Header AD

Mexican Street Corn Salad Recipe


  • 2 tbsp. vegetable oil
  • 4-6 ears fresh corn, shucked, kernels removed (about 3-4 cups fresh corn kernels)
  • Salt
  • 2 tbsp. mayonnaise
  • 2 oz. cotija cheese, finely crumbled
  • 1/2 cup green onion, finely sliced
  • 1/2 cup cilantro leaves, finely chopped
  • 1 jalapeño pepper, seeded and membranes removed, finely chopped
  • 2 medium cloves. minced
  • 1 tbsp. fresh lime juice
  • Chili powder, to taste


  1. In a large non-stick skillet, heat oil over high heat until shimmering. Add corn kernels, season to taste with salt. Stir once and let cook without moving the corn until charred on one side, about 2-3 minutes. Stir corn and repeat until charred on second side, about 2 minutes longer. Continue stirring and charring until well charred all over, about 10-12 minutes total. Transfer corn to a large bowl.
  2. Add mayonnaise, cotija cheese, green onions, cilantro, jalapeño, garlic, lime juice, and chili powder and stir to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

Mexican Street Corn Salad Recipe Mexican Street Corn Salad Recipe Reviewed by Jarvis Mann on 10:43 AM Rating: 5

Post AD