. Sprinkle chives, jalapeño, and crushed red pepper flakes over the top.
  8. Serve immediately, passing the grated cheese alongside.

Nutrition Information



Serving Size


Amount Per Serving Calories 265Total Fat 16gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 19mgSodium 190mgCarbohydrates 34gFiber 5gSugar 7gProtein 6g

Nutrient values are estimates only. Variations may occur due to product availability and manner of food preparation. Nutrition may vary based on methods of preparation, origin, freshness of ingredients, and other factors.


Follow Me: @allwaysdelicious and tag #allwaysdelicious

Mexican corn salad has all the flavors of street stall corn on the cob. Deeply sweet roasted corn tossed with butter, lime juice, and chiles and topped with freshly grated Parmesan cheese
Last Updated: August 26, 2019
By on August 26th, 2019

About Robin Donovan

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 40 cookbooks, including Ramen for Beginners, 5 Ingredient Cooking for Two, Sushi at Home, The Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and other popular publications.

More about Robin

More posts by this author.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe