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Mexican Street Corn Salad | Can't Stay Out of the Kitchen | this amazing #CornSalad will rock your world! It has all the great flavors of #MexicanStreetCorn but made in #salad form. The flavors are unbelievably good! Great for potlucks & Backyard BBQs. #TexMex #GlutenFree #MexicanStreetCornSalad

Mexican Street Corn Salad

Teresa Ambra
Mexican Street Corn Salad is absolutely sensational! This fantastic summer salad includes grilled corn-on-the-cob, cilantro, limes, Cotija cheese and Mexican Crema. The combination of flavors is outstanding. This is a terrific side salad for backyard barbecues and potlucks. Gluten free.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad and Salad Dressing, Side Dish
Cuisine Mexican
Servings 6
Calories 184 kcal

Equipment

  • 1 gas or charcoal grill
  • 1 sharp knife to cut grilled corn off cob
  • 1 large mixing bowl
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 sharp knife to dice cilantro and garlic

Ingredients
  

  • 6 ears corn-on-the-cob grilled
  • 1/4 cup mayonnaise (I used Hellmann's with olive oil)
  • 1/4 cup Mexican Crema (or use sour cream if you can't locate this)
  • 1/4 cup Cotija cheese crumbled or grated
  • 1 clove garlic finely minced
  • 1/2 tsp. chili powder
  • 2 small limes juice only
  • 1/2 cup cilantro leaves chopped
  • 1/2 tsp. sea salt (start with 1/4 tsp. and add more if desired)

Instructions
 

  • Preheat gas grill to high heat.
  • Place shucked corn on grill and cook about two to three minutes on each side, turning occasionally, until the corn chars but is not overcooked and tough.
  • Allow corn to cool.
  • Cut off the kernels with a sharp knife.
  • Transfer grilled corn to a mixing bowl.
  • Add Mexican crema or sour cream, mayonnaise, lime juice, garlic, chili powder, Cojita cheese and cilantro.
  • Start with about ¼ teaspoon salt.
  • Check seasonings.
  • Add an additional ¼ tsp. salt if necessary (but the cheese has quite a bit of salt).
  • Transfer corn to a large serving platter or serving bowl.
  • Garnish with additional Cotija cheese, cilantro and lime slices.
  • Can serve immediately or refrigerate until ready to serve.

Notes

NOTE: Cotija cheese has quite a bit of salt. Start with ¼ teaspoon salt and add more only if necessary. I used a full ½ teaspoon of sea salt.
 
NOTE: I refrigerated this salad several hours and even overnight before serving.
 
NOTE: I sprinkled an additional ¼ cup of Cotija cheese over top for garnish.
 
NOTE: I used Hellmann's mayonnaise with olive oil for this recipe.
 
Recipe adapted from Eat Well 101.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 184kcalCarbohydrates: 21gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 15mgSodium: 352mgPotassium: 289mgFiber: 3gSugar: 6gVitamin A: 468IUVitamin C: 13mgCalcium: 60mgIron: 1mg
Keyword cilantro, corn, corn salad, limes, salad, side dish, Tex Mex
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