This Mexican Street Corn Salad is the ultimate side dish that strikes a balance between indulgent and nourishing.
Sweet, smoky corn pairs with creamy lime dressing, fresh herbs, and a touch of spice, creating bold flavors in every bite.
The recipe is naturally fiber-rich thanks to fresh corn, while Cotija or feta provides a boost of protein and calcium.
Using olive oil and a light mayo base keeps the fat content balanced, emphasizing heart-healthy unsaturated fats over heavier alternatives.
Fresh jalapeño, cilantro, and lime not only add vibrant flavor but also supply antioxidants and vitamin C.
Quick to prepare, versatile, and meal-prep friendly, this salad is a satisfying choice for everyday cooking—perfect as a cookout star, taco topper, or refreshing side dish for weeknight meals.
Must-Have Tools for Perfect Results
Staub Grill Pan
Ensures beautiful charred marks on corn without needing an outdoor grill. Heavy-duty cast iron also works wonderfully for vegetables, proteins, and even sandwiches year-round.
OXO Good Grips Chef’s Knife
Essential for cleanly cutting corn kernels and dicing jalapeños or scallions. A sharp, ergonomic knife speeds prep work and improves safety in the kitchen.
Pyrex Mixing Bowl Set
Perfect for tossing ingredients evenly and serving straight from the bowl. Their durable, stackable design makes them indispensable for daily cooking and baking prep.
Microplane Zester/Grater
Ideal for zesting lime to release bright citrus oils and grating garlic into a fine paste. Compact yet powerful, this tool elevates both savory and sweet recipes.
OXO Good Grips Citrus Juicer
Extracts every drop of juice from limes while straining seeds. Reliable and easy to clean, it’s a must-have for dressings, marinades, and cocktails alike.
18-Minute Mexican Street Corn Salad
Equipment
- 1 Staub Grill Pan (or outdoor grill)
- 1 Chef’s Knife
- 1 Large mixing bowl
- 1 Microplane Zester/Grater
- 1 Citrus Juicer
Ingredients
- 4 ears fresh corn husked
- 1 tbsp extra-virgin olive oil for brushing
- 1½ tbsp mayonnaise or vegan mayo
- 1 garlic clove finely minced
- 1 lime zested and juiced
- ⅓ cup scallions chopped
- ¼ cup Cotija cheese or feta, crumbled
- ¼ cup fresh cilantro finely chopped
- ¼ tsp smoked paprika or chili powder
- 1 jalapeño finely diced
- ¼ tsp sea salt
Instructions
- Prep the Corn: Begin by husking the fresh corn and removing all silk threads. Lightly brush each ear with a thin coat of olive oil to prevent sticking and enhance caramelization. Set the corn aside on a plate while your grill pan or outdoor grill preheats to medium-high heat. This preparation ensures the kernels cook evenly and develop the signature smoky flavor that makes this dish stand out.
- Grill to Perfection: Place the corn directly onto the hot grill pan. Allow each side to cook for about 2 minutes, turning occasionally, until you see golden-brown char marks across the kernels. The slight charring not only deepens the natural sweetness of the corn but also adds a subtle smokiness that’s essential for achieving authentic street corn flavor. Once done, remove the corn from the heat and let it cool slightly for easier handling.
- Create the Dressing: In a large mixing bowl, whisk together the mayonnaise, minced garlic, lime zest, and freshly squeezed lime juice. This dressing should be creamy, tangy, and aromatic. The lime juice brightens the flavors, while the garlic adds depth and the mayo provides a silky coating that will bind all the salad elements together. Make sure everything is smoothly blended before moving on to the next step.
- Cut and Combine: Once the corn is cool enough to handle, hold each ear upright in a mixing bowl and carefully slice the kernels off using a sharp chef’s knife. Add the kernels directly into the bowl with the prepared dressing. Mix gently to ensure each piece of corn is evenly coated. Next, fold in the scallions for crunch, crumbled Cotija or feta cheese for richness, and freshly chopped cilantro for vibrant color and freshness.
- Season and Serve: To finish, sprinkle in smoked paprika (or chili powder), diced jalapeño, and sea salt.Toss gently until everything is well combined and the salad looks colorful and evenly seasoned. Taste and adjust seasonings if needed—add more lime for brightness, salt for balance, or jalapeño for extra heat. Serve immediately for maximum flavor, or refrigerate for up to several hours if preparing in advance. This dish is best enjoyed slightly chilled or at room temperature.
Notes
- For the best flavor, use fresh corn on the cob instead of frozen or canned. The smoky char is key to authentic taste.
- Cotija cheese adds salty, tangy richness, but feta or even Parmesan works as a substitute.
- Adjust heat levels by adding more or less jalapeño, or swap with red chili flakes for a milder option.
- If you don’t have a grill pan, you can roast corn under the broiler until lightly charred.
- This salad is versatile—serve as a side dish, taco filling, or dip with tortilla chips.
Chef’s Secrets to Flawless Flavor
Great cooking is all about technique, and a few small adjustments can take this salad from good to exceptional.
The key is to char the corn just enough to caramelize its natural sugars without burning it—this creates smoky depth while keeping the kernels juicy.
Always zest the lime before juicing to maximize citrus oils, which add brightness to the dressing.
To keep the salad creamy but not heavy, blend mayo with lime juice thoroughly before tossing with corn.
Lastly, don’t skip the finishing touch of smoked paprika or chili powder; it ties all the flavors together and gives the dish that signature street-style flair.
Serving Suggestions for Every Occasion
This Mexican Street Corn Salad is as versatile as it is delicious.
Serve it warm or chilled alongside grilled meats, tacos, or fajitas for a vibrant summer side.
It also makes a fantastic topping for burrito bowls, nachos, or quesadillas, adding both texture and flavor.
For casual gatherings, pair it with tortilla chips and serve it as a dip that guests can scoop and enjoy.
If you’re planning a picnic or potluck, prepare it in advance and serve cold—it travels well and tastes even better after the flavors meld.
Storage Tips for Maximum Freshness
If you plan to make the salad ahead, store the grilled corn kernels separately and mix them with the dressing just before serving to maintain freshness and texture.
Once assembled, refrigerate leftovers in an airtight container for up to 3 days.
Avoid freezing, as the creamy dressing and fresh herbs will lose their quality once thawed.
To refresh refrigerated salad, simply stir in a splash of lime juice before serving—it brightens the flavors and revives the dish.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes! You can grill the corn and prepare the dressing up to a day in advance. For the best texture, combine everything just before serving.
2. What can I use instead of Cotija cheese?
Feta cheese is the closest substitute and provides a similar salty, tangy flavor. Parmesan or queso fresco are also good alternatives.
3. Is this recipe vegetarian or vegan-friendly?
The salad is naturally vegetarian. To make it vegan, simply use vegan mayonnaise and dairy-free feta-style cheese.
4. Can I use frozen or canned corn?
Fresh corn is highly recommended for the best flavor and texture, but you can use frozen or canned corn in a pinch. Just sauté it in a skillet until lightly browned for a smoky effect.
5. How spicy is this salad?
The heat level depends on the jalapeño. Remove the seeds for a mild kick, or leave them in for extra spice. You can also omit jalapeños entirely if preferred.
This recipe has been adapted and simplified from the original version by loveandlemons. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
