Go Back
–+ servings
Mexican Street Corn Salad

Mexican Street Corn Salad: Refreshing Flavor for Summer Fun

Mexican Street Corn Salad is a delicious, gluten-free summer dish bursting with freshness and joy, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 ears sweet corn fresh, frozen, or canned
  • 1/2 cup creamy dressing Greek yogurt or mashed avocado can be used
  • 2 tablespoons lime juice freshly squeezed
  • 1 cup queso fresco or feta or cotija cheese
  • 1/4 cup fresh herbs cilantro or parsley
  • 1 medium jalapeño optional, adjust spice preference

Equipment

  • grill
  • mixing bowl
  • Sharp knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Grill or roast the sweet corn over medium-high heat for about 10 minutes until charred and tender.
  2. Once cooled, carefully slice the kernels off the cob into a mixing bowl.
  3. Add the creamy dressing, lime juice, and crumbled queso fresco to the bowl with the corn. Add jalapeños if desired.
  4. Gently toss all ingredients together until well-coated.
  5. Transfer the salad to a serving bowl or platter and garnish with fresh herbs or lime wedges.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 250mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

This salad is best enjoyed fresh, but can be prepared a few hours ahead. Store in the fridge up to 2 days. Avoid freezing.

Tried this recipe?

Let us know how it was!