Mexican Street Corn Salad is the perfect way to celebrate all the fresh corn from this season. It’s incredibly easy to make and packed with Southwestern flavor. If you love Mexican Street Corn, or just corn by itself, you’ll love this recipe!
Mexican Street Corn Salad

For the Love of Corn

It’s September, that means corn and tomatoes are in season and life is GOOD.  And soon, they will disappear. There is no better time  in Utah to make Mexican Street Corn Salad than August to September!
Mexican Street Corn Salad

Simple Ingredients, So Much Flavor

Mexican Street Corn Salad is one of those dishes you’ll want to make over and over again. If you’ve ever had Mexican Street Corn, you know what I’m talking about. The combination of ingredients is irresistible. Corn, queso fresco, cilantro, chives, and a few spices, all mixed together into a crunchy and flavorful side dish… yes please! And did I mention how easy it is? Just toss the ingredients together in a bowl and serve.
Mexican Street Corn Salad

Mexican Street Corn Salad is the Ultimate Tailgate Dish

September also marks the beginning of FOOTBALL season (go Utes!). That means tailgating, lots of yummy food, and great memories. Mexican Street Corn Salad can be made up quick if you’re in a hurry or it can be made ahead if you’re planning for a bigger crowd. It can be served warm or chilled, and pairs wonderfully with grilled meats, like Grilled Fajita Shish Kabobs, Lemon Pepper Chicken Kabobs, or Grilled Flank Steak. The leftovers are also AMAZING in quesadillas with chicken!
Mexican Street Corn Salad
Mexican Street Corn Salad is sure to be a side dish staple for all of your fall bbqs, potlucks, and tailgates. A little creamy, a bit of crunch, and a whole lot of southwest flavor. It’s fun twist on an old favorite and a great way to use up fresh corn. If you’re looking for a salad that will go with really anything, from pulled pork to burgers to tacos, this is it. I know you’re going to love it.

Mexican Street Corn Salad

5 from 2 votes
Author: Si Foster
Course: Salad
Cuisine: Mexican
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 10
Mexican Street Corn Salad


  • 6-8 large ears of corn or 6 cups frozen corn, yellow, white, or a combination of both
  • 1 Tablespoon mayonnaise
  • 1-2 Tablespoons sour cream
  • 1-2 Tablespoons lime juice
  • 1 teaspoon chili powder
  • 1 bunch green onions – roasted and chopped
  • 1/2 bunch cilantro, chopped- reserve some for topping
  • 3 oz queso fresco – or more for your liking – reserve 1 oz for topping
  • queso fresco on top plus additional chopped cilantro


  • Grill corn in husk on medium/high for 6 minutes, turn, then grill 6 more minutes. Cut kernels from the cob. Grill green onions, 1 min on each side or until lightly charred- turning once (You don’t have to grill green onions, but it does give them a great flavor!). Or use frozen corn, roasted in a pan with 1 tablespoon olive oil.
  • In a bowl, toss corn, mayonnaise, sour cream, lime juice, chili powder, chopped green onions and 2 oz queso fresco.
  • Top with additional queso fresco and cilantro.
  • Serve warm, room temperature, or chilled.


This recipe is best when made with fresh corn on the cob, however if fresh corn is not available, you may use frozen corn. Do not thaw before using. 
When using frozen corn, remove about 1-2 cups and sauté in a pan over stove on high heat using a little olive oil in pan. Cook the corn until it starts to brown a bit. Then add to the remaining frozen corn in bowl. Proceed with recipe directions. 

Did you make this recipe?

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