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overhead image of Mexican street corn salad in a large serving dish with fresh cilantro on the side.

Mexican Street Corn Salad

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Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings6 servings

Ingredients

  • 4 ears fresh corn, shucked and kernels removed (or 2 10-ounce bags frozen corn)
  • 1 tablespoon olive oil
  • pinch of salt
  • 1/2 cup fresh cilantro, finely chopped
  • 1/4 cup mayonnaise
  • 1/4 cup scallions (green onion), sliced
  • 1/4 cup crumbled cotija cheese or feta cheese
  • 1 jalapeño, seeds removed and finely chopped
  • 2 garlic cloves, minced
  • zest and juice of 1 lime
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder, or chipotle chili powder

Method

  • Heat olive oil in a large skillet over high heat until the oil is shimmering. Add corn kernels to the skillet (fresh or frozen) and a pinch of salt. Cook corn for about 10 minutes, stirring about every 2 minutes, until it’s nicely charred.
    Mexican street corn salad step 1
  • Remove corn from the heat and add to a large bowl. Add all remaining ingredients to the bowl with the corn. Toss to combine, then give it a taste and adjust any seasoning as desired.

Notes

  • Either serve this Mexican street corn salad immediately, or cover the bowl and store it in the fridge for up to 8 hours before serving!

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