Mexican Street Corn Salad

This Mexican Street Corn recipe is vibrant and creamy, with a touch of spice. It’s simple to make and really is one of the best salads for any occasion!

Course Salad

Cuisine Mexican

Keyword mexican street corn, mexican street corn salad, mexico street corn

Prep Time 20

Total Time 20

Servings

Calories 275kcal

Author Jenny

Cost $30

Equipment

Air Fryer or Grill
cutting board
chef knife
large mixing bowl
mixing spoon

Ingredients

4 cups charred corn kernels or 24 ounces frozen corn
1/2 cup mayonnaise
1/2 cup Cotija Cheese
1/4 cup chopped cilantro leaves
1/4 cup chopped green onions
3 tablespoons finely chopped red onion
2 tablespoons finely chopped jalapeno
2 tablespoons fresh lime juice
1/2 teaspoon smoked paprika or chili powder

Instructions

Use my Air Fryer Corn on the Cob recipe for a simple quick way to prepare the corn. You can also choose to grill corn on medium high heat for a few minutes on each side to get corn slightly charred. Let corn cool then cut kernels off of cobs into a large bowl.
Add mayonnaise, Cotija cheese, cilantro, green onion, red onion, jalapeno, lime juice and smoked paprika to bowl of corn. Stir to combine and refrigerate until ready to serve.

Video

Notes

Grill Corn. For best tasting results grill the corn or use the air fryer method to get the cramelized/grilled corn pieces in the salad.

Refrigerate. Refrigerate salad for a couple hours before serving for best tasting results.

Try Variations. If you don’t want spice, omit the jalapeños. You can add chopped bell pepper instead.

Don’t Skip The Cheese. Cotija cheese adds the perfect little salty bite to the salad. If you can’t find Cotija, use Queso Fresco or even Feta Cheese if needed.

Serve Cold or Hot. You can serve this salad cold which is so great for summer or try it warmed up for a very different side dish rather than salad. Both are delicious.

Nutrition