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 Cotija cheese (crumbled)

There's something utterly irresistible about the fresh, vibrant flavors in this Mexican Street Corn Salad Recipe. It’s that perfect mix of smoky charred corn, creamy cheese, and zesty lime that always reminds me of summer fairs and backyard BBQs. Trust me, once you make this, it’ll become your go-to crowd-pleaser!

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 dishes that feels like an instant vacation for your taste buds. I've made it for casual dinners and parties alike—it’s versatile, quick, and absolutely bursting with flavor every single time.

Bold, fresh flavors: The combination of lime, cumin, and smoked paprika gives it a delicious smoky tang that wakes up your palate.
Simple to make: Just a few ingredients and less than 20 minutes to whip up a dish that'll impress anyone.
Great for gatherings: Whether as a side or a snack, everyone loves it—and it scales up easily.
Customizable: You can tweak the spice level, cheese, or herbs to fit your taste perfectly.

Ingredients & Why They Work

Every ingredient in this Mexican Street Corn Salad Recipe plays a starring role. The sweetness of fresh corn balances perfectly with the creamy mayo and tangy lime, while cheeses add richness and texture. Here’s what makes them shine together:

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

Fresh lime juice: Adds bright acidity that cuts through the creaminess and highlights the smoky flavors.
Real mayonnaise: Creates a luscious texture that binds the salad without overpowering the corn’s natural sweetness.
Ground cumin & smoked paprika: Infuse warmth and gentle smokiness, giving that authentic Mexican flair.
Sweet corn kernels: The star ingredient! Use fresh off-the-cob for juiciness or high-quality frozen corn in a pinch.
Olive oil: Helps char the corn kernels beautifully, adding lovely depth and texture.
Parmesan cheese: Brings salty, nutty richness that complements the creaminess perfectly.
Fresh cilantro: Adds a herbal brightness that’s signature to Mexican dishes.
Red bell pepper & red onion: Provide crunch and sweetness with just a hint of sharpness.
Green onions: Add subtle onion flavor that’s milder and fresher than regular onions.
Jalapeño pepper: Offers a touch of heat, adjustable to how spicy you like things.
Garlic powder: Introduces a gentle umami depth without overpowering.
Cojita cheese: Crumbled on top for that salty, crumbly finish; feta works well if unavailable.

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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

One thing I love about this Mexican Street Corn Salad Recipe is how easy it is to adjust it to your flavor preferences or what you have on hand. Feel free to swap, add, or leave out ingredients as you like.

Variation: I sometimes add a pinch of chili powder or a dash of hot sauce when I want more heat. It adds a nice kick without overpowering the salad.
Dairy-Free: Skip the cheeses and swap mayo for a dairy-free alternative, and it still tastes fantastic.
Grilled corn: Use leftover grilled corn for an extra smoky flavor that’s amazing for summer cookouts.
Herb swap: Not a cilantro fan? Fresh parsley or a bit of chopped green herbs can give a fresh twist.

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 Together the Creamy Dressing

Start by mixing the lime juice, mayonnaise, cumin, smoked paprika, salt, and pepper in a small bowl. I like to whisk it really well with a hand whisk until the mayo dissolves into a silky dressing. It’s okay if it’s not perfectly smooth; the little bits add character. You can even make this dressing a day ahead and keep it chilled—it actually tastes better when the flavors have time to meld.

Step 2: Char the Corn Kernels

Heat olive oil in a large skillet over high heat. When it’s nice and hot (you’ll see it shimmer), add the corn and let it cook mostly undisturbed for 3-5 minutes. I like to stir only a couple of times to get some kernels beautifully charred—that smoky sear is what transports the salad to the next level. Once you see those golden spots, turn off the heat.

Step 3: Mix in Fresh Veggies & Cheese

Now toss in grated parmesan, chopped cilantro, bell pepper, green onions, red onion, jalapeño, and garlic powder. Stir everything until it feels like a party of flavors and textures in your skillet. This freshness combined with warm corn is what won me over the first time I tried it!

