Mexican Street Corn Salad


  • 4 C corn, approximately 24 oz frozen
  • 1 tablespoon olive oil
  • 1 red pepper, diced
  • 1 jalepeño, diced
  • 1 bunch fresh cilantro, minced. Save some for garnish
  • 1/2 large red onion, diced
  • 2/3 C cotija cheese shredded/crumbled


  • 3 T sour cream
  • 2 T mayonnaise
  • 4 T fresh lime juice
  • 1/2 t cumin
  • 1/2 t paprika
  • 1/4 t kosher salt
  • 1/4 t chili powder


  • Heat olive oil in a saute pan on medium high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to large bowl and set aside.
  • Add pepper, jalapeno, cilantro and onion to a large bowl with corn and mix well.
  • In a small bowl, add all dressing ingredients and mix well until smooth.
  • Add dressing to large bowl with corn and mix well. Add 1/2 cotija cheese and mix well.
  • Add remaining cheese and some cilantro.
  • Serve or cover and store in fridge for up to 8 hours before serving.


You can use fresh or frozen corn. Either will work for this dish. The most important piece is to be sure you add a little char to the corn from a nice pan fry. That'll add the necesssary flavor to mimic the classic street corn.

Adjust the heat by adding more chili powder or tamper it down by using less jalapeño.

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