This Mexican Street Corn Salad is a vibrant, flavor-packed dish that brings the essence of street food to your table in just 15 minutes. Juicy charred corn kernels mingle with creamy cotija cheese, tangy lime, and a hint of smoky chili powder for a burst of sweet, savory, and zesty flavors in every bite.
With its irresistible crunch from fresh veggies and a luscious, creamy dressing, this salad is a feast for the senses. Perfect as a side or a light meal, it’s quick to prepare yet delivers bold, authentic Mexican flair that will have everyone reaching for seconds.
Fresh & Flavorful Ingredients
- 2 Tablespoons olive oil (for cooking the corn)
- 16 ounces frozen corn (1 bag, thawing optional)
- 3 Tablespoons mayonnaise (light or regular, your choice)
- 4 ounces Cotija Cheese, crumbled (substitute with feta if needed)
- 2 Tablespoons lime juice (freshly squeezed for best flavor)
- 1 Tablespoon jalapeno pepper, finely chopped (adjust for spice preference)
- ⅓ cup fresh cilantro, finely chopped (stems removed)
- 2 Tablespoons red onion, finely chopped
- 2 garlic cloves, minced
- ½ teaspoon chili powder
- Salt and pepper, to taste
Simple Step-by-Step Instructions
- Cook the corn: Heat olive oil in a skillet over medium heat. Add frozen corn and cook, stirring occasionally, until it starts to char lightly (about 7-8 minutes).
- Prepare the dressing: While the corn cooks, in a large bowl, mix together mayonnaise, Cotija cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper.
- Combine: Once the corn is lightly charred, gently fold it into the dressing mixture until evenly coated.
- Serve: Enjoy immediately for the best flavor, or refrigerate leftovers in an airtight container for up to 2 days.
Spice It Up: Sauce and Topping Ideas
Want to take your Mexican Street Corn Salad to the next level? Drizzle it with a creamy chipotle mayo (mix 1 tablespoon adobo sauce with 2 tablespoons mayo) for a smoky kick. For a fresh twist, top with diced avocado or a sprinkle of tajín seasoning for extra tang and heat. If you’re feeling adventurous, add a handful of crushed tortilla chips for a satisfying crunch!
Perfect Pairings: Serving Suggestions
This salad is a star on its own, but it also shines as a side dish. Serve it alongside grilled chicken, tacos, or carne asada for a complete meal. It’s also fantastic as a dip with sturdy tortilla chips or as a topping for nachos. For a light lunch, scoop it onto a bed of crisp romaine lettuce or stuff it into a warm tortilla for a quick wrap.
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. If the salad seems dry after chilling, stir in a splash of lime juice or a dollop of mayo to revive the creaminess. While it’s best served cold, you can gently reheat it in a skillet over low heat if you prefer it warm—just avoid overheating to keep the flavors vibrant.
Mix It Up: Recipe Variations
Customize this salad to suit your taste! Swap the frozen corn for grilled fresh corn in the summer for a smoky, sweet flavor. If you’re not a fan of spice, skip the jalapeño or use a milder pepper like poblano. For a vegan version, replace the mayo with a plant-based alternative and use a dairy-free cheese like almond-based feta. The possibilities are endless!
Quick Prep: Time-Saving Tips
Short on time? Use pre-chopped frozen onions and garlic to skip the mincing step. If you’re making this ahead, prep the dressing and chop the veggies the night before, then simply toss everything together when you’re ready to cook. For an even faster version, use canned corn (drained and patted dry) and char it quickly in a hot skillet for that signature smoky flavor.
Mexican Street Corn Salad
Ingredients
Salad
- 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 cloves garlic minced
- ½ teaspoon chili powder
- salt and pepper to taste
Instructions
- 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.