Name: Mexican Street Corn Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 cups corn kernels (fresh or thawed frozen); 1 tbsp olive oil; 1/4 cup mayonnaise; 1/4 cup Greek yogurt or Mexican crema; 1/2 cup cotija cheese, crumbled (or feta); 1/4 cup red onion, finely chopped; 1 jalapeño, seeded and finely diced (optional); 1 clove garlic, minced; Juice of 2 limes; 1/4 cup fresh cilantro, chopped; 1 tsp chili powder (plus extra for garnish); 1/2 tsp ground cumin; Salt and pepper, to taste

Why You’ll Love This Recipe

I love how this salad combines smoky, charred corn with a creamy dressing that’s tangy, spicy, and packed with flavor. It’s incredibly easy to make, and I can serve it with tacos, grilled meats, or even enjoy it solo as a light lunch.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups corn kernels (fresh or frozen, thawed)
1 tablespoon olive oil
1/4 cup mayonnaise
1/4 cup Greek yogurt (or Mexican crema)
1/2 cup cotija cheese, crumbled (or feta)
1/4 cup red onion, finely chopped
1 jalapeño, seeded and finely diced (optional for heat)
1 clove garlic, minced
Juice of 2 limes
1/4 cup fresh cilantro, chopped
1 teaspoon chili powder (plus extra for garnish)
1/2 teaspoon ground cumin
Salt and pepper to taste

directions

I heat the olive oil in a large skillet over medium-high heat and cook the corn until it begins to char at the edges, about 8–10 minutes, stirring occasionally.

Once the corn is charred, I transfer it to a large mixing bowl to cool slightly.

In a separate bowl, I whisk together the mayonnaise, Greek yogurt, lime juice, minced garlic, chili powder, cumin, salt, and pepper until the dressing is smooth and creamy.

Then I pour the dressing over the warm corn, add the red onion, jalapeño, cilantro, and half of the cotija cheese, and gently mix everything together.

Before serving, I taste and adjust the seasoning as needed, then sprinkle the remaining cotija cheese and a bit more chili powder on top for an extra pop.

Servings and timing

This recipe serves 4. Prep takes about 10 minutes, cook time is 10 minutes, totaling 20 minutes. Each serving contains approximately 180 kcal.

Variations

I sometimes use feta cheese instead of cotija if I don’t have it on hand. For extra heat, I stir in a dash of hot sauce or diced serrano pepper. Roasted poblano or bell pepper also adds a delicious twist.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. I usually enjoy them cold, but I can gently reheat the salad in a skillet if I prefer it warm.

FAQs

Can I use canned corn?

Yes, I drain it well and still give it a quick char in the skillet to add that smoky flavor.

Is this salad spicy?

It has a mild kick from the jalapeño and chili powder, but I can adjust both to suit my taste.

What can I serve this with?

I like it with tacos, grilled meats, burgers, or even on top of a salad bowl or baked potatoes.

Can I make this ahead?

I often prep all the ingredients and store them separately, then combine just before serving to keep it fresh.

What if I don’t have Greek yogurt?

I substitute it with Mexican crema or sour cream—both work beautifully in the dressing.

Conclusion

This Mexican Street Corn Salad is one of my favorite warm-weather sides. It’s easy, colorful, and bursting with bold flavors. Whether I’m heading to a BBQ or just craving something fresh and zesty, this dish always delivers.