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Amazing Mexican Street Corn Salad

A vibrant celebration of flavors and textures, this Mexican Street Corn Salad is easy to prepare and perfect for any occasion, from quick lunches to summer barbecues.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups fresh corn (grilled, charred, or frozen) Grilled corn adds flavor magic!
  • 1/2 cup red onion, finely diced
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cilantro, chopped
  • 1 cup cotija cheese (or feta cheese) Feta can be used as a substitute.
Dressing
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice (freshly squeezed) Don't skip the lime!
  • 1 teaspoon chili powder
  • to taste Salt and pepper

Method
 

Preparation
  1. Grill the fresh corn over medium heat until it’s charred, or microwave frozen corn until warmed through.
  2. In a large bowl, combine corn, red onions, cherry tomatoes, and cilantro.
Make the Dressing
  1. In a smaller bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
Combine and Serve
  1. Pour the dressing over the salad mixture and fold gently until well coated.
  2. Sprinkle the cotija cheese on top and taste the salad for seasoning adjustments.
  3. Refrigerate for at least 20 minutes to allow flavors to meld before serving.

Notes

You can mix and match ingredients. Try black beans for added protein or smoked paprika for a smoky flavor. This salad tastes even better the next day. Add cheese just before serving to maintain freshness.