Bring bold, fresh flavors to your table with this Mexican street corn salad — a zesty summer dish that’s creamy, tangy, and full of crunch.

Mexican Street Corn Salad Recipe: Fresh, Zesty & Perfect for Summer

ByEmma Riley

Have you ever wondered what makes Mexican street corn salad a standout summer side dish? This vibrant, flavorful salad combines the smoky sweetness of grilled corn with tangy, creamy, and zesty elements that awaken your taste buds like no other. Despite its simple ingredients, creating the perfect Mexican street corn salad can be tricky — balancing the richness of mayo, the acidity of lime juice, and the intensity of chili powder without overpowering the freshness of the corn requires a delicate touch.

If you’re looking for a dish that captures the essence of Mexican street food but is easy to make at home, you’ve come to the right place. This Mexican street corn salad recipe is fresh, zesty, and perfect for summer gatherings or as a bright, healthy side year-round. Plus, it’s fully optimized for making the most of seasonal corn, bold flavors, and vibrant ingredients to impress your guests and satisfy your craving for something deliciously unique.

Ingredients List

To create an authentic yet adaptable Mexican street corn salad, here are the precise ingredients you’ll need, including smart substitutions for dietary preferences:

  • 4 cups fresh or frozen corn kernels (about 5 ears of corn if fresh)
  • ½ cup mayonnaise (or Greek yogurt for a lighter version)
  • ¼ cup crumbled cotija cheese (feta as a substitute)
  • 1 tablespoon chili powder (adjust to taste)
  • 1 teaspoon smoked paprika (optional, for extra depth)
  • 1 lime, juiced (about 2 tablespoons)
  • ¼ cup fresh cilantro, chopped
  • 1 small jalapeño, finely diced (remove seeds for less heat)
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (for grilling fresh corn)
  • Optional: 1 teaspoon honey or agave syrup (balances acidity)

Dietary Swaps:

  • Vegan: Use vegan mayo and omit cheese or use vegan cheese crumbles.
  • Low-fat: Swap mayo for non-fat Greek yogurt; use less cheese.
  • Spice level: Adjust or omit jalapeño and chili powder according to heat preference.

Timing

  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes (for grilling or roasting corn)
  • Total Time: 20 minutes

This recipe is wonderfully quick, making it ideal for busy weeknights or last-minute summer barbecues. Grilling corn takes about 10 minutes until lightly charred, which brings in authentic smoky flavor. If you’re short on time, frozen corn kernels roasted quickly in a skillet can deliver a similar effect in under 7 minutes.

Bowl of Mexican street corn salad with cotija cheese, cilantro, and lime wedges.

Step-by-Step Instructions Mexican Street Corn Salad

Step 1: Prepare and Grill the Corn

Preheat your grill to medium-high. Brush ears of corn lightly with olive oil. Grill the corn for 8 to 10 minutes, turning occasionally until char marks appear on all sides. If you don’t have a grill, heat a skillet over medium heat and roast the corn kernels until charred and golden.

Step 2: Cut the Kernels off the Cob

Allow corn to cool slightly. Using a sharp knife, carefully slice the kernels off the cob into a large mixing bowl. Making sure kernels remain juicy adds an excellent fresh crunch and natural sweetness.

Step 3: Mix the Dressing

In a separate small bowl, whisk together mayonnaise (or Greek yogurt), lime juice, chili powder, smoked paprika, garlic, and honey/agave syrup if using. Taste and adjust seasoning with salt and pepper.

Step 4: Combine Salad Ingredients

Pour the dressing over the warm corn kernels. Add diced jalapeño and chopped cilantro. Stir gently to combine, ensuring every kernel is coated with the zesty mixture.

Step 5: Add the Cheese

Sprinkle the crumbled cotija cheese over the salad and fold gently. The salty, creamy cheese heightens the flavor and adds textural contrast.

