Mexican Street Corn Salad Recipe

There's something magical about the smoky, creamy, tangy flavor of Mexican Street Corn Salad sizzling in a skillet or served chilled on a hot summer day. With every bite, you get bursts of sweetness from the corn, creaminess from the mayo, and the irresistible punch of lime and chili.

I first tasted this salad at a neighborhood barbecue where someone had brought a giant bowl, and it vanished within minutes. Since then, it’s been my go-to side dish for everything from taco night to potlucks. It’s quick, easy, and packs a serious flavor punch.

What makes this salad even better? It’s ready in about 20 minutes and made mostly with pantry staples. Let’s dive in!

Why You’ll Love This Mexican Street Corn Salad

This salad isn’t just delicious—it’s an instant crowd-pleaser that checks all the right boxes for busy home cooks and flavor seekers alike.

It’s quick and easy to make.
You don’t need fancy tools or hours in the kitchen. Most of the work is done in one skillet and one mixing bowl. Whether you’re prepping ahead or whipping it up last minute, this dish delivers fast results.

Affordable and pantry-friendly.
Most of the ingredients are simple, inexpensive, and often already on hand—frozen or canned corn works beautifully if fresh isn’t available.

Perfect for any occasion.
Backyard barbecue? Taco Tuesday? Lunchbox filler? This dish fits in everywhere. Serve it warm or cold, as a side or even as a dip with tortilla chips.

Customizable to your taste.
Love it spicy? Add jalapeños. Want it creamier? Increase the mayo. It’s incredibly forgiving and flexible, so feel free to get creative.

Whether you're feeding picky eaters or adventurous foodies, this salad delivers the zing and texture to make everyone happy.

Ingredient Notes

One of the best parts about Mexican Street Corn Salad is how humble ingredients transform into something crave-worthy. Here’s what you need to know about each key component:

Corn is the star of the show. While fresh grilled corn cut off the cob gives the best smoky flavor, frozen or canned corn are excellent time-saving alternatives. Just be sure to sauté them until they get a bit of char—that’s where the magic happens.

Mayonnaise adds the creamy base and richness that ties the salad together. I prefer full-fat mayo for the smoothest texture, but you can swap it with Greek yogurt or a mix of sour cream and mayo for a tangier twist.

Cotija cheese brings that signature salty kick. If you can’t find Cotija, feta cheese is a good substitute—it crumbles just as well and holds up beautifully against the creamy dressing.

Lime juice is essential for that fresh, citrusy brightness. Use freshly squeezed lime juice—it makes a huge difference in flavor compared to bottled versions.

Chili powder and smoked paprika create depth and that smoky street-vendor flavor. You can also add a dash of cayenne if you want more heat.

You’ll just need a skillet (preferably cast iron for the best corn char), a sharp knife for prepping, and a large mixing bowl to bring it all together.

How To Make This Mexican Street Corn Salad

Making this flavor-packed salad is as easy as tossing, charring, and mixing. Let me walk you through each step.

Start by prepping your corn. If using fresh, shuck and cut the kernels off the cob. If using frozen, let it thaw and drain any excess moisture. Heat a large skillet over medium-high heat and add a bit of oil. Once hot, toss in the corn and let it sit for a few minutes—this helps it char and caramelize. Stir occasionally until golden brown and slightly blackened in spots.

While the corn is cooking, prep the rest of your ingredients. Crumble the Cotija cheese, finely chop cilantro, and mince any optional jalapeños if you like it spicy. Juice your lime and set everything aside.

Once the corn is beautifully charred, remove it from the heat and let it cool slightly. You don’t want it to melt your mayo dressing completely, just soften it into a creamy mix.

In a large mixing bowl, combine the mayonnaise, lime juice, chili powder, smoked paprika, and a pinch of salt. Stir until smooth. Then fold in the corn, cheese, and cilantro until everything is evenly coated.

Taste and adjust—add more lime for brightness, more chili for heat, or a little extra cheese if you're feeling indulgent.

The salad is ready to serve warm or chilled, and it gets even better after sitting for 30 minutes to let the flavors mingle. From start to finish, expect to spend about 20–25 minutes total.

Storage Options

Mexican Street Corn Salad stores wonderfully, making it ideal for meal prep or leftovers.

You can store it in an airtight container in the fridge for up to 3 days. The flavors actually deepen as it sits, so it tastes even better the next day.

Avoid freezing it—dairy-based dressings and fresh herbs don’t hold up well in the freezer and will turn watery and mushy upon thawing.

To reheat (if serving warm), gently warm in a skillet over low heat, stirring until heated through. Or, simply enjoy it cold straight from the fridge—both ways are fantastic!

Variations and Substitutions

This salad is endlessly adaptable. Don’t be afraid to mix things up to match your mood, dietary needs, or what’s in your fridge.

Make it vegan.
Swap out the mayo for vegan mayonnaise and use a dairy-free cheese alternative. You’ll still get all the creaminess and flavor without the animal products.

Add extra veggies.
Mix in diced red bell peppers, cherry tomatoes, or avocados for more texture and color. They’ll complement the creamy corn beautifully.

Up the protein.
Add grilled chicken, shrimp, or black beans to turn this side dish into a full meal. It’s perfect for a quick lunch or light dinner.

Turn it into a dip.
Serve with tortilla chips as a party appetizer. The creamy texture and bold flavors make it a natural fit for dipping.

Go spicy.
Add chopped jalapeños, a few dashes of hot sauce, or a sprinkle of Tajin to kick up the heat.

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