corn salad recipe got me hooked the first time I tried it at a street fair. You know when it’s hot, you’re starving, and you really don’t want something heavy? Yeah, that’s when this cool, zippy salad just hits different. If you’ve ever had a corn dish that tasted, um, kind of bland (I have), I got you. This one’s loud, fresh, and honestly, super easy. And if you’re into trying new salads, you might wanna peep this Mexican fruit salad recipe or maybe even a wildly easy chickpea salad sandwich recipe next. All right. Ready to not be bored by salad? Let’s make it happen. 
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Easy Fresh Corn Salad
So, why’s Mexican street corn salad everywhere right now? Simple. It’s fast, fun, and full of bold flavor. Plus, you can throw it together in under twenty minutes if you’re not being precious about things. Seriously, I’ve made this corn salad for barbecues, on lazy weeknights, even for nosy neighbors dropping by for a “quick” drink (and they always ask for seconds).
Now, street corn salad takes all the best stuff about elote—Mexican street corn, you know?—and turns it into a no-fuss side. Imagine fire-roasted corn, tangy lime, little pops of cheese. If you grill the corn fresh, it tastes absurdly good, but honestly, I use canned or frozen sometimes and nobody complains. Sometimes I add extra chili for heat, or toss in what’s knocking about in my fridge. This salad’s flexible, like good jeans. If you want more comfort food inspiration, my grandma’s corn pudding recipe is also a slam dunk for potlucks or Sunday dinners. I’m just saying—this salad gets people talking.
Corn Salad Recipe Ingredients and Possible Substitutes
No need to trek to a specialty store. Here’s what I use for my Mexican street corn salad recipe. And let me tell ya, sometimes I swap stuff out because I forgot to buy things. It always turns out all right.
- Fresh corn: Best if it’s grilled or roasted, but frozen is fine too. Even canned works if you drain and dry it a bit.
- Cotija cheese: Salty and crumbly, perfect! Feta is a good sub if that’s what you have.
- Mayonnaise: Just go with it, trust me. Greek yogurt can work if you want it lighter.
- Lime juice: Absolutely fresh. The bottle stuff makes everything taste like sadness.
- Cilantro: Yes or no depending how you feel about it. I love it, but my sister says it tastes like soap.
- Chili powder: Adds a warm kick. Tajín works too if you want tangy heat.
- Scallions or red onion: Either, both, or none. Up to you.
- Jalapeño: Totally optional, adds a nice bite if you like a little fire.
If you’re missing something, don’t stress. Your corn salad’s going to taste good anyway. I promise.
This recipe is a flavor bomb! I made it for my family’s taco night and even my picky eater had seconds. Never going back to plain old corn. — Amanda S.
How to Make Corn Salad and Dressing
Right, so there’s nothing fussy here. If you can mix and squeeze, you’re already an expert. Here’s how I usually do it:
Start by cooking the corn. If you have a grill, use it—charring the kernels makes a difference. Got frozen corn? Just toss it in a skillet till it’s a little toasty.
Let it cool a smidge (burnt fingers are no joke). Cut the kernels off the cob; don’t worry about it looking perfect.
In a big bowl, combine your corn, chopped onion, jalapeño, and cilantro.
Now the dressing: Stir together the mayo, lime juice, a bit of chili powder, and a pinch of salt in a little bowl.
Pour it over the salad and toss everything until it’s coated. Top with plenty of cheese.
I like to make this a bit ahead, so all the flavors get to know each other. Maybe sneak a bite or three when nobody’s watching.
Variations
Listen, once you nail the basics of Mexican street corn salad recipe, you’ll start riffing. I really do that every time. Don’t be shy.
Swap out Cotija for feta cheese. Seriously, it works.
Add diced avocado—who says no to more creamy goodness?
Throw in black beans for more protein.
Sometimes I hit it with a squirt of hot sauce or chopped roasted red pepper.
You could add smoked paprika for, you know, drama. Or even bacon. Bacon’s always right.
Friends always ask if it breaks salad rules to add crunchy tortilla chips on top. Answer: No rules, just eat happy.
What To Serve With Corn Salad
Corn salad can ride solo, but honestly, it shines with stuff that packs a punch too. Here’s what I like, you pick and choose:
- Burgers and hot dogs at a summer cookout. Try adding it right on top!
- Grilled chicken or steak, because the fresh flavors cut right through the richness.
- Best-ever crab cakes are no joke alongside this, especially if you, like me, always want something zesty on the side.
- Tacos—you knew that was coming, right? Whether it’s veggie, fish, or beef, this is your new taco BFF.
If you get bored easily, why not mix more salads in? Check out this solid smoked salmon salad recipe, or if eggs are more your thing, this deviled egg salad recipe is pretty next level.
Common Questions
Do I really have to grill the corn?
Nah—pan-roast or use canned if you want. Grilling just adds extra flavor.
Can it be made ahead?
Absolutely. Keeps for a day or two in the fridge. Just hold off on extra cilantro until serving so it stays perky.
Is this corn salad recipe spicy?
Only if you want it! Skip the jalapeño and go light on chili powder for a milder taste.
How do I make it dairy-free?
Leave out the cheese or use a vegan cheese. Also, swap mayo for a plant-based one.
What if my salad’s watery?
Drain your corn really well (especially canned or frozen). A little water is okay, but soup is not the look here.
Don’t Sleep on This Corn Salad
You made it this far—sweet. Bottom line: Mexican street corn salad is one of those dishes that turns heads, both at potlucks and at home on a Tuesday. You’ll get fresh flavors, a little tang, a little heat, and honestly, way more excitement for corn than you thought possible. If you need more corn salad inspiration, check out these trusted recipes at Corn Salad Recipe – Cooking Classy, Mexican Street Corn Salad Recipe – Love and Lemons, and Best Corn Salad Recipe – How To Make Corn Salad. I’d say give it a shot—this could be the next family favorite or just a tasty experiment to break the dinnertime rut. Enjoy every messy, cheesy, spicy bite!
Mexican Street Corn Salad
Ingredients
Main Ingredients
- 4 ears Fresh corn Best if grilled or roasted, frozen or canned can be used.
- 1 cup Cotija cheese Feta can be used as a substitute.
- ½ cup Mayonnaise Greek yogurt can be used for a lighter option.
- 2 tablespoons Lime juice Freshly squeezed for best flavor.
- ¼ cup Cilantro Use according to personal preference.
- 1 teaspoon Chili powder Tajín can be used as an alternative.
- ½ cup Scallions or red onion Use either or both, according to taste.
- 1 whole Jalapeño Optional for added heat.
Instructions
Preparation
- Grill or pan-roast the corn until it is slightly charred. If using frozen corn, sauté in a skillet until toasty.
- Allow the corn to cool for a few minutes, then cut the kernels off the cob.
- In a large bowl, combine the corn kernels, chopped onion, jalapeño (if using), and cilantro.
Dressing
- In a smaller bowl, mix together the mayonnaise, lime juice, chili powder, and a pinch of salt.
- Pour the dressing over the salad mixture and toss to combine until everything is well coated.
- Top the salad with crumbled Cotija cheese.
Serving
- For best flavor, prepare the salad a bit ahead of serving to allow the flavors to meld.
