Mexican Street Corn Salad Recipe

A closeup on some Mexican street corn Salad with a spoon.

5 from 7 votes

Mexican Street Corn Salad Recipe

Mexican Street Corn Salad Recipe combines charred corn with spicy, creamy salad ingredients. A super tasty side dish that's delicious on SO many Tex-Mex dishes, including tacos, burrito bowls, quesadillas, and salads.

Course Salad, Side Dish

Cuisine Mexican

Keyword Mexican Street Corn Salad Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings small servings

Calories 131kcal

Author Sue Ringsdorf

Ingredients

6 ears fresh corn - husked and cleaned, and grilled
1-2 large jalapeños - diced (with or without seeds)
1/3 cup red onion - diced
1/3 cup cilantro - minced
1/3 cup cotija cheese - crumbled
1/4 cup light mayo - I use a lighter version with olive oil
1-2 large limes (the zest and juice) - use as much as you like, depending on the juiciness of the limes
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/2 teaspoon ground cumin

Instructions

Preheat an outdoor grill to medium-high heat. Grill the corn until char marks form on all sides, rotating every few minutes. (You can also grill the corn on an indoor grill pan.)
Remove corn and when it's cool enough to handle, cut the corn off the cobs. Set aside.
Combine the remaining ingredients in a mixing bowl - the mayo, lime zest and juice, jalapenos, red onion, cotija cheese, cilantro, and seasonings. Stir well.
Place the corn in the mixing bowl, and stir well to coat. Serve immediately.

Video

Notes

Suggestion: Prep all the salad ingredients in advance, grill the corn, let cool (while your meat is on the grill), and then slice the corn off the cobs. Mix it all up, and wa-la. A delicious side for all the things!

Nutrition