This Mexican Street Corn Salad is super creamy with tons of flavor. It is everything you love about the classic Mexican corn on the cob in a yummy salad. It is also easy to make and a delicious side dish!
Mexican street corn is typically grilled right on the cob. Hot off the grill it is served smothered in mayo, cilantro, lime, cotija cheese (Mexican crumbling cheese), and spices. If you have ever eaten it at a Mexican restaurant on the cob, it is tasty, but it is also incredibly messy. You will end up with cheese and mayo all over your face (well worth it though!). Therefore, I made an off the cob version, and turned Mexican Street corn into an amazing salad. It is creamy with a hint of tanginess and a bit of spice.
You can whip up this Mexican Street Corn Salad right in the kitchen using canned or frozen corn. In addition, make this with fresh corn on the cob as it becomes available in the summer months ahead. Trader Joes has frozen roasted corn kernels, which are great to have in the freezer to throw this together even quicker.
In contrast to the traditional dish, I am lightening up the version by swapping plain Greek yogurt for mayonnaise and sour cream. The Greek yogurt still provides the creaminess, and adds protein. In addition, I kick the flavor and texture up a notch by adding red onion, red pepper, and a jalapeño. If you have a difficult time finding cotija or queso fresco (which is basically a Mexican version of feta with less salt), you can substitute in feta cheese.
What is great about this salad is it can be served warm, room temperature, or cold. I love it warm but it is just as good leftover out of the fridge.
If you love Mexican corn on the cob then you will love this version! Try it this weekend with my black bean dip for a delicious and fun Mexican themed fiesta or make it during a summer gathering.
Mexican Street Corn Salad
Ingredients
- 2-11 oz cans of corn, or frozen or fresh when in season
- 1/4 cup cotija cheese or feta cheese crumbled
- ½ Cup red pepper diced small
- ¼ Cup red onion diced small
- 1 jalapeño deseeded & diced small
- 1/4 cup fresh cilantro chopped
- ¾ Cup plain Greek yogurt
- 2 tablespoon lime juice freshly squeezed
- 1 tsp garlic powder
- 1 teaspoon chili powder
- pepper to taste
- pinch of cayenne pepper
Instructions
- Heat a large cast iron skillet or pan over medium high heat. Drizzle with olive oil then add the corn kernels. Spread in an even layer and let sit for a few minutes before stirring. After about 3-4 minutes, stir and let sit for another 3-4 minutes. You want the corn to get slightly charred but not burnt. (be careful because the kernels can start popping when they get heated). **refer to notes
- As the corn is cooking, prep the red pepper, red onion, jalapeño and cilantro. Place in a medium sized bowl.
- When corn is done cooking, transfer it to a large bowl. Add the cotija or feta cheese and stir until well combined.
- To make the sauce: in a small bowl stir together the Greek yogurt, lime juice, garlic powder, chili powder, pepper and pinch of cayenne pepper.
- Add the sauce and red pepper mixture to the corn and stir until well combined. Taste, add more seasonings or lime juice if needed. Garnish with additional cheese or cilantro.
Nutrition Facts
What is your favorite Mexican dish?
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