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)

The burst of smoky, tangy, and creamy flavors in this Mexican Street Corn Salad Recipe is something I always look forward to. It’s quick to whip up but makes a big impression, perfect for brightening any meal with a pop of color and flavor.

A white speckled bowl filled with a colorful corn salad sits on a white marbled surface. The salad has a base layer of bright yellow grilled corn kernels with small charred spots, mixed with chopped red bell peppers, green scallions, and thin pieces of red onion. On top, there is a sprinkle of white shredded cheese and crumbled white cheese in the center. A fresh green lime wedge is placed on the edge of the bowl. Beside the bowl, a shiny silver spoon rests on the white marbled surface. 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 Mexican Street Corn Salad Recipe is one of those recipes I keep coming back to because it’s effortless yet packed with so much flavor and texture. It’s a perfect side to spice up weeknight dinners or impress friends at summer cookouts.

Simple but bold flavors: Every bite combines sweet charred corn, creamy dressing, and tangy cheeses, making it irresistibly delicious.
Quick to prepare: You can have this salad ready in under 20 minutes, ideal when time is tight but you want fresh, vibrant food.
Versatile and customizable: It’s easy to swap ingredients or tweak heat levels to suit your taste, so you’ll definitely enjoy making it your own.
Great for gatherings: Whether a potluck, BBQ, or casual dinner, it’s a guaranteed crowd-pleaser everyone will rave about.

Ingredients & Why They Work

Each ingredient in this salad plays a vital role to create that classic esquites taste and texture. When you pick fresh, quality ingredients, the salad truly shines. Let me walk you through what makes these ingredients special and tips on selecting them.

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 plate with bright yellow sweet corn kernels cut off the cob, a small white ceramic bowl of golden olive oil, a large white ceramic plate with finely grated parmesan cheese, a large white ceramic plate with freshly chopped bright green cilantro, a small white ceramic bowl of diced red bell pepper, a small white ceramic bowl of thinly sliced green onions, a small white ceramic bowl of chopped red onion, a whole fresh green jalapeño pepper (uncut), a small white ceramic bowl of garlic powder, a large white ceramic plate with crumbled white Cotija cheese, 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 juice cuts through the creaminess and brightens all the flavors—never use bottled if you can help it.
Mayonnaise: Provides creaminess and body; opting for real mayo rather than a light version gives better texture and taste.
Ground Cumin & Smoked Paprika: These spices add that warm, earthy, smoky note that’s signature in Mexican cuisine—essential for depth.
Sweet Corn Kernels: Using fresh corn off the cob makes all the difference—look for plump, bright kernels for sweetness.
Olive Oil: Helps char the corn nicely while adding subtle richness.
Parmesan Cheese: Its salty, nutty flavor blends beautifully with the other ingredients—finely grate for best results.
Cilantro: Provides fresh, herbaceous contrast; I always use plenty because it’s such a vibrant flavor.
Red & Green Onions: These add crunch and mild pepperiness, balancing the creaminess well.
Jalapeño: Seeds removed to keep heat in check, adds a slight kick that wakes up your taste buds.
Garlic Powder: Enhances savory notes without overpowering the salad.
Cojita Cheese: Crumbled on top for salty tang and lovely texture; if you can’t find it, feta works fine too.

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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 always encourage you to play around a bit with this Mexican Street Corn Salad Recipe. Sometimes I add more jalapeño for a spicy twist, other times I swap out the Cojita for a creamy queso fresco. It’s all about what suits your mood and meal.

Variation: When I’m serving it to kids, I tone down the heat and skip the jalapeño altogether—still fantastically tasty!
Make it vegan: Use vegan mayo and swap the cheeses for a nut-based cheese alternative or omit cheese entirely.
Seasonal: In the winter, I’ve experimented with roasted frozen corn when fresh isn’t available, and it’s a handy fallback.

