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4.15 from 138 votes

Mexican Street Corn Salad

Sweet and with just a hint of spice, this street corn salad is perfect at the dinner table, parties, potlucks, and even barbecues.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Mexican
Servings: 10
Calories: 156kcal

Ingredients

  • 2 14 oz bags of frozen corn
  • 1 tbsp olive oil
  • ¼ cup mayonnaise
  • 8 oz cotija cheese crumbled
  • ½ jalapeno diced, seeds removed
  • ½ cup finely chopped cilantro
  • dash of cayenne pepper
  • 3 cloves of garlic minced
  • juice of one lime
  • sea salt
  • Pinch of smoked paprika
  • Pinch of chili powder

Instructions

  • In a large skillet, over medium heat, add the olive oil and toast the corn-- cooking the corn for 10-12 minutes, stirring occasionally. Remove the skillet from heat and set aside.
  • In a separate, large bowl stir the mayo, cotija cheese, jalapeno, cilantro, cayenne, and minced garlic together, until evenly combined.
  • Slice the lime in half and squeeze the juices from each half into the bowl. Stir until the juice is completely incorporated.
  • Stir in the corn until completely incorporated, evenly, into the salad mixture.
  • Refrigerate the salad until chilled.
  • When ready to serve, spoon the mixture into bowls and sprinkle with a pinch of sea salt, smoked paprika, and chili powder.

Notes

This recipe easily serves a crowd, if you're making it for a smaller gathering, you can easily halve it.

Nutrition

Calories: 156kcal | Carbohydrates: 12g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 291mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 4.4mg | Calcium: 114mg | Iron: 0.5mg