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 irresistible about that smoky, creamy, tangy bite you get from esquites—and this Mexican Street Corn Salad Recipe captures it all perfectly. It’s like a fiesta in your mouth, and honestly, it’s so quick and easy, you’ll wonder why you didn’t make it sooner.

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

I’m a huge fan of Mexican street corn in all forms, but this salad version? It’s a game changer. It’s not just about the flavors—it’s the texture contrast, the fresh herbs, and that gorgeous cheesy finish that make this recipe special. Plus, it comes together faster than you’d expect, which is a lifesaver on busy days!

Bold & Balanced Flavors: The combination of smoky paprika, tangy lime, and creamy cheese creates a flavor explosion that’s both rich and fresh.
Simple Ingredients: With common pantry staples and fresh veggies, it’s easy to whip up even on a whim.
Versatile Side Dish: Whether it’s a summer BBQ or a weeknight dinner, this salad fits right in with almost any meal.
Make-Ahead Friendly: The dressing can be mixed in advance, making your prep smooth and stress-free.

Ingredients & Why They Work

Every ingredient in this Mexican Street Corn Salad Recipe plays its part to bring that perfect balance. From the freshness of lime juice to the subtle heat of jalapeño, here’s why I love these choices—and a few tips to keep in mind 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 lime brings tang and brightness that lifts the whole dish; bottled just won’t be the same here.
Mayonnaise: This adds that creamy, luscious texture—it’s what makes the salad feel indulgent without being heavy.
Ground cumin & smoked paprika: These spices deliver a smoky, earthy warmth that echoes classic Mexican street corn flavors.
Kosher salt & black pepper: Essential for seasoning—using kosher salt helps it dissolve better into the dressing.
Sweet corn kernels: Fresh corn is best; if fresh isn’t available, frozen works well too—just thaw and pat dry.
Olive oil: For a perfect char when cooking the corn; a neutral oil works if you prefer less olive flavor.
Parmesan cheese: Adds a sharp, nutty flavor and helps bind ingredients together, pairing brilliantly with cilantro.
Cilantro: Freshly chopped cilantro is non-negotiable for that herbaceous punch.
Red bell pepper: Gives lovely color and sweetness, balancing the heat from jalapeño.
Green onions & red onion: Provide crunch and mild onion flavor for extra depth.
Jalapeño: Adds just enough kick without overwhelming—seed it if you want it milder.
Garlic powder: A quick way to add savory depth without overpowering fresh ingredients.
Cojita cheese: Crumbled on top, it offers a salty, crumbly finish; feta is a nice substitute if needed.

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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

This Mexican Street Corn Salad Recipe is a fantastic base, and honestly, I love switching it up depending on what I have around or the occasion. It’s such a forgiving recipe that invites creativity.

Extra Heat: I sometimes leave the jalapeño seeds in or add a dash of hot sauce for a spicy kick that wakes up my taste buds.
Dairy-Free Version: Swap mayo for vegan mayo and cojita for a sprinkle of toasted nutritional yeast—it works surprisingly well, especially with the smoky paprika.
Protein Boost: Stir in some black beans or grilled chicken to turn this salad into a full meal.
Seasonal Spin: When corn is less sweet, a pinch of sugar or a drizzle of honey helps balance flavors beautifully.

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 Up the Tangy Dressing

Start by combining the lime juice, mayonnaise, cumin, smoked paprika, salt, and pepper in a small bowl. Whisk them briskly—try to dissolve most of the mayo so the dressing is smooth. This little step really helps the flavors blend nicely. I like to make this dressing ahead and chill it, so it’s ready when the corn is cooked.

Step 2: Char the Corn Kernels Just Right

Heat olive oil in a large skillet over high heat. When the oil shimmers, toss in the corn kernels. This step is where the magic happens—you want to leave the corn undisturbed for a minute or two so it chars beautifully, then stir occasionally for about 3-5 minutes. That smoky charred flavor is what takes this salad to the next level, so watch carefully to get golden spots without burning.

