Name: Mexican Street Corn Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 5 medium ears fresh corn (shucked); 1 tablespoon butter; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 3 tablespoons diced red onion; 3 tablespoons fresh cilantro (minced); 4 – 5 small radishes (cut into thin slices and then cut in half); 1 small ripe avocado (sliced); ¼ cup crumbled cotija cheese; ½ cup mayonnaise; 2 tablespoons fresh lime juice; 1 tablespoon chipotle sauce; ½ teaspoon smoked paprika; ½ teaspoon chili powder

Jump to Recipe

If you’re searching for a vibrant dish that delivers pure summer joy, look no further than this Mexican Street Corn Salad. Sweet, juicy corn hits the grill to soak up smoky flavor, then gets tossed with creamy chipotle dressing, crunchy radishes, refreshing cilantro, rich Cotija cheese, and silky avocado. Every bite brims with a playful mix of textures and tangy, spicy, and herby notes—like pure sunshine in every forkful! Whether you’re feeding a crowd at a backyard cookout or just want to liven up your lunch, you’ll find this irresistible salad is your new go-to for sharing and savoring.

Ingredients You’ll Need

Ingredients You’ll Need

You’ll be amazed at how easily everyday ingredients come together to make something this special. Each element brings its own flavor and flair, creating a salad that’s layered in color, texture, and excitement. Here’s what you’ll need!

Fresh corn (5 medium ears): The star of the show! Grilling brings out the natural sweetness and gives smoky char to each kernel.
Butter (1 tablespoon): Adds a subtle richness that helps the corn caramelize beautifully on the grill.
Salt (¼ teaspoon): Essential for seasoning and drawing out those naturally sweet corn flavors.
Ground black pepper (¼ teaspoon): Offers a gentle kick and balances out the sweetness.
Red onion (3 tablespoons, diced): Adds color and a light, tangy crunch to the salad.
Fresh cilantro (3 tablespoons, minced): Brings a burst of grassy freshness to every mouthful.
Radishes (4–5 small, thinly sliced and halved): Crisp and peppery, they give a nice bite and a pop of pink.
Avocado (1 small, sliced): Creamy and buttery, avocado rounds out the textures of the salad.
Cotija cheese (¼ cup, crumbled): Salty, crumbly, and just a little tangy—perfectly authentic.
Mayonnaise (½ cup): Forms the base of the creamy, finger-licking dressing.
Fresh lime juice (2 tablespoons): Zings up the dressing with bright, citrusy flavor.
Chipotle sauce (1 tablespoon): Adds smoky heat and depth to the salad.
Smoked paprika (½ teaspoon): Gives the whole dish a sultry, grilled aroma.
Chili powder (½ teaspoon): Brings a subtle warmth and a little color.

How to Make Mexican Street Corn Salad

Step 1: Fire Up the Grill

Preheat your grill or grill pan over medium-high heat until it’s nice and hot. This step is key, as you want those corn cobs to sizzle the second they hit the grate!

Step 2: Butter and Season the Corn

Melt the butter and brush it across each ear of corn, ensuring every nook and cranny gets a bit of richness. Sprinkle the ears with salt and black pepper—this simple seasoning will make the charred flavors truly pop.

Step 3: Grill the Corn to Charred Perfection

Place the buttered and seasoned corn on the grill. Cook for 10 to 15 minutes, turning them occasionally, until you see deep golden spots and the kernels look beautifully blistered. Charred corn is non-negotiable for that classic Mexican Street Corn Salad flavor!

Step 4: Cool and Cut the Corn

Remove the grilled corn and let it cool until it’s easy to handle. Then, using a sharp knife, carefully slice off the kernels and transfer them to a large mixing bowl. Try to get as close to the cob as you can for those sweet juicy bits at the base of each kernel.

Step 5: Make the Creamy Chipotle Dressing

While the corn is cooling, whip up your dressing. In a small bowl, mix together the mayonnaise, fresh lime juice, chipotle sauce, smoked paprika, and chili powder. Stir until it’s totally smooth and a lovely sunset color. Set aside for later tossing!