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

A close-up of a dish showing a white bowl filled with a colorful corn salad that has yellow corn, chopped green herbs, diced red tomatoes, and small pieces of red onion mixed together. On top of the salad, long, thin, white strips of cooked chicken are laid out horizontally. A woman's hand is holding a knife near the edge of the bowl. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Up That Luscious Dressing

Grab a small bowl and whisk together the lime juice, mayonnaise, ground cumin, smoked paprika, salt, and black pepper. I like to whisk it really well until the mayo dissolves mostly into the lime juice for a smooth, creamy texture. You can make this ahead and chill it, which actually helps the flavors meld beautifully.

Step 2: Char the Corn for That Smoky Kick

Heat olive oil in a large skillet over high heat—don’t rush this part; you want the pan hot enough to get good char spots. Add the sweet corn kernels and cook for about 3 to 5 minutes, stirring occasionally to allow some kernels to get beautifully browned but still juicy. The slight smokiness this imparts is the heart of authentic flavor here.

Step 3: Combine and Toss to Perfection

Turn off the heat and stir in parmesan, cilantro, diced red and green onions, red onion, jalapeño, and garlic powder. Once everything’s combined, toss the salad with your creamy dressing until every kernel is coated. Then sprinkle on the crumbled Cojita cheese right before serving.

Top Tip

After making this Mexican Street Corn Salad Recipe many times, a few tips stand out that really elevate the dish and save you some hassle.

Don’t Overcook the Corn: Aim for a slight char but keep the corn’s sweet juiciness—overcooking makes it dry and less enjoyable.
Use Fresh Lime Juice: It makes a world of difference in brightness compared to bottled juice, trust me on this one.
Make Dressing Ahead: Preparing the dressing in advance lets the spices hydrate and flavors deepen, so the salad tastes even better.
Don’t Skip the Cojita Cheese: The salty crumbly texture is the perfect finishing touch—if unavailable, quality feta is a fine substitute.

How to Serve Mexican Street Corn Salad Recipe

Mexican Street Corn - Serving Suggestion

Garnishes

I love topping this salad with a sprinkle of extra freshly chopped cilantro and sometimes a little dusting of smoked paprika for color. A lime wedge on the side never hurts if you want to add an extra zing at the table.

Side Dishes

This salad pairs beautifully with grilled meats, tacos, or even alongside simple grilled chicken or fish. I often serve it with black beans and rice for a full Mexican-inspired meal that leaves everyone smiling.

Creative Ways to Present

For parties, I sometimes serve this salad in mini mason jars or small bowls topped with a jalapeño slice for a festive touch. It also looks fabulous scooped on top of tortilla chips as a fun, sharable appetizer.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps well for up to 3 days. The flavors deepen, though the salad is best eaten within a day or two for freshness, especially because of the herbs and cheeses.

Freezing

I don’t recommend freezing this salad since the fresh veggies and creamy dressing don’t freeze well. It tends to separate and lose the bright texture once thawed.

Reheating

If you want to warm the corn, do it gently in a skillet before mixing in the dressing to avoid curdling. Once dressed, it’s best served at room temperature or chilled.

Frequently Asked Questions:

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

You can use frozen corn in a pinch, but I recommend thawing and roasting it first to get some char and improve the flavor. Fresh corn always gives the best texture and sweetness.

What’s the difference between Cojita and Parmesan cheese in this salad?

Parmesan is stirred into the warm corn to melt slightly and add a nutty, salty depth, while Cojita is crumbled on top to provide a fresh, crumbly, and tangy finish. Both cheeses add layers of flavor and texture.

Can I make this Mexican Street Corn Salad Recipe vegan?

Absolutely! Substitute mayo with a vegan mayo alternative and omit the cheeses or swap for vegan cheese options. The dressing and spices still provide plenty of flavor even without dairy.

How spicy is this salad, and can I adjust the heat?

This salad has a mild to moderate heat depending on how much jalapeño you use and whether you include the seeds. You can easily adjust the heat by removing seeds, reducing jalapeño amount, or skipping it altogether if preferred.

Final Thoughts

This Mexican Street Corn Salad Recipe has become a kitchen favorite of mine because of how it packs such wonderful flavor with very little fuss. It’s one of those dishes that feels both comforting and festive, and I’m confident you’ll love having it in your recipe box for quick meals or entertaining. Give it a try—you might find it’s your new go-to side that steals the show!