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4.84 from 368 votes

Mexican Street Corn Salad

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

Course Side Dish
Cuisine Mexican
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 people
Calories 166kcal
Author Tracy


  • 4 cups corn approximately 24 oz frozen
  • 1 tablespoon olive oil
  • 1 red bell pepper diced
  • 1 bunch fresh cilantro minced, a few leaves left for garnish.
  • 1 jalapeno diced
  • 1/2 large red onion 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


  • 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.


You can use fresh or frozen corn. 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.
Adjust the heat by adding more chili powder or tamper it down by using less jalapeno. 
Make it cheesier by adding more cheese.
Make it creamier by adding more mayo or less to make it less creamy.


Serving: 1g | Calories: 166kcal | Carbohydrates: 19g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 242mg | Potassium: 237mg | Fiber: 2g | Sugar: 5g | Vitamin A: 915IU | Vitamin C: 28mg | Calcium: 70mg | Iron: 1mg