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!
Combine oil, butter, corn kernels, and salt in a medium-sized skillet over medium heat. *
Cook for 10 minutes, stirring corn every 2 minutes.
Whisk together garlic, lime juice, and mayo in a small bowl while corn is cooking.
Remove corn from heat once it is tender and let sit for 5 minutes.
Mix in mayo mixture, red onion, Cotija cheese, jalapeno, and cilantro.
Toss to combine and serve immediately with additional Cotija cheese and green onions.