Mexican Street Corn Salad

Easy Mexican Corn Salad in a wooden bowl, accompanied by a small bowl of crumbled Cotija cheese and fresh cilantro on the side.

This vibrant Mexican Street Corn Salad is a quick 20-minute side dish with charred corn, creamy avocado, zesty lime dressing, and Cotija cheese. Perfect for BBQs, taco night, or a summer potluck.

Course Salad

Cuisine Mexican

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 260

Author Elena Tomasi

Ingredients

For the salad:

4 ears fresh corn (about 3 cups) husked and kernels cut from the cob
2 tablespoons olive oil
1 jalapeño stemmed, seeded, and finely chopped
½ cup (25 g) cilantro chopped
⅓ cup diced red onion (1 small onion)
2.5 oz (70 g) crumbled Cotija cheese plus extra for sprinkling
1 avocado peeled, cored, and diced
½ tablespoon fresh lime juice

For the dressing:

2½ tablespoons mayonnaise (I used light)
1½ tablespoons fresh lime juice
1 clove garlic minced
½ teaspoon cayenne pepper
salt and pepper to taste

Instructions

Char the corn

Heat the olive oil in a large skillet over medium-high heat.
Add the corn kernels and cook, stirring occasionally, for 8–10 minutes until lightly charred. Let it cool slightly.
If using canned corn, you can skip this step.

Prepare the dressing

While the corn cooks, whisk together mayonnaise, minced garlic, lime juice, cayenne, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.

Assemble and toss

In a large bowl, combine the charred corn, diced avocado (tossed with a little lime juice to prevent browning), chopped jalapeño, cilantro, red onion, and Cotija cheese.
Pour the dressing over the salad and gently fold everything together until well combined.

Serve

Top with extra Cotija cheese, fresh cilantro, and lime wedges. Serve slightly warm or chilled.

Notes

Corn: Fresh corn is best, but thawed frozen or canned corn works too (just make sure to drain it first).
Red onion: Soak in cold water for a milder flavor.
Cotija cheese: If you can’t find it, try feta, queso fresco, or even grated Parmesan.
Mayonnaise: Light mayo or Greek yogurt works well for a lighter option.
Vegan version: Use vegan mayo and plant-based cheese.
Storage: Keep leftovers in an airtight container in the fridge for 2–3 days.
Make-ahead: Prep the corn and dressing ahead of time. Just before serving, mix everything together and add the avocado and Cotija for the freshest texture and flavor.

Nutrition