Mexican Street Corn Salad is refreshing and delicious. Served as an appetizer or side dish. Perfect for game day snacks or Cinco de Mayo celebrations! This one is a favorite!
Mexican Street Corn Salad is the perfect snack for your Cinco de Mayo party! This dish is full of flavor and easy to make.
It is as easy as simply roasting some corn, mixing it with some seasonings, fresh cilantro, and a little bit of creamy sauce. Serve it up in a small bowl and enjoy!
I’m absolutely obsessed with corn – especially when it is mixed with all these delicious seasonings and that creamy sauce. I can’t get enough.
Growing up I remember my aunt making this for us to all snack on while we chilled by the pool. Her family recipes have become our family recipes because not only are they simple and easy to make – but taste SO GOOD too!
I know you’ll love this as much as we do.
Here are some commonly asked questions
Fresh or Frozen Corn?
There are differences between the two, but there are also advantages to each. It is possible to freeze it at any time of year. Fresh is fresh, as they say.
This dish can be done either way. The most crucial element is to ensure that the corn has a little bit of char from a nice pan fry. That will give the classic flavor of street corn.
What is Cotija Cheese?
Cotija is a Mexican cheese that is similar to Parmesan. It’s salty and crumbly, and a little goes a long way. You can find it in the Hispanic section of most grocery stores.
If you can’t find it, you could substitute Feta cheese, or just leave it out altogether.
Do I have to Char the Corn?
No, not necessarily, but it really does make the recipe the best it can be. It adds so much to the texture and flavor of the corn – I highly recommend it.
Can I Substitute Another Cheese?
Yes, you can! Parmesan, Romano, or feta are wonderful alternatives (though Cotija is unquestionably the best).
What is Esquites?
Esquites is the Mexican term for this dish. It’s traditional Mexican street food and typically served in a cup with a wooden spoon.
What are some other toppings I could add?
Other common toppings for Mexican Street Corn include lime juice, chili powder, and crumbled-up Mexican cheese like Cotija or Queso Fresco.
Ingredients for Mexican Street Corn Salad
- avocado oil
- frozen corn
- chile-lime seasoning
- ground cumin
- chili powder
- coarse salt
- pepper
- cherry tomatoes – diced
- yellow onion – diced
- garlic cloves – grated
- jalapeno – diced
- cilantro – chopped
- cotija cheese – crumbled
Dressing
- sour cream
- avocado mayonnaise
- lime juice
- garlic powder
- paprika
Notes
- You can add more sour cream and mayonnaise if you want it creamier. (My son puts in double of both.)
- You can add more lime juice if you want more of a punch.
- Can replace the mayonnaise with sour cream or greek yogurt.
- Try adding other fun additional ingredients to the salad; red bell peppers or black beans.
- This can be stored for up to 4-5 days refrigerated in an airtight container.
- Make this with fresh corn on the cob instead of frozen corn.
Storing Mexican Street Corn Salad
Store in an airtight container and keep refrigerated for 3-4 days. I don’t recommend freezing this dish due to the dairy in the ingredients.
How to Make Mexican Street Corn Salad
- Add the avocado oil to a large cast-iron skillet over medium heat.
- Allow the skillet to heat through for 4-5 minutes before adding the corn, chile-lime seasoning, cumin, chili powder, coarse salt, and pepper to the skillet.
- Saute for 12 minutes, stirring frequently. Remove the skillet from the heat.
- Add the tomatoes, onion, garlic cloves, jalapeno, half of the cilantro, and half of the cotija cheese to the skillet, and stir to incorporate.
- Add the dressing ingredients to the skillet and mix until evenly coated.
- Top with the remaining half of the cotija cheese and cilantro.
What else could I serve with this?
This Mexican Street Corn Salad would be great as a side dish for grilled chicken or steak. It would also be delicious on its own as a light lunch or snack. Serve it with some tortilla chips and enjoy!
Mexican Street Corn Salad is the perfect snack for your Cinco de Mayo party! This dish is full of flavor and easy to make. Simply roast some corn, and mix it with some diced peppers, fresh cilantro, and a little bit of mayo. Serve it up in a small bowl and enjoy! Here are some of our favorite Cinco de Mayo recipes...
- Pina Colada Cupcakes
- Chicken Enchiladas Verde
- Easy Spanish Rice
- White Peach Sangria
- Air Fryer Chicken Fajitas
- Sheet Pan Shrimp Fajitas
- Limonada
Products I love when making Street Corn Salad…
This recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a recipe like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy appetizer recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
Other Mexican-inspired Dishes
Mexican Chicken Bubble-Up Casserole
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Mexican Street Corn Salad
Ingredients
- 2 tablespoon avocado oil
- 20 ounces frozen corn
- 1 teaspoon chile-lime seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon coarse salt
- ½ teaspoon pepper
- 12 cherry tomatoes diced
- ½ small yellow onion diced (1/4 cup)
- 2 garlic cloves grated
- ½ jalapeno diced (1/4 cup)
- ½ cup cilantro chopped
- ⅔ cup cotija cheese crumbled
Dressing
- 6 tablespoons sour cream
- 4 tablespoons avocado mayonnaise
- lime juice from 2 medium limes 3-4 Tablespoons
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- Add the avocado oil to a large cast-iron skillet over medium heat.
- Allow the skillet to heat through for 4-5 minutes before adding the corn, chile-lime seasoning, cumin, chili powder, coarse salt, and pepper to the skillet.
- Saute for 12 minutes, stirring frequently. Remove the skillet from the heat.
- Add the tomatoes, onion, garlic cloves, jalapeno, half of the cilantro, and half of the cotija cheese to the skillet, and stir to incorporate.
- Add the dressing ingredients to the skillet and mix until evenly coated.
- Top with the remaining half of the cotija cheese and cilantro.
Notes
- You can add more sour cream and mayonnaise if you want it creamier. (My son puts in double of both.)
- You can add more lime juice if you want more of a punch.
- Can replace the mayonnaise with sour cream or greek yogurt.
- Try adding other fun additional ingredients to the salad; red bell peppers or black beans.
- This can be stored for up to 4-5 days refrigerated in an airtight container.
- Make this with fresh corn on the cob instead of frozen corn.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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