Why I Love This Recipe
Mexican Street Corn Salad is a showstopper of a summer dish! It’s packed with bold flavors—sweet corn, creamy mayo, tangy citrus, and a kick of spice—that bring instant joy to any gathering. Whether you’re hosting a backyard BBQ, heading to a picnic, or just need a quick snack for gameday, this salad checks all the boxes. It’s quick, versatile, and always a crowd-pleaser. Plus, it’s incredibly easy to customize based on your taste preferences or dietary needs!
Mexican Street Corn Salad
The perfect summer salad recipe featuring sweet corn, creamy mayo, and tangy spices. A must-have for gameday, BBQs, picnics, and backyard parties.
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Total Time: 14 minutes
- Servings: 4 cups
- Calories: 251 kcal
Ingredients
- 3 cups corn kernels (about 4 ears of corn, cut from the cob)
- 2 tablespoons mayonnaise
- 1 tablespoon lemon or lime juice
- 1 small red onion, finely diced
- 2 tablespoons cotija, queso fresco, or feta cheese, crumbled
- ½ teaspoon chile lime seasoning (Tajin or red pepper flakes)
- ½ cup cilantro leaves, chopped (optional)
- 1 jalapeño, seeded and finely diced (optional)
- Salt and pepper to taste
- Lime wedges for garnish
Instructions
Step 1: Cook the Corn
- Instant Pot Method: Add 1 cup of water to the Instant Pot. Place the steamer basket in the pot and arrange the corn on the cob. Close the lid, set the vent to “sealed,” and cook on Manual High for 4 minutes. Let the pressure release naturally for 5 minutes, then carefully release any remaining pressure. Remove the corn, let it cool slightly, and cut the kernels from the cob.
- Boiling Method: Fill a large stockpot with water and bring it to a boil. Add the corn and cook for 10 minutes. Let it cool slightly before removing the kernels.
Step 2: Remove the Kernels
Stand the cob upright on a stable surface and run a sharp knife from the top to the bottom of the cob. Be patient; the kernels will come off easily with practice.
Step 3: Assemble the Salad
In a large mixing bowl, combine the red onion, mayonnaise, chile lime seasoning, cilantro, and lemon or lime juice. Mix well with a fork until fully combined.
Step 4: Add the Corn and Cheese
Add the cooked corn kernels to the bowl and fold in the cheese. Stir gently to ensure the flavors are evenly distributed.
Step 5: Garnish and Serve
Serve in bowls or cups, garnished with lime wedges and chopped cilantro.
Tips and Tricks
- Fresh Corn vs. Frozen or Canned: Fresh corn provides the best flavor and texture, but frozen or canned corn works in a pinch. If using frozen corn, thaw it first. If using canned, drain and rinse thoroughly.
- For a Charred Flavor: Grill the corn on a BBQ or stovetop before cutting the kernels off the cob for a smoky twist.
- Spice Level: Adjust the spice level to your liking by adding more or less chile lime seasoning or jalapeño.
- Mix-Ins: Feel free to add diced avocado, cherry tomatoes, or even black beans for extra variety and heartiness.
- Presentation Tip: Serve in clear cups or small bowls for individual portions at parties.
Notes
- To make it vegan, substitute vegan mayo and cheese.
- Red onion can be skipped if the salad will be sitting out for an extended period.
- This salad tastes great chilled or at room temperature.
FAQs
1. Can I make this salad ahead of time?
Yes! Prepare the salad up to 1 day in advance. Store it in an airtight container in the fridge. Add the cheese and garnish with cilantro and lime wedges just before serving for the freshest taste.
2. Can I serve it warm?
Absolutely! This salad tastes delicious warm, straight after cooking the corn.
3. What’s the best cheese substitute?
If cotija or queso fresco isn’t available, feta cheese is a great alternative. It provides a similar salty and tangy flavor.
4. How long does it last in the fridge?
Store leftovers in an airtight container for up to 3 days. The flavors deepen over time, but the texture may change slightly.
Storage and Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Reheating (Optional): Microwave briefly to warm it up, though the salad is equally delicious cold.
- Freezing: Not recommended, as the texture of the corn and mayo changes upon thawing.
Enjoy your flavorful, crowd-pleasing Mexican Street Corn Salad
