Mexican Street Corn Salad

Mexican Street Corn Salad is a vibrant, creamy side dish made with sweet corn, tangy lime, and a hint of spice. It’s fresh, flavorful, and perfect for barbecues, potlucks, or everyday meals.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: Mexican

Keyword: Corn Salad, Mexican corn, Mexican Street Corn Salad

Servings:

Calories: 334.88kcal

Author: Recipe Idea Shop

Ingredients

24 oz frozen corn
1 tablespoon olive oil
½ red onion diced
2 jalapenos seeded and diced
2-3 cloves garlic minced
1 bunch cilantro chopped
¼ cup green onions sliced
¼ cup cotija cheese

Dressing:

3 tablespoons sour cream
3 tablespoons mayonnaise
2 limes juiced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon chili powder
⅛ teaspoon ground cumin

Instructions

In a large skillet over high heat, add oil and char the frozen corn until browned. Transfer corn to a large bowl and let cool.
Prepare the dressing by adding the sour cream, mayo, lime juice, salt, pepper, chili powder, and ground cumin to a bowl. Stir well to combine. Taste and adjust as needed.
To the large bowl with the corn, add the red onion, jalapenos, garlic, cilantro, green onions, and cotija cheese. Pour the dressing on top. Stir well to combine.
Serve immediately or refrigerate until ready to serve.

Fresh or frozen corn kernels work great. Canned corn is not recommended due to how wet it is and how quickly it will get too soft when cooking.

There is no need to thaw the frozen corn before cooking.

To get a good char, don’t continuously stir the corn when cooking. Let it sit a few minutes before stirring.

Add some avocado to make it more filling.

Nutrition