Creamy Cilantro Corn Salad

If you love corn and you love cilantro, I’ve got a winning recipe here for you! This cilantro corn salad is piled high with roasted sweet corn that’s smothered in a creamy cilantro lime sauce and topped off with a savory sprinkle of cotija cheese.

We’re keeping things sweet and simple with this recipe. In the summer, when the grills come out and the corn is plump, this recipe is a favorite because it’s fresh tasting and delicious.

But truth be told, I like to cheat and use frozen roasted corn if I don’t have the grill running. As long as you find one that is full of sweet and plump kernels, this recipe comes together in under 10 minutes! 

This post is about how to make a creamy cilantro corn salad.

Creamy Cilantro Corn Salad

What do I need to make this corn salad?

To make this recipe, you will need:

• Roasted Corn: This can be frozen (like I use in this recipe) or fresh and grilled.
• Olive Oil: Used to saute the roasted corn in a pan.
• Chili Powder: Adds a little kick of heat.
• Garlic Powder: Adds to the overall flavor profile of the corn salad.
• Salt: To taste.
• Cotija Cheese: Adds a savory and cheesy component.
• Cilantro Sauce:
  • Fresh Cilantro: This is the base of the sauce.
  • Sour Cream: Adds the creamy texture.
  • Garlic: Adds a robust element to the overall flavor profile.
  • Fresh Lime Juice: Brightens the sauce and adds a tangy bite.
  • Olive Oil: Adds a liquid base to emulsify the sauce.
  • Salt and Pepper: To taste.
  • Cumin: Optional, but it plays well with the cilantro.
  • Jalapeno: Optional, only add if you want a spicy cilantro sauce.

How do I make this recipe?

First, make the cilantro sauce. Wash and chop the cilantro. Then add all of the sauce ingredients to a food processor and blend to your liking. I like a relatively smooth sauce with very small chunks of cilantro.

Note: Be sure to chop the cilantro well because a food processor typically has a hard time breaking down uncut cilantro!

In a skillet on medium-high heat, add the olive oil and the frozen roasted corn. Saute until the corn is heated through. Transfer the corn to a bowl and mix in the chili powder, garlic powder, and half of the cotija cheese.

Add the cilantro sauce on top.

Sprinkle with the remaining cotija cheese.

Garnish with a sprinkle of chili powder and cilantro leaves.

Serve this alongside tacos, burritos, chicken or steak, fish, shrimp, and more!

If you like this recipe, you may also enjoy:

• Corn Salad With Mayo And Sun-Dried Tomatoes
• The Best Easy Cold Pasta Recipe
• Orzo Pasta Salad With Feta and Roasted Vegetables
• Avocado Cilantro Lime Dressing

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This post was about how to make a tasty creamy cilantro corn salad.

Print Pin

Creamy Cilantro Corn Salad

This cilantro corn salad's roasted sweet corn is smothered in creamy cilantro lime sauce and topped off with a savory sprinkle of cotija cheese.

Course Salad, Side Dish

Cuisine Mexican

Keyword cilantro corn salad

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 3

Author Rihana

Ingredients

• 2 ½ cups roasted corn frozen or fresh
• 1 tablespoon olive oil
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• pinch of salt
• ¼ cup cotija cheese

Cilantro Sauce

• 1 ½ cups cilantro leaves and stems chopped
• ¾ cup sour cream
• 2 cloves garlic
• 2 tablespoons fresh lime juice
• ¼ cup olive oil or water
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon ground cumin optional
• 1 deseeded jalapeno optional

Instructions

Make the Cilantro Sauce

• Wash and chop the cilantro.
• Add all the sauce ingredients to a food processor and blend until desired consistency is achieved. [Ideally, it will be smooth with very small chunks of cilantro leaves.]
• Refrigerate until ready to use.

Make the Corn Salad

• In a skillet on medium-high heat, add the olive oil and the frozen roasted corn. Saute until the corn is heated through.

  Transfer to a bowl and mix in the chili powder, garlic powder, pinch of salt and half of the cotija cheese.
• Add a ½ cup or more of the cilantro sauce on top, based on your liking.

  Sprinkle with the remaining cotija cheese.
• Garnish with a sprinkle of chili powder and cilantro leaves. Enjoy!

Notes

Pour the remaining cilantro sauce in an airtight jar or container and keep in the refrigerator for up to 5 days.