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+ servings

Mexican Street Corn Salad

Mexican Street Corn Salad

Course Salad
Cuisine Mexican
Keyword Corn, Mexican, Salad, Side dish
Prep Time 20 minutes
Total Time 20 minutes
Servings 10


  • 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


  1. 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.

  2. In a bowl, toss corn, mayonnaise, sour cream, lime juice, chili powder, chopped green onions and 2 oz queso fresco.

  3. Top with additional queso fresco and cilantro.

  4. Serve warm, room temperature, or chilled.

Recipe 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.