Can I use frozen corn for Mexican Street Corn Salad?

Absolutely. Just thaw it first and pat it dry so it chars properly instead of steaming.

How long does Mexican Street Corn Salad last?

Store it in the fridge for up to 3 days in an airtight container. The flavors deepen over time, though the cilantro is freshest on day one.

Can I make this ahead of time?

Yes! In fact, it tastes even better after chilling for a bit. Just add extra cilantro and cotija before serving to freshen it up.

What can I substitute for cotija cheese?

Feta cheese is the closest substitute. It has a similar salty texture that works beautifully in this recipe.

Is Mexican Street Corn Salad served hot or cold?

Either works! It’s delicious warm right after mixing or chilled from the fridge.

Mexican Street Corn Salad: 5 Irresistible Tips

Name: Mexican Street Corn Salad
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Mexican
Ingredients: 4 cups corn kernels (fresh, canned, or frozen); 2 tbsp butter; 1/3 cup mayonnaise; 1/3 cup sour cream or Mexican crema; 2 tbsp lime juice; 1 tsp chili powder; 1/2 tsp smoked paprika; 1 garlic clove, minced; 1/2 cup cotija cheese, crumbled; 1/4 cup fresh cilantro, chopped; 3 green onions, sliced; Salt, to taste; Black pepper, to taste; Lime wedges, for serving

Description

Mexican Street Corn Salad is a smoky, creamy, and tangy side dish inspired by classic Mexican street corn. Packed with charred corn, cotija cheese, chili-lime flavor, and fresh cilantro, this easy salad comes together in just 17 minutes and pairs perfectly with tacos, grilled meats, and summer BBQ favorites.

Ingredients

Scale

4 cups corn kernels (fresh, canned, or frozen)
2 tbsp butter
1/3 cup mayonnaise
1/3 cup sour cream or Mexican crema
2 tbsp lime juice
1 tsp chili powder
1/2 tsp smoked paprika
1 garlic clove, minced
1/2 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped
3 green onions, sliced
Salt, to taste
Black pepper, to taste
Lime wedges, for serving

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Instructions

Heat butter in a large skillet over medium-high heat. Add the corn and cook for 5–7 minutes until lightly charred.
In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic, salt, and black pepper.
Add the charred corn to the dressing and stir until evenly coated.
Fold in cotija cheese, cilantro, and green onions.
Taste and adjust seasoning if needed.
Garnish with extra cotija cheese, cilantro, and lime wedges before serving.

Notes

For the best smoky flavor, allow the corn to char deeply before stirring.

Fresh lime juice gives the dressing a brighter flavor than bottled juice.

Feta cheese can be substituted for cotija if needed.

This salad can be served warm, chilled, or at room temperature.

Add diced jalapeños for extra heat.

Prep Time: 10 minutes
Cook Time: 7 minutes
Category: Salad, Side Dish
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 250 kcal
Sugar: 6g
Sodium: 320mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 6g
Cholesterol: 25mg