Step 6: Chill or Serve Immediately

For best flavor, let the salad chill in the refrigerator for 15 minutes to meld tastes. Alternatively, serve immediately as a warm, invigorating side.

Nutritional Information

Per serving (approximate, serves 6):

  • Calories: 180 kcal
  • Protein: 5 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Sugars: 6 g (natural corn sugars)
  • Fat: 10 g (mostly from mayo and cheese)
  • Saturated Fat: 3 g
  • Sodium: 230 mg

This nutrient breakdown reveals a balanced dish with moderate fat and protein, fueled by fiber-rich corn that aids digestion and slow-release energy.

Healthier Alternatives Mexican Street Corn Salad

  • Replace mayo with Greek yogurt or low-fat sour cream to reduce calories and add probiotics.
  • Use feta instead of cotija for a milder taste with less salt.
  • Opt for fresh lime juice over bottled for maximum vitamin C and brightness.
  • Incorporate finely diced bell pepper or cherry tomatoes for extra vitamins and color.
  • Reduce cheese or omit for a vegan, lower-fat version—sprinkle nutritional yeast for cheesy flavor.

Serving Suggestions

Try these creative ways to serve your Mexican street corn salad:

  • Serve as a side next to grilled chicken or fish for a complete summer meal.
  • Scoop into warm tortillas topped with avocado slices for a vegetarian taco twist.
  • Add to grain bowls with black beans, quinoa, and roasted veggies for a hearty lunch.
  • Pair with margaritas and chips for an authentic Mexican fiesta spread.
  • Mix with cooked shrimp and diced mango for a tropical surf-and-turf salad.

Seasonal tip: During summer, pair with fresh tomatoes and sweet peaches for a refreshing contrast.

Common Mistakes to Avoid

  • Not charring the corn enough: The smoky flavor is key. Avoid under or overcooking the corn, which can lead to bland or burnt kernels.
  • Using too much mayo: Overly creamy salad can be heavy. Aim for a light coating to let fresh flavors shine.
  • Skipping the lime juice: Acid balances the richness; don’t omit it!
  • Overpowering heat: Add chili powder and jalapeños gradually to suit your palate.
  • Not seasoning properly: Salt enhances corn’s sweetness, so season generously but thoughtfully.

Storing Tips

  • Store leftover salad in an airtight container in the refrigerator for up to 3 days.
  • Stir well before serving again; if dry, add a splash of lime juice or a little more mayo/yogurt.
  • Corn salad is best fresh; avoid freezing as the texture can become mushy.
  • If prepping ahead, grill and cut corn ahead, but combine with dressing just before serving to keep freshness.

Conclusion

Mexican street corn salad is a fresh, zesty summer superstar that’s easy to make and endlessly adaptable. With balanced flavors and simple ingredients, this recipe will brighten any meal or picnic. Try it once, and you’ll see why it’s a cherished favorite for hot weather feasts!

Love this recipe? Leave a comment below or share your personal twist! Sign up for our newsletter to get more tasty recipes delivered straight to your inbox.

FAQs

Q1: Can I use canned corn for this salad?
A: While fresh or frozen corn is preferred for texture and taste, canned corn can be a last resort. Drain and sauté canned corn to add some char and reduce moisture before mixing.

Q2: How do I make the salad vegan?
A: Use vegan mayonnaise or mashed avocado in place of mayo. Swap cotija cheese for vegan cheese or nutritional yeast.

Q3: Is Mexican street corn salad gluten-free?
A: Absolutely! This naturally gluten-free recipe suits gluten-intolerant or celiac diets without modification.

Q4: Can I prepare the salad ahead of time?
A: Prep components like grilled corn and dressing ahead, but toss everything together just before serving to maintain freshness and flavor.

Q5: What drinks pair well with Mexican street corn salad?
A: Classic margaritas, light Mexican beers, or sparkling lime water enhance the salad’s zesty notes perfectly.

Similar Posts