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 Cotija cheese (crumbled)

There’s something about the vibrant flavors and creamy texture of this Mexican Street Corn Salad Recipe that just grabs my attention every time I make it. It’s fresh, tangy, a little smoky, and totally addictive—a real winner for any gathering or quick weeknight treat.

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 can’t get enough of how easy yet flavorful this Mexican Street Corn Salad Recipe is. It’s one of those dishes that feels like it took hours to make, but actually comes together in no time—perfect for impressing friends or just enjoying a taste of summer at home.

Bold, vibrant flavors: The mix of smoky corn, tangy lime, and spicy jalapeño creates a flavor punch that makes this salad unforgettable.
Quick and easy prep: You can whip it up in under 20 minutes, making it a great last-minute side or snack.
Flexible and customizable: Whether you want it milder or spicier, or add your own twist, this recipe adapts beautifully.
Perfect for any occasion: From casual BBQs to potlucks or even weeknight dinners, this salad fits right in.

Ingredients & Why They Work

The ingredients in this Mexican Street Corn Salad Recipe harmonize beautifully to deliver smoky charred corn, creamy tang, and fresh crunch. Each one plays its role—whether it’s the zing of lime juice or the subtle heat from the jalapeño—and I’ve got some handy tips to help you choose the best for your salad.

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 is non-negotiable here; it adds bright acidity that lifts all the other flavors.
Mayonnaise: Real mayo gives creaminess and binds the salad without overpowering it—don’t skip it or use substitutes with caution.
Ground cumin: Adds a warm earthiness that complements the sweetness of corn perfectly.
Smoked paprika: This is your secret smoky magic—if you can’t find smoked, regular paprika works but add a tiny pinch of chipotle powder if you want to mimic the flavor.
Kosher salt & black pepper: Essential for seasoning—adjust salt thoughtfully since cheeses can add saltiness too.
Sweet corn kernels: Fresh corn is best when in season, but frozen works in a pinch—just thaw and dry thoroughly.
Olive oil: Use a good quality extra virgin for cooking the corn; its richness boosts flavor and helps caramelize the kernels.
Parmesan cheese: Finely grated for a sharp, salty bite that melts slightly when stirred into warm corn.
Fresh cilantro: Adds bright herbal notes; if you're not a fan, try fresh parsley instead.
Red bell pepper: For a pop of color and a gentle crunch that contrasts with softer ingredients.
Green onions: Thinly sliced green onions bring mild sharpness and freshness.
Red onion: Adds crunch and subtle sweetness—don't overdo it or it will overpower the dish.
Jalapeño: Seeded and chopped, this adds just the right amount of heat; leave seeds in if you like it spicier.
Garlic powder: A touch of savory depth without a raw garlic bite.
Cojita cheese: Crumbled on top for salty, crumbly richness that finishes the salad beautifully; feta works as a great substitute.

📝

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 like to play with this recipe depending on the occasion—sometimes I dial back the heat, other times I go all in with extra jalapeños. You should feel totally free to make it your own; that’s what keeps this Mexican Street Corn Salad Recipe fresh and exciting!

Milder Version: I once made this for a family lunch with kids, so I simply left out the jalapeño and swapped smoked paprika for sweet paprika—still delicious and crowd-pleasing.
Extra Crunch: Adding diced cucumber or toasted pepitas gives a fun texture contrast that I love when serving as a light lunch.
Vegan Swap: You can swap mayo for vegan mayo and parmesan for nutritional yeast; just adjust seasoning to taste!
Creamier Texture: A dollop of sour cream or Greek yogurt stirred in enhances creaminess if you’re a fan of that.

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, mayo, cumin, smoked paprika, salt, and black pepper in a small bowl. I use a whisk to dissolve the mayo fully because it makes the dressing smoother and better coats the corn later on. You can make this ahead and pop it in the fridge to let those flavors meld.

