Name: Mexican Street Corn Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1/4 cup freshly squeezed lime juice; 2 tablespoons real mayonnaise; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 3 cups sweet corn kernels (cut off the cobs); 1 tablespoon olive oil; 1 cup parmesan cheese (finely grated); 1 cup freshly chopped cilantro; 1/2 cup red bell pepper (chopped); 1/2 cup green onions (thinly sliced); 1/4 cup red onion (chopped); 1 jalapeño pepper (seeded and chopped); 1/2 teaspoon garlic powder; 1/2 cup Cotija cheese (crumbled)

Nothing quite beats the bright, creamy zing of this Mexican Street Corn Salad Recipe. It perfectly captures those smoky, tangy, and spicy flavors that make every bite so addictive—a salad that feels like a festive street fair right in your own kitchen.

A white speckled bowl filled with a colorful salad made of three main layers: the bottom layer is bright yellow grilled corn with some black grill marks, mixed with small pieces of red bell pepper and green onions, the middle layer has finely chopped green herbs scattered evenly, and the top layer is white crumbled cheese piled in the center, accompanied by a green lime wedge resting on the side of the bowl. The bowl is placed on a white marbled surface, with a silver spoon nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mexican Street Corn Salad Recipe
Top Tip
How to Serve Mexican Street Corn Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mexican Street Corn Salad Recipe

Why You'll Love This Recipe

I’ve been hooked on this Mexican Street Corn Salad Recipe ever since I first tried esquites at a little food truck on a trip to Mexico City. It’s fresh, creamy, with that perfect kick of spice and smokiness that keeps me coming back for more. Plus, it’s a breeze to make any time at home!

Vibrant Flavor Combination: The mix of lime, smoky paprika, and fresh cilantro gives it that tangy and fragrant punch you’ll crave.
Quick and Easy: From skillet to table in about 20 minutes—ideal for last-minute gatherings or weeknight dinners.
Textural Delight: Creamy mayo and cheeses paired with crisp onions and peppers make every bite interesting.
Perfect Party Salad: It’s colorful, crowd-pleasing, and a guaranteed conversation starter.

Ingredients & Why They Work

Each ingredient in this Mexican Street Corn Salad Recipe plays a role in balancing fresh, smoky, creamy, and spicy elements that make this dish unforgettable. Here’s why I love the choices and a few tips for picking the best versions.

Flat lay of a small white ceramic bowl of freshly squeezed lime juice, a small white ceramic bowl of real mayonnaise, a small white ceramic bowl of ground cumin, a small white ceramic bowl of smoked paprika, a small white ceramic bowl of kosher salt, a small white ceramic bowl of freshly ground black pepper, a large white ceramic bowl heaped with bright yellow sweet corn kernels, a small white ceramic bowl of golden olive oil, a large white ceramic bowl filled with finely grated parmesan cheese, a bunch of freshly chopped vibrant green cilantro placed loosely on the surface, a small white ceramic bowl of chopped bright red bell pepper, a small white ceramic bowl of thinly sliced green onions, a small white ceramic bowl of chopped red onion, one whole fresh green jalapeño pepper, a small white ceramic bowl of garlic powder, and a small white ceramic bowl of white crumbly cojita cheese, all arranged in perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lime Juice: Freshly squeezed lime adds brightness and zest, cutting through the creaminess perfectly. Always opt for fresh—bottled just won’t do.
Mayonnaise: This adds that smooth, rich base that ties everything together with a subtle tang.
Ground Cumin: Brings warm earthiness and depth; a little goes a long way in balancing the sweet corn.
Smoked Paprika: The secret smoky flavor punch—don’t skip or substitute with regular paprika.
Kosher Salt & Black Pepper: Essential seasoning to bring out all the individual flavors.
Sweet Corn Kernels: Use fresh corn off the cob if you can—it tastes so much sweeter and juicier than frozen.
Olive Oil: For charring the corn to add crunch and that divine roasted flavor.
Parmesan Cheese: Adds salty sharpness and a little creaminess once melted into the warm corn.
Fresh Cilantro: Herbaceous pop that’s an authentic Mexican street food must-have.
Red Bell Pepper: Adds crunch and a touch of sweetness, plus beautiful color contrast.
Green Onions: Bring mild freshness and crunch without overwhelming the dish.
Red Onion: A sharper punch of flavor that balances the creamy components.
Jalapeño Pepper: For that fresh spicy kick—seeded to control heat without losing flavor.
Garlic Powder: A subtle background layer of savoriness that rounds out the spices.
Cojita Cheese: A crumbly, salty cheese that finishes the salad with classic Mexican flair—feta works in a pinch but cojita steals the show.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Mexican Street Corn Salad Recipe depending on my mood or what’s in season. Don’t hesitate to make it your own—you can easily play with spice levels, swap cheeses, or add extra veggies for crunch.

Variation - Add Avocado: I sometimes dice ripe avocado and fold it in last minute for extra creaminess and richness. It’s like a little luxe upgrade.
Vegetarian-Friendly: This recipe is naturally vegetarian, just double-check your mayonnaise if you strictly avoid eggs.
Spice it Up: For more heat, leave the jalapeño seeds in or toss in a pinch of cayenne powder.
Make it Smokier: Grilling the corn on the cob before cutting the kernels adds even more authentic smoky flavor.

