Name: Mexican Street Corn Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1/4 cup freshly squeezed lime juice; 2 tablespoons real mayonnaise; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 3 cups sweet corn kernels (cut off the cobs); 1 tablespoon olive oil; 1 cup parmesan cheese (finely grated); 1 cup freshly chopped cilantro; 1/2 cup red bell pepper (chopped); 1/2 cup green onions (thinly sliced); 1/4 cup red onion (chopped); 1 jalapeño pepper (seeded and chopped); 1/2 teaspoon garlic powder; 1/2 cup Cojita cheese (crumbled)

There’s something truly magical about fresh corn kissed by smoky heat and tossed with a zesty, creamy dressing—that’s exactly why this Mexican Street Corn Salad Recipe has become one of my absolute favorite go-to dishes. It’s the perfect mix of textures and flavors that’ll brighten any meal or party spread.

A white speckled bowl filled with a colorful corn salad sits on a white marbled surface. The salad has a base layer of bright yellow grilled corn kernels with small charred spots, mixed with chopped red bell peppers, green scallions, and thin pieces of red onion. On top, there is a sprinkle of white shredded cheese and crumbled white cheese in the center. A fresh green lime wedge is placed on the edge of the bowl. Beside the bowl, a shiny silver spoon rests on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mexican Street Corn Salad Recipe
Top Tip
How to Serve Mexican Street Corn Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mexican Street Corn Salad Recipe

Why You'll Love This Recipe

Honestly, the first time I made this Mexican Street Corn Salad Recipe, I was hooked. It’s fresh, tangy, and smoky all at once—plus, it comes together faster than you’d expect. I love how every bite bursts with flavor, thanks to a balance of fresh herbs and cheeses.

Bold, authentic flavors: The combination of roasted corn, smoky spices, and tangy dressing brings street food flair right to your kitchen.
Quick and easy prep: You can whip this up in about 20 minutes, making it perfect for weeknight dinners or last-minute gatherings.
Versatile and crowd-pleasing: It pairs brilliantly with grilled meats, tacos, or even as a standalone side for any meal.
Fresh ingredients: Crisp veggies, fresh cilantro, and the creamy tang of both parmesan and cotija cheese make it irresistible.

Ingredients & Why They Work

This Mexican Street Corn Salad Recipe shines because the ingredients complement each other beautifully—the sweetness of corn, the creamy dressing, and the kick of spices all balance together. Here’s a quick rundown of key ingredients and why I love them:

Flat lay of a small white ceramic bowl of freshly squeezed lime juice, a small white ceramic bowl of real mayonnaise, a small white ceramic bowl of ground cumin, a small white ceramic bowl of smoked paprika, a small white ceramic bowl of kosher salt, a small white ceramic bowl of freshly ground black pepper, a large white ceramic plate with bright yellow sweet corn kernels cut off the cob, a small white ceramic bowl of golden olive oil, a large white ceramic plate with finely grated parmesan cheese, a large white ceramic plate with freshly chopped bright green cilantro, a small white ceramic bowl of diced red bell pepper, a small white ceramic bowl of thinly sliced green onions, a small white ceramic bowl of chopped red onion, a whole fresh green jalapeño pepper (uncut), a small white ceramic bowl of garlic powder, a large white ceramic plate with crumbled white Cotija cheese, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lime juice: Adds bright acidity that cuts through the creaminess and balances the sweetness of corn.
Mayonnaise: Gives the dressing its rich and creamy texture while helping all the flavors meld beautifully.
Ground cumin & smoked paprika: These spices bring a subtle earthiness and smokiness that make the salad taste so authentic.
Sweet corn kernels: Fresh is best here—I usually use fresh corn off the cob in season for the juiciest results.
Olive oil: Helps char the corn nicely while adding a touch of fruitiness.
Parmesan cheese: Adds a salty, nutty depth to the salad.
Cilantro: Fresh and herbaceous, this is indispensable for that unmistakable Mexican flavor.
Red bell pepper and onions: Add crunch and a little sweetness to contrast the creaminess.
Jalapeño: Just enough heat to wake up your taste buds without overpowering the dish.
Garlic powder: Gives a subtle savory kick.
Cojita cheese: Crumbled on top for a salty, crumbly finish that’s classically Mexican.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Mexican Street Corn Salad Recipe depending on what’s in my kitchen or the season. You can easily adapt it to your taste—maybe a little extra lime or swapping out cheese varieties depending on what you've got handy.

Variation: I like adding some roasted poblano peppers for a bit of smoky heat. It turns out wonderfully every time and adds depth to the salad.
Dietary tweaks: For a dairy-free version, I swap out the parmesan and cojita for avocado slices and sprinkle with toasted pumpkin seeds for texture.
Seasonal swap: In winter, adding a touch of roasted sweet potato cubes boosts heartiness and keeps that sweet-savory balance.

