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top view close up of mexican street corn salad in a white plate garnished with some lime wedges and jalapenos
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5 from 1 vote

Easy Mexican street corn salad

This easy Mexican street corn salad combines smoky grilled corn with a creamy lime dressing, cotija cheese, jalapeño, and fresh herbs — bold, zesty, and perfect for summer meals.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salad
Cuisine: Mexican
Diet: Gluten Free, Vegetarian
Freezer friendly: No
Shelf life: 2 Days
Servings: 6
Author: Samira

Equipment

Ingredients

  • 5 corn on the cob brushed with olive oil and grilled
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 garlic clove finely grated
  • 1 jalapeño finely chopped
  • 1 lime juice and zest
  • 1/4 teaspoon salt or to taste
  • 3 spring onions finely chopped
  • 1/4 cup fresh cilantro leaves chopped
  • 1/2 cup cotija cheese crumbled
  • 1/4 teaspoon smoked paprika for garnish
  • lime wedges to serve

Instructions

  • Brush the corn with olive oil and grill over medium-high heat, turning every few minutes, until lightly charred all over.
  • Let the corn cool slightly, then slice the kernels off the cob with a sharp knife.
  • In a large bowl, mix together the sour cream, mayonnaise, garlic, jalapeño, lime juice and zest, and salt. Let sit for 5–10 minutes.
  • Add the grilled corn, spring onions, and cilantro. Toss to combine.
  • Top with crumbled cotija cheese and a sprinkle of smoked paprika.
  • Serve with lime wedges. Leftovers will keep for up to 2 days in the fridge.

Nutrition

Calories: 272kcal | Carbohydrates: 18g | Protein: 5g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 382mg | Potassium: 280mg | Fiber: 2g | Sugar: 6g | Vitamin A: 505IU | Vitamin C: 13mg | Calcium: 95mg | Iron: 1mg