Name: Mexican Street Corn Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 6 ears of fresh corn, husked; 2 tablespoons olive oil; 1/2 cup mayonnaise; 1/4 cup Mexican crema or sour cream; 1/4 cup crumbled cotija cheese, plus more for garnish; 1/4 cup chopped fresh cilantro; 1 jalapeño, seeded and minced (optional); 1 lime, juiced; 1/2 teaspoon chili powder; 1/4 teaspoon smoked paprika; Salt and freshly ground black pepper to taste; Optional toppings: Tajin seasoning, hot sauce

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Mexican Street Corn Salad: A Delicious & Easy Recipe

Friendly and bright, this Mexican Street Corn Salad captures the charred-sweet crunch of summer corn with a creamy, tangy dressing and just enough heat to keep things interesting. It’s quick to pull together once the corn is cooked and makes a vibrant side that disappears fast at barbecues and weeknight dinners alike — and if you love bold flavors, pair it with a spicy chicken like my favorite Bang Bang Chicken recipe for a satisfying meal.

Why make this recipe
If you’re tired of the same old greens and need a side that stands out, this salad solves that problem: it’s smoky, creamy, tangy, and can be on the table in under an hour. That balance of textures (crisp kernels, creamy dressing, crumbly cotija) and the option to grill or roast make it reliable and flexible — perfect for weeknights, potlucks, or as a topping for tacos and bowls.

How to make Mexican Street Corn Salad
Step-by-Step Guide to Making Mexican Street Corn Salad

Prepare the corn

If grilling: Preheat your grill to medium-high heat. Husk the corn and remove silk. Brush each ear of corn lightly with olive oil to encourage browning and prevent sticking.
If roasting (indoors): Preheat your oven to 400°F (200°C). Husk the corn and remove silk. Arrange the ears on a baking sheet.

Cook the corn

On the grill: Place the corn directly on the grill grates. Grill for 15–20 minutes, turning every few minutes so all sides develop those lovely char marks and the kernels get tender and slightly smoky. Check doneness by inserting a fork into a kernel — it should be tender but still with bite.
In the oven: Roast the corn for 20–25 minutes, turning halfway through so the pieces brown evenly. Oven-roasted corn won’t be as smoky as grilled, but it will develop deep, caramelized flavor.

Cool and cut the kernels

Remove the corn from heat and let cool just enough so you can handle it safely. Stand each ear upright in a bowl or cutting board and carefully slice the kernels off the cob with a sharp knife; work top to bottom so you capture every kernel.

Make the dressing

In a large bowl, whisk together 1/2 cup mayonnaise and 1/4 cup Mexican crema or sour cream until smooth. Add 1/4 cup crumbled cotija cheese, 1/4 cup chopped fresh cilantro, the juice of 1 lime, 1/2 teaspoon chili powder, 1/4 teaspoon smoked paprika, and salt and freshly ground black pepper to taste.
If you like spice, stir in 1 jalapeño, seeded and minced (optional). Taste and adjust: more lime for tang, more cotija or mayo for creaminess, or an extra pinch of chili powder for kick.

Combine and chill

Add the warm (or room-temperature) corn kernels to the bowl with the dressing and toss until everything is evenly coated.
For the best flavor, cover the salad and chill in the refrigerator for at least 30 minutes to let the flavors meld; this also helps the dressing set into the kernels. You can serve it immediately if you’re short on time, but a short rest improves harmony.

Garnish and serve

Transfer the salad to a serving bowl or plate. Garnish with extra crumbled cotija cheese, a sprinkle of chili powder or Tajin seasoning, and more chopped cilantro. A drizzle of hot sauce is excellent for those who like extra heat.

Directions (as provided)

Preheat your grill to medium-high heat.
Brush each ear of corn with olive oil.
Place the corn directly on the grill grates. Grill for 15-20 minutes, turning every few minutes, until the kernels are tender and slightly charred.
Check for doneness by inserting a fork into a kernel; it should be tender.
Remove from grill and let cool slightly.
Preheat your oven to 400°F (200°C).
Place the husked corn on a baking sheet.
Roast the corn for 20-25 minutes, turning halfway through, until the kernels are tender and slightly browned.
Check for doneness by inserting a fork into a kernel; it should be tender.
Remove from oven and let cool slightly.
Once the corn is cool enough to handle, carefully cut the kernels off the cob.
In a large bowl, whisk together the mayonnaise, Mexican crema (or sour cream), cotija cheese, cilantro, jalapeño (if using), lime juice, chili powder, smoked paprika, salt, and pepper. Taste and adjust seasonings as needed.
Add the corn kernels to the bowl with the dressing and toss to coat.
For the best flavor, cover the salad and chill in the refrigerator for at least 30 minutes before serving. However, you can also serve it immediately if you’re short on time.
Serve the Mexican Street Corn Salad in a bowl or on individual plates.
Garnish with additional crumbled cotija cheese, chopped cilantro, and a sprinkle of chili powder or Tajin seasoning. A drizzle of hot sauce is also a great addition for those who like a little extra heat.
Enjoy! This salad is delicious on its own as a side dish, or you can serve it as a topping for tacos, nachos, or grilled chicken or fish. It’s also a great addition to any summer barbecue or potluck.

