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!
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!
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 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 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
Mexican Street Corn Salad
Ingredients
- 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
Instructions
- 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.
Notes
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?
Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!
Laura Oblinger
This corn is such a great side to a Mexican inspired meal. In the winter when I am in a pinch for reliable corn on the cob, Trader Joe’s frozen corn has proven a good substitute. The recipe notes make it easy to convert.
Kierah
Could you use canned corn?
Si Foster
Hey Kierah, Fresh or frozen corn works best for this recipe. Canned corn will work, but it’s a little runny as is, so it will completely change the consistency and flavor of the recipe. Let me know how it goes after you make it. Thanks for reading ABK!
Xo,
Si
Kimberly
I really wanted this recipe but the advertisement is covering the print button and the top portion of the recipe. Waaaahhhh!
Melissa
I followed the recipe exactly using fresh corn on the cob and roasted it on the grill. I served it warm/room temperature alongside carne asada tacos. It was perfect and everyone, including the kids, loved it!
Catherine Bingham
Hi! I’m planning to make the Mexican Street Corn salad this weekend and had a quick question–the recipe calls for Queso Fresca, but in the description, you say Cotija. which is it? They are different!
Si Foster
Hi Catherine, sorry for the confusion! It calls for Queso Fresco. Thanks for asking,
xo
Si
Susie
Could you use Trader Joe’s frozen roasted corn for this recipe?
Si Foster
Hi Susie, yes that should work just fine. Thanks for asking and for reading ABK!
xo
Si
Kristy
Dear Si,
I love your blog and recipes! I have to tell you that I think you were inspired to post this recipe today. 🙂 My son leaves on his mission to Puebla, Mexico in 16 days, and I came on to your site just now to get some good Mexican food ideas for his farewell. This looks fabulous and will be perfect! I think I’ll check out the Fajita Kabobs as well. And of course some yummy desserts! Thanks so much for sharing your delicious and beautiful recipes with all of us!
Si Foster
You’re very welcome, Kristy, I’m glad you found ABK. There are a lot of wonderful Mexican style recipes here. And that’s so exciting for your son! One of my son’s served his mission in Mexico too. Thanks for sharing!
xo
Si