This Mexican Street Corn Salad comes together in about 30 minutes, and it’s all in one bowl for a quick side dish that your family will love! It’s perfect for summer barbecues or simply a refreshing addition to your weeknight meals. You can switch up the ingredients to fit your family’s taste, or use what you have lying around in your fridge as a matter of fact, this salad is the perfect “clean out the fridge” recipe!
Let’s Gather Our Ingredients!
To make this amazing Mexican Street Corn Salad, you’ll need the following ingredients:
- Corn – 4 cups fresh corn kernels (about 5-6 ears of corn) or 2 cans (15 ounces) of corn, drained
- Red Bell Pepper – 1, diced
- Red Onion – 1/2, finely chopped
- Jalapeño – 1, seeded and minced (optional for heat)
- Fresh Cilantro – 1/2 cup, chopped
- Queso Fresco or Feta Cheese – 1 cup, crumbled
- Salt and Pepper – 1/4 teaspoon each
- Mayonnaise – 1/4 cup
- Sour Cream or Greek Yogurt – 1/4 cup
- Juice of 2 Limes
- Chili Powder – 1 teaspoon
- Garlic Powder – 1/2 teaspoon
- Cayenne Pepper – 1/4 teaspoon (optional for extra heat)
The Cooking Process
Let’s dive into how to make this scrumptious Mexican Street Corn Salad!
1. Prepare the Corn
If you’re using fresh corn, start by shucking those ears and removing all the silk. Then, with a sharp knife, cut off the kernels, it’s best to do this over a bowl so you can catch all those lovely bits. If you’re using canned corn, just drain and rinse it well. Set everything aside, you’ll want to get that cooking process going!
2. Combine Ingredients
In a large bowl, toss together the corn, diced red bell pepper, finely chopped red onion, minced jalapeño (if using), and fresh cilantro. Oh, and don’t forget the crumbled cheese! This bowl should be a splash of colors, so pretty!
3. Prepare the Dressing
In a smaller bowl, whisk together the mayonnaise, sour cream (or yogurt), lime juice, chili powder, garlic powder, salt, and pepper. Stir it just until combined, it doesn’t have to be fancy! You want it creamy and smooth, ready to coat all those fresh veggies.
4. Combine Salad and Dressing
Pour the dressing over the salad mix and gently toss everything together until the corn and veggies are well-coated, all those flavors should combine, and the aroma will be absolutely fantastic. If you like, let it sit for a little while so the flavors can meld together. I love making it an hour before serving!
Why I Love This Recipe
This is my go-to recipe when I want something tasty yet simple! I’m a real sucker for salads that pack a flavor punch while being incredibly easy to whip up. It’s comfort food at its finest, and the best part is that it’s super versatile; you can use whatever you’ve got on hand. It’s perfect as a side dish or even as a light main course alongside some grilled chicken. Trust me, this salad is one everyone asks for the recipe for, and it’s definitely a family favorite around here!
If you loved this Mexican Street Corn Salad, be sure to check out my Ruth’s Chris Chopped Salad, my Cabbage and Edamame Salad, or my Honeycrisp Apple and Feta Salad!
Why This Recipe Works
Quick & Easy
This salad takes just 30 minutes to throw together. Seriously, you don’t even need to cook anything! With minimal prep and practically no cooking, it’s perfect for those busy weeknights.
Crowd-Pleaser
The whole family will love it! From kids to adults, it’s a delicious side that fits right in at cookouts, potlucks, or just a simple dinner at home. Everyone loves bright, fresh flavors, and this salad is loaded with them!
Customizable
Feel free to mix it up! Have some leftover grilled chicken? Toss it in! Don’t have cilantro? Use parsley! The secret here is to make it your own. Have some fun with it!
Make-Ahead Friendly
You can easily make this salad ahead of time; it actually tastes even better after sitting for a while, which allows those flavors to meld. Just keep it in the fridge until you’re ready to serve.
Budget-Friendly
Most of these ingredients are affordable and can be found at your local grocery store. Plus, it’s a great way to use up those odds and ends you might have in your fridge.
Serving and Storage Tips
How to Serve This Salad
This Mexican Street Corn Salad is super versatile! Serve it chilled or at room temperature alongside grilled meats, tacos, or as part of a picnic spread. It’s also fantastic on its own as a light lunch! Pair it with some tortilla chips, and you’ve got the ultimate summer snack!
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Just keep in mind that the flavors might intensify and the corn may get a bit softer, but it will still be delicious!
Reheating
This salad is best enjoyed cold or at room temperature, so there’s no need for reheating. If you must warm it up a bit, do so gently in the microwave, and keep an eye on it to avoid cooking the veggies.
Freezer Friendly
This dish is not freezer-friendly because the texture of corn and salad ingredients does not hold up in the freezer. However, you can make the dressing ahead of time and store it in the refrigerator for easy use on other salads!
So whether it’s a quick weeknight meal, a potluck gathering, or something to enjoy while soaking up the sun, this Mexican Street Corn Salad promises to deliver tons of flavor and smiles all around! Try it soon, you won’t regret it!
Let me know how it goes when you whip this up! Follow us on Pinterest for daily meal inspiration!
Mexican Street Corn Salad
Ingredients
Method
- If using fresh corn, shuck the ears and remove silk, then cut off the kernels over a bowl to catch the bits. If using canned corn, drain and rinse it well.
- In a large bowl, toss together the corn, diced red bell pepper, finely chopped red onion, minced jalapeño (if using), and chopped cilantro. Add crumbled cheese.
- In a smaller bowl, whisk together mayonnaise, sour cream (or yogurt), lime juice, chili powder, garlic powder, salt, and pepper until creamy and smooth.
- Pour dressing over the salad mix and toss gently until well-coated. Let it sit for 30 minutes to 1 hour for flavors to meld if time allows.