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Vibrant Mexican Street Corn Salad

A bold, creamy, lime-packed salad made with charred corn, fresh herbs, and just enough heat, perfect for cookouts or weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears fresh sweet corn (or 4 cups frozen corn, thawed and dried) If using frozen corn, thaw completely and remove excess moisture.
  • 1 tablespoon olive oil
  • 3 tablespoons mayonnaise Replace with vegan mayo for a vegan version.
  • ½ cup crumbled cotija cheese Replace with vegan feta or nutritional yeast for a vegan version.
  • ¼ cup finely chopped red onion
  • ½ cup chopped fresh cilantro
  • 1–2 cloves garlic, minced
  • 1 large lime, juice and zest
  • 1 teaspoon chili powder
  • ¼ teaspoon ground cumin
  • 1 small jalapeño, minced (optional) Add for heat.
  • Salt and freshly ground black pepper, to taste
  • Lime wedges for garnish

Method
 

Preparation
  1. Husk corn and pat dry. If using frozen corn, thaw completely and remove excess moisture.
  2. Heat olive oil in a cast-iron skillet over medium-high heat.
  3. Add corn in a single layer and cook undisturbed for 3–4 minutes.
  4. Stir and continue cooking until lightly charred in spots, about 10–12 minutes total.
  5. Remove from heat and cool slightly.
Mixing
  1. In a large bowl, whisk together mayonnaise, lime juice, zest, garlic, chili powder, cumin, salt, and pepper.
  2. Add charred corn, red onion, cilantro, and jalapeño. Toss until coated.
  3. Fold in cotija cheese gently.
  4. Taste and adjust seasoning with more lime or salt if needed.
Chill and Serve
  1. Chill the salad for 10–15 minutes before serving.
  2. Garnish with lime wedges.

Notes

For meal prep, keep dressing separate and mix before serving. Store in an airtight container for up to 3 days. Stir before serving to refresh texture. Do not freeze.