This delicious Mexican Street Corn Salad comes together in about 20 minutes and requires zero baking, so it’s perfect for a quick and easy side dish that your family will love!
Key Ingredients for Your Mexican Street Corn Salad
Here’s what you’re going to need for this flavor-packed Mexican fiesta in a bowl. I’ve included some pro tips on substitutions so you can customize it to your liking!
4 cups fresh or frozen corn kernels (about 6-8 ears): Fresh sweet corn is awesome in the summer, but frozen corn works beautifully any time of year.
2 tablespoons unsalted butter or olive oil: Adds a lovely richness, both are great, but butter will give a nice, creamy finish.
1/2 cup mayonnaise: Yep, this is where the creaminess comes from! You can use light mayo or a vegan alternative if that’s your jam.
1/4 cup sour cream or Mexican crema: This is totally optional, but it makes the salad extra creamy. You could even use Greek yogurt for a healthier twist.
1/4 cup crumbled cotija cheese, plus more for garnish: This cheese is tangy and crumbly. Can’t find cotija? Feta does an amazing job too!
2 tablespoons fresh lime juice (from 1-2 limes): Fresh lime juice brings an acid punch that really brightens up the salad.
1/2 teaspoon chili powder, plus more for garnish: Adds that smoky, spicy flavor. If you want to kick it up a notch, feel free to add more!
1/4 teaspoon smoked paprika (optional): Adds depth, you could use regular paprika if you’re all out.
1/4 cup finely chopped fresh cilantro, plus more for garnish: Completely gives that fresh herby vibe. If you’re not a cilantro fan, parsley would work too!
1 small jalapeño, seeded and minced (optional): If you want some heat, jalapeño is the way to go. You can remove the seeds for less spice, or leave them in for a bigger kick!
Salt and freshly ground black pepper to taste: A couple of pinches of these bring everything together!
How to Prepare This Delectable Mexican Street Corn Salad
Alright, let’s get cooking, shall we? This salad is so simple that you’ll wonder why you haven’t made it yesterday!
Sauté the Corn (5-7 minutes): Heat butter or olive oil in a large skillet or cast-iron pan over medium-high heat. Add your corn kernels and cook for about 5-7 minutes, stirring occasionally, until the corn is tender and a bit charred. You want that lovely color and flavor! If you’re using frozen corn, just cook it until heated through and lightly browned, easy peasy!
Cool the Corn (5 minutes): Once done, take the skillet off the heat and let that corn cool for a few minutes. Look at that glorious color!
Make the Creamy Dressing (3-5 minutes): While the corn is cooling, grab a big bowl and combine the mayonnaise, sour cream or crema, cotija cheese, lime juice, chili powder, and smoked paprika (if using). Whisk that baby together until it’s well-combined and smooth, it’s going to smell amazing!
Combine Everything (2-3 minutes): Once the corn has cooled off a little bit (don’t burn your hands, please!), add the corn, chopped cilantro, and minced jalapeño (if you’re going for it) to the dressing mixture. Use a gentle hand and stir to coat everything evenly.
Season Your Salad (1-2 minutes): Now, taste it! Give it a couple pinches of salt and freshly ground black pepper as needed. Remember, cotija cheese can be salty, so season cautiously!
Transfer and Garnish: Pour your beautiful Mexican street corn salad into a serving bowl. Garnish it with extra crumbled cotija cheese, a sprinkle of chili powder, and a bit more cilantro for that lovely presentation.
Serve, Devour & Enjoy!: You can serve this immediately as a side dish or chill it for at least 30 minutes to let those flavors really meld together. It’s perfect for summer BBQs, picnics, or just a nice family dinner!
If you loved this gorgeous Mexican Street Corn Salad, be sure to check out my Beef Enchilada Casserole or my Taco Bell Nacho Fries!
Why This Recipe Works
Quick & Easy
This comes together in under 30 minutes! Seriously, you won’t be stuck in the kitchen for hours; perfect for busy weeknights.
Minimal Cleanup
This whole recipe is made in one skillet and a bowl! Yay for less mess, right?
Crowd-Pleaser
With the creamy goodness and bright flavors, the whole family will love it, kids included!
Comfort Food
It’s loaded with tons of flavor and nostalgia, it reminds me of summers at the fair enjoying street corn!
Customizable
Feel free to swap in whatever veggies or proteins you have hanging out in the fridge. You could even toss in quinoa or black beans for some added substance!
Serving & Storage Tips
Serving Suggestions
This Mexican street corn salad is a fabulous side dish to serve alongside grilled meats, tacos, or even Mexican-style rice. It can also do double duty as a filling main dish by adding some protein like grilled chicken or shrimp!
Storage
Leftovers can be stored in the fridge for about 3-5 days. Just keep them in an airtight container.
Reheating Instructions
If you prefer it warm, toss it in the microwave for about 30 seconds, just don’t go overboard with the heat, as it’s best enjoyed fresh or chilled!
Freezer Friendly?
Honestly, I wouldn’t recommend freezing this salad, as the texture won’t hold up well once thawed.
And that’s it, friends! This Amazing Mexican Street Corn Salad brings the flavors of the street to your kitchen! With those three little secrets in mind, fresh ingredients, creamy dressing, and customizable options, you’ll be on your way to making a dish that your family will request over and over. So go ahead, give it a try, and let me know how it turns out!
Happy cooking! And for more recipes, follow us on Pinterest.
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Amazing Mexican Street Corn Salad
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This quick and creamy Mexican street corn salad is perfect for a side dish or a light main meal, packed with flavor and customizable ingredients.
Ingredients
- 4 cups fresh or frozen corn kernels
- 2 tablespoons unsalted butter or olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 1 small jalapeño, seeded and minced (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Heat butter or olive oil in a large skillet over medium-high heat. Add corn and cook for 5-7 minutes until tender and slightly charred.
- Remove skillet from heat and allow corn to cool for 5 minutes.
- In a large bowl, mix mayonnaise, sour cream or crema, cotija cheese, lime juice, chili powder, and smoked paprika until smooth.
- Once cooled, add corn, cilantro, and jalapeño to the dressing and stir gently.
- Season with salt and black pepper to taste.
- Transfer to a serving bowl and garnish with extra cotija cheese, chili powder, and cilantro.
- Serve immediately or chill for 30 minutes to enhance flavors.
Notes
For a healthier twist, substitute sour cream with Greek yogurt. This salad can be a side dish or a main course with added protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg