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This Mexican-Inspired Street Corn Salad is my new summer salad obsession! So much flavor, and simple to prepare. It will be a BBQ staple all season long. It’s naturally gluten-free and made with the option for cheese, making it dairy-free if you want it to be!

Let’s keep with tradition and grill up our corn! Perfectly fresh grilled corn is SO GOOD.

Now to get the kernels off, this way works…

But this way works much better!

Get those kernels off the cob, mix up the delicious sauce, mix together, and devour!

I used to not eat much corn. Not because I couldn’t digest it well, I can digest it decently, but because so much of it is genetically modified. Did you know corn is one of the most GMO crops? NOW I get my corn from my local farmers and feel GOOD about it. Plus, local fresh corn is so so so good. I’ll take it all summer long, please!

I can’t get enough of this salad. It’s easy to make and a different fun way to serve up your corn. A little bit of creaminess, a little tang, and a lot of fresh! Serve them up as a side for anything, but may I suggest this epic tostada?

Watch the video:

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a big bowl of Mexican corn salad from above garnished with cilantro and lime wedges.

This Mexican Street Corn Salad is the best way to serve up fresh corn in the summer! It's made with juicy, grilled corn off the cob, garlic, cilantro, and cheese coated in mayo and spices, then finished with a hint of lime.

Servings 4

Prep Time 10

Cook Time 20

Total Time 30

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Ingredients

6 ears of corn grilled
1/3 cup mayo more as desired
1 teaspoon chili powder
1/4 teaspoon cayenne more to taste
1/2 teaspoon onion powder
1 garlic clove grated
1/4 cup chopped cilantro leaves more for garnish
Juice of 1/2 lime
Pinch fine sea salt
Pinch black pepper
Optional: 1/3 cup cotija or feta cheese more for garnish

Instructions

Preheat grill to medium-hot.
Wrap corn in individual pieces of tinfoil (see notes) with 1/2 tablespoon of butter in each foil. Place on grill for 15 minutes, turning every 3 or so minutes. After 15 minutes, remove tin foil and let cook until slightly charred. Alternatively, you can boil corn instead of grilling!
Remove and let cool slightly. Cool enough to cut the corn.
Cut kernels off of the cob and place into a bowl.
In a separate bowl, mix together the remaining ingredients. Taste and adjust spices as desired.
Pour over corn, garnish, and serve.
Leftover street corn salad can be stored in an airtight container in the fridge for 3-4 days and added to meals or enjoyed as a snack all week long!

Notes

Tip: Depending on how large your corn are, add more mayo and salt as desired. This dish should be on the creamer side.

No grill? That's okay! You can boil your corn or make Instant Pot corn on the cob instead!

Not into foil? You can also reference these grilling tips for grilling corn without foil.

For the Mexican Street Corn Tostadas:

1 batch homemade tortillas or store-bought tortillas (my favorite)
1 batch refried black beans
1 batch guacamole
In a greased skillet over medium heat, place tortilla and cover until crispy, tossing after 30 seconds to 1 minute. Make your refried black beans and guacamole. Pile them up and enjoy!

Nutrition

Serving: 4gCalories: 279kcalCarbohydrates: 49.1gProtein: 7.9gFat: 9.4gSaturated Fat: 1.4gCholesterol: 5mgSodium: 181mgFiber: 6.6gSugar: 8.9g

Author: Lexi

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Mexican Street Corn Salad [VIDEO]