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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.

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.

Elote corn in a bowl with lime and cheese.

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.
Elote corn in a bowl with lime and cheese.

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’ve still got lots of fresh summer corn left over, try this Corn Chowder!

If you love Mexican food as much as I do, try my Homemade Chicken Enchiladas made with Easy Enchilada Sauce. Or try Unstuffed Cabbage Casserole with chorizo for a Mexican twist on a classic comfort food meal.

For a meal-size salad, try this Taco Salad with Catalina Dressing.

More great salad recipes you’ll love

Two bowls of Mexican corn salad with lime and parmesan on a wooden table.

Mexican Corn Salad with Chiles, Lime, and Parmesan Cheese

Robin Donovan
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.
5 from 9 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Salad Recipes
Cuisine Mexican
Servings 4
Calories 265 kcal


  • 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


  • Preheat oven to 450° F.
  • 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.
  • When the corn is cool enough to handle, shuck it and cut the kernels from the cobs.
  • 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.
  • Stir in butter, salt, and pepper and cook, stirring, until butter is melted.
  • Place corn in a medium bowl, squeeze lime juice over and stir to combine.
  • Sprinkle chives, jalapeño, and crushed red pepper flakes over the top.
  • Serve immediately, passing the grated cheese alongside.


Serving: 1Calories: 265kcalCarbohydrates: 34gProtein: 6gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 9gCholesterol: 19mgSodium: 190mgFiber: 5gSugar: 7g
Keyword Mexican corn salad
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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
Photo of Robin Donovan

About Robin Donovan

Robin Donovan is the creative force behind All Ways Delicious. She's a writer, recipe developer, photographer, and cookbook author with more than 40 books to her name, including the bestselling Ramen for Beginners, Ramen Obsession, and Campfire Cuisine. Her work has been featured in major publications, both print and digital, including MSN, Cooking Light, Fitness, Buzzfeed, and Eating Well. More about Robin

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