Mexican Street Corn Salad is great served as a side or also could be served with chips as an appetizer. Roasted corn together with a few flavorful ingredients making it perfect for any occasion. Vegetarian & Gluten Free.
Hey Guys and Happy Monday to you all! It’s hard to believe that we are almost to the end of January now.
And even though this time of year generally calls for lots of soups, stews, and chili you still need a few tasty, easy to prepare salads to throw in the mix.
Because around our house we love salads year around. We also enjoy easy, and Mexican inspired dishes. That’s why I’m so excited to be sharing this one today 🙂
Although this wasn’t my first attempt at making this, I definitely got it critiqued enough to share with you guys.
Cause guess what??? I truly only share my favorite recipes here. Which may sometimes require making it several times first.
But hey, I’m good with that and so is the hubby by the way he devoured this one.
Anyway, I can usually tell what the favorites are by how fast they disappear in the fridge! haha..
And this one didn’t last for very long. So if you’re a fan of Mexican inspired dishes and salads I think you’ll really love this for sooo Many reasons.
And I might as well just conveniently list all of the reasons for you Right here:
- Can be prepared in about ten minutes
- Keeps well covered in the fridge for up to five days if it lasts that long
- Goes great as a side for so many things or could easily be an appetizer
- Well, because salads are just so good for you and tasty
- Doesn’t everyone love Corn & Salads?
- Family friendly for even your pickiest eaters
- Always Gluten free & Vegetarian
Yummm! Hope you Enjoy!
Mexican Street Corn Salad
Ingredients
- 1 16 ounce bag frozen corn kernels rinsed
- 2 1/2 tbsp. olive oil
- 1/3 cup mayo
- 4 ounces feta cheese crumbled
- 1/4 cup finely shredded parmesan cheese
- 1/2 lime juiced 1 1/2 tbsp.
- large handful of cilantro chopped
- 1/4 cup finely chopped red onion
- 3 cloves minced garlic
- 1 jalapeno seeded and finely chopped*
- 1/2 tsp. cumin
- 1/4 tsp. paprika
- salt & pepper to taste
Instructions
- 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.
Notes
karrie @ Tasty Ever After says
February 18, 2017 at 6:47 pmI could eat this just for dinner! With a sliced avocado on top 🙂 Yummy!
Stef says
February 18, 2017 at 9:50 pmMe too Karrie 🙂
kimscravings says
January 28, 2017 at 9:02 pmLove a good street corn recipe! All I need is some tortilla chips and this could be lunch!
Stef says
January 27, 2017 at 3:23 pmThanks and Yes definitely Easy to put together!
Sandhya Ramakrishnan says
January 27, 2017 at 3:31 amThis is just amazing and I love that it quick to put it together. My boys love corn and this is something they would totally enjoy as an after school snack. I see a corn recipe using frozen corn and I am all for it. Making it with frozen corn is much more easier than using fresh ones.
Stef says
January 25, 2017 at 10:08 pmThanks Ribas! Hope you Enjoy 🙂
Ribas with Love says
January 25, 2017 at 10:04 pmJust today I saw a corn salad on Pinterest, much similar to yours which reminded of two things; 1. I haven’t had corn ‘anything’ in waaaaay to long. 2. I need to think outside of the box when it comes to my salads. Okaayyy, seeing that your recipe looks so tasty and easy to make, I must try this ASAP!
Khadija says
January 25, 2017 at 8:43 amI don’t like mayo, do you think I can sub with yogurt? I always replace mayo with greek yogurt in recipes anyway. I hope it wouldn’t affect the taste as I am running out of salad ideas right now
Stef says
January 25, 2017 at 2:24 pmI’ve never tried it with greek yogurt but I often use greek yogurt in place of mayo for some recipes too. So I would definitely try it. Let me know how it turns out.
Khadija says
January 25, 2017 at 2:26 pmOk , thanks
Julie | Bunsen Burner Bakery says
January 25, 2017 at 3:54 amI looove elotes, so this salad is right up my alley! I usually grill a ton of corn in the summer, cut off the kernels, and freeze them for use later in winter. I’m sure I still have a bag of grilled corn kernels hiding in the back somewhere – this looks like the perfect way to use them.
Stef says
January 25, 2017 at 2:25 pmThat’s a great idea about freezing the corn kernels. I’ll have to try that 🙂
Jennifer A Stewart says
January 24, 2017 at 4:12 pmI was introduced to Mexican Street Corn while we were in Phoenix this past summer. I love it!! Having it as a dip is a lot less messy and makes it easier to shovel it in my mouth faster!!
debi at Life Currents says
January 24, 2017 at 2:58 pmMy mouth just watered looking at these photos. And, you know, I have most all of these ingredients in my kitchen right now. Well, except the feta cheese, but I do have cojita which should work just fine. Thanks for the tasty recipe.
