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5 from 1 vote

Mexican Street Corn Salad Recipe - Tangy, Spicy Perfection

Mexican Street Corn Salad recipe.  Tangy, spicy, and delicious.  A great Mexican side dish or appetizer.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 4


  • 4 whole corn cobs
  • 1/2 cup red onion
  • 1/2 cup fresh cilantro
  • 1/2 cup cherry tomatoes
  • 3-5 large green onions
  • 1 cup cotija cheese
  • 1/2 large jalapeno
  • 2 large limes
  • 3 Tbsp mayonnaise
  • 3 Tbsp sour cream
  • 1/2 tsp kosher salt
  • 1 tsp ground cumin


  • Shuck the corn then cut the kernels off.  Place in bowl and set aside. 
  • Heat cast iron pan on medium high heat.  Let pan get hot for a couple of minutes then add the corn kernels.  Sear the corn in the pan for roughly 5 minutes until the corn gets nice and charred.  Place back in bowl and let cool for 5 minutes
  • Mix the mayo, sour cream, juice of 2 limes, cumin, and salt together in a large bowl.
  • Chop up 1/2 cup of red onion.  Slice in half 1/2 cup of cherry tomatoes.  Clean and chop 1/2 cup cilantro.  Chop 1/2 a jalapeno.  Dice up the green onions.
  • Add the cooled corn, all the chopped ingredients, and half the cotija cheese to the mayo mixture and stir well to incorporate the flavors.
  • Plate the mixture in a serving bowl and add the remaining cheese on top along with some more cilantro and a few limes.  Enjoy!


Serving: 140g | Calories: 180kcal | Carbohydrates: 17g | Protein: 5.3g | Fat: 11g | Cholesterol: 19mg | Sodium: 450mg