Mexican Street Corn Salad
I’m always looking for delicious ways to get some extra veggies in my family’s diet, and this Mexican street corn salad is one of those rare recipes that’s packed with goodness and also happens to feel like a real treat! It works so well for serving up at a party or even just alongside grilled meats or fish for an easy midweek meal.
So we start by charring corn in a hot skillet to bring out its natural sweetness and give it that classic street corn flavor. Once it cools slightly, it’s tossed with fresh herbs, jalapeños, and a creamy lime dressing that ties everything together. Super simple but so tasty!
If you like the sound of this one, I think you’ll also enjoy my corn salsa, Southwest chicken salad, cowboy caviar, and orzo lemon salad!
Ingredients
Please note that you’ll find a printable recipe card at the bottom of this post! Don’t skip the coming sections though, where I’m sharing more about the ingredients selected, the process, and extra tips and guidance including variations and serving ideas.
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Frozen corn: Using frozen corn keeps things easy and consistent. Cooking it over high heat helps drive off moisture so it chars instead of steaming.
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Olive oil: Just enough to help the corn brown and pick up that roasted, street-corn flavor.
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Red onion: Adds crunch and a little sharpness that balances the creamy dressing.
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Jalapeños: Bring heat without overpowering the salad. Seeding them keeps it balanced.
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Garlic: Fresh minced garlic adds depth and a savory backbone to the salad.
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Cilantro: Bright and herby, it’s essential for that classic street corn flavor.
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Green onions: Milder than red onion and great for adding a fresh finish.
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Cotija cheese: Salty and crumbly, it ties everything together. If it’s finely crumbled, it distributes more evenly throughout the salad.
Dressing:
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Sour cream & mayonnaise: A creamy combo that keeps the dressing rich without being heavy.
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Lime juice: Freshly squeezed makes a big difference!
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Salt & pepper: Season gradually and adjust after mixing.
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Chili powder: Adds warmth and classic street corn flavor without too much heat.
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Ground cumin: A small amount goes a long way, adding depth and a subtle earthy note.
How To Make Mexican Street Corn Salad
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Heat a large skillet over high heat, add the 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.
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In a separate bowl, whisk together the sour cream, mayo, lime juice, salt, pepper, chili powder, and ground cumin until smooth. Taste and adjust as needed.
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Add the red onion, jalapeños, garlic, cilantro, green onions, and cotija cheese to the bowl with the corn. Pour the dressing over the top and stir until everything is well combined.
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Serve right away or refrigerate until ready to serve.
Recipe Notes
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Fresh or frozen corn both work well. Canned corn isn’t recommended since it’s too wet and tends to get soft instead of nicely charred!
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There’s no need to thaw frozen corn before cooking. Adding it straight to the hot skillet helps it brown better.
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For the best char, resist the urge to stir constantly! Let the corn sit in the pan for a few minutes before stirring so it can brown properly.
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Cook the corn in a large skillet so it’s spread out in an even layer, which helps it char instead of steam.
Variations
Add diced avocado to make the salad more filling and extra creamy. Stir in black beans or chickpeas for a heartier, more meal-like version. For extra heat, add a pinch of cayenne or an extra jalapeño. You can also mix in grilled chicken or shrimp to turn it into a main dish, or finish it with a sprinkle of smoked paprika or Tajín for even more street corn flavor!
Serving Ideas
This salad fits in just about anywhere! Serve it as a party or potluck side, where it holds up well and adds a bold, fresh option to the table. It’s also perfect for taco night alongside tacos, quesadillas, or enchiladas. For everyday meals, it pairs so well with grilled chicken, steak, or shrimp, and works great as a summer side when you don’t want to turn on the oven.
Mexican Street Corn Salad
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
Dressing:
- 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
- Heat a large skillet over high heat, add the 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.
- In a separate bowl, whisk together the sour cream, mayo, lime juice, salt, pepper, chili powder, and ground cumin until smooth. Taste and adjust as needed.
- Add the red onion, jalapeños, garlic, cilantro, green onions, and cotija cheese to the bowl with the corn. Pour the dressing over the top and stir until everything is well combined.
- Serve right away or refrigerate until ready to serve.
It’s easy to make, packed with flavor, and fits in just as well at a backyard party as it does next to a weeknight dinner. I really hope this recipe will earn a place in your regular rotation! As always, if you’ve tried it, I’d really love to hear your thoughts. Your feedback means so much to me, and it also helps me to create more recipes you’ll enjoy. You can leave a comment below, and tag me in your pics on Instagram @slimmingviolet!
