Easy Mexican Street Corn Salad

This easy Mexican Street Corn Salad is the best way to enjoy corn off the cob! Corn, Cotija cheese, onion, jalapeño, and the perfect mix of seasonings come together to make the most flavorful Mexican-style recipe. Make this vegetarian and gluten-free dish in under 20 minutes and serve with your favorite Mexican or BBQ meals!  

Mexican Street Corn Salad Recipe

Nothing says summer like corn on the cob… or this Mexican street corn salad that is whipped up in your skillet! 🙂

A while back, my brother-in-law invited a few of us to come and celebrate his birthday at the San Antonio BBQ Festival.

You were given 4 food tickets and 2 drinks tickets when you entered and then got to choose from over 40 tents cooking up delicious food!

After much BBQ consumption, I used my last food ticket to grab a BBQ taco and a cup of some tasty, creamy, and cheesy corn goodness later known as a Mexican street corn salad.

The taco was pretty good, but what was that incredibly addicting corn concoction?!

As the five of us sat around shoving our faces full of BBQ, BBQ, and more BBQ, a few random strangers came up and offered us their tickets.  (We must have still looked hungry?!)

We quickly accepted before they had the opportunity to change their minds.

I took this opportunity to dart over to the tent serving up that creamy and buttery Mexican street corn salad and get another cupful.

Since then this easy side dish accompanies just about any Cinco de Mayo party or taco night in our house!

Ingredients

The ingredients in this Mexican corn salad are relatively easy to find at your local grocery store.

• Corn – Fresh corn cobs have the best flavor and are the most authentic way to make this Mexican salad.
  • You can also substitute with canned or previously frozen corn instead.  (Read more about this below.)
• Mayonnaise – Duke’s or Hellman’s mayonnaise are the preferred brands to use when making the sauce.  You can also substitute with Miracle Whip or an avocado mayo if that’s what you have on hand.
• Limes – Citrus helps impart a sharp and fresh flavor to the salad.  While lemons can be used, they are more tart than limes and will change the taste and flavor of the dish.
• Cotija Cheese – Huh?  I know.  This is not normally a cheese you look for in the grocery store.  But trust me when I tell you it absolutely MAKES this corn salad so incredibly delicious and addicting.
  • It has a salty flavor reminiscent of Parmesan cheese and a crumbly texture much like Feta cheese.
  • Normally you’ll find it in a block in the refrigerated cheese section at your grocery store.
  • If you must, Feta cheese can be substituted with a minor affect on the flavor of the dish.
• Onion – Red onions are used, but sweet or white onions can also be substituted.
• Jalapeño  – Finely diced jalapeño gives a subtle bite and spice to this side.
  • If you want to alleviate the heat you can always leave it out.
  • Want it a bit spicier?  Substitute it with a serrano pepper or use two jalapeños.
• Cilantro – Absolutely necessary!  This fresh herb gives a delightful flavor to the dish that is authentic to the Mexican cuisine.
• Green Onions – These are optional and can be left out.

Fresh vs. Frozen Corn

The recipe below specifies using fresh corn off the cob.

Corn cobs are typically in season from May through September.  (Making it prime time for Cinco de Mayo!)

If you can’t find fresh cobs, you can also use canned corn or previously frozen corn.

• For frozen corn simply thaw the corn until it reached room temperature and then sear it in the skillet for 3-4 minutes.
• Drain canned corn and rinse it under running water.  Add it to the skillet and cook for 3-4 minutes, or until lightly seared.

Cutting Corn Off the Cob

Corn cobs can initially seem quite a bit intimidating with their thick husks and fibrous, silky pieces.

But trust me, cutting fresh corn off the cob is actually so much easier than you’d think!

1. Cut about 1-inch off of the stem end of the corn cob. Look for the junction of where the cob meets the stalk end.
2. Peel back the outer husks and discard them.  Microwaving the cob for a minute or two will help make removing them a breeze!
3. Remove the silky strands by rubbing the corn with your hand in a single direction.  You can also use a paper towel to help you do this.
4. Place the flat end of the ear of corn on a cutting board.
5. Position your knife at the top of the cob and cut down vertically.  Make sure to get as close to the base of the kernels as possible.

Skillet versus Grill

I have attempted the grill quite recently (you can find out all about it here–> Grilled Fajita Chicken Kabobs).

However, I often choose to cook in the comfort of my air conditioned kitchen during the scorching months of summer.

While most recipes for a Mexican street corn salad are made by first grilling the corn on the cob, the corn in this recipe is actually cooked in a skillet.

You can still get that crispy, slightly scorched outer layer on your corn by cranking up your heat a bit at the end.  Pay close attention to it though, because the corn can burn quickly!

If you’d rather, you can also boil corn on the cob instead and then cut off the kernels once it’s cooked.

How to Make

This corn side dish recipe is super easy to make and only consists of a few steps:

1. Heat a medium-sized skillet over medium heat. Then add the oil, butter, corn kernels, and salt. Stir to combine.
2. Cook for 10 minutes. Stir the corn every 2 minutes to prevent the corn from burning.
3. Whisk together garlic, lime juice, and mayo in a small bowl. You can do this while the corn is cooking or beforehand.
4. Remove corn from heat once it is tender and let sit for 5 minutes.  If the corn is too hot when the mayo mixture is added it can cause the sauce to separate.
5. Mix in the mayo mixture. Then add in the red onion, Cotija cheese, jalapeño, and cilantro.
6. Toss to combine. Then serve immediately with additional Cotija cheese and green onions.