Step-by-Step: How I Make Mexican Street Corn Salad Recipe

The image shows a close-up of a colorful corn salad with bright yellow corn kernels, chopped red tomatoes, finely diced red onions, small pieces of green herbs, and bits of white sauce drizzled over the top. The food is presented on a white plate placed on a white marbled surface. A woman's hand holding a wooden spatula is shown scooping some of the salad, with the spatula partially blurred in motion. The vibrant colors and textures make the dish look fresh and appetizing. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Up the Dressing

Start by combining the lime juice, mayonnaise, cumin, smoked paprika, salt, and black pepper in a small bowl. I use a hand whisk to really blend it until the mayo is mostly dissolved and the dressing is silky smooth. Pro tip: You can make this ahead and chill it, so the flavors have time to meld while you prepare the rest.

Step 2: Char the Corn

Heat olive oil in a large skillet over high heat—wait until it’s just starting to shimmer. Add your fresh corn kernels, and let them cook mostly undisturbed so they get a nice char on one side. After 3-5 minutes, you should see some lovely golden spots. This step is what gives the salad that toasty depth. Turn off the heat once done.

Step 3: Mix in Fresh Ingredients & Cheese

To the warm corn, add parmesan cheese, cilantro, diced red bell pepper, green onions, chopped red onion, jalapeño, and garlic powder. Stir it together so the heat from the corn slightly melts the parmesan and joins everything beautifully.

Step 4: Toss With Dressing & Serve

Pour your prepared dressing over the salad and toss until everything is evenly coated. Finally, sprinkle the crumbled cojita cheese on top. You can serve this salad at room temperature or chilled—both ways taste amazing.

Top Tip

From my own kitchen experiments, these small tweaks made a big difference in my Mexican Street Corn Salad Recipe results. If you want that authentic flavor everyone raves about, these tips will help you nail it the first time.

Don’t Skip the Char: Resist stirring constantly. Let the corn kernels develop golden-brown spots for that smoky, slightly crispy texture.
Fresh Cilantro is Key: Packaged or pre-chopped cilantro just doesn’t have the same brightness. Chop your own for better aroma and flavor.
Make Dressing Ahead: Preparing the dressing early gives that lime-mayo mixture time to harmonize flavors, making the salad taste even fresher.
Adjust Spice Carefully: Start with seeded jalapeño—if you want more heat, add the seeds gradually so you don’t overwhelm your palate.

How to Serve Mexican Street Corn Salad Recipe

Mexican street corn salad - Serving Suggestion

Garnishes

I love topping this salad with a little extra crumbled cojita and a sprinkle of fresh chopped cilantro right before serving. Sometimes I’ll add a dash of smoky chili powder or a squeeze of extra lime to brighten it up further—simple flourishes that bring it to life.

Side Dishes

This salad pairs beautifully with grilled meats, tacos, or even as a refreshing side to a spicy chili. I often serve it alongside some warm corn tortillas and a colorful bean salad for a complete fiesta of flavors!

Creative Ways to Present

For special occasions, I’ve served this Mexican Street Corn Salad Recipe layered in clear glass cups as a fun, trendy appetizer or even as a topping on toasted baguette slices for a casual party bite—it’s always a hit and looks stunning!

Make Ahead and Storage

Storing Leftovers

Store leftover salad in an airtight container in the refrigerator. I find it tastes best if eaten within 2 days since the fresh veggies keep their crunch and the dressing doesn’t separate.

Freezing

Because of the fresh veggies and creamy dressing, I don’t recommend freezing this salad—it tends to get watery and loses its crisp texture.

Reheating

If you want to enjoy warm flavors again, gently reheat the leftover corn kernels alone in a skillet before tossing with the fresh mix-ins and dressing just before serving. This keeps the salad fresh and vibrant without turning soggy.

Frequently Asked Questions:

Can I use frozen corn instead of fresh for this Mexican Street Corn Salad Recipe?

Frozen corn works in a pinch, but fresh corn gives you that natural sweetness and juicy texture essential for this dish. If using frozen, thaw and dry it well before charring to avoid steaming instead of roasting.

What cheese can I substitute for Cojita in this recipe?

If you can’t find Cojita cheese, feta is an excellent substitute because it offers a similar crumbly texture and salty tang. Just be sure to drain it well to avoid extra moisture in your salad.

How spicy is this Mexican Street Corn Salad Recipe?

The heat level is mild by default because the jalapeño seeds are removed. If you love spice, keep the seeds or add extra chili powder or cayenne to kick things up. Always taste as you go to suit your preferred spice tolerance.

Can this salad be made ahead of time?

Yes! You can prepare the dressing and char the corn a few hours ahead and store them separately in the fridge. Combine everything just before serving to keep the veggies crisp and the flavors fresh.

Final Thoughts

This Mexican Street Corn Salad Recipe is one of those dishes I always come back to when I want something simple yet unforgettable. It’s loaded with fresh ingredients, vibrant flavors, and that perfect hint of smoky charm. I hope you enjoy making it as much as I do—it’s an easy way to bring a little Mexican fiesta straight to your table any night of the week.