Mexican Street Corn Salad

(from sarahcampbell’s recipe box)

Prep time: 15 minutes
Cook time: 30 minutes

Categories: Side Dish


  • 4 cups corn (about 5 ears), cut from the cob or one bag (2 pounds) of frozen corn
  • ▢1 tbsp olive oil
  • ▢1/2 red bell pepper chopped (optional)
  • ▢1/2 small red onion finely chopped
  • ▢1/2 cup fresh cilantro chopped
  • ▢1 jalapeno pepper diced
  • ▢1/2 avocado chopped (optional)
  • ▢4 tbsp lime juice (from about 2 limes) and the zest from one lime
  • 1/4 tsp black pepper ground
  • ▢1/4 tsp salt
  • ▢2 tbsp sour cream (or yogurt)
  • ▢2 tbsp mayonnaise
  • ▢1/2 cup cotija cheese
  • Tajin as desired


  1. Stir together the crema and mayonaisse and set aside

  2. Cut the corn off the cob. I used 5 ears to get about 4 cups. If using frozen, no need to thaw it out.

  3. Spread the corn out on a baking sheet and roast at 475 for 25ish minutes, stirring once.

  4. Transfer the corn to a large bowl and let it cool for a couple minutes.

  5. To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.

  6. To serve garnish with additional cheese and tajin, if preferred.

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