Jalapeño Fiesta Corn Salad

 Charred corn, fresh herbs, cotija cheese, and a creamy Jalapeño Fiesta Dip dressing make this quick side bursting with bold summer flavor.

Why We Love This Recipe

• The dip is doing most of the work. Hiland Jalapeño Fiesta Dip brings the creaminess, the heat, and the flavor all at once!
• It’s very customizable. Grill the corn outside, char it on the stovetop, or skip the char entirely if you’re keeping things simple. Swap the chili powder for ancho or chipotle for a smokier flavor. Dial up the lime. Add more dip. Make it yours.
• Always a crowd-pleaser. It can be served warm right out of the skillet, at room temperature, or chilled from the fridge. Because it holds up so well over time without getting soggy, it’s a great addition to any backyard cookout!

Ingredient Notes

Hiland Jalapeño Fiesta Dip: This flavorful shortcut builds in creamy richness and a perfect kick of jalapeño heat all at once.

Fresh Sweet Corn: Six ears gives you plenty for a crowd. Fresh is worth it here if you can find it. That said, if it’s January and you’re craving this, frozen corn thawed and dried well will still make you happy.

Cotija Cheese: Make sure to finely crumble your cotija so that it melts into the dressing a bit rather than sitting in big chunks. If you can’t find cotija, feta works great as a substitute!

Green Onions and Cilantro: Use the dark and light green parts of the onions only and skip the white bottoms. For the cilantro, chop up both leaves and thin stems.

Lime Juice: Fresh-squeezed lime juice is better for this recipe, but bottled works if that’s what you’ve got.

Chili Powder: The base recipe uses standard chili powder, but I’ve also made this recipe with ancho chile powder and chipotle powder. Either is excellent.

Step by Step Instructions

1. Get your skillet very hot. High heat is what gives you that beautiful char on the corn instead of just steaming it. Cast iron is ideal because it holds heat evenly, but any heavy skillet works. Add the oil and wait until it shimmers before the corn goes in.
2. Char the corn and leave it alone. Add the corn and a pinch of salt and resist the urge to stir constantly. Letting it sit undisturbed for 3–4 minutes at a time is what develops the char. Stir, let it sit again, repeat once more. You’re looking for some golden-brown spots, not fully blackened. Transfer it to your mixing bowl while it’s still hot.
3. Mix the dressing while the corn is cooking. Combine the Jalapeño Fiesta Dip, cotija, green onions, cilantro, lime juice, chili powder, and a pinch of salt in a small bowl. This whole thing takes about two minutes.
4. Dress the corn warm. Pour the dressing over the corn while it’s still hot from the pan. Warm corn absorbs flavor better. Toss until everything is evenly coated.
5. Taste and adjust before you serve. Tasting and adjusting might be the most important step! Need more brightness? Another squeeze of lime. Want more creaminess? One more spoonful of dip. Needs more punch? A little extra chili powder and salt.

Expert Tips and Tricks

• Grilling is also great. If you already have the grill going, throw the husked ears right on the grates over high heat and turn them every few minutes until you get good color all around. Let them cool slightly, then cut the kernels off the cob.
• Skipping the char is totally fine. If you want something quicker or lighter, you can blanch the ears briefly in boiling water, then cut the kernels off the cob. You still get sweetness and a little snap!
• Use a big enough bowl. This sounds obvious but tossing a full batch of corn in a bowl that’s too small is a mess. Go bigger than you think you need.
• Let it sit for a few minutes before serving. Just 5 minutes gives the dressing a chance to soak into the warm corn and the flavors come together much better than if you serve it immediately.

Storage Instructions

This salad is at its absolute best the day it’s made, served warm or at room temperature. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. The flavors will deepen overnight, but the corn loses some of its freshness. Give it a taste before serving leftovers and add a little extra lime juice to wake everything back up.

Serving Ideas

• Serve it warm as a side dish. It’s an incredible pairing with grilled chicken, carne asada, or really anything coming off a grill.
• Spoon it into tacos. Use it as a filling or a topper for your favorite tacos or even quesadillas.
• Put it out as a dip. Serve it at room temperature with tortilla chips as an alternative to salsa.
• Make it a meal. Toss it with black beans and serve over rice or greens for a quick lunch!

For more delicious recipes, visit Hiland Dairy’s recipe page.