Can I use frozen corn for this Mexican Street Corn Salad Recipe?

Yes! Frozen corn works well if fresh corn is out of season. Just thaw it completely and pat dry before cooking to avoid extra moisture that can make the salad watery.

How spicy is this salad?

The spiciness mainly comes from the jalapeño pepper. You can adjust the heat by removing the seeds or omitting the jalapeño altogether for a milder salad, making it perfect for any heat preference.

What cheese can I substitute if I can't find Cojita?

Feta cheese is a great substitute for Cojita; it has a similar crumbly texture and tangy flavor. Parmesan in the mix complements it well, but you can double the feta if you prefer.

Can I make this salad ahead of time for a party?

Absolutely! You can prepare the corn and dressing ahead, then combine everything shortly before serving. This keeps the salad fresh and crunchy. If you mix it too early, the corn may soften, so timing matters.

Mexican Street Corn Salad: Flavorful & Easy Guide

Name: Mexican Street Corn Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1/4 cup freshly squeezed lime juice; 2 tablespoons real mayonnaise; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 3 cups sweet corn kernels (cut off the cobs); 1 tablespoon olive oil; 1 cup parmesan cheese (finely grated); 1 cup freshly chopped cilantro; 1/2 cup red bell pepper (chopped); 1/2 cup green onions (thinly sliced); 1/4 cup red onion (chopped); 1 jalapeño pepper (seeded and chopped); 1/2 teaspoon garlic powder; 1/2 cup Cojita cheese (crumbled)

There's something magical about the sweet char of fresh corn mixed with tangy, creamy dressing and a kick of spice. This Mexican Street Corn Salad Recipe captures that perfect balance beautifully—it's like taking a flavorful stroll through a bustling street market, right in your own kitchen.

A white speckled bowl filled with a colorful corn salad sits on a white marbled surface. The salad has a base layer of bright yellow grilled corn kernels with small charred spots, mixed with chopped red bell peppers, green scallions, and thin pieces of red onion. On top, there is a sprinkle of white shredded cheese and crumbled white cheese in the center. A fresh green lime wedge is placed on the edge of the bowl. Beside the bowl, a shiny silver spoon rests on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mexican Street Corn Salad Recipe
Top Tip

Why You'll Love This Recipe

I've made this Mexican Street Corn Salad more times than I can count, and every single time, it turns into a favorite. It’s not just a side dish—it feels like the life of the party with its bold flavors and fresh crunch. You’ll find it’s easy to pull together and endlessly adaptable, making it a staple in my kitchen that I know you'll enjoy too.

Flavor Explosion: Combining smoky charred corn, tangy lime, creamy mayo, and a touch of spicy jalapeño creates a perfect flavor symphony that’s hard to resist.
Quick and Simple: This recipe comes together in about 20 minutes, so you can whip it up even on busy days without compromising taste or freshness.
Versatile and Crowd-Pleasing: Whether for a casual family dinner, backyard BBQ, or potluck, this salad pleases every palate and pairs well with tons of dishes.
Fresh Ingredients That Shine: The combination of corn, fresh herbs, and cheeses gives you a fresh, vibrant texture you won’t get from store-bought salads.

Ingredients & Why They Work

The ingredients in this Mexican Street Corn Salad Recipe aren’t just thrown together—they work in harmony. The sweet corn is the star, offering crunch and sweetness, while the creamy mayo and tangy lime juice make the dressing feel indulgent yet bright. Fresh herbs and peppers add layers of texture and flavor that keep things lively.

