Dinner

Mexican Street Corn Salad Recipe

Name: Mexican Street Corn Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 24 oz frozen corn; 1 tablespoon olive oil; ½ red onion, diced; 2 jalapenos, seeded and diced; 2-3 garlic cloves, minced; 1 bunch cilantro, chopped; ¼ cup sliced green onions; ¼ cup cotija cheese; 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

Byluca Carter January 21, 2026January 21, 2026

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Introduction

Mexican Street Corn Salad is a vibrant and flavorful dish that captures the smoky charm of grilled corn with a creamy, tangy dressing. Perfect as a side or a light snack, this salad is easy to make and packed with fresh ingredients that bring a burst of zest to your table.

A white bowl filled with a vibrant corn salad sits on a wooden board over a white marbled surface. The salad has three main visible layers: the base is chunky yellow corn mixed with green onions and red onion pieces, the middle layer is a sprinkling of red chili powder that adds a dusting of red color, and the top layer is a mound of white crumbled cheese in the center. Green onion slices are scattered on top for extra color. Two lime wedges sit on the left edge of the bowl. Nearby, a whole green jalapeño pepper, a small bowl of chopped green onions, and a silver spoon and fork lay on a black and white checked cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 oz frozen corn
1 tablespoon olive oil

½ red onion, diced
2 jalapenos, seeded and diced

2-3 garlic cloves, minced
1 bunch cilantro, chopped

¼ cup sliced green onions
¼ cup cotija cheese
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

Step 1: Heat a large skillet over high heat, add the olive oil, and cook the frozen corn until it’s nicely charred and browned. Transfer the corn to a large bowl and let it cool slightly.
Step 2: In a separate bowl, whisk together the sour cream, mayonnaise, lime juice, salt, black pepper, chili powder, and ground cumin until smooth. Taste and adjust the seasoning as needed.
Step 3: Add the diced red onion, jalapenos, minced garlic, chopped cilantro, sliced green onions, and cotija cheese to the bowl with the corn. Pour the dressing over the top and stir until everything is well combined.

Step 4: Serve immediately or refrigerate until ready to serve for a chilled option.

Tips & Variations

For extra smoky flavor, try grilling fresh corn instead of using frozen.
Adjust the jalapeno quantity based on your heat preference, or substitute with a milder pepper.

Swap cotija cheese for feta if cotija is unavailable—it offers a similar salty tang.
Add a pinch of smoked paprika to the dressing for a deeper smoky note.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed within 24 hours for the freshest taste and texture. When ready to serve, give the salad a quick stir and add a squeeze of fresh lime juice if needed. This salad is typically served cold or at room temperature and does not require reheating.