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 just something irresistible about the creamy, tangy, and slightly spicy flavors of a good Mexican Street Corn Salad. This Mexican Street Corn Salad Recipe captures that magic in a bowl, combining fresh corn, cheeses, and a zingy dressing that’ll have you reaching for seconds (and maybe thirds!). Trust me, once you taste it, you’ll understand why it’s a kitchen favorite.

A white speckled bowl filled with a colorful salad made of three main layers: the bottom layer is bright yellow grilled corn with some black grill marks, mixed with small pieces of red bell pepper and green onions, the middle layer has finely chopped green herbs scattered evenly, and the top layer is white crumbled cheese piled in the center, accompanied by a green lime wedge resting on the side of the bowl. The bowl is placed on a white marbled surface, with a silver spoon nearby. 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

This salad is one of those recipes that constantly impresses guests and family alike. Every time I make it, I appreciate how quick it comes together without skimping on flavor. There’s something so satisfying about the blend of creamy mayo dressing with the smokiness of the corn and the sharp tang of cheese.

Bold, vibrant flavors: The combination of cumin, smoked paprika, lime, and jalapeño wakes up your taste buds in the best way.
Quick and easy: It only takes about 20 minutes to prepare, perfect for last-minute guests or a simple weeknight side.
Versatile crowd-pleaser: Whether it’s a BBQ, potluck, or just dinner at home, it pairs beautifully with lots of dishes.
Fresh ingredients shine: The fresh corn and herbs make it taste like summer in every bite.

Ingredients & Why They Work

Every ingredient in this Mexican Street Corn Salad Recipe plays a part in balancing texture and flavor perfectly. From the sweetness of the corn to the creamy tang of the cheeses and the subtle heat from jalapeño, they all come together like an amazing party in your mouth. Here are some quick notes on key ingredients you should remember while shopping:

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 bowl heaped with bright yellow sweet corn kernels, a small white ceramic bowl of golden olive oil, a large white ceramic bowl filled with finely grated parmesan cheese, a bunch of freshly chopped vibrant green cilantro placed loosely on the surface, a small white ceramic bowl of chopped bright red bell pepper, a small white ceramic bowl of thinly sliced green onions, a small white ceramic bowl of chopped red onion, one whole fresh green jalapeño pepper, a small white ceramic bowl of garlic powder, and a small white ceramic bowl of white crumbly cojita cheese, all arranged in perfect symmetry and realistic proportions, 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: Freshly squeezed for that bright acidity which cuts through the creaminess and lifts the whole salad.
Mayonnaise: Real mayo is best here to provide a silky, rich base for the dressing without overpowering the fresh ingredients.
Ground Cumin and Smoked Paprika: These spices add warmth and smoky depth; I like to toast my cumin lightly before adding for extra aroma.
Sweet Corn Kernels: Fresh corn cut straight off the cob is ideal; if out of season, frozen kernels work but make sure to thaw fully first.
Parmesan Cheese: Finely grated parmesan melts slightly into the warm corn, adding salty nuttiness.
Cilantro: Freshly chopped cilantro is essential – it adds herbaceous brightness and personality.
Green Onions & Red Onion: They bring a crunchy bite and subtle onion sweetness to contrast the creaminess.
Jalapeño: Adjust the heat to taste here – I usually keep some seeds to keep it mild but flavorful.
Cojita Cheese: Crumbled on top for salty, crumbly goodness and a traditional touch; feta works as a substitute.
Olive Oil: Used to char the corn and add richness; extra virgin olive oil gives the best flavor.
Garlic Powder: Just a little to round out the savory notes without overpowering the salad.

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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 that this Mexican Street Corn Salad Recipe is super flexible, so you can tweak it to suit your tastes or what you have in the fridge. Whether you prefer it spicier, tangier, or creamier, these little changes make all the difference.

Variation: When I want a smoky kick, I toss in some chipotle powder instead of smoked paprika — it gives the salad a deeper, smoky heat that’s incredible.
Dairy-Free: I’ve replaced mayonnaise with vegan mayo and swapped out the cheeses for nutritional yeast and avocado for a similar creamy, cheesy vibe.
Extra Crunch: Sometimes I add chopped roasted pepitas (pumpkin seeds) for more texture and nutty flavor.
Seasonal Switch: If corn's out of season, grilled zucchini or even roasted sweet potato cubes work surprisingly well as a base.

