Name: Mexican Street Corn Salad
Prep time: 10 min
Cook time: 10 min
Yield: 8 people
Ingredients: 4 cups corn (approximately 24 oz frozen); 1 tablespoon olive oil; 1 red pepper (diced); 1 bunch fresh cilantro (minced, a few leave for garnish.); 1 jalapeno (diced ); 2/3 cup cotija cheese (shredded/crumbled); 3 tablespoons sour cream; 2 tablespoons mayonnaise; 4 tablespoons fresh lime juice (approximately 2 limes ); 1/2 teaspoon cumin; 1/2 teaspoon paprika; 1/4 teaspoon kosher salt; 1/4 teaspoon chili powder

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This Mexican Street Corn Salad turns the classic Mexican street food into a delicious and easy to make side dish!

Friends, meet my new FFS… No, not FF Sake. Favorite Freakin’ Salad: Mexican Street Corn Salad. Mexican Street Corn Salad, meet your new friends. Colorful. Flavorful. Fresh. What else could you ask for in a salad?

You guys know we love a good side salad. Especially a corn salad. And the true testament to how good this salad is? M loved it so much she requested it for lunch and dinner for two days straight. Does it get any better than the seal of approval from a 3 year old?

What elevates this salad to the toddler lovin’ level? A little pan fried char on the corn.

Fresh or Frozen?

Speaking of corn, should you use fresh or frozen? There are benefits to each. You can get frozen any time of the year. Fresh is, well, fresh. Either will work for this dish. The most important piece is to be sure you add a little char to the corn from a nice pan fry. That’ll add the necessary flavor to mimic the classic Street Corn.

Next, a fresh, dressing of a lil’ homemade mayo, sour cream, lime juice, and a lot of flavor from the cumin, paprika, and chili powder.

Btw, have you made your own Mayonnaise From Scratch yet?

Other Great Ways use Mayo From Scratch

Another key to this salad? Cotija cheese. Like a Mexican love child of Parmesan and feta cheese, this hard, crumbly cheese is really what ties this salad all together.

I recently made this on a girls trip to the beach for a taco bar night and it received rave reviews. Thumbs up from 15 diverse women AND a 3 year old? Yup; this one’s a keeper.

Enjoy, friends! Don’t forget if you make this salad or any other recipes from the site, please be sure to let me know on Facebook, Instagram, Pinterest, or Twitter. I love hearing from you!

Mexican Street Corn Salad

This Mexican Street Corn Salad turns the classic Mexican street food into a delicious and easy to make side dish!

5 from 7 votes

Print Pin Rate

Course: Side Dish

Cuisine: Mexican

Keyword: gluten free, mexican, salad, sides

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: people

Author: Tracy

Ingredients

4 cups corn approximately 24 oz frozen
1 tablespoon olive oil
1 red pepper diced
1 bunch fresh cilantro minced, a few leave for garnish.
1 jalapeno diced
2/3 cup cotija cheese shredded/crumbled

Dressing

3 tablespoons sour cream
2 tablespoons mayonnaise
4 tablespoons fresh lime juice approximately 2 limes
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon kosher salt
1/4 teaspoon chili powder

Instructions

Heat olive oil in a saute pan on medium high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to large bowl and set aside.
Add pepper, jalapeno, cilantro, and onion to large bowl with corn and mix well.
In a small bowl, add all dressing ingredients and mix well until smooth.
Add dressing to large bowl with corn and mix well. Add 1/2 cotija cheese and mix well.
Add remaining cheese and some cilantro.
Serve or cover and store in fridge for up to 8 hrs before serving.

gluten free

Mexican Street Corn Salad