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Mexican Street Corn Salad recipe

Mexican Street Corn Salad

Alysa Bajenaru
Craving Mexican Street Corn in the winter? Follow this simple recipe to bring that summer flavor into your kitchen anytime!
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Salad, Side Dish
Cuisine Mexican
Servings 8


  • 16 oz bag frozen sweet corn *feel free to substitute fresh corn in the summer!
  • 2 Tbsp. olive oil
  • 1/4 tsp. salt
  • 1 cup chopped fresh cilantro plus more for garnish
  • 1/2 cup finely sliced green onions green parts only
  • 2 cloves garlic minced
  • 1/2 tsp. chili powder
  • 1 tsp. ground cumin
  • Juice of 1 lime plus wedges for serving
  • 1/2 cup cotija cheese finely crumbled (use feta cheese if you can't find cotija)
  • 2 Tbsp. mayonnaise
  • 1 Jalapeno diced (optional)


  • Add oil to a cast iron skillet and heat over medium-high heat. Add corn, use a large spoon or spatula to push it into a single layer. (Depending on your pan, you might have to cook the corn in batches.) Let corn cook for at least 3 minutes before stirring (too much stirring and your corn will not char correctly).
  • Stir the corn and push it back into a single layer. Cook for 3 more minutes, then repeat. Continue until corn is sufficiently charred (about 10-12 minutes total).
  • In a large bowl, combine corn and all other ingredients. Stir and serve with lime wedges and fresh cilantro.