Step-by-Step: How I Make Mexican Street Corn Salad Recipe

A close-up of a dish showing a white bowl filled with a colorful corn salad that has yellow corn, chopped green herbs, diced red tomatoes, and small pieces of red onion mixed together. On top of the salad, long, thin, white strips of cooked chicken are laid out horizontally. A woman's hand is holding a knife near the edge of the bowl. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up That Zesty Dressing

Start by combining fresh lime juice, mayonnaise, cumin, smoked paprika, salt, and pepper in a small bowl. I usually whisk this by hand until the mayo dissolves pretty well—it helps the dressing feel light and silky. You can even make this ahead and chill it, which is great for saving time.

Step 2: Get That Corn Popping with Flavor

Heat olive oil in a large skillet over high heat. Toss in your fresh corn kernels and let them cook, stirring only a bit, until you get those golden charred spots. This usually takes about 3-5 minutes—you want a little smokiness without burning. The charred bits add so much flavor and texture, so don’t rush this part!

Step 3: Mix in the Fresh Ingredients and Cheese

Take the pan off the heat and stir in parmesan, fresh cilantro, chopped red bell pepper, green and red onions, jalapeño, and a sprinkle of garlic powder. Mix everything thoroughly—that’s where the magic starts coming together.

Step 4: Toss with Dressing and Finish Strong

Pour your dressing over the warm salad and toss to coat every kernel. Finally, sprinkle the crumbled cotija cheese over the top—you'll want this piece to add that salty punch and a little tangy contrast. I find this salad best served at room temperature or slightly chilled, depending on your preference.

Top Tip

Through making this Mexican Street Corn Salad Recipe multiple times, I’ve learned a few tricks to help you get it just right—the little things that make all the difference when you want that perfect blend of smoky, creamy, and fresh.

Char the corn carefully: Don’t stir too often while cooking. Let the kernels sit a bit to get those glorious grilled spots without burning.
Use fresh lime juice: Bottled lime just isn’t the same here—the bright zest enhances the whole salad.
Balance the spice: Start with half the jalapeño and adjust—it’s easier to add heat than take it away!
Don’t skip the cheeses: The combo of parmesan and cotija is what makes this salad sing, so don’t replace them lightly.

How to Serve Mexican Street Corn Salad Recipe

Mexican street corn salad - Serving Suggestion

Garnishes

When I'm serving this Mexican Street Corn Salad, I always add a little extra cilantro on top and sometimes a sprinkle of smoked paprika or chili powder for a pop of color and flavor. A few lime wedges on the side never hurt either—they let everyone add that fresh zing themselves!

Side Dishes

This salad pairs beautifully with grilled meats like chicken or steak, and it’s a perfect side to tacos, enchiladas, or even a simple rice and beans plate. I’ve also loved it alongside a juicy burger or as a fresh departure at barbecues.

Creative Ways to Present

For parties, I like to serve this salad in small, festive cups topped with a sprinkle of cotija and a tiny wedge of jalapeño. It’s cute, easy to grab, and looks visually inviting. You can also stuff it into hollowed-out bell peppers or avocado halves for a fun handheld twist.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, and it keeps well for 2-3 days. The flavors actually deepen overnight, but I recommend adding extra fresh cilantro and maybe a squeeze more lime before serving again to brighten it up.

Freezing

This Mexican Street Corn Salad doesn’t freeze well because the texture of the fresh veggies and the creamy dressing change after thawing. I’d suggest enjoying it fresh for the best experience.

Reheating

If you want to warm it up, heat the salad gently on the stove or in the microwave just until warm—avoid overheating or the mayonnaise might separate. Alternatively, enjoy it cold straight from the fridge, especially on warm days.

Frequently Asked Questions:

Can I use frozen corn for this Mexican Street Corn Salad Recipe?

While fresh corn off the cob is ideal for the best texture and flavor, frozen corn can be a good substitute in a pinch. Just thaw and pat dry before charring it in the skillet to avoid extra moisture.

Is there a way to make this recipe vegan?

Absolutely! Swap out mayonnaise for a vegan mayo alternative and omit the parmesan and cotija cheeses. You can enhance flavor by adding some nutritional yeast for a cheesy note and topping with toasted nuts or seeds for crunch.

Can I prepare this salad ahead of time?

Yes! The dressing can be made up to a day ahead and stored in the fridge. You can also mix the whole salad a few hours before serving. Just give it a gentle stir and freshen with a bit more lime juice and cilantro before serving.

What can I serve with Mexican Street Corn Salad Recipe to make a full meal?

Great question! Pair it with grilled steak, chicken, fish tacos, or black bean burgers for a satisfying meal. Adding a side of rice or black beans can round out the meal with extra protein and fiber.

Final Thoughts

This Mexican Street Corn Salad Recipe is one that I keep coming back to, not just because it’s easy or quick, but because it truly delivers on flavor and freshness every time. Whether you’re serving it at a casual weeknight meal or a festive party, it has a way of bringing everyone together around the table. Give it a try—you'll see why it’s become a staple in my kitchen, and I bet it will in yours too!