Mexican street corn salad in a black bowl
This Mexican Street Corn Salad is smoky, tangy and sweet with a hint of spice. Roasted corn, jalapenos, onions, cilantro and Cotija cheese are tossed in a creamy lime-infused dressing. The combination of flavors is pure perfection!
Jump to Recipe
Table of Contents
  1. What is Mexican Street Corn Salad
  2. Ingredients for this Mexican Street Corn Salad Recipe
  3. How To Roast Corn
  4. Mexican Street Corn Salad Recipe
  5. More Great Easy Appetizer Recipes

This Mexican Street Corn Salad is smoky, tangy and sweet with a hint of spice. Roasted corn, jalapenos, onions, cilantro and Cotija cheese are tossed in a creamy lime-infused dressing. The combination of flavors is pure perfection!

I am always on the search for good dinner menus and if you pair this Mexican Street Corn with our delicious Buffalo Chicken Enchiladas and you will have a killer weeknight dinner!

A bowl of food on a table, with Salad and Cotija cheese

Hi, this is Kathy from Lemon Blossoms. I am so happy to be back as a contributor to Princess Pinky Girl. Today I am sharing with you this delicious and easy to make Mexican Street Corn Salad.

This corn salad is not only perfect served as a side dish any day of the week, but also a great dish for entertaining. Make it ahead and serve it at parties, BBQs or potlucks.

If you are going for a Tex-Mex theme for your summer party, take a look at our Crockpot Nacho Cheese Dip. It will compliment this Mexican Street Corn perfectly!

Mexican street corn salad in a black bowl

What is Mexican Street Corn Salad

This roasted corn salad is inspired by “Elotes” –  the Mexican street version of corn on the cob. Elotes are delicious! Grilled corn is slathered in Mexican crema and mayonnaise, rolled in Cotija cheese and then seasoned with spices and fresh cilantro.

Ingredients for this Mexican Street Corn Salad Recipe

I love recipes that deliver maximum flavor with only a few ingredients. This roasted corn salad is definitely one of those recipes.

Ingredients to Make Mexican Street Corn Salad

What is Crema and Cotija Cheese

Crema is often referred to as the “Mexican Sour Cream”. Although crema is a bit lighter and milder in flavor, I often substitute one for the other. Crema is readily available in most supermarkets but if you have sour cream handy, feel free to use it for this recipe.

Cotija cheese is a hard and crumbly cow’s milk cheese. It is named after the town of Cotija in Michoacan, Mexico. Good substitutes for Cotija cheese are Feta cheese and the more mild Queso Fresco.

A bowl of food, with Salad and Corn salad

How To Roast Corn

  • In a Cast Iron Skillet: Heat a 10 inch cast iron skillet over medium high heat. When hot, add the corn kernels in a single layer and cook for about 3-4 minutes. Stir and cook until the corn is charred.
  • You can use frozen corn as well. Just thaw out the corn and follow the instructions above.
  • On the Grill: Shuck and clean the corn. You don’t have to worry about removing every piece of silk as it will burn on the grill. Heat your grill to medium hot. Place the corn directly on the grill. Grill turning occasionally for about 10 minutes or until charred and cooked through. See our great How to Grill Corn on the Cob Recipe!
  • If pressed for time, use canned roasted corn. Drain it and you are done!
Mexican Street Corn Salad - How To Roast Corn

You can add extra ground cayenne pepper to the dressing if you want to make it spicy!

A bowl of food on a table, with Salad and Corn salad

I love recipes that make entertaining easy. This Mexican Street Corn Salad can be made ahead and for me that is a huge plus!

The already tossed salad with the dressing keeps well for 2-3 days if refrigerated in an airtight container. The creamy dressing by itself will keep up to a week when refrigerated in an airtight container.

A bowl of food with a fork with corn on it and cojita cheese
A Pinterest image for Mexican street corn salad
4.15 from 7 votes
Mexican street corn salad in a black bowl

Mexican Street Corn Salad

Author — Kathy McDaniel
Serves — 6
This Mexican Street Corn Salad is smoky, tangy and sweet with a hint of spice. Roasted corn, jalapenos, onions, cilantro and Cotija cheese are tossed in a creamy lime-infused dressing. The combination of flavors is pure perfection!
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins

Ingredients
  

  • 2 (12 ounces) bags frozen corn, thawed or 5 to 6 ears of fresh corn
  • 4 green onions, sliced
  • ¼ cup red onion, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • ¼ cup cilantro, chopped
  • ½ cup Cotija cheese cut into small cubes

For the Dressing

  • ¼ cup mayonnaise
  • ½ cup Mexican crema or sour cream
  • 1 garlic clove, minced
  • 2 tablespoons lime juice, freshly squeezed
  • zest of 1 lime
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • teaspoon ground cayenne pepper (optional)
  • Salt and ground black pepper to taste

Instructions
 

To Make the Dressing

  • In a small bowl, mix all the dressing ingredients. Set aside or refrigerate, covered in an airtight container until ready to use.

Roast The Corn (skip this step if using canned roasted corn)

    METHOD #1: In a Cast Iron Skillet or Regular Skillet (frozen corn)

    • Heat a 10 inch cast iron skillet over medium high heat. When hot, add the corn kernels in a single layer and cook for about 3-4 minutes. Stir and cook until the corn is charred. You may have to repeat this process until all the corn is nicely charred.

    METHOD #2: On a grill (on the cob)

    • Shuck and clean the corn. You don’t have to worry about removing every piece of silk as it will burn on the grill.
      Heat your grill to medium high. Place the corn directly on the grill. Grill turning occasionally for about 10 minutes or until charred and cooked through.

    The Salad

    • In a large bowl, mix the roasted corn, green onions, red onions, jalapeno, cilantro and cheese. Pour the dressing over the salad and toss well to combine. Serve.

    Nutrition Info

    Calories: 140kcal | Carbohydrates: 3g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 283mg | Potassium: 39mg | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 6.6mg | Calcium: 99mg | Iron: 0.3mg

    More Great Easy Appetizer Recipes

    Beef Taco Ring

    Looking for an easy appetizer? This Beef Taco Ring made with Crescent Rolls is all that and more. Great appetizer for a crowd for your next party or game day!

    A perfect crowd-pleasing appetizer: Baked Spinach Artichoke Dip !

    If you’re looking for a crowd-pleasing appetizer that is sure to be a hit (and is super easy), this hot, cheesy Baked Spinach Artichoke Dip Recipe is it!

    Jennifer Fishkind

    About Jenn

    Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

    Related Recipes

    Secrets to Quick & Easy Desserts
    FREE EMAIL BONUS
    How to make delicious desserts in no time at all!

    Leave a comment

    Your email address will not be published.

    How many stars would you give this recipe?




    Comments

    1. 5 stars
      We made this salad last weekend and it was delicious. It really reminded me of the street corn my mom used to get us as kids. Great authentic flavor. We are making it again next weekend for a birthday party. Thanks for the recipe. It’s a keeper.