Ingredients

6 ears of fresh corn, husked
2 tablespoons olive oil
1/2 cup mayonnaise
1/4 cup Mexican crema or sour cream
1/4 cup crumbled cotija cheese, plus more for garnish
1/4 cup chopped fresh cilantro
1 jalapeño, seeded and minced (optional)
1 lime, juiced
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
Optional toppings: Tajin seasoning, hot sauce

Best Way to Store Mexican Street Corn Salad

Refrigerator: Store in an airtight container at 40°F (4°C) for up to 3–4 days. The dressing will mellow over time and the salad may lose some of its crispness, but it remains flavorful.
Freezing: Not recommended. The mayo/crema dressing and cotija don’t freeze well and the texture of corn will become mealy after thawing.
Make-ahead tip: If you want to prepare ahead, cook and cut the corn up to two days before, and store kernels separately in the fridge. Mix with the dressing just before serving for the best texture.

How to Serve Mexican Street Corn Salad
Serving Ideas for Mexican Street Corn Salad

As a side: Pair with grilled meats (steak, chicken, fish) or vegetarian mains for a bright, creamy contrast.
On tacos or bowls: Spoon the salad over grilled fish tacos, shrimp tacos, or burrito bowls in place of coleslaw for an instant flavor upgrade.
At parties: Serve in a large bowl with tortilla chips on the side for scooping, or set up as a topping bar for guests to dress their tacos or nachos.
For a light lunch: Stir in some black beans or cooked quinoa and extra cilantro to make it more substantial.

Tips to make Mexican Street Corn Salad
Q&A style
Q: How do I keep the salad from getting soggy?
A: Toss just before serving if you’re making far ahead, or keep dressing and kernels separate until the last 30 minutes. Using crema instead of full sour cream gives a silkier texture that resists water separation.

Q: How can I get more smoky flavor without a grill?
A: Broil the corn briefly in the oven or char the kernels in a hot cast-iron skillet for a few minutes after cutting. Alternatively, add a pinch more smoked paprika.

Q: What is the best cheese to use if I can’t find cotija?
A: Queso fresco or feta are reasonable stand-ins: both are crumbly and salty, though feta is tangier and moister than cotija.

Variations

Vegetarian / lighter: Swap full-mayo for light mayo or use more crema and less mayonnaise, and stir in a can of drained black beans for protein. (bullet-style)
Spicy-sweet version: Add diced mango or pineapple and include a minced serrano pepper for a tropical kick. (paragraph-style)
Comparison-style: For smoky depth, grilling is best; for ease and consistency, roasting in the oven is ideal — both produce great results, but grilling yields that unmistakable char and aroma.

Flavor and pairings
This salad thrives on contrast — the charred, slightly sweet corn balances creamy mayo/crema and salty cotija; lime brightens it all. It pairs excellently with citrus-marinated grilled chicken, fish tacos, or as a counterpoint to smoky brisket or pulled pork. For a vegetarian spread, serve it alongside grilled zucchini, roasted sweet potatoes, and warm tortillas.

Serving quantities and scaling

This recipe (6 ears) comfortably serves 6 as a side. To scale up for a crowd, keep the dressing proportions close and taste as you go; lime and salt are easy to adjust and make the flavors pop.

Make-ahead and reheating

You can roast or grill the corn a day in advance and store kernels in the fridge. Combine with the dressing a few hours before serving or at least 30 minutes prior for best melding. If you prefer the corn warm, briefly reheat kernels in a hot skillet, then toss with the chilled dressing to maintain creaminess.

Nutrition notes

This salad is rich and satisfying thanks to the mayonnaise and cotija. To reduce calories, substitute plain Greek yogurt or a light mayo and use reduced-fat crema or extra lime to boost flavor without added fat.

FAQs
Q: Can I use frozen corn?
A: Yes. Thaw and pat dry first; sauté the kernels in a hot skillet to get some color before mixing with the dressing.

Q: Is cotija cheese essential?
A: Cotija gives the signature salty, crumbly texture, but queso fresco or crumbled feta can be used in a pinch.

Q: How long will leftovers last?
A: Stored in an airtight container in the fridge, this salad keeps well for 3–4 days. Stir before serving as the dressing may settle.

Q: Can I make this vegan?
A: Replace mayonnaise with vegan mayo, use a dairy-free crema substitute or extra lime, and omit cotija or use a vegan cheese alternative.

Q: What’s the best lime-to-corn ratio?
A: One lime for six ears is a good baseline; add more if you prefer stronger acidity.

Occasion ideas

Tailgates and potlucks: Bring the salad chilled in an insulated container; keep extra cotija and Tajin separate for a fresh finish at the table.
Weeknight dinners: Use as a quick side to brightened-up weeknight proteins.
Summer BBQs: Make a double batch — this is a crowd-pleaser that pairs with almost any grilled entree.

Troubleshooting

Too bland? Add salt, more lime juice, or another pinch of chili powder.
Too thin? Stir in an extra tablespoon of cotija or a touch more mayonnaise to thicken.
Not enough char? If you didn’t get enough color on the kernels, sear them in a hot skillet for a few minutes after cutting from the cob.

Small equipment checklist

Sharp chef’s knife for cutting kernels
Grill or oven (or heavy skillet)
Large mixing bowl
Measuring spoons and cup
Spatula or spoon for tossing

Final presentation tips

Serve in a shallow white bowl to show off the bright colors.
Top with a wedge of lime and a sprinkling of cilantro and extra cotija for visual appeal.
Offer a small bowl of Tajin and hot sauce so guests can customize heat and tang.

Conclusion

This Mexican Street Corn Salad is a versatile, flavor-packed side that works equally well for casual backyard barbecues or as a zesty topping for tacos and bowls — if you want another lively side salad idea, see the excellent Mexican Street Corn Salad Recipe – Love and Lemons for variations and inspiration. For a slightly different take with extra savory depth, check out the Mexican Corn Salad – RecipeTin Eats, which offers alternate seasoning and ingredient ideas.