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    Home Β» Salads and Dips

    Mexican Street Corn Salad (Gluten Free)

    Published: Jul 30, 2019 by Stephanie 41 Comments

    This post may contain affiliate links. Please read full disclosure.

    Jump to Recipe

    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.Mexican Street Corn Salad in a bowl topped with feta cheese and a lime wedge.

     

    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...

     

    Ingredients for Mexican Street Corn Salad.

     

    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
    • Jalapeno
    • Red Onion
    • Mayo
    • Garlic
    • Feta Cheese
    • Parmesan Cheese
    • Cilantro
    • Seasonings

    Optional toppings include lime wedges or extra feta cheese.

     

    Mexican Street Corn Salad in a bowl topped with feta cheese and a lime wedge.

     

    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.

     

    Mexican Street Corn salad

     

    Other summer salad recipes:

    Cucumber Black Bean Salad Recipe 

    Watermelon Feta Mint Salad 

    Easy Broccoli Salad Recipe (Gluten Free)

    Summer Fruit Salad 

     

    Mexican Street Corn Salad on a spoon.

     

    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 β­ rating

     

    Mexican Street Corn Salad in a bowl topped with feta cheese.

     

     

    Until next time- xoxo

     

     

    Stephanie

     

     

     

     

     

    Mexican Street Corn Salad in a bowl topped with feta cheese and a lime wedge.
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    Mexican Street Corn Salad (Gluten Free)

    This Mexican Street Corn Salad combines the flavors of mexican inspired dishes for an easy to prepare side or appetizer.
    Course Appetizers, Sides
    Cuisine Mexican
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 8
    Calories 184kcal
    Author Stephanie

    Ingredients

    • 1 16 ounce bag frozen corn kernels
    • 2 Β½ tbsp. olive oil
    • β…“ cup mayo
    • 4 ounces feta cheese
    • ΒΌ cup parmesan cheese
    • Β½ lime juiced 1 Β½ tbsp.
    • 10 sprigs cilantro chopped
    • ΒΌ cup red onion finely diced
    • 3 cloves garlic minced
    • 1 jalapeno chopped seeds removed
    • Β½ tsp. cumin
    • ΒΌ 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

    *Nutrition Disclaimer

    Nutrition

    Serving: 1g | Calories: 184kcal | Carbohydrates: 16.3g | Protein: 5.4g | Fat: 12.2g | Saturated Fat: 3.8g | Cholesterol: 17mg | Sodium: 282mg | Potassium: 221mg | Fiber: 2g | Sugar: 3.6g | Calcium: 109mg | Iron: 2mg
    Tried this recipe?Mention @applesforcjblog or tag #applesforcj

     

    Updated- originally posted January 2017

     

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    Reader Interactions

    Comments

    1. karrie @ Tasty Ever After

      February 18, 2017 at 6:47 pm

      I could eat this just for dinner! With a sliced avocado on top πŸ™‚ Yummy!

      Reply
      • Stef

        February 18, 2017 at 9:50 pm

        Me too Karrie πŸ™‚

        Reply
    2. kimscravings

      January 28, 2017 at 9:02 pm

      Love a good street corn recipe! All I need is some tortilla chips and this could be lunch!

      Reply
    3. Stef

      January 27, 2017 at 3:23 pm

      Thanks and Yes definitely Easy to put together!

      Reply
    4. Sandhya Ramakrishnan

      January 27, 2017 at 3:31 am

      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.

      Reply
    5. Stef

      January 25, 2017 at 10:08 pm

      Thanks Ribas! Hope you Enjoy πŸ™‚

      Reply
    6. Ribas with Love

      January 25, 2017 at 10:04 pm

      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!

      Reply
    7. Khadija

      January 25, 2017 at 8:43 am

      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

      Reply
      • Stef

        January 25, 2017 at 2:24 pm

        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.

        Reply
        • Khadija

          January 25, 2017 at 2:26 pm

          Ok , thanks

    8. Julie | Bunsen Burner Bakery

      January 25, 2017 at 3:54 am

      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.

      Reply
      • Stef

        January 25, 2017 at 2:25 pm

        That's a great idea about freezing the corn kernels. I'll have to try that πŸ™‚

        Reply
    9. Jennifer A Stewart

      January 24, 2017 at 4:12 pm

      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!!