Step 6: Add Veggies and Cotija

Add the diced red onion, minced cilantro, sliced radishes, creamy avocado, and crumbly Cotija cheese right into your bowl of corn. You’ll start to see a rainbow of colors coming together—this is where the salad really starts to come alive.

Step 7: Dress and Toss the Salad

Drizzle in some of the chipotle dressing and gently toss everything until the vegetables and cheese are lightly coated. Add more dressing as needed, tasting as you go to make sure every bite is singing with flavor. Serve immediately, or chill for 20 minutes if you like.

How to Serve Mexican Street Corn Salad

Garnishes

To give your Mexican Street Corn Salad a finishing touch, try scattering on a few extra sprinkles of Cotija cheese, a flourish of minced cilantro, and a dusting of chili powder for color. Squeeze a little extra lime juice over the top just before serving to make all the flavors pop.

Side Dishes

This salad pairs incredibly well with grilled meats like steak, chicken, or shrimp, making it the ultimate backyard BBQ side. It’s also fantastic with black bean tacos or as a topping for nachos, bringing a creamy, spicy, and tangy kick to any meal.

Creative Ways to Present

Think beyond the bowl! Mexican Street Corn Salad is fun served in lettuce cups for a fresh, hand-held snack, loaded into tacos, or generously spooned over grilled fish. For party flair, serve it in individual cups at your next gathering.

Make Ahead and Storage

Storing Leftovers

Pack any extra Mexican Street Corn Salad into an airtight container and refrigerate within two hours of making. It will keep well for up to three days, and the flavors only get more intense as they meld together overnight.

Freezing

Freezing isn’t ideal because fresh vegetables and avocado will lose their lovely texture. The salad is best enjoyed fresh, but you can freeze components like the grilled corn itself, then thaw and add the other ingredients fresh when you’re ready.

Reheating

This salad is meant to be served cold or at room temperature. If you want a warm variation, you can microwave the grilled corn kernels for 30 seconds before tossing with the other ingredients (but add the avocado last to preserve its creaminess).

FAQs

Can I make Mexican Street Corn Salad in advance?

Absolutely! You can grill the corn and prepare the dressing a day ahead, but for the best taste and texture, fold in the avocado and Cotija cheese just before serving.

What if I don’t have a grill?

No worries at all. You can char the corn under your oven broiler or even in a cast iron skillet. The key is getting that irresistible caramelized flavor.

What can I use instead of Cotija cheese?

Crumbled feta is the closest substitute in terms of texture and saltiness, though queso fresco works beautifully too. Both bring a delicious tang to this Mexican Street Corn Salad.

Is this salad spicy?

It has a gentle, smoky heat from the chipotle sauce and chili powder, but you can make it kid-friendly by reducing or omitting these ingredients. Or, kick it up a notch with extra chili for a bolder bite!

How long does Mexican Street Corn Salad keep?

If stored in the fridge in a sealed container, it stays fresh for up to three days. Just give it a gentle toss before serving to revive the flavors.

Final Thoughts

With its bold flavors and colorful crunch, this Mexican Street Corn Salad is pure happiness in a bowl. I hope you’ll try it soon and make it a new favorite for your family and friends—it truly brings a taste of summer to any table!

Mexican Street Corn Salad Recipe

★★★★★

5.1 from 7 reviews

Author: Noah
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Enjoy the flavors of Mexican street corn in this refreshing and zesty salad. Grilled corn kernels mixed with creamy dressing, fresh vegetables, and tangy cheese make this dish a perfect side for any summer meal.

Instructions

Preheat a grill or grill pan. Melt the butter and brush onto each ear of corn.
Season corn with salt and pepper. Grill for 10-15 minutes until charred.
Prepare the dressing. Mix mayonnaise, lime juice, chipotle sauce, paprika, and chili powder in a bowl.
Remove corn kernels. Add to a large bowl with onion, cilantro, radish, avocado, and cotija cheese.
Add dressing. Toss to coat and adjust seasoning to taste.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: Mexican