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This Mexican Street Corn Salad is a little creamy, a little spicy and full of flavor! It’s a salad version of the Mexican corn on the cob, so it’s easy to make and even easier to eat! The perfect side dish for Cinco de Mayo and all summer long!
Mexican Street Corn Salad
If you like corn, then surely you’re a fan of Mexican Street Corn. The creamy sauce, the cheese, the spices – heavenly!
This salad version of street corn is has all that loveliness in an easier to eat form. Forget biting into the cob, you can spoon it into a bowl and you’re ready to go! It’s a wonderful side dish that will compliment any number of Mexican flavored dishes.
Not to mention that it’s completely addicting. These flavors are some of my faves and I’m a little embarrassed to say that I ate most all of it myself in a day. So good! In fact, the hubs decided it was even tasty to eat it like a dip. I mean, why not?
Ingredients
Some of these, you’ll have on hand, but many are fresh ingredients, which give this dish it’s fresh flavors!
- Butter or Olive Oil
- Fresh Corn on the Cob: You’ll need 4-5 ears to get about 4 cups of corn. Cut it off of the cob.
- Sour Cream
- Mayonnaise
- Garlic: You’ll need just one clove.
- Lime Juice
- Smoked Paprika
- Salt and Pepper
- Red Onion
- Fresh Cilantro: You can never have enough cilantro.
- Jalapeno
- Cojita or Feta Cheese: Cojita can be hard to find, so feta works great as a substitute.
How to Make Mexican Street Corn Salad
Just a few simple steps and you’re on your way to a delicious salad!
- Heat Pan: Use high heat and add your butter or olive oil to the pan.
- Cook Corn: Add the corn to the pan and cook until charred and cooked through. The high heat and not stirring too much will help the corn char.
- Combine Sauce: In a large bowl, combine the sour cream, mayonnaise, garlic, lime juice, paprika, salt and pepper.
- Coat Corn in Sauce: When cooked, add the corn to the sauce and combine. Let it cool for a few minutes.
- Add Veggies: Add the onion, cilantro and jalapenos and toss to combine it all.
- Garnish and Serve: Garnish the salad with the cheese, additional cilantro and paprika and serve.
More Great Mexican Dishes
Spicy Sriracha Shrimp Tacos
Mexican Chicken Casserole
Taco Tater Tot Casserole
Mexican Street Corn Salad
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side dish
- Method: Stove
- Cuisine: American
Description
This Mexican Street Corn Salad is a little creamy, a little spicy and full of flavor! It’s a salad version of the Mexican corn on the cob, so it’s easy to make and even easier to eat! The perfect side dish for Cinco de Mayo and all summer long!
Ingredients
- 1 tbsp butter or olive oil
- 4 cups corn, cut from the cob (about 4–5 ears)
- 2 tbsp sour cream
- 2 tbsp mayonnaise
- 1 clove garlic, minced
- 2–3 tbsp lime juice
- 1/4 tsp smoked paprika (or chili powder)
- 1/4 tsp salt
- Pepper, to taste
- 1/3 cup red onion, finely chopped
- 1/4 cup fresh chopped cilantro
- 1 jalapeno pepper, stemmed, seeded and chopped
- 1/2 cup cotija or feta cheese, crumbled
Instructions
- Heat the butter or olive oil in a large pan over high heat.
- Add the corn and cook until corn is cooked and charred, about 5 minutes. Don’t stir too much or it won’t char well.
- While corn chars, combine the sour cream, mayonnaise, garlic, lime juice, paprika, salt and pepper in a large bowl.
- When the corn is done cooking, pour it into the large bowl with the mayonnaise mixture and stir together. Allow to cool for a few minutes.
- Add the onion, cilantro and jalapeno and toss to combine in the sauce.
- Garnish with cheese, additional cilantro and paprika and serve.
Nutrition
- Serving Size:
- Calories: 279
- Sugar: 11.6 g
- Sodium: 389.2 mg
- Fat: 15.6 g
- Carbohydrates: 32.4 g
- Protein: 8.4 g
- Cholesterol: 21.7 mg
How would I go about tripling this recipe?
I can’t stand the taste of cilantro. Tastes like soap to me. Is there something I can substitute for it? Thank you.
I don’t know of a substitute but you could leave it out.
Can this be made ahead of time?
Sure. It is best when it’s warm though so you may want to warm it back up before serving.