Mexican Corn Salad
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I’ve always loved Mexican street corn — but let’s be honest, it can get messy. I wanted all that bold, tangy, cheesy flavor without the hassle, and this Mexican corn salad with feta cheese became my go-to solution.
It’s quick, uses ingredients I almost always have, and works as a side dish, dip, or taco topper. Whether you serve it warm or cold, it’s a recipe that shows up at every summer party, potluck, and even weeknight dinner at my house.
We love parmesan mayo corn on the cob around here, but messy hands aren’t always practical for parties. It’s also one of those recipes I can whip up fairly quickly because I always have frozen corn in the freezer.
Simple Ingredients
- Frozen corn, defrosted and drained of any excess water
- Real mayonnaise
- Crumbled feta cheese (or swap for cotija or queso fresco)
- Jalapeno, seeded and diced
- Fresh cilantro, chopped
- Fresh garlic, minced
- One lime, juiced
- Salt, Cayenne pepper, and Black pepper
How to Make Mexican Corn Salad
Mexican street corn salad couldn’t be easier to make! Start by adding corn niblets to a mixing bowl. Into the same bowl, add mayo, crumbled cheese, diced jalapeno, and chopped cilantro leaves.
Squeeze in fresh lime juice and add the minced garlic, salt, cayenne pepper, and black pepper. Stir everything together until creamy and well-mixed.
If possible, put in fridge for at least an hour to let everything have time to combine. Its not necessary, but it will give you better flavor.
What I love most is that this salad works chilled for summer cookouts or served warm as a side dish. I’ve done both, and it’s always gone!
Cheese Swaps and Flavor Variations
If feta isn’t your favorite, you can easily swap it for cotija or queso fresco for a more traditional flavor. You can also add diced red onion for extra crunch, use fire-roasted corn, skip the jalapeno for a milder version, or double it if you like more heat.
I also like to sprinkle a little smoked paprika on top if I am serving at a party.
How to Serve Mexican Street Corn Salad
Honestly that is up to you and there isn’t a wrong way. You can serve it as a side dish with just about any protein. Of course, the most popular way to serve it is with tortilla chips as a party appetizer.
My personal favorite is to spoon it right onto tacos or grilled chicken.
Make It Ahead or Scale It Up
You can make this salad up to a day ahead and refrigerate until ready to serve. It actually tastes better after sitting for a bit. If you’re feeding a big group, it is fine to double (or triple) the ingredients. Just mix everything super well.
If you are are looking for other corn ideas, I got you! You can head over and see an article I wrote on 25 corn recipes you might like. Or if you want a personal suggestion, try my new side dish recipe, Mexican corn pasta salad, my original fiesta corn dip recipe, and this simple corn succotash recipe.
Mexican Corn Salad with Feta
Ingredients
- 14 oz. frozen corn thawed and drained of excess water
- 1/2 cup real mayonnaise
- 8 ounce crumbled feta cheese
- 1/2 jalapeno seeded and diced
- 1/2 cup cilantro diced
- 1 tablespoon minced garlic
- juice of 1 lime
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- dash of black pepper
Instructions
- Add drained corn, mayonnaise, feta cheese, diced jalapeno and fresh cilantro and mix well.
- Add garlic, squeezed lime, salt, cayenne pepper and black pepper. Mix all spices and seasonings into the dip well.
- Refrigerate Mexican Street Corn Salad until ready to serve.
Video
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
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Mexican street corn is made with Parmesan cheese. Have you made the dish this way instead of feta? I’m wondering if it’ll still be good?…
I havent but I bet Parmesan would be delicious. I just like some variation, trust me its good!
Can the Mexican Corn Salad be made a day or two in advance?
There is no reason you cant make this a day in advance, just give it a good stir. I wouldnt make it more than a day or so. Corn (to me) has a shelf life of moisture.
Love this! Just made it for a potluck and of course had to taste it first. I can’t wait to taste it after it has chilled until this evening. I did substitute a couple of things: Cojita cheese rather than feta although I’m certain either wold work well; parsley instead of cilantro because there are some in this group who “hate” cilantro; added black beans ’cause I had them; and grilled the corn kernels a touch.
Thanks for posting this!
hi Pam, I love the idea of the Cojita cheese! Also, who hates cilantro? Ack! I LOVE it!!! Thanks for coming back to let me know you enjoyed this corn salad!
I used sour cream instead of mayo and it is great…. be creative..
That does sound great – Im a big fan of sour cream!
Can I use canned corn.
You could use canned corn, just make sure its really well drained so your salad isn’t watery.
This sounds delicious, was wandering if you have ever used fresh corn instead of frozen.
I have not, but I have a little gadget I got from amazon that shreds the fresh corn right off the cob, so I think its a great idea. There is something special about fresh corn if you have the time!
I used grilled fresh corn. It’s delicious!
I usually do but have also used frozen… I think fresh is better 🙂
I just made this with 3 ears of freshly picked Silver Queen NC corn. Used shredded mozzarella cheese (@4-5oz). This is the BEST corn salad I have ever had. Probably used more cayenne than the recipe, but we like it spicy. Thanks for the great recipe!!! It will certainly be in my favorites from now on.
In Mexico is not a salad. It is a street snack. We don’t use Parmesano nor Feta cheese. It is a fresh type cheese.
I know – which is why I also suggested that you can use queso fresco or cotija. In this recipe (like millions of recipes) its an interpretation of a similar, not meant to be an exact. Thank you for visiting my site!
Great recipe! I dubbed minced poblano for the jalapeno for a slight smoke flavor, added minced red onion and grilled fresh corn because they were 4 years for a dollar, and more smoke flavor! Really great salad alongside grilled chicken.
Just made this and 1/2 cup mayo seems like way too much. I added more corn but still seems like not a good ratio of corn to mayo. Mine looks nothing like the picture on the recipe card. Any advice?
Did you add all the ingredients in it first? It should be fine once everything is added. I haven’t had this feedback before on the recipe so I am unsure what went wrong?
Trisha
Love this easy to make salad. All my family members have requested the recipe. .
I made this recipe and did not add any cheeses. Was concerned the cheese would make soggy after setting for a while. Used frozen and fresh cooked corn. Added Mayo and sour cream. Used creole seasoning and Badia Complete seasoning instead of cayenne pepper. And did not add garlic. Turned out great. Will make again.
I have been making this for years. I just don’t use mayo. should try it though but it’s great without it too! oh and I use 3-4 jalapenos!!! mmmmm