This easy Mexican street corn salad will have you eating out of the bowl. The fresh flavor for me that has me going back for more. This salad is fresh, it’s light and it’s cool. It’s a great way to have fresh corn.
THE LIFE OF THE PARTY
This salad is easily the best dish of the summer. You can eat it by itself or you can add it to the top of a street taco. It is just knocking it out the park. One of my favorite things about the summer is the fresh sweet corn so this is a great utilization of all that sweetness. It also takes the mess out of traditional corn on the cob and makes it easy for everybody to enjoy that sweet flavor.
INSIDE MEXICAN STREET CORN SALAD
- FRESH CORN; sweet corn shucked off the husk is great for this salad.
- LEMON AND LIME JUICE; Fresh is best.
- BELL PEPPERS; A variation of colors is great.
- CILANTRO
- CAYENNE PEPPER
- CHILI POWDER
- TAJIN
- MAYO OR MIRACLE WHIP; All depends on your preference.
- SOUR CREAM
- COTIJA CHEESE
HOW TO MAKE MEXICAN STREET CORN SALAD
- Begin by dicing bell peppers and cilantro.
- In a medium sized bowl add shucked (cooled) corn and the rest of the ingredients.
- Mix all ingredients together with a spoon.
- Garnish with Cotija Cheese.
- Enjoy!
TIPS FOR SUCCESS
- The fastest way to prepare the corn is by boiling it.
- Taste your salad as you build it. Add more spice or salt as needed.
- Let your corn cool once it is done cooking.
- You can store your salad for up to 3 days in an airtight container.
- This corn salad is a perfect topper for street tacos or chicken tortilla soup.
FREQUENTLY ASKED QUESTIONS
You can use frozen corn for this recipe. For frozen corn, I would just suggest sauteing it in the skillet first before you add the other ingredients. That will give it a little bit more flavor.
OTHER RECIPES YOU MIGHT ENJOY
Easy Mexican Street Corn Salad
Equipment
- Bowl
- Knife or shucker
- Stock Pot
Ingredients
- 6 ears of Corn cooked & shucked
- 1 Lime juiced
- 1 Lemon juiced
- ½ Red bell pepper diced
- ½ Orange bell pepper diced
- ½ Green bell pepper diced
- ¼ c. Cilantro packed diced
- ¼ tsp. Cayenne pepper
- 1 tsp. Chili powder
- 1 tsp. Tajin
- 1 tsp. kosher salt
- 2 tbsp. Mayo or Miracle whip
- 2 tbsp. Sour cream
- ¼ c. Cotija cheese for garnish
Instructions
- Begin by dicing bell peppers and cilantro.
- In a medium sized bowl add shucked corn and the rest of the ingredients.
- Mix all ingredients together with a spoon.
- Garnish with Cotija Cheese.
- Enjoy!
Notes
Let your corn cool a little bit before you shuck it.
Really tasty and easy to make too! Highly recommend.
Is there anything better than a Mexican street corn salad? I asked my family. No! Was the resounding response!
I love Mexican street corn, but it never occurred to me to make it into a salad! This is so delicious and perfect for a party! Also really great adding the leftovers to an omelet the next day.
I’ve been looking for just this recipe! The flavors all blended perfectly and it was absolutely delicious!
I made your Mexican street corn salad recipe with my leftover sweetcorn and it tasted amazing! Thank you for a great salad recipe!
Yes please! This corn salad was just popping with flavor and color, we paired it with some grilled chicken and it went down an absolute treat. Leftovers were perfect for lunch at work the next day, which I always love. A keeper!
We had this last night with some fish tacos and it was just delicious and so fun. The kids loved it which is always a winner when it is packed with veg! Thank you for such a great recipe 🙂
We had this over the weekend with BBQ chicken, and it was the perfect pairing. Thanks for the lovely recipe.
It’s that time of year..Corn and peppers are plentiful. I had this dish and it was amazing! What a great twist on corn.