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mexican street corn

Street Corn Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 61 reviews
  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: Serves 12 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mexican Inspired


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


Units Scale
  • 1 tablespoon olive oil
  • 24 oz frozen corn (about 5 cups of corn)
  • 1/4 cup mayonnaise
  • 8 oz queso fresco or feta cheese, crumbled
  • 2 tablespoons fresh lime juice
  • 1/2 jalapeño, diced
  • 3 tablespoons diced red onion
  • 1/2 cup chopped cilantro
  • 1/4 teaspoon chili powder
  • 3 cloves garlic, finely minced
  • Pinch of red pepper flakes
  • 1/2 teaspoon salt (or to taste)


  1. Heat the olive oil in a large skillet over medium heat, for 30 seconds.
  2. Add the frozen corn and cook over medium heat for 8-10 minutes, stirring frequently. (The corn should be warm but don’t overcook the kernels or they’ll become mushy.)
  3. In a large bowl, combine the mayonnaise, cheese, and lime juice.
  4. Stir in the diced jalapeño, red onion, cilantro, chili powder, garlic, and red pepper flakes.
  5. Add in the corn into the cheese mixture and stir until well coated.
  6. Add salt to taste, then serve.


This street corn salad can be served warm, cold, or at room temperature.