Mexican Street Corn Salad

Recipe adapted from Diane Morrisey.



  • Juice of 1 large lime
  • 1 tsp. cumin
  • 1/8 tsp. cayenne
  • 1 tsp. smoked paprika
  • 1/2 tsp. black pepper
  • 1/2 tsp. salt
  • 3 TBSP sour cream
  • 3 TBSP mayonnaise

Corn Salad:

  • 2 TBSP olive oil
  • 6 c. quality frozen corn (can use fresh or canned)
  • 1 red bell pepper, chopped
  • 1/2 small red onion, finely chopped
  • 1 bunch of cilantro, chopped
  • 5 green onions, chopped
  • 1 jalapeno pepper, diced
  • 1 c. cotija or feta cheese, crumbled


  1. Dressing: In a bowl combine lime juice through mayonnaise and mix until smooth and combined.
  2. Corn Salad: Heat the olive oil in a large skillet over medium high heat. Add the frozen corn and allow to char for about 5 minutes (may take longer). Resist the urge to move the corn around the pan, because the corn won’t caramelize if you do. Transfer the corn to a large bowl and add the red pepper, red onion, cilantro, green onions, and jalapeno peppers, and mix to combine. Add the dressing and mix. Taste and adjust lime juice, salt, and pepper, as needed. Top with cotija or feta cheese.

Mexican Street Corn Salad:

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