Mexican Street Corn Salad Recipe

This easy side dish is full of fresh, zingy flavor! Mexican Street Corn Salad is a twist on my favorite Mexican restaurant’s street corn but made even easier. A great addition to any party and quick enough for a fun weeknight dinner.

Quick and easy, Mexican Street Corn Salad is a fresh and bright side dish perfect for summer parties and Cinco de Mayo. | TheSuburbanSoapbox.com

I think when you get to this point in the year….you just yearn a bit more for summer. The seesawing weather really affects my mood to the point that I just want it to get hot, already, so I’m sweating profusely and need to eat ALL the watermelon within a five mile radius.  Everything about the summer is better….beyond the weather.  The produce is spectacular, the sounds of the evening are soothing and the summer cookouts always have the best dishes.  Like creamy macaroni salad spiked with lobster, sweet and caramelized baked beans and now….Mexican Street Corn Salad.

Quick and easy, Mexican Street Corn Salad is a fresh and bright side dish perfect for summer parties and Cinco de Mayo. | TheSuburbanSoapbox.com

I’m a little obsessed with corn on the cob…it’s the best part of summer. Dripping with butter and salted more than the average person would like, I could eat a dozen ears all by myself. So, when I started to see Mexican Street Corn popping up all over Pinterest years ago, I vowed to make it myself. And I did…but it’s a mess to eat.  Like, you’ll have stains on every square inch of your clothes…or that’s just me.

Quick and easy, Mexican Street Corn Salad is a fresh and bright side dish perfect for summer parties and Cinco de Mayo. | TheSuburbanSoapbox.com

That’s when I decided to turn it into a quick and easy side dish… and this Mexican Street Corn Salad Recipe was born. Now, I’m not claiming to have invented the salad concept….but I definitely improved upon it in my own way. And, to be honest, I thought I DID come up with a pretty new idea until I googled it and then….there it was. Mexican Street Corn Salad 50 billion ways. But I made my own anyway.

Quick and easy, Mexican Street Corn Salad is a fresh and bright side dish perfect for summer parties and Cinco de Mayo. | TheSuburbanSoapbox.com

I started by charring the corn kernels in a skillet with a bit of oil. Just until they begin to smell toasty, then I let them cool before tossing with red onion, green onion, cilantro, jalapeño and cheese.

Quick and easy, Mexican Street Corn Salad is a fresh and bright side dish perfect for summer parties and Cinco de Mayo. | TheSuburbanSoapbox.com

I whisked together sour cream, a little mayonnaise, a little more cheese, chili powder, cayenne and lime then tossed the salad to coat.

Quick and easy, Mexican Street Corn Salad is a fresh and bright side dish perfect for summer parties and Cinco de Mayo. | TheSuburbanSoapbox.com

It really is the best tasting side dish I’ve ever made.  Filled to the brim with vibrant flavor that is completely and utterly addicting. It’s so perfect served alongside some simple Barbecue Chicken or my favorite spicy ribs.  Mexican Street Corn Salad is definitely one of those dishes you’re going to make again and again and again.

Mexican Street Corn Salad

Preparation 10 mins 2018-01-20T00:10:00+00:00 Cook Time 10 mins 2018-01-20T00:10:00+00:00 Total Time 20 mins 2018-01-20T00:20:00+00:00
Serves 8     adjust servings

Ingredients

  • 1 tablespoon olive oil
  • 4 cups corn kernels (thawed, if frozen)
  • 1/2 cup diced red onion
  • 1 jalapeno, seeded and minced
  • 1/2 cup chopped green onion
  • 1/2 cup chopped fresh cilantro
  • 4 ounces Cojita cheese, crumbled
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • zest and juice of 2 limes
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • kosher salt and fresh ground pepper, to taste

Instructions

  1. Heat the oil in a large skillet over medium heat. Add the corn to the skillet and cook for 4-5 minutes or until slightly charred, stirring occasionally. Remove from the heat and cool to room temperature.
  2. Transfer the corn to a mixing bowl. Add the onion, jalapeño, green onion, cilantro and cheese. Set aside.
  3. In a small bowl, whisk together the sour cream, mayonnaise, lime zest, lime juice, cayenne pepper and chili powder. Season with salt and pepper to taste.
  4. Pour the dressing over the corn mixture and toss to coat. Sprinkle with additional cilantro and Cojita cheese, if desired. Serve immediately

 

Recipe Notes

Salad can be made up to 8 hours in advance and refrigerated in an airtight container.

1 review
Quick and easy, Mexican Street Corn Salad is a fresh and bright side dish perfect for summer parties and Cinco de Mayo. | TheSuburbanSoapbox.com
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 223kcal Calories from fat 115
% Daily Value
Total Fat 13g 20%
Saturated Fat 4g 20%
Transfat 0g
Cholesterol 19mg 6%
Sodium 140mg 6%
Carbohydrate 21g 7%
Dietary Fiber 3g 12%
Sugars 3g
Protein 6g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

 

10 comments on “Mexican Street Corn Salad Recipe”

  1. What would be a substitute for cojita cheese?

  2. I luh-uhve this dish! Nothing beats summer corn (I don’t want to wait, so glad you’ve sharing this now), and this salad looks amazing! Love the zing, too!

  3. I can’t wait for summer sweet corn! This salad sounds so good!

  4. I just cannot wait for summer to arrive but I’m just thankful for the sweater weather after the long drawn out winter. This corn salad is the bomb! I could eat this all up…I can’t wait for summer now ^_^

  5. Love all the fresh flavors going on! This Mexican Street Corn Salad will be a great side for summer barbecues too!

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