Go Back

Mexican Street Corn Salad

This Mexican Street Corn Salad combines smoky, charred corn with creamy mayo, tangy lime, and bold spices for an irresistible side dish or appetizer. Perfect for picnics, barbecues, and weeknight dinners, this quick and easy recipe is bursting with vibrant flavor.
Print Recipe Pin Recipe

Ingredients
  

  • 4 ears fresh corn husked
  • Extra virgin olive oil for brushing
  • 1½ tablespoons mayo or vegan mayo
  • 1 garlic clove minced
  • Zest and juice of 1 lime
  • 1/3 cup chopped scallions
  • 1/4 cup crumbled Cotija or feta cheese
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 teaspoon smoked paprika or chili powder
  • 1 jalapeño pepper diced
  • 1/4 teaspoon sea salt

Instructions
 

  • Preheat a grill to medium-high heat. Brush the husked corn with olive oil and grill for about 2 minutes per side, rotating until char marks form. Remove and let cool.
  • In a large bowl, whisk together the mayo, minced garlic, lime zest, and lime juice.
  • Slice the kernels off the cob and add them to the bowl with the dressing.
  • Add chopped scallions, crumbled cheese, cilantro, smoked paprika, diced jalapeño, and sea salt. Stir to combine.
  • Serve immediately or chill for 30 minutes to let flavors meld.