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Mexican Street Corn Salad

5 from 21 votes
Created by Mariam E.
This bright, fresh and delicious Mexican Street Corn Salad will become a summer favorite! Light, creamy, zesty and with a kick of heat, it's an easy and vibrant side, like sunshine in a bowl!
Prep Time 10 mins
Cook Time 10 mins
Total Time 25 mins
Course Salad
Cuisine Mexican
Servings 6 people


  • 6 cups corn kernels frozen or fresh from cobb
  • 1 small red bell pepper petite diced
  • 2 small avocados ripe but firm
  • 1/4 cup purple onion finely diced
  • 2 tbsps cilantro finely chopped
  • 1 small jalapeno seeded and finely diced
  • 1 whole lime quartered for garnishing
  • 2 tbsps butter


  • 3 tbsps mayo or lite mayo
  • 1-2 whole limes depending on size and your taste
  • 1/4 cup Mexican cream or sour cream
  • 1/2 tsp paprika
  • 3/4 tsp chili powder
  • 1 tsp black pepper
  • 1/4 cup cotija cheese finely grated
  • 1 tbsp olive oil lightly flavored
  • salt optional if needed


  • In a 12 inch skillet, melt the butter over medium-high heat and add in the corn. Cook them, stirring occasionally until the kernels start obtaining grill like marks.
  • Add in the red bell pepper and cook with the corn for another 1-2 minutes until they are tender. Remove from heat and transfer the corn to a bowl to cool.
  • Once the corn has cooked down, add in remainder of the vegetables. Mix to toss well.
  • In another bowl, mix the dressing ingredients together. Dice the avocados and add both the diced avocados and dressing together in the bowl with remainder of the ingredients.
  • Toss gently with to coat the corn salad very well with the dressing.
  • Transfer to a serving dish. Sprinkle some more grated cotija cheese on top as well as some fresh cilantro and chili powder for garnishing purposes. Also serve with some lemon wedges if desired.



  • For another layer of flavor, roast the jalapeno alongside the corn if you like. This also tones down the spice of the jalapenos.
  • You can use fresh or frozen corn.
  • If using frozen there’s no need to thaw the corn before hand.
  • You want to cook your corn until it gets a light char.
  • For a smoky flavor, fire up the grill and cook the corn on the cob, then cut it off and add to the skillet.
  • Make sure to finely chop your onion, you don't want big slivers to overpower the rest of the ingredients.
  • This is a great salad, but can also be used as a delicious filling in a taco!


Calories: 382kcal | Carbohydrates: 38g | Protein: 7g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 503mg | Potassium: 587mg | Fiber: 8g | Sugar: 7g | Vitamin A: 948IU | Vitamin C: 28mg | Calcium: 61mg | Iron: 1mg
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