Home | Easy Mexican Street Corn Salad

Easy Mexican Street Corn Salad

by Heather

Mexican street corn salad is quickly becoming one of my favorite sides. Sweet corn, creamy dressing and perfectly spiced flavors are the perfect match. And it’s much less messy to eat in salad form instead of on the cob!

Mexican Street Corn Salad Recipe

I love serving this corn salad along with taco bowls. The flavors work so well together.

The other place I love to serve it? Along side BBQ’s foods! The corn just screams summer and when I think of summer I think of corn on the cob. However, we won’t be getting any kernels stuck in our teeth with this one.

Mexican Street Corn Salad

Ingredients for Mexican street corn salad

  • corn (fresh or frozen)
  • avocado oil
  • sea salt
  • garlic granules
  • red bell pepper
  • green onion
  • cilantro
  • cojita cheese (can substitute feta)
  • avocado oil mayo
  • plain whole milk yogurt
  • lime juice
  • chili powder
Mexican Street Corn Salad

How to make Mexican Street corn salad

  1. Heat a large pan over medium-high heat and add the oil. Once the pan is hot, add the corn kernels, sea salt and garlic granules. Saute and stir every 2 minutes, until the corn is slightly golden. If using fresh corn, this will take about 6-8 minutes. If using frozen corn, this will take a bit longer. Cook until the kernels get some color on them, then remove from heat to slightly cool when done.
  2. As the kernels cook, chop the bell pepper, green onion and cilantro and add to a bowl. Add in the cojita cheese as well.
  3. Whisk together the mayo, yogurt, lime juice and chili powder for the dressing.
  4. To finish, add the slightly cooled corn in with the veggies and stir in the dressing to combine.
Mexican Street Corn Salad

Easy substitutions

There are lots of easy substitutions we can make in this Mexican Street corn salad with it turning out just as delicious. Hopefully they leave you knowing that it is okay to use what you have around!

Cojita cheese

If you can’t easily find cotija cheese, or just happen to have feta on hand already, feel free to sub in that. I often keep feta around and have actually more often used feta in this recipe. I find it’s a bit more flavorful than cotija which I love!

Fresh corn

Don’t have fresh corn? Easily use frozen corn kernels here! If you can defrost the kernels and drain ahead of time, it will cook up quicker. However, the recipe is super versatile and if you cook from frozen corn, it will still totally work. The only difference is that it will just take a few extra minutes.

Red bell pepper

Red bell peppers are a sweet, crispy addition to the creamy salad. Feel free to substitute any color of sweet bell pepper here. If you’re a fan of heat, add in some jalapeño!

Green onion

Don’t have green onion around? Add finely diced red onion for a more strong flavor, or use chives for a more mild flavor.

Yogurt

The dressing is part mayo, part yogurt. If you have kefir on hand, you can use that as a substitute for the plain yogurt.

Mexican Street Corn Salad

What to serve this with:

Mexican Street Corn Salad

Mexican Street Corn Salad Recipe

Whether we’re smack dab in the middle of summer, or you’re craving these flavors mid winter, know that Mexican Street corn salad is easy to make and just waiting for you. Let’s get to the recipe!

Mexican Street Corn Salad

Mexican street corn salad is quickly becoming one of my favorite sides. Sweet corn, creamy dressing and perfectly spiced flavors are the perfect match. And it's much less messy to eat in salad form instead of on the cob!
Prep Time10 mins
Cook Time10 mins
Course: Side Dish
Cuisine: Mexican
Keyword: corn, corn salad, side dish, taco bowl
Servings: 6
Author: Heather

Ingredients

  • 4 cups corn cut off the cob (about 4-6 corns depending on size) (can use frozen, defrost and drain)
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/2 tsp garlic granules
  • 1 red bell pepper, diced
  • 1/4 cup green onion, minced
  • 1/4 cup cilantro, minced
  • 4 ounces cojita cheese (can substitute feta)

Dressing

  • 2 tbsp avocado oil mayo
  • 2 tbsp plain whole milk yogurt
  • 1 lime, juiced
  • 1/4 tsp chili powder

Instructions

  • Heat a large pan over medium-high heat and add the oil. Once the pan is hot, add the corn kernels, sea salt and garlic granules. Saute and stir every 2 minutes, until the corn is slightly golden. If using fresh corn, this will take about 6-8 minutes. If using frozen corn, this will take a bit longer. Cook until the kernels get some color on them, then remove from heat to slightly cool when done.
  • As the kernels cook, chop the bell pepper, green onion and cilantro and add to a bowl. Add in the cojita cheese as well.
  • Whisk together the mayo, yogurt, lime juice and chili powder for the dressing.
  • To finish, add the slightly cooled corn in with the veggies and stir in the dressing to combine.

Did you make this recipe? Be sure to tag me @fitmamarealfood and use the hashtag #fitmamarealfood on Instagram so I can see what you’re making!

how to make mexican street corn salad

Did you make this recipe? I’d love for you to leave a rating and comment below letting me know how it turned out!

XO

Heather

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