Easy Mexican Street Corn Salad
This Easy Mexican Street Corn Salad is made with fresh, canned, or frozen corn and goes great alongside fajitas, on tacos, or with chicken. This quick Mexican corn side dish recipe is gluten-free, vegetarian, kid friendly and ready in under 20 minutes!
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
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Combine oil, butter, corn kernels, and salt in a medium-sized skillet over medium heat. *
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Cook for 10 minutes, stirring corn every 2 minutes.
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Whisk together garlic, lime juice, and mayo in a small bowl while corn is cooking.
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Remove corn from heat once it is tender and let sit for 5 minutes.
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Mix in mayo mixture, red onion, Cotija cheese, jalapeno, and cilantro.
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Toss to combine and serve immediately with additional Cotija cheese and green onions.
Recipe Video
Recipe Notes
- See recipe post for instructions on how to cut corn kernels off the cob.
- If you would like slightly “charred” corn kernels, simply increase heat to medium-high at the end of cooking and let the kernels sit for two-minute intervals before flipping. Repeat until it is charred to your liking!
- You can use vegan Feta "cheese", more olive oil in place of the butter, and avocado mayo to make this recipe vegan.
Nutrition Facts
Easy Mexican Street Corn Salad
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.