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

The image shows a close-up of a colorful corn salad with bright yellow corn kernels, chopped red tomatoes, finely diced red onions, small pieces of green herbs, and bits of white sauce drizzled over the top. The food is presented on a white plate placed on a white marbled surface. A woman's hand holding a wooden spatula is shown scooping some of the salad, with the spatula partially blurred in motion. The vibrant colors and textures make the dish look fresh and appetizing. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Dressing

Start by mixing lime juice, mayonnaise, cumin, smoked paprika, salt, and black pepper in a small bowl. I like to whisk it really well until the mayo starts to break down and the dressing is silky smooth. This helps every kernel get coated just right later. You can make this ahead and pop it in the fridge while you cook the corn.

Step 2: Char the Corn Like a Pro

Heat olive oil in a large skillet over high heat – you want it hot enough to sear without burning. Add the fresh corn kernels and cook for 3 to 5 minutes, stirring occasionally. The goal is to get some kernels with that pretty char that adds smoky flavor, but don’t stir too frequently or you’ll miss those crispy bits.

Step 3: Mix in the Veggies and Cheeses

Turn off the heat and immediately add parmesan, cilantro, red and green onions, bell pepper, jalapeño, and garlic powder. Stir everything well so the warm corn starts to soften the parmesan just a bit, creating a luxurious texture.

Step 4: Toss with Dressing and Finish

Pour your dressed over the corn mixture and toss gently until everything is coated. Lastly, sprinkle with crumbled cojita cheese for that salty, crumbly finish. Serve it at room temperature or chilled — both are delicious.

Top Tip

Making this salad multiple times taught me that the key to flavor is balance — between smoky, creamy, and tangy. Here are a few tweaks that made my version stand out:

Toast Spices First: Lightly toasting cumin and paprika in a dry pan before adding to the dressing unlocks way more depth.
Don’t Over-Stir Charred Corn: Let the corn get some color by giving it space before tossing. Stirring too often prevents those lovely charred bits.
Make Dressing Ahead: The lime-mayo combo tastes even better if it’s chilled for an hour or two, so try prepping in advance.
Use Fresh Corn: Frozen works fine, but fresh corn right off the cob is unbeatable — sweet, juicy, and perfect for this salad.

How to Serve Mexican Street Corn Salad Recipe

Mexican Street Corn Salad - Serving Suggestion

Garnishes

I like topping my salad with a little extra crumbled cojita cheese and a sprinkle of chopped cilantro for color and freshness. Sometimes I add a light dusting of chili powder or even some crispy tortilla strips for crunch, which turns it into an impressive appetizer for guests.

Side Dishes

This Mexican Street Corn Salad Recipe pairs ridiculously well with grilled meats like carne asada or smoky chipotle chicken. It also makes a fresh side to tacos, quesadillas, or even as a topping on burgers for a zesty twist.

Creative Ways to Present

For parties, I sometimes set out the salad in a large shallow bowl surrounded by tortilla chips on the side — an instant dip station. Another trick I love is layering it in clear jars with ceviche or avocado for a colorful, crowd-pleasing presentation.

Make Ahead and Storage

Storing Leftovers

I keep leftover Mexican Street Corn Salad tightly covered in the fridge for up to 3 days. The flavors actually deepen overnight, though I recommend giving it a gentle stir before serving to redistribute the dressing.

Freezing

I generally don’t freeze this salad because fresh corn’s texture doesn’t hold up well after thawing, and the creamy dressing can separate. It’s best enjoyed fresh or refrigerated.

Reheating

If you want a warm version, gently reheat the salad in a skillet over low heat, stirring just until warmed through — this helps preserve textures without making the mayo split. Alternatively, serve it chilled or at room temp, which I often prefer.

Frequently Asked Questions:

Can I use frozen corn for this recipe?

Absolutely! Frozen corn works well if fresh isn’t available. Just thaw and drain it well before cooking to prevent excess moisture in the salad.

How spicy is this Mexican Street Corn Salad Recipe?

The heat level is mild to moderate thanks to the jalapeño. You can easily adjust by removing the seeds or adding more if you like it hotter. The smoky paprika also adds depth without heat.

Can I make this salad vegan?

Yes! Swap out mayonnaise with a plant-based mayo and replace the cheeses with vegan alternatives like nutritional yeast and avocado for creaminess and flavor.

What’s the best way to get charred corn without a grill?

Using a hot cast-iron skillet with a bit of olive oil is my go-to method. Let the corn sit undisturbed a bit to get that nice sear before stirring to create those smoky, slightly crispy bits.

Final Thoughts

This Mexican Street Corn Salad Recipe is one of my go-to dishes for good reason — it’s fresh, flavorful, and ridiculously easy. I’ve shared it at many cookouts and gatherings, and friends always ask for the recipe. I hope you enjoy making it as much as I do — it’s a surefire way to add a burst of sunshine and zing to any meal. Give it a try, and it might just become your new favorite side!