My husband and I recently found a little local restaurant that serves amazing Mexican food including Mexican Street Corn Salad.
They also had an all-you-can-eat salsa bar, which is pretty much heaven to me. I could eat salsa for every meal and never get bored of it.
My husband ordered an amazing combination plate that had a little but of everything on it- including a piece of Mexican Street Corn.
He took a bite of it and immediately handed it to me so that I could try it too. OH. MY. GOODNESS. Where had this been all my life?
It’s was cheesy, creamy, and loaded with flavor. Hands down the best corn on the cob I had ever tasted.
I came home and googled it, which then pulled up Mexican Street Corn Salad, brilliant. So much easier than coating each cob of corn individually- you just toss it all together in a big bowl and serve. Perfecto.
Related Recipe: Looking for another Corn side dish?! Try our Parmesan Ranch Corn!
What could I use in place of the Cojita Cheese in this Street Corn Salad?
I personally could not find cojita cheese at the store the other day when I was making this recipe, so I replaced it with feta cheese.
You could also use a goat cheese if you don’t like cojita or feta.
If you don’t like any of those options, you could also used strained cottage cheese, or simply omit the cheese all together.
Related Recipe: Love Mexican Street Corn?! Try our new Mexican Street Corn Chicken Tacos!
Should I serve this Mexican Street Corn Salad warm or cold?
I like to serve this warm, but you could also serve it cold. I know my sister likes it cold when she dips her tortilla chips in it, but when I serve it for dinner, I microwave it for a little to get it warm.
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Looking for more Mexican recipes?
- Chili’s Copycat Salsa Recipe
- White Chicken Enchiladas
- Chicken Taco Casserole
- Slow Cooker Tamale Pie
- Spanish Cauliflower Rice
- Baked Chicken Flautas
- Homemade Fried Ice Cream
Mexican Street Corn Salad Recipe
- 2 Tablespoons olive oil
- 16 ounces frozen corn 1 bag
- 3 Tablespoons mayonnaise (I used light)
- 4 ounces Cotija Cheese crumbled, (could also use feta cheese)
- 2 Tablespoons lime juice (fresh is best)
- 1 Tablespoon jalapeno pepper finely chopped
- ⅓ cup fresh cilantro finely chopped
- 2 Tablespoons red onion finely chopped
- 2 garlic cloves minced
- ½ teaspoon chili powder
- salt and pepper, to taste
- Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
- While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
- Serve immediately and store any leftovers in the refrigerator.
You can also use 3-4 cups fresh corn in place of the frozen corn.
- Mixing Bowl
Recipe adapted from Serious Eats.