Easy Mexican Street Corn Salad in 15 Minutes
Craving Mexican Street Corn Salad? This easy 15-minute recipe delivers crispy, tangy, and creamy flavors. After making this many times, I’ve perfected the balance of ingredients for a fresh, light summer dish. Keep reading for my best tips! If you love recipes like this, you’ll also enjoy Marinated Cilantro Lime Bean Salad and Grilled Skirt Steak with Lemon Herb Couscous Salad.
Why This Easy Mexican Street Corn Salad in 15 Minutes Is Pure Comfort
- Crispy corn kernels with a tangy, creamy dressing
- Easy to make with simple ingredients
- Perfect for summer cookouts and BBQs
What You'll Need for Easy Mexican Street Corn Salad in 15 Minutes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 6 ears of corn, husks removed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely chopped red onion
- Juice of 2 limes
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- Mayonnaise
- Sour cream
- Cotija or feta cheese
- Cilantro
- Red onion
- Lime juice
- Chili powder
- Salt and pepper
- Optional: Crushed chili flakes
- Optional: Diced avocado
- Optional: Fresh cilantro leaves
📝 Ingredient Notes
- Cotija cheese: Substitute with feta cheese if cotija is not available.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect grilled corn → See on Amazon
- Blender — Smooth and creamy dressing in seconds → See on Amazon
How to Make Easy Mexican Street Corn Salad in 15 Minutes
- Grill the corn: Preheat a grill or grill pan over medium-high heat. Grill the corn, turning occasionally, until charred on all sides, about 8-10 minutes. Let the corn cool, then cut the kernels off the cob.
- Make the dressing: In a large bowl, combine mayonnaise, sour cream, cotija cheese, cilantro, red onion, lime juice, chili powder, salt, and pepper. Mix well.
- Combine ingredients: Add the grilled corn kernels to the bowl with the dressing. Gently stir to combine, ensuring all the corn is coated.
- Serve: Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to 1 hour to let the flavors meld together. Garnish with optional toppings and serve chilled or at room temperature.
Cook's Tips for Perfect Easy Mexican Street Corn Salad in 15 Minutes
- Common mistake and fix: Don't overmix the salad after adding the corn. Overmixing can break up the corn kernels and make the salad soggy.
- Pro tip: For a shortcut, use canned or frozen corn. Just make sure to drain and pat dry before mixing with the dressing.
- Pro tip: For a spicy kick, add diced jalapeño or a pinch of cayenne pepper to the dressing.
- Pro tip: To make ahead, prepare the dressing and corn separately. Store them in the refrigerator until ready to serve, then combine just before serving.
Storing & Reheating Easy Mexican Street Corn Salad in 15 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Dressing can be made up to 1 day ahead. Corn should be grilled and added just before serving.
Freezing Easy Mexican Street Corn Salad in 15 Minutes
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary, as this salad is best served chilled or at room temperature. Microwave: Not recommended, as microwaving can make the salad soggy.
Recipe Notes
- Chef tip: For a smoky flavor, grill the corn directly on the grill grates instead of using a grill pan.
- Best substitution: Substitute cotija cheese with feta cheese for a similar tangy flavor.
- Make-ahead: Prepare the dressing and corn separately. Store them in the refrigerator until ready to serve, then combine just before serving.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If the salad is too dry, add a little more mayonnaise or sour cream to the dressing. If it's too wet, add more cotija cheese or serve with tortilla chips to soak up the excess dressing.
Want to level up this recipe?
Grill Pan — Perfect for indoor grilling and easy cleanup → Check price on Amazon
Easy Mexican Street Corn Salad in 15 Minutes
Ingredients
Main Ingredients
- 6 ears of corn, husks removed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely chopped red onion
- Juice of 2 limes
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Seasonings
- Mayonnaise
- Sour cream
- Cotija or feta cheese
- Cilantro
- Red onion
- Lime juice
- Chili powder
- Salt and pepper
Optional Toppings
- Crushed chili flakes
- Diced avocado
- Fresh cilantro leaves
Instructions
- Grill the corn: Preheat a grill or grill pan over medium-high heat. Grill the corn, turning occasionally, until charred on all sides, about 8-10 minutes. Let the corn cool, then cut the kernels off the cob.
- Make the dressing: In a large bowl, combine mayonnaise, sour cream, cotija cheese, cilantro, red onion, lime juice, chili powder, salt, and pepper. Mix well.
- Combine ingredients: Add the grilled corn kernels to the bowl with the dressing. Gently stir to combine, ensuring all the corn is coated.
- Serve: Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to 1 hour to let the flavors meld together. Garnish with optional toppings and serve chilled or at room temperature.
Notes
- Chef tip: For a smoky flavor, grill the corn directly on the grill grates instead of using a grill pan.
- Best substitution: Substitute cotija cheese with feta cheese for a similar tangy flavor.
- Make-ahead: Prepare the dressing and corn separately. Store them in the refrigerator until ready to serve, then combine just before serving.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If the salad is too dry, add a little more mayonnaise or sour cream to the dressing. If it's too wet, add more cotija cheese or serve with tortilla chips to soak up the excess dressing.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary, as this salad is best served chilled or at room temperature.
- Microwave reheat: Not recommended, as microwaving can make the salad soggy.
- Make ahead: Dressing can be made up to 1 day ahead. Corn should be grilled and added just before serving.
Nutrition Per Serving
- Calories: 320
- Protein: 7g
- Fat: 24g
- Carbs: 28g
- Fiber: 3g
- Sugar: 4g
- Sodium: 400mg
- Cholesterol: 20mg
- Sat. Fat: 4.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Mexican Street Corn Salad in 15 Minutes FAQs
Yes, you can prepare the dressing and corn separately up to 1 day ahead. Combine just before serving to prevent the salad from becoming soggy.
If the salad is too dry, add a little more mayonnaise or sour cream to the dressing. If it's too wet, add more cotija cheese or serve with tortilla chips to soak up the excess dressing.
You can substitute cotija cheese with feta cheese for a similar tangy flavor.
Yes, you can cook the corn in the air fryer at 400°F (200°C) for 10-12 minutes, shaking the basket halfway through, until charred and tender.
Yes, this recipe is naturally gluten-free. Just be sure to check the labels on any store-bought ingredients to ensure they are gluten-free.
A Warm Final Note
I can’t wait for you to try Easy Mexican Street Corn Salad in 15 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