      Reply
    10. debi at Life Currents

      January 24, 2017 at 2:58 pm

      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.

      Reply
      • Stef

        January 24, 2017 at 3:30 pm

        Thanks Debi and yes cojita would work great as well πŸ™‚

        Reply
    11. Hanady | Recipe Nomad

      January 24, 2017 at 2:48 pm

      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!

      Reply
      • Stef

        January 24, 2017 at 2:52 pm

        Thanks Hanady and Yesss to anything easy and tastes good too πŸ™‚

        Reply
    12. Natalie

      January 24, 2017 at 11:51 am

      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 πŸ˜€ Roasted corn sounds really great! Pinning and sharing!

      Reply
      • Stef

        January 24, 2017 at 2:29 pm

        Thanks Natalie. Yeah, roasted corn is just sooo good. And Thanks for sharing πŸ™‚

        Reply
    13. Molly Kumar

      January 24, 2017 at 6:21 am

      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.

      Reply
      • Stef

        January 24, 2017 at 2:28 pm

        Thanks Molly! Hope you Enjoy πŸ™‚

        Reply
    14. swathiiyer

      January 24, 2017 at 4:39 am

      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.

      Reply
      • Stef

        January 24, 2017 at 2:27 pm

        Thanks Swathiiyer! The combination of feta and parmesan are a great substitute for cojita cheese πŸ™‚

        Reply
    15. Amy Katz from Veggies Save The Day

      January 24, 2017 at 3:34 am

      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!

      Reply
      • Stef

        January 24, 2017 at 2:26 pm

        Thanks Amy and you could definitely just use a Vegan cheese!

        Reply
    16. Jolina

      January 24, 2017 at 2:55 am

      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 πŸ™‚ We will definitely try this! This will be perfect for game day too!

      Reply
      • Stef

        January 24, 2017 at 2:25 pm

        Thanks Jolina and it would be great for game day with some Chips πŸ™‚

        Reply
    17. Noel Lizotte

      January 24, 2017 at 12:44 am

      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

      Reply
      • Stef

        January 24, 2017 at 2:24 pm

        Thanks Noel and yes you can definitely tell what is really good by how long it lasts πŸ™‚

        Reply
    18. Sarah @ Champagne Tastes

      January 23, 2017 at 11:45 pm

      This sounds delicious! My mom makes a really good corn salad- I'm always looking for variations!

      Reply
      • Stef

        January 24, 2017 at 2:23 pm

        Thanks Sarah!

        Reply
    19. Megan Marlowe

      January 23, 2017 at 10:19 pm

      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

      Reply
      • Stef

        January 23, 2017 at 10:35 pm

        Thanks Megan! Hope you Enjoy it πŸ™‚

        Reply
    20. sugarlovespices

      January 23, 2017 at 8:15 pm

      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!

      Reply
      • Stef

        January 23, 2017 at 10:35 pm

        Thanks! It was great as a side and I did eat it with chips. Either way it was good πŸ™‚

        Reply
    21. Marisa @ All Our Way

      January 23, 2017 at 7:54 pm

      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 πŸ™‚ This recipe, I know, will have to be doubled.

      Reply
      • Stef

        January 23, 2017 at 10:34 pm

        It goes really good with Nacho chips and I can assure you that double the batch is a good idea πŸ™‚

        Reply
    22. Gloria Duggan

      January 23, 2017 at 6:02 pm

      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.

      Reply
      • Stef

        January 23, 2017 at 10:33 pm

        Thanks Gloria and I'm all about leftovers..Love, love, love them πŸ™‚

        Reply
    23. Cheyanne @ No Spoon Necessary

      January 23, 2017 at 2:52 pm

      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! πŸ˜‰ Cheers, girl!

      Reply
      • Stef

        January 23, 2017 at 10:32 pm

        It definitely would be a great Super Bowl snack Cheyanne! Yup for sure needed to double this one πŸ™‚

        Reply

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    Hi, I'm Stephanie! The Recipe developer and writer behind APPLES FOR CJ. Welcome to my Happy Place! Here you'll find a collection of my Best Gluten Free & Vegetarian recipes, along with some healthy lifestyle tips. Hope you'll stay awhile!

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