Easy Mexican Street Corn Salad on a plate for an easy lunch.
5 from 2 votes

Skillet Mexican Street Corn Salad

If you're in need of a quick and easy side dish, this Skillet Mexican Street Corn Salad goes great alongside fajitas, on tacos, or with chicken. It is gluten-free, vegetarian, kid friendly and ready in under 20 minutes!
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 207 kcal


  • 3 c 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**
  • ¾ c Cotija cheese**
  • ¼ c red onion finely chopped
  • 2 Tbsp cilantro finely chopped
  • 1 jalapeno finely chopped
  • green onions optional


  1. In a medium-sized non-stick skillet over medium heat combine corn kernels, oil, butter, and salt. Cook for 10 minutes, flipping corn every 2 minutes.*
  2. While corn is cooking, combine garlic, lime juice, and mayo in a small bowl. Whisk to combine.

  3. In a large bowl combine corn, mayo mixture, and remaining ingredients. Toss to combine and serve immediately with additional Cotija cheese and green onions.

Recipe Video

Recipe Notes

*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
Skillet Mexican Street Corn Salad
Amount Per Serving
Calories 207 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 28mg9%
Sodium 478mg21%
Potassium 233mg7%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 6g7%
Protein 5g10%
Vitamin A 375IU8%
Vitamin C 9.7mg12%
Calcium 95mg10%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.