Mexican Street Corn Salad

This Mexican street corn salad is the best summer side dish! This salad has the perfect combination creamy, light, and spice for your summer BBQ.

If you love to cook out or BBQ in the summer this Mexican Street Corn Salad is the absolute best side dish. It helps to keep any of the heavyier meals light and fresh and doesn’t heat up the house to make.

Mexican Street Corn Salad Recipe Ingredients

• Corn – use frozen or fresh cut from the cob!
• Peppers – bell pepper and jalapenos. I love to add in red peppers as a contrast in color.
• Cilantro – if you are someone who doesn’t enjoy the taste of cilantro you can leave it out.
• Onion – red onion is best here. It tastes better raw than yellow onions.
• Cotija Cheese – can also swap for feta cheese if you live somewhere like me where it is difficult to find cotija
• Sour Cream – used for the creamy base. Adds a nice tang.
• Mayonaise – used for the creamy base.
• Limes – the juice ads the best flavor to the cream sauce.
• Spices – cumin, paprika, and salt are what I used.

How to Make Mexican Street Corn Salad

• In a skillet add a little oil or butter and cook corn until lightly charred.
• In a large bowl add corn, bell pepper, cilantro, jalapeno, and onion.
• In a small bowl add sour cream, mayonaise, lime juice, cumin, paprika, and salt.
• Add the dressing and cheese to the corn mixture and mix well.
• Serve immediately or I prefer to refridgerate for a few hours before serving.

What to Serve with Mexican Street Corn

Here are a few of my favorite recipes to make when I want to have Mexican street corn as a side dish:

• Jalepeno Popper Zucchini Boats
• Homemade Pretzel Buns
• Bacon Cheeseburger Kebabs
• Jalepeno Popper Burger
• Homemade Hamburger Buns

Share Your Experience

I would love to hear about your experience making and enjoying my Mexican Street Corn Salad! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.

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Mexican Street Corn Salad

This Mexican street corn salad is the best summer side dish! This salad has the perfect combination creamy, light, and spice for your summer BBQ.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Course Salad, Side Dish

Servings 6

Calories 235 kcal

Ingredients

  

1x2x3x

• 4 cups corn
• 1 bell pepper diced
• 1 bunch cilantro minced
• 1 jalapeno diced
• 1 red onion diced
• 1/2 cup cotija cheese
• 1/4 cup sour cream
• 1/4 cup mayonaise
• 2 limes juiced
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp salt

Instructions

 

• In a skillet add a little oil or butter and cook corn until lightly charred.
• In a large bowl add corn, bell pepper, cilantro, jalapeno, and onion.
• In a small bowl add sour cream, mayonaise, lime juice, cumin, paprika, and salt.
• Add the dressing and cheese to the corn mixture and mix well.
• Serve immediately or I prefer to refridgerate for a few hours before serving.

Nutrition

Calories: 235kcalCarbohydrates: 28gProtein: 6gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 21mgSodium: 403mgPotassium: 356mgFiber: 4gSugar: 7gVitamin A: 1220IUVitamin C: 42mgCalcium: 91mgIron: 1mg

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