From street fare to salad sensation in just 20 minutes! Now that’s a marvel! Mexican Street Corn Salad chops up bright, summer-sweet corn and mixes it with spicy jalapeño, crisp bell peppers, and creamy cotija cheese for the full Tex-Mex vibe. Everything is drizzled in a smoky, citrus-infused dressing with plenty of tang to get your tastebuds going. Mexican Street Corn Salad is an easy refreshment that will bring another layer of joy to your cookouts or your summer spread!


For the dressing:

  • 3 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 4 tablespoons fresh lime juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon chili powder

For the salad:

  • 1 tablespoon olive oil
  • 4 cups corn
  • 1 red bell pepper, diced
  • 1 jalapeño, diced
  • 1 bunch of fresh cilantro, minced, plus more for garnish
  • 1/2 large red onion, diced
  • 2/3 cup cotija cheese, shredded or crumbled


Step 1 –In a small bowl, whisk the sour cream, mayonnaise, lime juice, cumin, paprika, kosher salt, and chili powder. Set the dressing aside.

Step 2 –Heat the olive oil in a sauté pan over medium heat.

Step 3 –Add the corn and cook until slightly charred, about 7-10 minutes.

Step 4 –Place the corn in a large bowl.

Step 5 –Add the pepper, jalapeño, cilantro, and onion to the bowl with the corn, mixing well.

Step 6 –Add the dressing to the corn mixture and mix well.

Step 7 –Add 1/2 of the cotija cheese, mixing well.

Step 8 –Add the remaining cheese and a few leaves of cilantro to the top of the salad and serve.

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