Stef says
January 24, 2017 at 3:30 pmThanks Debi and yes cojita would work great as well 🙂
Hanady | Recipe Nomad says
January 24, 2017 at 2:48 pmTo be honest you had me at 10 minutes! Oh we have such similar taste buds! I love corn salad! And mmmm! That Dressing sounds irresistibly good!
Stef says
January 24, 2017 at 2:52 pmThanks Hanady and Yesss to anything easy and tastes good too 🙂
Natalie says
January 24, 2017 at 11:51 amLovely salad Stef. So many wonderful mexican spices.. so much flavor. I DEFINITELY pinning this to try. I already see my husband dipping its chips into bowl of this deliciousness hehe 😀 Roasted corn sounds really great! Pinning and sharing!
Stef says
January 24, 2017 at 2:29 pmThanks Natalie. Yeah, roasted corn is just sooo good. And Thanks for sharing 🙂
Molly Kumar says
January 24, 2017 at 6:21 amI love Mexican flavors and this salad would be such a hit with all of us at home. I love the fact that its so easy to make and I usually have all these ingredients in fridge most of the time. Will try soon.
Stef says
January 24, 2017 at 2:28 pmThanks Molly! Hope you Enjoy 🙂
swathiiyer says
January 24, 2017 at 4:39 amUsually when I make Mexican corn salad I add cojita cheese and it is dry., I like that you added feta cheese and mayo and made it in way even kids can eat with chips and creamy.
Stef says
January 24, 2017 at 2:27 pmThanks Swathiiyer! The combination of feta and parmesan are a great substitute for cojita cheese 🙂
Amy Katz from Veggies Save The Day says
January 24, 2017 at 3:34 amYour street corn looks amazing! I don’t eat dairy, but I bet it would still taste good without the cheese, or I could substitute a vegan cheese. What a great recipe!
Stef says
January 24, 2017 at 2:26 pmThanks Amy and you could definitely just use a Vegan cheese!
Jolina says
January 24, 2017 at 2:55 amI tried Mexican corn on the cob from a food truck once and absolutely fell in love with it. I love this salad version because it will be way easier to eat 🙂 We will definitely try this! This will be perfect for game day too!
Stef says
January 24, 2017 at 2:25 pmThanks Jolina and it would be great for game day with some Chips 🙂
Noel Lizotte says
January 24, 2017 at 12:44 amSalads are one of my favorite food groups… ok, I don’t dislike any. But this looks super simple and so pretty. I’ll bet the flavor is perfect for hot summer days.
I love this sentence: “Anyway, I can usually tell what the favorites are by how fast they disappear in the fridge!” Isn’t that the truth? They all say “it’s great” when I ask how they liked dinner. But I know exactly how great by the leftover lifespan. lol
Stef says
January 24, 2017 at 2:24 pmThanks Noel and yes you can definitely tell what is really good by how long it lasts 🙂
Sarah @ Champagne Tastes says
January 23, 2017 at 11:45 pmThis sounds delicious! My mom makes a really good corn salad- I’m always looking for variations!
Stef says
January 24, 2017 at 2:23 pmThanks Sarah!
Megan Marlowe says
January 23, 2017 at 10:19 pmI absolute love corn and then to go and add feta, cilantro and lime?! YES PLEASE! This Mexican corn salad is right up my alley. Can’t wait to serve it for #TacoTuesday
Stef says
January 23, 2017 at 10:35 pmThanks Megan! Hope you Enjoy it 🙂
sugarlovespices says
January 23, 2017 at 8:15 pmWe love salads, and when they’re packed with flavor like this one, even better. I can see it perfect as a side dish, or as a dip for tortilla chips! Yum!
Stef says
January 23, 2017 at 10:35 pmThanks! It was great as a side and I did eat it with chips. Either way it was good 🙂
Marisa @ All Our Way says
January 23, 2017 at 7:54 pmWe certainly love Mexican and what a great idea to use a favorite side as an appetizer. I can see this on Super Bowl Sunday. Just bring on the nacho chips 🙂 This recipe, I know, will have to be doubled.
Stef says
January 23, 2017 at 10:34 pmIt goes really good with Nacho chips and I can assure you that double the batch is a good idea 🙂
Gloria Duggan says
January 23, 2017 at 6:02 pmI just love when dishes are multi functional. Used alone or as a side…love the make once and eat many times approach to cooking. Mexican Street Corn is so delicious….and this recipe sounds wonderful. Quick, easy and fun to eat.
Stef says
January 23, 2017 at 10:33 pmThanks Gloria and I’m all about leftovers..Love, love, love them 🙂
Cheyanne @ No Spoon Necessary says
January 23, 2017 at 2:52 pmI am OBSESSED with corn, especially Mexican Street Corn! So naturally I am loving this dip! So perfect for upcoming Super Bowl!! I’ll have to double the amount, because I need one bowl all to myself! 😉 Cheers, girl!
Stef says
January 23, 2017 at 10:32 pmIt definitely would be a great Super Bowl snack Cheyanne! Yup for sure needed to double this one 🙂