Mexican Street Corn Salad skips the taco truck and lands a perfect corn side dish right on your plate.
Under 15 minutes for a tangy simple salad that is perfect for pot luck, this Mexican Street corn salad combines the tangy flavors of corn, lime, and delicious cheeses – goes great along side grilled chicken too!
Mexican Street Corn Salad
Everyone loves Mexican street corn, but did you know you can also have it as a salad? This perfect Mexican side dish will blow your mind with its perfect flavors but at the same time act as a dip, appetizer or salsa if you want. Its probably one of the easiest dishes to make but is also way underused.
Let’s change that today and make corn salad a staple in your home!
Scroll to the bottom for a printable version of this post, including all measurements and instructions, so you can follow along in your kitchen without being on your phone.
Here are the ingredients you need to gather to get started:
- frozen corn
- real mayonnaise ( I only use Hellmann’s)
- crumbled feta cheese
- jalapeno, seeded and diced
- fresh cilantro, diced
- minced garlic ( I like fresh!)
- 1 lime (use a lime squeezer)
- cayenne pepper
- black pepper
- serve with homemade easy tortilla chips
Dip Tip: My frozen corn was frozen. So I microwaved it to cook/thaw it. If you have to do that, the corn will be warm. I think this would be a great warm dish or cold; it’s versatile.
Changing up the Cheese
This Mexican Street Corn Salad reminds me of an appetizer that is really good hot, but also really good if they’ve sat out for for hours at a party.
Not everyone loves feta and there are certainly other options in the cheese family.
You can use crumbled up queso, cotija, or even ricotta if you are feeling feisty.
Notes on the Corn Salad Video
I made a video of the corn salad, you will notice the video varies slightly from this recipe. I used more mayo, skipped the jalapeno and instead of fresh cilantro, I only had dried, so added that instead.
It still tastes delicious and gives you an idea of the recipe, so feel free to change things up depending what you have in the house. The one thing you shouldn’t skip is the cayenne- its a nice flavor!
How to make Corn Salad – Instructions
Add corn, mayonnaise, cheese, jalapeno and cilantro and mix well.
Add garlic, lime, salt, cayenne pepper and black pepper.
Mix all ingredients really well.
Refrigerate this amazingly delicious Mexican side dish recipe until ready to serve.
TIP: You can also serve your corn dip with chips or cut up tortillas
Need more Dip Ideas?
One of my favorite dips is this cucumber dip, which is delicious with vegetables or dip.
- 1 bag, 14 oz, frozen corn, thawed
- 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
- 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 in well.
- Refrigerate Mexican Street Corn Salad until ready to serve.
Nutrition Information:Yield: 4 Serving Size: 4 people
Amount Per Serving:Calories: 440Total Fat: 33gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 62mgSodium: 965mgCarbohydrates: 27gFiber: 3gSugar: 6gProtein: 12g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.