I was super excited to see some fresh corn on the cob at the grocery store earlier this week, and with Cinco de Mayo coming up in just a few days – what a perfect excuse to make this delicious Mexican Corn Salad! We even fired up our grill for the first time this season (brrr…in 45 degree weather) just to make this fantastic salad!
This Mexican corn salad is a great way to enjoy some veggies as part of your Mexican fiesta (or any time of year for that matter) and this salad is chock full of corn, zucchini, peppers, and beans – all tossed together with cheese in a flavorful, light and zesty dressing! This salad also has lots of amazing fresh flavor plus a wonderful smokiness thanks to the smoked paprika that is added along with lime, cilantro and other seasonings!
I should note that typically, Mexican corn salads are made with Cotija cheese – a dry, firm cheese with a distinctive salty flavor. Where we live in New England, we couldn’t find Cotija (according to Wikipedia, it’s a seasonal cheese so perhaps that’s why it was so difficult for us to find it at this time of year) – so we’ve substituted a Farmer’s cheese (or Queso blanco) in this recipe. However, if you are able to find Cotija cheese where you live, we do encourage you to use that so your Mexican corn salad is more authentic!
This Mexican corn salad is a delicious side to just about any Mexican dinner – see some great menu ideas right here!
You may also like: