This Mexican Street Corn Salad features sweeet corn tossed in a creamy seasoned dressing with Cotija cheese, cilantro, jalapeños, and onions. Make it with fresh, canned, or frozen corn! 

Mexican Street Corn Salad in a bowl with Cotija cheese on top and a spoon on the side.

Mexican Street Corn Salad

You just found your new favorite summer side dish! This is a super simple recipe that will definitely impress friends and family at your next Potluck or BBQ. Even if you’re not a Mexican street corn person, you’ll love this recipe. Here’s why: 

Why You’ll Love This Recipe

This recipe uses a creamy combination of sour cream and mayo (not a mayo fan? Use all sour cream!). The dressing is perfectly seasoned and is just enough to coat that buttery corn and flavor it up without weighing it down. Cotija cheese adds salty, savory deliciousness with fresh cilantro, red onions, jalapenos, and garlic. It takes no time at all to make, and is the best side dish with burgers and hot dogs, or serve it as a refreshing dip with tortilla chips!

Bonus: Make it with fresh, canned or frozen corn! Be sure to check out my PRO TIPS below!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Cut the corn from the cob and cook it in a skillet with avocado oil, butter, and salt over medium-high heat.

A plate of corn cut from the cob next to a cast iron skillet with corn being cooked.

Add diced garlic, red onions and jalapenos and cook for 1 minute. Remove from heat and let cool for 1-2 minutes. Add fresh cilantro and dressing. (Dressing: Mayo, sour cream, lime juice, hot sauce, chili powder, garlic salt, cumin, smoked paprika, pepper.)

Adding cilantro and dressing to a skillet of corn, jalapenos, and onions to make Mexican Street Corn Salad.

Add Cotija cheese and toss to combine. Transfer to a serving bowl and serve warm, or cover and refrigerate to serve chilled up to 1 day later. 

A cast iron skillet with cooked Mexican Street Corn Salad with Cotija cheese being added and mixed in.

Using Frozen or Canned Corn

If at all possible, fresh corn is definitely the winner here. But alternatives can be used:

  • Canned Corn: Drain well and pat dry, then combine with other ingredients. You’ll want to use 2 (15 oz.) cans. 
  • Frozen Corn: Thaw and pat dry, then cook according to recipe instructions. You’ll want about 3 cups.
  • Feel free to grill the corn, cut it off the cob, and toss with butter, garlic, jalapenos, and red onions on the stovetop as outlined.

Pro Tips

Storage

  • Store in an airtight container and refrigerate for up to 3 days.

Side view of a bowl of Mexican Street Corn Salad with a spoon on the side.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • 10-inch Cast Iron Skillet– Conducts the heat best for this recipe.
  • Chefs Knife– I have this one. It’s high quality and makes it really easy to cut the corn from the cob.
  • Silicone Spatula– I use this to gently combine the salad ingredients.
  • Glass Serving Bowls with Lids– Makes it easy to keep certain ingredients separate until ready to serve, with lids for easy transportation.
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.

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Mexican Street Corn Salad in a white bowl with lime wedges and a spoon on the side.

Mexican Street Corn Salad

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 5 people
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This Mexican Street Corn Salad features fresh corn tossed in a creamy seasoned dressing with Cotija cheese, cilantro, jalapeños, and onions. It's an easy summer side dish or dip recipe!

Ingredients

US Customary - Metric

Dressing

  • ¼ cup mayo
  • 3 tablespoons sour cream
  • juice of 1 lime, equal to 2 tbsp.
  • ½ teaspoon hot sauce
  • ¼ teaspoon EACH: chili powder, garlic salt, cumin, smoked paprika, pepper

Corn Salad

  • 4 large ears of fresh corn, see notes for using canned or frozen
  • 1 tablespoon avocado oil, can sub olive oil
  • 1 tablespoon butter
  • ½ teaspoon salt
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • ½ cup red onion, finely diced
  • ¼ cup fresh cilantro, roughly chopped
  • ½ cup crumbled Cotija cheese, see notes

Instructions

  • Combine the dressing ingredients in a small bowl and set aside. Measure out remaining ingredients before beginning.
  • Husk the corn and remove the silk. Cut the kernels off the cob. (I place the cob flat-side-down and slide a sharp chef knife down the side.)
  • Heat avocado oil and butter in a large skillet over medium-high heat, preferably cast iron.
  • Add the corn and sprinkle with salt. Cook for 4 minutes, stirring only a few times to get some color on the corn.
  • Add the garlic, jalapeno, and onions. Cook for 1 more minute, then remove from heat and let cool for 2-3 minutes.
  • Add the cilantro and dressing and toss to combine. Add the cheese, save a little for the top of the serving bowl.
  • Transfer to a serving bowl and sprinkle with reserved cheese. Serve immediately or cover and chill for up to 1 day.
  • Serve with burgers, Baked Tacos, Chili Cheese Dogs, Chicken Enchiladas, Beef Enchiladas, and more!

Notes

Pro Tips:
Storage:
  • Store in an airtight container and refrigerate for up to 3 days.
Nutritional information is an estimate and is per serving. There are 5 servings in this recipe.

Nutrition

Calories: 249kcal, Carbohydrates: 17g, Protein: 5g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 28mg, Sodium: 634mg, Potassium: 265mg, Fiber: 2g, Sugar: 6g, Vitamin A: 408IU, Vitamin C: 12mg, Calcium: 93mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: American, Mexican
Author: Stephanie