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mexican street corn

Spicy Mexican Street Corn Salad

  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 12 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mexican


This Spicy Mexican Street Corn Salad is a great Mexican side dish to serve with tacos or fajitas!



  • 2 (12 oz) bags of frozen corn
  • 1 tablespoon olive oil
  • 1/4 cup mayonnaise
  • 8 oz feta cheese, crumbled
  • 1/2 jalapeno, diced
  • 3 tablespoons diced red onion (optional)
  • 1/2 cup chopped cilantro
  • 1/4 tsp chili powder
  • 3 cloves garlic, finely minced
  • 1 lime
  • 1/2 teaspoon salt (or to taste)
  • Pinch of red pepper flakes


  1. In a large skillet, cook the corn in the olive oil over medium heat for 8-10 minutes, stirring frequently. The corn should be bright and warm but don’t overcook the kernels or they’ll become mushy.
  2. In a large bowl, combine the mayo and feta until mixed.
  3. Stir in the diced jalapeno, red onion, cilantro, chili powder, and garlic.
  4. Slice the lime in half and use a fork to juice each half. Add the juice into the bowl.
  5. Add in the corn into the cheese mixture and stir until well coated.
  6. Sprinkle with sea salt, and red pepper flakes, then mix, and serve!


This makes enough for a large party, so feel free to half the recipe if you don’t need as much!

Keywords: Mexican Street Corn Salad, Mexican Side Dish