Go Back
–+ servings
Mexican Street Corn Salad

Savory Mexican Street Corn Salad That Will Brighten Your Day

A vibrant Mexican Street Corn Salad perfect for summer, combining sweet corn, zesty lime, and creamy cotija.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizers
Cuisine Mexican
Servings 4 servings
Calories 210 kcal

Equipment

  • Skillet
  • Medium Bowl
  • large mixing bowl

Ingredients
  

For the Salad

  • 4 cups corn Use fresh for the best flavor, but frozen works just as well!
  • 1 tablespoon olive oil Helps to sauté the corn and bring out its natural sweetness.
  • 1 teaspoon salt Enhances the flavors and balances the sweetness of the corn.
  • 1 teaspoon pepper Adds a touch of heat to complement the other flavors.
  • 1 teaspoon chili powder Gives the salad a little kick and depth of flavor.

For the Dressing

  • ½ cup mayonnaise Creates a creamy base for the dressing, ensuring a rich texture.
  • ¼ cup sour cream Adds tanginess that brightens the overall flavor profile.
  • ¼ cup lime juice Fresh lime juice elevates the salad with its zesty brightness.

For the Toppings

  • 1 cup crumbled cotija cheese This salty cheese brings an authentic flavor reminiscent of street vendors.
  • ½ cup chopped cilantro Adds freshness and vibrant color to the salad.
  • 1 whole avocado Optional, adds creaminess and a lovely richness.

Instructions
 

Step-by-Step Instructions

  • If using fresh corn, grill or boil until tender, about 5–7 minutes, then cut the kernels off the cob. For frozen corn, cook according to package instructions. In a large skillet over medium heat, add the olive oil and toss in the corn along with salt, pepper, and chili powder. Sauté for 6–8 minutes until the corn is lightly charred and fragrant. Remove from heat and allow to cool.
  • In a medium bowl, combine mayonnaise, sour cream, and lime juice. Whisk together until smooth and creamy, ensuring there are no lumps.
  • In a large mixing bowl, pour in the cooled corn, cotija cheese, and chopped cilantro. If using, gently fold in the diced avocado. Stir well to combine.
  • Drizzle the dressing over the corn mixture in the large bowl. Toss the salad gently to coat all ingredients evenly with the dressing.
  • Transfer the salad to a serving dish. Garnish with extra cotija cheese and cilantro if desired. Serve immediately or chill for 30 minutes.

Notes

Enjoy this salad fresh for the best flavor and texture. Consider adding diced red onion or jalapeños for extra kick.

Nutrition

Serving: 1cupCalories: 210kcalCarbohydrates: 20gProtein: 4gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg
Keyword BBQ side, corn salad, easy recipes, fresh ingredients, Mexican Street Corn Salad, summer salad
Tried this recipe?Let us know how it was!