Mexican Street Corn Salad Recipe

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My husband and I recently found a little local restaurant that serves amazing Mexican food. 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 order some 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.

Serves: 6

Mexican Street Corn Salad Recipe

In many Mexican restaurants, street corn is one of my favorite dishes. Throw all the ingredients together in a bowl for this delicious salad!

5 minPrep Time

10 minCook Time

15 minTotal Time

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Ingredients

  • 1 (16 oz) bag frozen corn (or 3-4 cups fresh corn)
  • 2 tablespoons olive oil
  • 3 tablespoons mayonnaise (I used light)
  • 3-4 oz Cotija cheese, crumbled (I found this over in the specialty cheese section of the grocery store, but you could also use feta cheese)
  • 2 tablespoons lime juice (fresh is my favorite)
  • 1 tablespoon jalapeno peppers, finely chopped
  • 1/3 cup fresh cilantro, finely chopped
  • 2 tablespoons red onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon chili powder
  • salt and pepper to taste

Instructions

  1. 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).
  2. While the corn is cooking, mix together mayonnaise, cheese, lime juice, cilantro, red onion, garlic, chili powder, and salt and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
  3. Serve immediately and store any leftovers in the refrigerator.
Cuisine: Mexican | Recipe Type: Side Dish
7.6.8
297
https://www.sixsistersstuff.com/recipe/mexican-street-corn-salad-recipe/
ESHA Logo
Calories
1132 cal
Fat
80 g
Carbs
95 g
Protein
26 g


Click Here For Full Nutrition, Exchanges, and My Plate Info


Recipe adapted from Serious Eats.

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Menu Plans

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Comment on this Recipe

45 Responses to “Mexican Street Corn Salad Recipe”

  8. Kaye
    I had some extra corn on the cob so I looked on Pinterest for a corn salad recipe and came across your recipe. I roasted my corn on my gas grill. I did not have any Mexican cheese or Feta in my frig so I used grated parmesan. I also just eyeballed the ingredients which was easy to do. I will definitely make this salad again. Thank you!
    August 28, 2014 at 9:30 am
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  11. Daphne
    Awesome recipe!! I won a contest with it. It's so easy and sooooo good. Have patience pan roasting your corn. Well worth it. I use thawed frozen corn and it was perfect. This is not just a summer dish. Try it with taco seasoning in place of chili powder. YUM!!
    December 15, 2014 at 9:45 pm
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  12. T. Miller
    I was wondering if you have the nutrition information for this recipe? I track my food intake daily on MyFitnessPal, and need the info for the recipe so I can enter it in the app...any information you can give me will be greatly appreciated. Thank you
    December 24, 2014 at 2:09 am
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    • Cyd
      To find any nutritional information on our recipes, just click on the MAGIC button under the picture, then click on the little NUTRITION bullet on the top left corner. You can find this info on all of our recipes!! The calories will be less if you get more servings than listed on the recipe.
      January 1, 2015 at 10:14 pm
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  13. Kate
    Ok - so I see this is an older recipe but I had to comment. I LOVED IT!! I left out the jalapeno and used feta. I ate a few bites warm and a bunch chilled with lunch and now it's in my fridge.... shhhh, can you hear that? It's calling to me. Mmmm! Thanks for the recipe!
    April 27, 2015 at 1:40 pm
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  15. Amber
    Amazing! Just finished making this and I had to stop myself from inhailing it all. I used a mixture of the feta and parm cheese and it was yummy! Easiest and most delicious thing I've made from pinterst in a long time.
    May 5, 2015 at 5:19 pm
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  19. Karla
    I just took a bite of this hot off the stove, and it was sooo good! And that was without cheese - trying not to have dairy - so I can even imagine how much better it is with cheese! My changes: 2 jalapeno peppers, quarter of a sweet onion, juice from 1 lime, and only 1/4t chipotle chili powder (it's got kick to it).
    June 16, 2015 at 12:15 pm
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  20. Shraddha Patel
    Tried this recipe yesterday and packed it to hubbs for lunch. He loved it and so did I. Absolute keeper. Have shared the recipe on my blog as well and have linked to here and your website. https://lifescribblesovercoffee.wordpress.com/2015/07/07/mexican-street-corn-salad/ Thank you for sharing!
    July 7, 2015 at 1:05 pm
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  21. sandy janca
    I have made this salad but I call mine deluxe as i add one can black beans drained and rinsed, two small zucchini with seeds removed and cut small. Green pepper and used 1/2 again the lime juice and the hot peppers. everything I added was cut to a size close to the corn size but the hot peppers were even smaller, very small. I let it sit overnight and added more sea salt and pepper to taste. I was so amazed how great this went over. The guests used it as a dip and also as a side dish and than went back for the rest. instead of mayo I used a salad dressing. It is a little sharper a flavor.
    July 20, 2015 at 12:18 pm
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  22. Charlene B
    Once corn comes into season, I am going to put a hurting on this recipe! This is SO YUMMY! It was good with the frozen corn, but I bet it will be amazing when fresh corn is in peak season. I made the following substitutions based on the time when I lived in TX, and I had street corn there: Mexican Crema for the mayo (most grocery stores have this in either the cold section of the Mexican aisle, or by the cheese), roasted the jalapeno on my gas stove then put in a container for about 15 minutes to soften - roasting mellows the jalapeno a bit. I like things spicy, so I added the whole jalapeno, but removed the seeds. Keeper definitely....perfect different side dish for our Taco Tuesdays! Hubby actually put it ON his tacos, and he loved it!
    July 30, 2015 at 7:53 am
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  25. Sherry K
    I LOVE THIS RECIPE!! I have made this about once a month for the last 6 months, maybe more! It is my new comfort food! I never stray from the recipe. I have made it with the Cotija and I have made it with the feta cheese. I prefer the feta. Thanks for sharing!
    October 12, 2015 at 6:44 pm
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  29. Kristen Carpenter
    Hi there! I made this and it was DELICIOUS! I am trying to Pin it to be sure that I have the recipe to make again, but every time I try to do so Pinterest tells me that it cannot fetch the image....any idea why this is happening? Thank you for your help!
    March 19, 2016 at 8:04 am
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    • Cyd
      You could make it the night before and serve the next day. That's how we eat the leftovers. You could also char the corn the night before and put in an airtight container in the fridge. Then the next day the prep would be minimal. Just mixing the other ingredients together and then mix in with the corn. We hope this helps!
      April 26, 2018 at 10:38 am
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