White Casserole dish with mexican salad with 1/2 lime in background
5 from 1 vote

Mexican Street Corn Salad

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Mexican
Keyword: corn, Salad
Servings: 4
Calories: 243kcal
Author: Christina Hitchcock

Ingredients

  • 5 ears fresh corn - cooked and removed from the cob
  • 2 tablespoons butter
  • 1/4 cup red onion - diced
  • 2 tablespoons jalapeno - finely minced
  • 2 cloves garlic - finely minced
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 lime - juiced
  • 1/2 teaspoon chili powder
  • 1 teaspoon House Seasoning Blend
  • 1/4 cup Queso Fresco
  • 1/4 cup fresh cilantro - chopped

Instructions

  • 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 Queso Fresco and cilantro and serve immediately.

Notes

Expert Tips for Making the Best Mexican Corn Salad
  • Try different cheeses: I use Queso Fresco but you can use Cotija Cheese or even Feta.
  • This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and enjoy!
  • Cilantro Substitute: If you are going to a gathering and people attending might dislike the taste of cilantro, try Italian parsley, Mint leaves, fresh basil. Even try a combination of the three.