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!
- 1 16 ounce bag frozen corn kernels rinsed
- 2½ tbsp. olive oil
- ⅓ cup mayo
- 4 ounces feta cheese crumbled
- ¼ cup finely shredded parmesan cheese
- ½ lime juiced(1½ tbsp.)
- large handful of cilantro chopped
- ¼ cup finely chopped red onion
- 3 cloves minced garlic
- 1 jalapeno seeded and finely chopped*
- ½ tsp. cumin
- ¼ 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.
I 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!
It definitely would be a great Super Bowl snack Cheyanne! Yup for sure needed to double this one 🙂
I 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.
Thanks Gloria and I’m all about leftovers..Love, love, love them 🙂
We 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.
It goes really good with Nacho chips and I can assure you that double the batch is a good idea 🙂
We 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!
Thanks! It was great as a side and I did eat it with chips. Either way it was good 🙂
I 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
Thanks Megan! Hope you Enjoy it 🙂
This sounds delicious! My mom makes a really good corn salad- I’m always looking for variations!
Thanks Sarah!
Salads 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
Thanks Noel and yes you can definitely tell what is really good by how long it lasts 🙂
I 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!
Thanks Jolina and it would be great for game day with some Chips 🙂
Your 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!
Thanks Amy and you could definitely just use a Vegan cheese!
Usually 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.
Thanks Swathiiyer! The combination of feta and parmesan are a great substitute for cojita cheese 🙂
I 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.
Thanks Molly! Hope you Enjoy 🙂
Lovely 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!
Thanks Natalie. Yeah, roasted corn is just sooo good. And Thanks for sharing 🙂
To 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!
Thanks Hanady and Yesss to anything easy and tastes good too 🙂
My 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.
Thanks Debi and yes cojita would work great as well 🙂
I 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!!
I 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.
That’s a great idea about freezing the corn kernels. I’ll have to try that 🙂
I 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
I’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.
Ok , thanks
Just 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!
Thanks Ribas! Hope you Enjoy 🙂
This 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.
Thanks and Yes definitely Easy to put together!
Love a good street corn recipe! All I need is some tortilla chips and this could be lunch!
I could eat this just for dinner! With a sliced avocado on top 🙂 Yummy!
Me too Karrie 🙂