Flat lay of a small white ceramic bowl of freshly squeezed lime juice, a small white ceramic bowl of real mayonnaise, a small white ceramic bowl of ground cumin, a small white ceramic bowl of smoked paprika, a small white ceramic bowl of kosher salt, a small white ceramic bowl of freshly ground black pepper, a large white ceramic plate with bright yellow sweet corn kernels cut off the cob, a small white ceramic bowl of golden olive oil, a large white ceramic plate with finely grated parmesan cheese, a large white ceramic plate with freshly chopped bright green cilantro, a small white ceramic bowl of diced red bell pepper, a small white ceramic bowl of thinly sliced green onions, a small white ceramic bowl of chopped red onion, a whole fresh green jalapeño pepper (uncut), a small white ceramic bowl of garlic powder, a large white ceramic plate with crumbled white Cotija cheese, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lime Juice: Adds a fresh citrus tang that balances the richness of the mayo and cheeses perfectly.
Mayonnaise: The creamy base that binds the salad and adds a luscious texture without weighing things down.
Ground Cumin & Smoked Paprika: These spices bring a warm, smoky depth that complements the grilled corn’s char.
Sweet Corn Kernels: Using fresh or frozen corn cuts ensures sweetness and crunch; pan-char them for smokiness.
Olive Oil: Helps get those kernels nicely charred in the skillet for a grilled effect without a grill.
Parmesan Cheese: Adds a salty, nutty punch that melts slightly into the warm corn goodness.
Fresh Cilantro: Brings brightness and a fresh herbaceous quality that's key to an authentic taste.
Red Bell Pepper: Adds sweetness and a crisp contrast in texture.
Green Onions: Give a mild sharpness and crunch that's lighter than traditional raw onions.
Red Onion: Provides a bit of pungency and color; chop finely so it doesn't overpower.
Jalapeño: Adds a controlled, fresh heat that wakes up your taste buds without burning.
Garlic Powder: Conveniently infuses a subtle garlic flavor without the risk of raw garlic harshness.
Cojita Cheese: The crumbled cheese topping is salty and crumbly, perfect for that authentic Mexican flair—you can swap feta if you need.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love sharing how I tweak this Mexican Street Corn Salad depending on the season or my mood, and you should too! This salad is so flexible—it’s easy to play around with the heat level, cheese choice, or even throw in some extra veggies for crunch.

Mild Heat Variation: If you prefer less spice, just reduce the jalapeño or leave it out entirely — the salad still pops with flavor.
Extra Kick: I sometimes add a dash of hot sauce or more smoked paprika when I want to surprise my taste buds with a bit more fire.
Dairy-Free Swap: Replace mayo with vegan mayo and skip the cheeses or use vegan alternatives for a dairy-free version that’s just as yummy.
Roasted Corn: If you’re lucky enough to have a grill available, char the corn on the cob outside before cutting off the kernels—it adds an amazing smoky depth that's next level.

Step-by-Step: How I Make Mexican Street Corn Salad Recipe

A close-up of a dish showing a white bowl filled with a colorful corn salad that has yellow corn, chopped green herbs, diced red tomatoes, and small pieces of red onion mixed together. On top of the salad, long, thin, white strips of cooked chicken are laid out horizontally. A woman's hand is holding a knife near the edge of the bowl. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Dressing

Start by combining freshly squeezed lime juice, mayonnaise, ground cumin, smoked paprika, kosher salt, and freshly ground black pepper in a small bowl. I like to whisk it vigorously with a hand whisk to dissolve the mayo smoothly into the lime juice—that ensures every bite has that creamy tang. You can make this dressing ahead of time and keep it chilled to let the flavors mingle nicely.

Step 2: Char the Corn Kernels

Heat a tablespoon of olive oil in a large skillet over high heat. Once it’s hot, add your fresh corn kernels—cut straight from the cob or from good-quality frozen corn that’s been thawed. Let the kernels cook undisturbed for a couple of minutes until you see some delicious charred spots, then stir occasionally for a total of 3 to 5 minutes. Avoid stirring too often to build up that smoky texture and flavor.

Step 3: Toss in the Fresh Goodies

Turn off the heat and add finely grated parmesan cheese, chopped cilantro, red bell pepper, sliced green onions, chopped red onion, chopped jalapeño, and a sprinkle of garlic powder. Give everything a good stir so flavors mingle and warm corn helps the parmesan soften ever so slightly.

Step 4: Combine with Dressing and Serve

Finally, pour your prepared dressing over the warm corn mixture and toss until everything is evenly coated. Finish with a generous sprinkling of crumbled Cojita cheese. I love serving this salad at room temperature, but if you like, pop it in the fridge for a bit before serving—both ways are fantastic.

Top Tip

Over the years, I’ve learned a few tricks with this Mexican Street Corn Salad Recipe that really help it shine. Getting that char on the corn is critical—it’s where a lot of the magic happens!

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Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way