Go Back
+ servings
An easy corn salad recipe with Mexican cuisine ingredients and fresh lime juice.
5 from 1 vote

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!  

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


  • 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*
  • cup Cotija cheese*
  • ¼ cup red onion finely chopped
  • 2 Tbsp. cilantro finely chopped
  • 1 jalapeno finely chopped
  • green onions optional


  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.