Meal Prep and Storage

To Prep Ahead:  Feel free to make ahead the night before, or whip it up the day you want to serve it.  Because after all, it only takes 20 minutes to make!  Make sure you save the cheese to mix in just before serving if you want to reheat it and serve it warm.

To Serve: This easy side dish can can be served either warm or chilled. It also tastes great with a little extra cheese and green onions.

To Store: Leftover Mexican street corn salad lasts for up to 3-4 days in the refrigerator. Freezing is not recommended.

To Reheat: If you want to serve hot, add to a skillet on medium heat for 3-4 minutes.

FAQs

What is Mexican street corn made of?

Most Mexican street corn recipes are made with corn on the cob coated with mayo, sour cream, and lime juice, then rolled in Cotija cheese and spices.  It can also be served as more of a salad with corn-off-the-cob.

Is queso fresco the same as Cotija cheese?

No, the two are different. Cotija is more firm and salty, whereas queso fresco is a bit softer and has a more mild flavor.  Despite their subtle differences, they can often be used interchangeably in most recipes.

Should I serve this warm or cold?

This Mexican street corn salad can be served either cold or heated up.  If serving warm, make sure you keep the cheese off until just before serving so it doesn’t melt.

Is this a dip or a side dish?

You can choose whether to serve this with some corn tortilla chips as a dip, as a topping for tacos, as a side dish, or as a salad!

Pro Tips and Tricks

• Use fresh corn for the best flavor. If you can’t use fresh corn, canned corn or frozen corn will work as well. Just make sure to defrost frozen corn first.
• Get that grilled ‘charred’ feel by increase heat to medium-high at the end of cooking. Let the kernels sit for two-minute intervals before flipping, repeat until it is charred to your liking!
• With a few substitutions you can make this recipe vegan. Use vegan Feta “cheese”, more olive oil in place of the butter, and avocado mayo.
• This dish can be served hot or cold. For hot, serve immediately. To serve cold, wait to add the cheese and chill for at least an hour, then add the Cotija just before serving.

Make it a Meal

This Mexican street corn salad pairs well with these other main dishes:

Easy Skillet Steak Fajitas Recipe

Chicken Mole Enchiladas

Mexican Shrimp Ceviche with Avocado

Shredded Chicken Enchiladas

Easy Chicken Enchiladas Verdes

Easy Shredded Chicken Tacos

Other Easy Corn Recipes

Avocado Corn Salad

Southern Corn Fritters

Black Bean & Corn Salsa

Air Fryer Corn on the Cob

Summer Corn Salad

3.96 from 23 votes

Mexican Street Corn Salad Recipe

This easy Mexican Street Corn Salad is the best way to enjoy corn off the cob! Corn, cotija cheese, onion, jalapeño, and the perfect mix of seasonings come together to make the most flavorful Mexican style recipe. Make up this vegetarian and gluten-free dish in under 20 minutes and serve with your favorite Mexican or BBQ meals!  

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Course lunch, Main Course, Salad, Side Dish

Cuisine American, Mexican

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 servings

Calories 181 kcal

Ingredients

• 3 cups fresh corn kernels* about 4 ears of corn
• 1 Tbsp. olive oil
• 2 Tbsp. butter*
• ½ tsp. salt
• 1 clove garlic crushed
• 1 Tbsp. lime juice
• 2 Tbsp. mayonnaise*
• ⅓ cup Cotija cheese*
• ¼ cup red onion finely chopped
• 2 Tbsp. cilantro finely chopped
• 1 jalapeno finely chopped
• green onions optional

Instructions

1. Combine oil, butter, corn kernels, and salt in a medium-sized skillet over medium heat. *

2. Cook for 10 minutes, stirring corn every 2 minutes.

3. Whisk together garlic, lime juice, and mayo in a small bowl while corn is cooking.

4. Remove corn from heat once it is tender and let sit for 5 minutes.

5. Mix in mayo mixture, red onion, Cotija cheese, jalapeno, and cilantro. 

6. Toss to combine and serve immediately with additional Cotija cheese and green onions.

Recipe Video

Recipe Notes

Pro Tips and Tricks

• Use fresh corn for the best flavor. If you can't use fresh corn, canned corn or frozen corn will work as well, just make sure to defrost frozen corn first.
• Get that grilled 'charred' feel by increase heat to medium-high at the end of cooking. Let the kernels sit for two-minute intervals before flipping, repeat until it is charred to your liking!
• With a few substitutions you can make this recipe vegan. Use vegan Feta "cheese", more olive oil in place of the butter, and avocado mayo.
• This dish can be served hot or cold. For hot, serve immediately. To serve cold, wait to add the cheese and chill for at least an hour, then add the Cotija just before serving. 

Meal Prep and Storage

To Prep Ahead:  Feel free to make ahead the night before, or whip it up the day you want to serve it.  Because after all, it only takes 20 minutes to make!  Make sure you save the cheese to mix in just before serving if you want to reheat it and serve it warm.

To Serve: This easy side dish can can be served either warm or chilled. It also tastes great with a little extra cheese and green onions.

To Store: Leftover Mexican street corn salad lasts for up to 3-4 days in the refrigerator. Freezing is not recommended.

To Reheat: If you want to serve hot, add to a skillet on medium heat for 3-4 minutes.

Nutrition Facts

Mexican Street Corn Salad Recipe

Amount Per Serving

Calories 181 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g31%

Cholesterol 20mg7%

Sodium 332mg14%

Potassium 231mg7%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 5g6%

Protein 4g8%

Vitamin A 651IU13%

Vitamin C 10mg12%

Calcium 44mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.