Mexican Street Corn Salad

why make this recipe

This salad has bright flavors, fresh corn, and a creamy, tangy dressing. It is fast to make and fits many meals. It works well for barbecues, weeknight dinners, and potlucks.

introduction

Mexican Street Corn Salad mixes charred or cooked corn with peppers, onion, cilantro, and cheese for a tasty side. If you like charred corn, you can learn a quick air fryer method from this air fryer corn on the cob recipe and then use that corn in the salad.

how to make Mexican Street Corn Salad

1. Cook or char the corn, then let it cool a bit.
2. Chop the vegetables and cilantro.
3. Mix the dressing in a small bowl.
4. Toss corn, vegetables, cheese, and dressing until coated.
5. Taste and add salt, pepper, or lime as needed.

Ingredients :

• 4 cups fresh corn kernels (about 5-6 ears of corn) or 2 cans (15 ounces) of corn, drained
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced (optional for heat)
• 1/2 cup fresh cilantro, chopped
• 1 cup crumbled queso fresco or feta cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• Juice of 2 limes
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional for extra heat)

Directions :

• Prepare the Corn: Grill, roast, sauté, or boil the corn. If using fresh ears, char or roast the kernels for more flavor. Cut kernels off the cob. If using canned corn, drain and rinse.
• Combine Ingredients: In a large bowl, add corn, red bell pepper, red onion, jalapeño (if using), and cilantro. Crumble in the queso fresco or feta.
• Prepare the Dressing: In a small bowl mix mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, garlic powder, cayenne (if using), salt, and pepper until smooth.
• Combine Salad and Dressing: Pour the dressing over the corn mixture. Toss gently to coat. Taste and adjust seasoning with more lime, salt, or chili powder.

how to serve Mexican Street Corn Salad

Serve it warm, at room temperature, or chilled. This salad makes a great side for grilled meats, tacos, or fish. You can also scoop it on top of tostadas, rice bowls, or as a filling for wraps.

how to store Mexican Street Corn Salad

Store in an airtight container in the fridge for up to 3-4 days. Stir before serving. Do not freeze; the mayo and cheese will separate and change texture when thawed.

tips to make Mexican Street Corn Salad

• Char the corn for more smoky flavor.
• Use fresh lime juice for best taste.
• Crumble the cheese finely so it mixes well.
• Adjust jalapeño and cayenne to control spice.
• Let the salad rest 10–15 minutes after mixing so flavors blend.

variation (if any)

• Vegan: use vegan mayo and plant-based yogurt, and replace queso fresco with crumbled tofu or vegan cheese.
• Add black beans or avocado for more body.
• Swap feta for cotija for a more traditional taste.
• Add roasted poblano instead of red bell pepper for a smokier profile.

FAQs

Q: Can I use frozen corn?
A: Yes. Thaw and drain frozen corn, then sauté or roast briefly for best texture.

Q: Is this salad spicy?
A: Not by default. Leave out the jalapeño and cayenne to keep it mild, or add them for heat.

Q: Can I make this ahead?
A: Yes. Make it a few hours ahead and refrigerate. Stir before serving. It is best within 1 day but keeps up to 3-4 days.

Q: Can I skip the cheese?
A: Yes. The salad still tastes good without cheese; add more lime and cilantro for flavor.

Q: How do I reheat it?
A: Warm it briefly in a pan if you prefer warm, but avoid microwave reheating for long, which can break the dressing.

Mexican Street Corn Salad

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Mixing
• Cuisine: Mexican
• Diet: Vegetarian

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Description

A vibrant and refreshing salad featuring charred corn, peppers, onions, and a creamy lime dressing, perfect for barbecues and potlucks.

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Ingredients

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• 4 cups fresh corn kernels (about 5–6 ears of corn) or 2 cans (15 ounces) of corn, drained
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced (optional for heat)
• 1/2 cup fresh cilantro, chopped
• 1 cup crumbled queso fresco or feta cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• Juice of 2 limes
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional for extra heat)

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Instructions

1. Prepare the corn: Grill, roast, sauté, or boil the corn. If using fresh ears, char or roast the kernels for more flavor. Cut kernels off the cob. If using canned corn, drain and rinse.
2. Combine ingredients: In a large bowl, add corn, red bell pepper, red onion, jalapeño (if using), and cilantro. Crumble in the queso fresco or feta.
3. Prepare the dressing: In a small bowl, mix mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, garlic powder, cayenne (if using), salt, and pepper until smooth.
4. Combine salad and dressing: Pour the dressing over the corn mixture. Toss gently to coat. Taste and adjust seasoning with more lime, salt, or chili powder.

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Notes

Serve it warm, at room temperature, or chilled. Adjust spice level by modifying the jalapeño and cayenne. Let the salad sit for 10–15 minutes after mixing for flavors to meld.

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Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 4g
• Sodium: 300mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 20mg