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Popular Mexican street fare is reinvented as a flavor-packed salad that's quick to prepare and always a hit!

Mexican Street Corn Salad

5 from 1 vote
Since I first posted this recipe, it has become quite popular with family and friends and, based on popular demand, I now always add the optional avocado if I have one on hand. If I expect leftovers, I use it as a topping. When I have cherry or grape tomatoes on hand, I regularly add a handful of those too.
Servings: 6-8 side dish servings
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Prep Time 15 minutes
Total Time 15 minutes

Ingredients
 

  • 4 large ears of corn, grilled or steamed* (about 3½ cups or 18 ounces kernels)
  • 1 red bell pepper (~1 cup), seeded and chopped so the pieces are about the same size as the corn kernels
  • ½ cup (2 ounces) crumbled cojita cheese (may substitute feta)
  • ¼ cup (lightly packed) chopped fresh cilantro (may substitute fresh parsley if not a fan)
  • 2 green onions, thinly sliced (could substitute ¼ cup minced red onion)
  • ¼ cup (52 grams) mayonnaise
  • 1 tablespoon (15 ml) freshly squeezed lime juice (plus more to taste)
  • ½ teaspoon chili powder
  • Optional add-ins: chopped avocado; a cup or so of black beans; additional cilantro or parsley to taste; a handful of halved cherry or grape tomatoes; a few slices of cooked and crumbled bacon

Instructions

  1. Slice the cooked corn off the cobs, and add to a large bowl along with the red pepper, cojita or feta, cilantro, and onions.
  2. In a small bowl, mix the mayonnaise, lime juice, and chili powder. (Helpful hint: The mayo mixture may be prepared in advance and refrigerated until ready to use.) Pour over the corn mixture and toss to evenly distribute.
  3. Add a sprinkle of salt and pepper to taste. (I add about ¼ teaspoon or so of each, but have omitted the salt altogether, as the cojita or feta cheese provides a hint of saltiness.)
  4. The salad may be served right away, although the flavors will improve after a few hours in the fridge. Leftovers are delicious too.

Notes

*You may use frozen and thawed corn when fresh isn’t available. In season, I often cook extra corn on the cob one evening, and then cool and refrigerate it to make this salad especially easy to prepare another night. For a slightly different flavor－or to perk up thawed, frozen corn－you can sear the corn in an oiled skillet over medium-high heat until the corn is lightly browned.
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