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Mexican street corn salad in a white serving bowl with spoons. Cotija cheese and limes next to it.
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Mexican Street Corn Salad

This Mexican street corn salad is fresh, spicy, and lightly creamy! It's an easy to make summer side dish and a must for Cinco de Mayo!
Prep Time15 minutes
Total Time15 minutes
Course: Salads, Side Dishes
Cuisine: Mexican
Keyword: Mexican street corn salad, street corn salad
Servings: 6 servings
Author: Danae Halliday

Ingredients

Salad

  • 4 ears corn or 16 ounces defrosted frozen fire roasted corn
  • 3 green onions sliced thin
  • 1 jalapeño seeded and deveined, finely chopped
  • 1/2 cup cilantro leaves chopped
  • 1/3 cup crumbled cotija cheese

Dressing

  • 2 tablespoons mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 lime zest and juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt or to taste

Instructions

  • If using fresh corn, grill it and cut the kernels off of the cob and place them in a mixing bowl. If using frozen fire roasted corn, defrost it and add it to a mixing bowl.
  • Add the sliced green onions, jalapeño, cilantro, and cotija cheese in with the corn.
  • In a glass measuring cup, combine all of the ingredients for the dressing and whisk them together.
  • Pour the dressing in with the salad ingredients and stir everything together until it's combined. Taste for seasoning.
  • Transfer the salad to a serving bowl and garnish with extra cotija cheese and cilantro, then serve.

Notes

  • Crumbled queso fresco can be used instead of cotija cheese. 

Nutrition

Calories: 140kcal | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 277mg | Potassium: 281mg | Fiber: 3g | Sugar: 1g | Vitamin A: 343IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 1mg