Mexican Street Corn Salad

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!

Prep Time20

Cook Time5

Total Time25

Course: Appetizer, Salad, Side Dish, Snack

Cuisine: American, Mexican

Servings: people

Calories: 249kcal

Author: Stephanie

Ingredients

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

US Customary - Metric

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:

Making Ahead: This recipe can be prepared up to 1 day ahead of time! Store it in an airtight container until ready to serve.
Cheese: Soft Mexican cheeses like Cotija or Queso Fresco are perfect in this salad. Feta also makes a great choice as well. Parmesan may also be used. Check the specialty cheese section (typically near the deli).
Optional additions include: Avocado, black beans, green onions, and bacon. My other Corn Salad recipe includes bell peppers, tomatoes, cucumbers, and a light homemade dressing!
Serve this with: Homemade Tortilla Chips, Baked Tacos, Chili Cheese Dogs, Chicken Enchiladas, Chicken Enchilada Casserole, Beef Enchiladas, Chicken Quesadillas, Chicken Fajitas, Steak Fajitas, and more!
Be sure to try my Chickpea Salad and Tortellini Pasta Salad recipes next! And if you have more fresh corn to use up, definitely try my Chicken Corn Chowder!

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.

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