Best Ever Mexican Street Corn Salad Recipe


  • 4 cups sweet corn(**See Notes below, thawed, drained, or cut off the cob)
  • 1 tablespoon olive oil
  • 1/2 cup red onionchopped
  • 1/4 cup green onionchopped
  • 1 jalapenoseeded and diced
  • 1/4 cup cilantrochopped
  • 1 garlic cloveminced
  • 1/2 cup cojita cheese
  • 2 1/2 tablespoons sour cream
  • 2 tablespoons mayo
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 4 tablespoons fresh lime juicefrom 2 limes

garnish (optional)

  • chopped cilantro
  • extra cojita cheese


  • Cut corn kernels off of cob, or drain canned or thawed corn.
  • Heat oil in a large skillet over high heat. Carefully spoon corn into the skillet and cook for about 8-10 minutes, or until corn starts to brown. Remove from heat and transfer to a large mixing bowl and allow to cool.
  • Once the corn has cooled, add all remaining ingredients to the mixing bowl and stir until combined well.
  • Garnish with additional chopped cilantro and extra cojita cheese if desired. Serve cold and enjoy!

Leave a Comment