Mexican street corn salad brings smoky charred kernels, tangy lime, salty cotija, and a creamy dressing together in one bowl, no cob required.
It tastes like the grilled street cart favorite but is easier to serve and share. Char the corn well, cool it briefly, and toss everything while the kernels are still slightly warm.
Table of Contents
Why This Mexican Street Corn Salad Recipe Works
Charring the corn adds sweet, toasty flavor that raw or boiled kernels lack. A hot grill or a dry skillet both work well. Let the kernels sit undisturbed for a minute at a time so they pick up color.
Mayonnaise, lime juice, and chili powder make a creamy dressing with a little tang and heat, and it clings to every kernel. A little extra lime juice keeps the dressing loose and bright.
Cotija adds salty, crumbly contrast, while cilantro and onion keep the salad fresh and sharp. Together they cut the richness of the mayonnaise and cheese.
Ingredients for Mexican Street Corn Salad
- Salad: corn, cotija cheese, scallions or red onion, cilantro, and jalapeno.
- Dressing: mayonnaise, lime juice, chili powder, and a pinch of salt.
Corn. Fresh ears taste sweetest when grilled or roasted. Frozen corn works if sauteed until toasty, and canned works if drained and dried.
Cotija. This salty, crumbly cheese is the classic choice. Feta is a good stand in. Crumble it finely so it blends into the dressing.
Mayonnaise. It forms the creamy base. Greek yogurt makes a lighter option. Sour cream also works in the same amount.
Lime and chili powder. Fresh lime juice adds tang, and chili powder adds mild heat. A chili lime seasoning blend also works.
Scallions and jalapeno. Scallions or red onion add bite, and a jalapeno adds heat if you want it. Mince the pepper finely so each bite has only a little heat.
How to Make Mexican Street Corn Salad
1. Char the corn. Grill or pan roast the ears until lightly charred. If using frozen kernels, saute them in a dry skillet until toasty.
2. Cool and cut. Let the corn cool for a few minutes, then cut the kernels off the cob. Stand each ear on its end in a wide bowl to catch the kernels.
3. Build the base. Combine the kernels, chopped onion, jalapeno, and cilantro in a large bowl.
4. Whisk the dressing. Stir the mayonnaise, lime juice, chili powder, and a pinch of salt together in a small bowl.
5. Toss. Pour the dressing over the corn mixture and toss until everything is coated. Taste and add more lime if the salad needs a lift.
6. Top and rest. Sprinkle with crumbled cotija and let the salad sit briefly so the flavors blend. A few minutes is plenty before you serve it.
How to Serve Mexican Street Corn Salad
Serve the salad as a side with grilled meats, or scoop it up with tortilla chips. Ground beef tacos, skillet chicken fajitas, cilantro lime rice, and fresh peach lemonade all go well with it.
How to Store and Reheat Mexican Street Corn Salad
Refrigerate leftovers within two hours in a covered container and eat them within three days. The cheese and dressing soften the kernels over time, so stir well before serving. Because it contains mayonnaise, do not freeze this salad.
Tips and Variations for Mexican Street Corn Salad
Flag the allergens. This salad contains milk from the cheese and egg from the mayonnaise.
Wear gloves for jalapeno. Wear gloves when cutting hot peppers and avoid touching your eyes. Wash the knife and board afterward.
Grill outdoors. Char the corn on an outdoor grill, or in a skillet with the vent fan running.
Keep it cold. Because of the mayonnaise, keep the salad chilled and do not leave it out for more than two hours.
Lighten the dressing. Greek yogurt can replace part of the mayonnaise for a tangier, lighter dressing.
Adjust the heat. Remove the jalapeno seeds for mild heat or skip the pepper altogether. Mild chili powder keeps the flavor balanced.
Dry the corn. Pat canned or thawed corn dry so the dressing does not turn watery. Paper towels work well for this.
Check trusted guidance. For storage basics, read the University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Mexican Street Corn Salad
Can I make mexican street corn salad ahead of time?
Yes. Char and cut the corn earlier and mix the dressing separately, then toss everything before serving.
Can I use frozen corn for mexican street corn salad?
Yes. Saute it in a hot skillet until toasty so it picks up some of the charred flavor.
What cheese goes in mexican street corn salad?
Cotija is traditional. Feta is a good substitute if you cannot find it.
How do I make it less spicy?
Skip the jalapeno or remove its seeds, and use a mild chili powder.
Can I serve it warm?
Yes. Toss it while the corn is still slightly warm, but chill leftovers promptly. Warm corn absorbs the dressing well.
Mexican Street Corn Salad
Equipment
- Grill or skillet
- Large mixing bowl
- Small bowl
Ingredients
Main Ingredients
- 4 ears fresh corn grilled or roasted, or use frozen or canned corn
- 1 cup cotija cheese crumbled, feta works as a substitute
- ½ cup mayonnaise Greek yogurt can replace part
- 2 tbsp lime juice freshly squeezed
- ¼ cup fresh cilantro chopped
- 1 tsp chili powder
- ½ cup scallions or red onion chopped
- 1 jalapeno seeded and minced, optional
- 1 pinch salt
Instructions
Cooking
- Char. Grill or pan roast the corn until lightly charred, or saute frozen kernels until toasty.
- Cut. Cool the corn a few minutes and cut the kernels from the cobs.
- Combine. Mix the kernels, scallions, jalapeno, and cilantro in a large bowl.
- Dress. Whisk the mayonnaise, lime juice, chili powder, and salt, then toss with the corn.
- Finish. Top with cotija and let the salad sit briefly before serving.
