Mexican Street Corn Salad

Mexican Street Corn Salad

Author: Stephanie Kay

This Mexican street corn salad recipe calls for fresh corn on the cob, however, you could also use frozen corn kernels and cook them in a pan with butter to create a grilled effect.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Grilled
  • Cuisine: Gluten-Free
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Corn Salad:



  1. Preheat a grill to medium-high heat.
  2. Begin by preparing the corn. Shuck the corn and remove as much of the silk as possible. (If any remains it is not a problem, they will burn off on the grill.)
  3. Coat each ear of corn with melted butter or oil, and place them on the grill. Cook for 10-12 minutes, rotating the ears every 2-3 minutes to ensure they do not burn. You want to create char marks on all sides, but do not want the entire cob to become entirely black.
  4. Once the corn is cooked, set aside and allow to cool slightly.
  5. While the corn is cooling, prepare the dressing. Whisk together homemade mayonnaise, lime juice, garlic, spices, salt and pepper.
  6. Once the corn is cool enough to handle,  stand the corn, picked-side down, on a cutting board, and use a sharp knife to slice down along the cob to remove the kernels. Discard the ears.
  7. In a large bowl, combine the corn kernels, scallions, jalapeño, cilantro, Cojita cheese, coat with dressing, and toss well to combine.
  8. Season with extra salt and pepper to taste, and top with extra cheese and cilantro to serve.
  9. Enjoy!