Mexican Street Corn Salad

This delicious and easy Mexican Street Corn Salad recipe is perfect for summer potlucks and barbecues! It’s easy to make and full of flavour.

Mexican Street Corn Salad is full of fresh vegetables, fresh seasonings, peppers and topped with a creamy dressing for an absolutely delicious side dish you can serve anytime.

Whether it is for an appetizer or full entree. it is hearty enough to be a meal. but light enough to be a snack. If you like Mexican food, this Mexican street corn salad recipe will be one of your favourites.

How to make Mexican Street Corn Salad from Scratch?

1. Cook corn: First, using a sauté pan, heat oil on medium-high heat until shimmering, and then add corn. Grill corn until it is slightly charred, which should take about seven to 10 minutes.
2. Combine the grilled corn: Next, gently toss corn in a large bowl with the onion, cilantro, radishes, jalapeno, and avocado.
3. Make the dressing: Then, mix all of the dressing ingredients in a small bowl and mix well. Pour the dressing into the large bowl with the charred corn mixture and stir well, adding half the cotija cheese.
4. Serve: Add the rest of the cheese on top with cilantro and chill for at least eight hours before serving.

Mexican Street Corn Salad Recipe Variations

• More spices: Feel free to add your own favourite spices like smoked paprika, onion powder, and garlic powder.
• Other cheeses: You can also use other feta cheese or some other Mexican cheese besides cotija.
• Vegetarian: For a vegetarian corn salad, use vegan mayo.
• More veggies: Add other fresh veggies like cherry tomatoes, bell peppers, and zucchini.
• Black beans: Add some pinto or black beans for extra protein and flavor.
• Canned or frozen corn: You do not have to use fresh corn for this. Canned corn or frozen will also work.

How to Serve Mexican Street Corn Salad

Serve this Mexican street corn salad with tortilla chips or some other type of chip. It can be served warm or cold, depending on your preference. Try one of these awesome serving suggestions.

• You could also sprinkle shredded Parmesan cheese on top or whatever flavor you like.
• Instead of shredded cheese, try some queso fresco.
• Serve this salad on top of a bed of rice or pasta for a hearty meal.
• Alternatively, you can mix it with lettuce and tomatoes and serve as it in real salad form.
• Add grilled chicken for a whole meal.
• Go ahead and top your corn salad with more fresh cilantro.
• Serve hot sauce, sour cream, and guacamole as well as your family’s other favourite toppings.
• Toss a handful of green onions on top before serving.

Tips for Making the BEST Mexican Street Corn Salad

• You can use fresh or frozen corn kernels instead of canned corn.
• If you love Mexican dishes as much as my family does, you can make this one into several different meals by adding rice, pasta, lettuce, or meat.
• Mexican corn salad is very healthy with all of the vegetables. You get 7 grams of protein, 6 grams of fiber, 365 units of vitamin A, and 81 milligrams of calcium as well as 21 milligrams of vitamin C, 14 grams of polyunsaturated fat.
• Pan fry your corn first. It really makes a big difference in flavour.
• Turn this dish into street corn salad esquites by serving it in a large cup or small bowl.

Frequently Asked Questions

How to Store Leftover Street Corn Salad

• Store: If you have any leftovers, store them in an airtight container or zipper storage bag in the fridge. Be sure to eat it within five days.
• Freeze: You can toss your leftovers in the freezer for up to 90 days if you cannot eat them within a week.
• Thaw: Let the frozen corn salad defrost in your refrigerator overnight for best results.
• Reheat: Heat for one to two minutes in the microwave, depending on how much you are reheating.

About the Ingredients for Mexican Street Corn Salad

Mexican recipes are easy to find on a food blog online but sometimes they can be too spicy. The Mexican street corn salad ingredients in this recipe can be altered to fit your preferences by adding or omitting any ingredients. The only ingredients that you should not change are corn, chili powder, and cotija cheese.

Ingredients needed:

Here are the ingredients that you will need to make this Mexican street corn salad recipe. For the rest of the instructions and measurements, scroll down to our printable recipe card.

• Sweet corn: Grilled fresh corn or canned corn.
• Olive oil: Or whatever oil you prefer.
• Diced avocado
• Thinly sliced radishes
• Bunch fresh cilantro: Minced with a few leaves left for garnish.
• Jalapeno pepper: Diced.
• Large red onion: Diced.
• Cotija cheese: Shredded or crumbled cotija cheese.

Dressing ingredients:

• Plain Greek yogurt: You can also use sour cream.
• Mayo: Light or full fat will both work.
• Garlic cloves: Minced.
• Fresh lime juice: You can use bottled lime juice if necessary, but fresh has a better flavour.
• Chili powder
• Cumin
• Kosher salt
• Black pepper

Looking for More Mexican Inspired Recipes?

Check out more of my favourite Mexican inspired dishes!

If you loved this Mexican Street Corn Salad recipe, then you are sure to love this Pasta Salad version that is loaded with sweet corn, tender pasta, and lots of cotija cheese, all coated in a creamy lime dressing.

This easy Mexican ground beef casserole recipe is perfect for a weeknight meal! It’s a hearty, comforting, and delicious casserole.

Fiesta Chicken Casserole is a fun twist on the traditional chicken and noodle casserole. It’s easy to make, and full of Tex-Mex flavours!

How to Make Mexican Street Corn Salad

Yields: 6 servings | Prep time: 15 minutes | Cook time: 10 minutes

Ingredients:

• 4 cups sweet corn, grilled or from a can
• 1 tablespoon olive oil
• 1 avocado, peeled and diced
• 1 cup thinly sliced radishes
• 1 bunch fresh cilantro minced
• 1 jalapeno, diced
• 1/2 large red onion, diced
• 2/3 cup cotija cheese, crumbled

For the Dressing:

• 1/4 cup greek yogurt
• 1/4 cup mayo
• 2 limes, juiced
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon chili powder

Directions:

In a small bowl, combine all the dressing ingredients and whisk until smooth. Store in the fridge until ready to use.

If you are not using grilled corn, place a cast iron pan over medium heat, add the olive oil and cook the corn kernels until lightly charred. This will take about 10 minutes.

Add the corn to a large bowl and set aside, and add avocado, jalapeno, radishes, cilantro, and onion. Stir to combine.

Add the dressing and mix well.

Next, add 1/2 of the cotija cheese and mix well.

Top with the remaining cheese and add some chopped cilantro on top.

Serve or cover and store in fridge for up to 8 hours.