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!
Easy Mexican Street Corn Salad Recipe
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.
Ingredients
For The Corn:
- 1 tablespoon vegetable oil or melted butter
- 6 ears of corn kernels cut from cubs – Approximately 4 ½ to 5 cups
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For The Mexican Corn Dressing:
- 2 tablespoons mayonnaise I prefer vegan mayo
- 3 tablespoons sour cream
- ½ teaspoon chili powder
- 3 tablespoons lime juice freshly squeezed
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For The Mexican Corn Salad:
- 1 medium-size jalapeno seeded and sliced/chopped
- ¼ cup red onion chopped finely
- 3 tablespoons fresh cilantro chopped – more to use as garnish
- ½ cup cotija cheese crumbled
Skip to Recipe