Easy Mexican Street Corn Salad Recipe is the perfect summer recipe when good corn is in season! Whether you cook the corn on the grill or in a skillet (or used frozen or canned corn), this easy Mexican corn salad is guaranteed to be a hit for all your summer gatherings.
This Corn Salad recipe is tangy, spicy, and deliciously creamy. If you love the Mexican corn on the cob then you will love this version. This is the perfect side dish that turns the classic Mexican street food into a delicious and easy to make salad!
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Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Ingredients
For The Corn:
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1 tablespoon vegetable oil or melted butter
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6 ears of corn kernels cut from cubs – Approximately 4 ½ to 5 cups
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½ teaspoon kosher salt
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¼ teaspoon ground black pepper
For The Mexican Corn Dressing:
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2 tablespoons mayonnaise I prefer vegan mayo
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3 tablespoons sour cream
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½ teaspoon chili powder
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3 tablespoons lime juice freshly squeezed
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½ teaspoon kosher salt
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¼ teaspoon ground black pepper
For The Mexican Corn Salad:
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1 medium-size jalapeno seeded and sliced/chopped
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¼ cup red onion chopped finely
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3 tablespoons fresh cilantro chopped – more to use as garnish
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½ cup cotija cheese crumbled
Instructions
For The Grilled Mexican Street Corn Salad Recipe:
- To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
- Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is charred in spots. Keep an eye on it as this happens rather quickly.
- Cut the corn off the cob and place the corn in a large bowl. Set aside to cool.
- To make the Mexican Corn Dressing: Mix together mayonnaise, sour cream, chili powder, lime juice, salt and pepper in a small bowl.
- To assemble the Mexican Corn Salad: Pour the corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad.
- Transfer the salad to a salad plate and top it off with cotija cheese and garnish with cilantro.
For The Skillet Roasted Mexican Street Corn Salad Recipe:
- To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 ½ to 5 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
- Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to get (lightly) chared. If you are using frozen corn, you might need to cook a few minutes longer.
- Transfer to a bowl and set aside.
- To make the Mexican Corn Dressing: Mix together mayonnaise, sour cream, chili powder, lime juice, salt and pepper in a small bowl.
- To assemble the Mexican Corn Salad: Pour the corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad.
- Transfer the salad to a salad plate and top it off with cotija cheese and garnish with cilantro.
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Notes
- A word on adding garlic: As I was working on this recipe I was told that the authentic Mexican street corn salad recipe does not include garlic. However, when I make this at home for my family I usually mix in a clove of minced garlic in the dressing. If you are a lover of garlic, feel free to do so.
- Add in an avocado: If you are a lover of avocado, add in a small cubed avocado into the salad. I usually do this if I am serving this as a salsa with tortilla chips on the side.
- To make it with canned corn: Use 2 (15 oz) cans of corn. And make sure to drain and rinse to get rid of the extra salt and starch. Follow the rest of the directions for the skillet method to make it with canned corn.
- To make it with frozen corn: If you opt-out for frozen corn, you will need 3 (10 oz) bags or 2 (16 oz) bags. And no need to thaw – simply remove from the freezer. Follow the rest of the directions for the skillet method to make it with frozen corn.
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