This Mexican Street Corn Salad is an easy way to get all the same flavors of Mexican Street Corn in a one bowl recipe. Super quick to make on the stove top and great served alone or along side some chips. Also perfect for potlucks, cookouts or gatherings. Gluten Free, Easy, Delicious.
And let me just say if you have yet to try Mexican Street Corn then this is the perfect way to get ya started… in the form of a salad….
Since it can easily be served alone as a meal, with some chips or even by the spoonful.
It’s one of my go to summer recipes for many reasons… easy, delicious and can be made on the stove top.
So no need to turn on the oven or even fire up the grill.
Also a great make ahead recipe… It’s a good option to have on hand for ready to go lunches or dinners.
Another family favorite is Mexican Street Corn Nachos. Which I love to serve for gatherings since they can easily feed a group and my whole family loves them.
What is Mexican Street Corn:
Mexican Street Corn is typically made by grilling ears of corn….
Then coating them in a mixture of mayo, sour cream, cotija cheese, chili powder and lime juice.
With this salad it’s basically a deconstructed form that requires no grilling and is made in one bowl.
How to make Mexican Street Corn Salad:
You want to start by heating up a skillet with a little olive oil over medium high heat…
Then add the corn kernels and you want to cook them till slightly charred. When you hear them starting to pop they’re almost done…
They should look slightly brown or caramelized.
Meanwhile chop up remaining ingredients.. and mix everything together in a large mixing bowl…
Then fold in charred corn. Can serve immediately or store in a covered container in the fridge for up to five days.
Ingredients in Mexican Street Corn Salad:
- Frozen Corn Kernels
- Red Onion
- Feta Cheese
- Parmesan Cheese
Optional toppings include lime wedges or extra feta cheese.
What to serve with Mexican Street Corn Salad:
I like to serve it with tortilla chips on the side and also some fresh salsa.
It’s also great with black beans, pinto beans avocado slices or even as a topping for tacos.
Other summer salad recipes:
AND IF YOU MAKE THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..
I’d love to hear if you make this & how you like it. Plus please be sure to include a star rating
Until next time- xoxo
Mexican Street Corn Salad (Gluten Free)
- 1 16 ounce bag frozen corn kernels
- 2 1/2 tbsp. olive oil
- 1/3 cup mayo
- 4 ounces feta cheese
- 1/4 cup parmesan cheese
- 1/2 lime juiced 1 1/2 tbsp.
- 10 sprigs cilantro chopped
- 1/4 cup red onion finely diced
- 3 cloves garlic minced
- 1 jalapeno chopped seeds removed
- 1/2 tsp. cumin
- 1/4 tsp. paprika
- salt & pepper to taste
- Heat olive oil over medium heat in large skillet on stove top.
- Add corn kernels and cook about 8-10 minutes until slightly charred.
- Meanwhile mix the remaining ingredients in large mixing or salad bowl.
- Fold in charred corn.
- Can be served immediately or can be kept in fridge covered for up to five days.
Updated- originally posted January 2017