Mexican Street Corn Salad Recipe

This Mexican Street Corn Salad is out of this world good. It is so easy to make and full of flavor. It only takes a few minutes to throw together and will blow your mind. And it's way better than eating it off the cob.

My husband and I recently found a little local restaurant that serves amazing Mexican food.

They also had an all-you-can-eat salsa bar, which is pretty much heaven to me. I could eat salsa for every meal and never get bored of it.

My husband ordered an amazing combination plate that had a little but of everything on it- including a piece of Mexican Street Corn.

He took a bite of it and immediately handed it to me so that I could try it too. OH. MY. GOODNESS. Where had this been all my life?

It’s was cheesy, creamy, and loaded with flavor. Hands down the best corn on the cob I had ever tasted.

I came home and googled it, which then pulled up Mexican Street Corn Salad, brilliant. So much easier than coating each cob of corn individually- you just toss it all together in a big bowl and serve. Perfecto.

what could i use in place of the Cojita Cheese?

I personally could not find cojita cheese at the store the other day when I was making this recipe, so I replaced it with feta cheese.

You could also use a goat cheese if you don’t like cojita or feta.

If you don’t like any of those options, you could also used strained cottage cheese, or simply omit the cheese all together.

should i serve this warm or cold?

I like to serve this warm, but you could also serve it cold. I know my sister likes it cold when she dips her tortilla chips in it, but when I serve it for dinner, I microwave it for a little to get it warm.

have you heard about our restaurant copycat cookbook?

Have you heard about our newest cookbook,Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

Thiscookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!
Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!

watch how to make all our recipes:

Did you know we have a YouTube Channel? We created it just for you. We wanted to show you how simple and delicious our recipes are.

We take you through each recipe, step by step, and show you exactly how to make it. We answer all your questions, and help you get the recipe, perfect, each and every time you make it.

If you are looking for more simple and delicious recipes, head over to our channel and check them out.


looking for more mexican recipes?

Serves: 6

Mexican Street Corn Salad Recipe

In many Mexican restaurants, street corn is one of my favorite dishes. Throw all the ingredients together in a bowl for this delicious salad!

5 minPrep Time

10 minCook Time

15 minTotal Time

Save RecipeSave Recipe


  • 2 Tablespoons olive oil
  • 1 (16 ounce) bag frozen corn
  • 3 Tablespoons mayonnaise (I used light)
  • 4 ounces Cotija cheese (crumbled) (could also use feta cheese)
  • 2 Tablespoons lime juice (fresh is best)
  • 1 Tablespoon jalapeno peppers (finely chopped)
  • 1/3 cup fresh cilantro (finely chopped)
  • 2 Tablespoons red onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon chili powder
  • salt and pepper, to taste


  1. Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
  2. While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
  3. Serve immediately and store any leftovers in the refrigerator.


You can also use 3-4 cups fresh corn in place of the frozen corn.



1132 cal


80 g


95 g


26 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Recipe adapted from Serious Eats.

Be sure to not miss another recipe!
Follow Six Sisters’ Stuff onInstagram |Facebook |Pinterest | YouTube

Print Friendly, PDF & Email

Comment on this Recipe

65 Responses to “Mexican Street Corn Salad Recipe”

  1. I had some extra corn on the cob so I looked on Pinterest for a corn salad recipe and came across your recipe. I roasted my corn on my gas grill. I did not have any Mexican cheese or Feta in my frig so I used grated parmesan. I also just eyeballed the ingredients which was easy to do. I will definitely make this salad again. Thank you!
  2. Awesome recipe!! I won a contest with it. It's so easy and sooooo good. Have patience pan roasting your corn. Well worth it. I use thawed frozen corn and it was perfect. This is not just a summer dish. Try it with taco seasoning in place of chili powder. YUM!!
  3. T. Miller
    I was wondering if you have the nutrition information for this recipe? I track my food intake daily on MyFitnessPal, and need the info for the recipe so I can enter it in the app...any information you can give me will be greatly appreciated. Thank you
    • To find any nutritional information on our recipes, just click on the MAGIC button under the picture, then click on the little NUTRITION bullet on the top left corner. You can find this info on all of our recipes!! The calories will be less if you get more servings than listed on the recipe.
  4. Ok - so I see this is an older recipe but I had to comment. I LOVED IT!! I left out the jalapeno and used feta. I ate a few bites warm and a bunch chilled with lunch and now it's in my fridge.... shhhh, can you hear that? It's calling to me. Mmmm! Thanks for the recipe!
  5. Amber
    Amazing! Just finished making this and I had to stop myself from inhailing it all. I used a mixture of the feta and parm cheese and it was yummy! Easiest and most delicious thing I've made from pinterst in a long time.
  6. I just took a bite of this hot off the stove, and it was sooo good! And that was without cheese - trying not to have dairy - so I can even imagine how much better it is with cheese! My changes: 2 jalapeno peppers, quarter of a sweet onion, juice from 1 lime, and only 1/4t chipotle chili powder (it's got kick to it).
  7. Tried this recipe yesterday and packed it to hubbs for lunch. He loved it and so did I. Absolute keeper. Have shared the recipe on my blog as well and have linked to here and your website. Thank you for sharing!
  8. sandy janca
    I have made this salad but I call mine deluxe as i add one can black beans drained and rinsed, two small zucchini with seeds removed and cut small. Green pepper and used 1/2 again the lime juice and the hot peppers. everything I added was cut to a size close to the corn size but the hot peppers were even smaller, very small. I let it sit overnight and added more sea salt and pepper to taste. I was so amazed how great this went over. The guests used it as a dip and also as a side dish and than went back for the rest. instead of mayo I used a salad dressing. It is a little sharper a flavor.
  9. Charlene B
    Once corn comes into season, I am going to put a hurting on this recipe! This is SO YUMMY! It was good with the frozen corn, but I bet it will be amazing when fresh corn is in peak season. I made the following substitutions based on the time when I lived in TX, and I had street corn there: Mexican Crema for the mayo (most grocery stores have this in either the cold section of the Mexican aisle, or by the cheese), roasted the jalapeno on my gas stove then put in a container for about 15 minutes to soften - roasting mellows the jalapeno a bit. I like things spicy, so I added the whole jalapeno, but removed the seeds. Keeper definitely....perfect different side dish for our Taco Tuesdays! Hubby actually put it ON his tacos, and he loved it!
  10. Sherry K
    I LOVE THIS RECIPE!! I have made this about once a month for the last 6 months, maybe more! It is my new comfort food! I never stray from the recipe. I have made it with the Cotija and I have made it with the feta cheese. I prefer the feta. Thanks for sharing!
  11. Kristen Carpenter
    Hi there! I made this and it was DELICIOUS! I am trying to Pin it to be sure that I have the recipe to make again, but every time I try to do so Pinterest tells me that it cannot fetch the image....any idea why this is happening? Thank you for your help!
    • You could make it the night before and serve the next day. That's how we eat the leftovers. You could also char the corn the night before and put in an airtight container in the fridge. Then the next day the prep would be minimal. Just mixing the other ingredients together and then mix in with the corn. We hope this helps!

Leave a Reply to Scott

Click here to cancel reply.