Mexican Street Corn Salad

This side dish was so easy, and we all (well, not my 5 year old), had seconds! I did use feta instead of the Cotija cheese (the recipe notes said that was an option), and I left out the jalapeno. My corn took forever to get some color on it and I kind of got impatient. I am sure if you cooked yours longer than I did, it would get nice and charred. Great side dish!

rating: 9

Mexican Street Corn Salad

time needed: 15 min.
serves 6


1 (16 oz) bag frozen corn (or 3-4 cups fresh corn)
2 tablespoons olive oil
3 tablespoons mayonnaise
3-4 oz Cotija cheese, crumbled (I used feta)
2 tablespoons lime juice
1 tablespoon jalapeno peppers, finely chopped (I omitted)
⅓ cup fresh cilantro, finely chopped
2 tablespoons red onion, finely chopped
2 cloves garlic, minced
½ teaspoon chili powder
salt and pepper to taste


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).
While the corn is cooking, mix together mayonnaise, cheese, lime juice, cilantro, red onion, garlic, chili powder, and salt and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
Serve immediately and store any leftovers in the refrigerator.

photo (31)

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