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–+ servings
Street corn salad in brown serving bowl with serving utensils.
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5 from 5 votes

Mexican Street Corn Salad

Street corn salad is Mexican street corn in salad form. It is the perfect scoopable side for savory meats and a chip-dipping appetizer.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: Mexican, TexMex
Diet: Gluten Free, Vegetarian
Servings: 4 cups
Calories: 164kcal
Author: Traci

Equipment

Ingredients

  • 1 (16-ounce) bag Frozen Corn (thawed and patted dry) *or 5 ears fresh corn
  • ½ Red Bell Pepper diced (about 1 cup)
  • ½ small Onion diced (about 1 cup)
  • 1 Jalapeño Pepper seeded and finely chopped
  • ½ cup Cotija cheese crumbled
  • ¼ cup Mayonnaise
  • 2 Limes zested and juiced
  • Salt and Pepper to taste
  • (Optional) Garnish with Tajin Seasoning or Paprika

Instructions

Cook the corn using one of these methods. Then cool to room temperature.

  • Charring in a skillet: Heat a skillet over medium-high and cook the corn until it starts to char, stirring occasionally.
    Charring corn ears on the grill: Preheat your grill to medium-high, lightly oil the shucked corn ears, and grill until charred. Cool the corn and cut the kernels off the cob.
    Other methods: Steam whole corn on the cob in a pressure cooker, or make air fryer corn. Then cut the kernels off and add to the salad.

For the street corn salad

  • In a large mixing bowl, combine the CORN KERNELS, RED BELL PEPPER, ONION, JALAPEÑO PEPPER, and COTIJA CHEESE.
  • Combine the MAYONNAISE and LIME JUICE and add to the salad mixture. Stir everything together until well combined.
  • Add SALT and PEPPER to taste.
  • Serve immediately, or refrigerate in an airtight container for up to 5 days.

Notes

Thawing Corn: If using frozen corn, ensure it's fully thawed and patted dry to avoid excess moisture in the salad.
Cooking the corn: You can opt to char the corn (see recipe instructions), or skip the cooking step and use thawed frozen corn or fresh kernels straight off the cob.
Cutting hot peppers: Use gloves to avoid irritation when handling serrano or jalapeño peppers. Remove seeds for less heat.
Serving tip: Chilling the salad before serving helps the flavors meld, but it’s also delicious when served immediately.
 

Nutrition

Serving: 0.5cups | Calories: 164kcal | Carbohydrates: 6g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 304mg | Potassium: 102mg | Fiber: 2g | Sugar: 2g | Vitamin A: 609IU | Vitamin C: 34mg | Calcium: 108mg | Iron: 0.4mg