Step 3: Mix in the Fresh Veggies and Cheese

Once the corn is perfectly charred, turn off the heat. Stir in the parmesan cheese, chopped cilantro, red and green onions, red bell pepper, jalapeño, and garlic powder. This mix of colors and textures looks vibrant and packs a punch of flavor in every bite.

Step 4: Combine with Dressing and Finish with Cojita

Toss the warm corn mixture with the dressing until everything is nicely coated. Sprinkle the crumbled cojita cheese on top for that salty, creamy finish that’s just irresistible. Serve immediately at room temperature, or chill it for later—both are delicious!

Top Tip

After making this Mexican Street Corn Salad Recipe a dozen times, I've learned a few things that really help it shine. These tips will ensure your salad is bursting with flavor and the perfect texture every time.

Don’t Rush the Charring: Give the corn time to develop color by resisting the urge to stir constantly. That gorgeous smoky flavor depends on it.
Use Fresh Lime: Bottled lime juice just doesn’t have the same zing. Fresh lime adds brightness that wakes up all the ingredients.
Chill the Dressing: Making the dressing a few hours in advance lets the spices marry, deepening the flavor.
Serve at Room Temp or Chilled: I’ve found this salad tastes amazing either way. Just avoid serving it too cold, which can mute flavors.

How to Serve Mexican Street Corn Salad Recipe

Mexican street corn - Serving Suggestion

Garnishes

When I serve this salad, I love adding an extra sprinkle of fresh cilantro and a few more crumbles of cojita cheese on top just before serving. Sometimes, a little squeeze of lime adds a nice, fresh pop. A dash of smoked paprika or chili powder on top makes for a stunning finish, especially for guests.

Side Dishes

This salad pairs beautifully with grilled meats like chicken or steak. It’s also a fantastic companion to tacos, quesadillas, or even just crisp, toasted tortillas. On chillier days, I love it alongside a hearty bean chili to soften all those smoky layers.

Creative Ways to Present

For special occasions, I like to serve this salad in mini cups with a toothpick—perfect for parties. Layering it over a bed of mixed greens or adding avocado slices turns it into a vibrant, festive dish that’s sure to impress your friends and family.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 2 days. The flavors actually deepen overnight, but the corn starts to lose some of its crunch, so I prefer eating it fresh or within a day if I can help it.

Freezing

Freezing isn’t really ideal for this salad because the fresh veggies and cheese can get watery and mushy when thawed. I’d recommend making fresh batches instead for best texture and flavor.

Reheating

If you want your corn warm, a quick zap in the microwave or a gentle reheat in a skillet works fine—just avoid overheating to keep that fresh vibe intact. For me, this salad shines best chilled or at room temp.

Frequently Asked Questions:

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

Yes! Frozen corn is a great substitute when fresh corn isn’t available. Just thaw and pat it dry to avoid excess moisture, then char it in the skillet as directed.

How spicy is this Mexican Street Corn Salad Recipe?

The heat level is mild and adjustable. Removing the jalapeño seeds reduces spiciness, and you can add more or less jalapeño depending on your preference. It’s meant to have a gentle kick, not overpowering heat.

What can I substitute for cotija cheese?

If you can’t find cotija, feta cheese is a great alternative because of its crumbly texture and tangy flavor. Queso fresco or even parmesan can work, but feta is most similar.

Can I prepare this Mexican Street Corn Salad Recipe ahead of time?

Absolutely! The dressing can be made a day in advance and refrigerated. The full salad can be assembled a few hours before serving, but I recommend adding the cojita cheese just before you serve to keep it fresh.

Final Thoughts

This Mexican Street Corn Salad Recipe is one of those dishes that I keep coming back to because it’s equal parts nostalgic and fresh, simple yet packed with flavor. I hope you’ll find it as addictive as I do—perfect for sharing with friends, jazzing up your weekday meals, or impressing at your next BBQ. Give it a try, and I promise, it’ll become one of your new favorites too.