If you’ve never had Mexican Street Corn, you don’t know what you’re missing! The flavors in this recipe are off the charts!
This is one of my all time favorite summer salads. The flavor is off the charts!
Mexican Street Corn is typically a full ear of corn coated spicy and creamy flavors. You can get it from street vendors and it’s meant to be eaten off the cob.
However, for this recipe, I took the flavors of street corn and turned it into a salad.
I just love the combination of the sweet, succulent corn and the slight heat from the jalapeno and chili powder. Of course, if you’re not a fan of heat, you can always cut it back or eliminate it all together.
This salad calls for Queso Blanco – it’s a mild cheese that doesn’t melt when added to the warm salad. If you can’t find it, you can always use Feta.
I like to serve this salad warm, but it’s also good cold too. Enjoy!
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Mexican Street Corn Salad
- 5 ears fresh corn - cooked and removed from the cob
- 2 tablespoons butter
- 2 tablespoons jalapeno - finely minced
- 2 cloves garlic - finely minced
- 1/4 cup red onion - diced
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon chili powder
- 1 lime - juiced
- 1/4 cup cotija cheese or Feta
- 1/4 cup cilantro - chopped
- 1 teaspoon House Seasoning Blend
- Melt butter in a large skillet over medium high heat.
- Add corn and sautee until golden and slightly charred, about 10 minutes.
- Remove corn from the pan and place in a large bowl.
- Add onion, jalapeno and garlic to the skillet and saute for 2-3 minutes until vegetables are softened and fragrant.
- Remove vegetables from pan and place in bowl with corn.
- In a bowl, combine mayo, sour cream, lime juice, chili powder and House Seasoning Blend.
- Whisk until combined.
- Pour dressing over the corn and stir to combine.
- Add cheese and cilantro and serve immediately.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.