Mexican Street Corn Salad

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There are some dishes that make you feel all the summer vibes, and this Mexican Street Corn Salad is one of them! It’s bright, crunchy, and creamy all at once, and it’s the kind of dish I come back to again and again year round.

This isn’t a salad that feels like an obligation — it’s a happy bowl of fresh ingredients prepared simply and thoughtfully! It is a staple item in my Street Corn Tostadas, or eaten straight from the bowl with tortilla chips! Best of all is that it comes together in one bowl, so it’s totally doable for an everyday recipe.

Why This Salad Works

What I love most about this salad is how versatile it is, and how easy it is to make –

• Freshness — Fresh lime juice and cilantro cut through the richness of the mayo.
• Texture — Sweet, crunchy corn meets creamy dressing and a bit of crunch from the red onion.
• One Bowl Recipe — No complicated steps or multiple dishes. Just good food you’ll actually make!

This is exactly the type of nourishing side dish that fits into a balanced lifestyle —flavorful, nutritious, and satisfying, it makes you still feel good after eating it.

Mexican Street Corn Salad Ingredients

• CORN – I use canned, but corn on the cob works great, as well as frozen!
• MAYO – Adds a great creamy coating to the corn. For a healthier swap, use Greek yogurt!
• CILANTRO – Adds a layer freshness to the dish.
• COTIJA CHEESE – Adds salty pops of flavor to the dish, feta also works great too if you can’t find cotija.
• RED ONION – Adds a nice tender texture.
• SALT – Enhances the flavor of the entire dish.
• LIME JUICE – Adds a layer of freshness, and acid to balance out the sweetness of the corn.

How to Make Mexican Street Corn Salad

1. In a medium sized bowl, combine the corn, mayo, cilantro, cotija cheese, red onion, salt, and lime juice. Mix until the corn is fully coated. Enjoy immediately, or refrigerate for 1 hour and serve cold,