Step 2: Char the corn to smoky perfection

Heat olive oil in a large skillet over high heat and add the corn kernels. Let them cook mostly undisturbed for 3 to 5 minutes until you see those gorgeous little char marks. Resist the urge to stir too often; you want some kernels smoky and caramelized—not soggy. Once done, turn off the heat and let the residual warmth keep them perfect.

Step 3: Mix in the fresh veggies and cheese

Now add the parmesan, cilantro, bell pepper, green and red onions, chopped jalapeño, and garlic powder into the warm corn. Stir everything until well combined. The cheese will soften and start to melt slightly, blending all the flavors.

Step 4: Toss with dressing and finish with cojita

Pour the dressing over the corn mixture and toss until every bite is coated. Finish by sprinkling crumbled cojita cheese on top. Serve this salad at room temperature or chilled depending on your mood—it’s amazing both ways.

Top Tip

From making this Mexican Street Corn Salad Recipe several times, I’ve learned a few little tricks that take it from great to unforgettable. Here’s what helped me get it just right every time—and I hope it helps you too!

Don’t rinse fresh corn kernels before cooking: Keeping a bit of the natural starch helps achieve better caramelization in the skillet.
Use high heat and don’t overcrowd the pan: This prevents steaming and ensures proper charring of the corn.
Mix dressing gently but thoroughly: Dissolving the mayo well prevents clumps and makes the coating smooth and uniform.
Prepare the dressing ahead of time: It lets the flavors deepen and makes assembling the salad a breeze when you’re ready to eat.

How to Serve Mexican Street Corn Salad Recipe

Mexican Street Corn Salad - Serving Suggestion

Garnishes

I love finishing this salad with some extra cilantro leaves for a fresh green pop and an extra crumbly sprinkle of cojita cheese. Sometimes I add a squeeze of fresh lime on top before serving to brighten everything up even more.

Side Dishes

This salad pairs beautifully with grilled meats like steak or chicken, and it's a constant on my BBQ tables. It’s also fantastic alongside black bean tacos, quesadillas, or even atop a pile of tortilla chips for a fun twist.

Creative Ways to Present

For parties, I’ve served this Mexican Street Corn Salad Recipe layered in clear parfait glasses with alternating layers of avocado and black beans—looks stunning and tastes even better! You can also scoop it into small corn cups or mini bell pepper halves for adorable bite-sized servings.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The salad holds up well, though the corn’s texture softens slightly. Stir before serving to redistribute dressing, and it’s almost as fresh as day one.

Freezing

I wouldn’t recommend freezing this salad because the creamy dressing and fresh veggies don’t survive the freeze-thaw cycle well. It’s better enjoyed fresh or refrigerated for a couple of days.

Reheating

If you prefer serving it warm, gently reheat leftovers in a skillet on low heat just until warmed through—avoid microwaving as that can make the salad watery. Add fresh dressing afterward if it seems a bit dry.

Frequently Asked Questions:

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

Absolutely! Frozen corn works just fine—make sure to thaw and drain it well before cooking to avoid excess moisture, which can make the salad soggy.

How spicy is this recipe and can I adjust the heat level?

The heat mainly comes from the jalapeño, which you can easily modify by removing seeds or omitting it entirely if you prefer a mild salad. Adding extra jalapeños or a pinch of cayenne pepper amps up the spice.

What can I substitute for cojita cheese in this Mexican Street Corn Salad Recipe?

Feta cheese is a great alternative if you can’t find cojita. It offers a similar crumbly texture and salty tang that complements the other flavors well.

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

Yes! The dressing can be made ahead and chilled. The salad itself can be tossed shortly before serving but can also be made a few hours ahead and refrigerated. Just remember to stir well and adjust seasonings if needed before serving.

Final Thoughts

This Mexican Street Corn Salad Recipe holds a special place in my kitchen and my heart. It’s one of those recipes I reach for when I want to wow guests without fuss or when I simply want to indulge in something familiar but exciting. Give it a try—I have a feeling you’ll love it as much as I do, and soon it’ll become your go-to for those moments when you want something a little extra special.