Step 4: Toss with Dressing & Garnish

Pour your dressing over the corn mixture and give it a gentle toss until everything’s coated. Finally, sprinkle crumbled Cojita cheese on top right before serving. You can eat it room temperature or pop it in the fridge to chill a bit—it’s fantastic either way.

Top Tip

From the many times I’ve made this Mexican Street Corn Salad Recipe, I’ve learned a few tricks to keep it tasting fresh and exciting every time you whip it up. These tips helped me nail the perfect balance of flavor and texture.

Char the corn well: Patience here pays off—don’t stir too much, let some kernels get that golden crust for smoky depth.
Balance the acidity: If your lime juice is very tart, add a small pinch of sugar to the dressing to balance flavors harmoniously.
Chop uniformly: Finely chopping the veggies helps create an even texture and flavor throughout the salad.
Use fresh corn when possible: It’s worth it! Frozen corn works, but fresh corn has a sweetness and crispness that really elevates this salad.

How to Serve Mexican Street Corn Salad Recipe

Mexican Street Corn Salad - Serving Suggestion

Garnishes

I like to finish this salad with an extra sprinkle of crumbled Cojita cheese and a bit of fresh lime zest when serving. Sometimes a pinch of chili powder on top adds a little pop of spice, and a few extra cilantro leaves give it that fresh, vibrant look. A squeeze of lime just before eating amps the brightness right back up.

Side Dishes

This salad pairs beautifully with grilled meats like chicken or steak, and it’s a fantastic side for tacos, enchiladas, or even as part of a larger Mexican-inspired feast. I’ve also served it alongside quesadillas and it’s never disappointed. If you’re looking for a vegetarian BBQ option, it shines there too.

Creative Ways to Present

For special occasions, I’ve served this Mexican Street Corn Salad Recipe layered in clear jars to show off the colors, which wows guests at potlucks. Another idea is scooping it into mini bell pepper cups or romaine leaves for fresh, crunchy bites. It’s always a hit plated on a beautiful ceramic platter with colorful garnishes all around.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it stays delicious for up to 3 days. The flavors tend to meld even more overnight, which is a plus. Just give it a gentle stir before serving again.

Freezing

Freezing this salad isn’t ideal because the texture of fresh corn and mayo changes when thawed. I would recommend making it fresh or enjoying leftovers refrigerated rather than freezing.

Reheating

If you want to warm leftovers, gently reheat in a skillet over low heat just until warmed through. Avoid microwaving as it can make the corn rubbery. Adding fresh lime juice and a sprinkle of cheese after reheating freshens it up nicely.

Frequently Asked Questions:

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

Yes! While fresh corn offers the best texture and natural sweetness, high-quality frozen corn works well in a pinch. Just thaw it fully and pat it dry before charring to avoid sogginess.

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

This recipe has a mild heat from the jalapeño which you can adjust by adding more, removing the seeds, or leaving it out entirely. You could also add a dusting of chili powder for extra warmth if desired.

Can I make this Mexican Street Corn Salad Recipe vegan?

Absolutely! Swap the mayonnaise for a vegan mayo alternative and skip the cheeses or use vegan cheese substitutes. The flavor remains vibrant and just as satisfying.

What can I serve alongside for a complete meal?

This salad pairs wonderfully with grilled chicken, steak, or fish. Serve it alongside Mexican classics like tacos, quesadillas, or even enjoy it with rice and beans for a well-rounded meal.

Final Thoughts

This Mexican Street Corn Salad Recipe isn’t just another side dish—it’s a vibrant, flavorful way to bring people together. Each bite feels fresh and comforting, like a little fiesta in your mouth. I always find that making a batch means I get to recount memories of summers past and share something truly special with family and friends. Give it a try—you might just make it a regular staple in your kitchen too!