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Mexican Street Corn Salad

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Mexican Street corn salad is the perfect salad to enjoy this Cinco De Mayo! It is loaded with so many delicious vegetables and flavors. It is the perfect blend of smoky and spicy that makes the perfect salad, dip, tacos, quesadillas, and burrito bowls.   

Mexican Street Corn Salad

If you love Mexican corn on the cob then you are going to love this Mexican Street Corn salad. It is loaded with so much flavor and is totally customizable based on your preferences and likes! 

Mexican Street Corn Salad

For instance, if you like spicy things add more spice! Love cheese? Add another handful! No matter how you make this salad, it is delicious! 

Mexican Street Corn Salad

Love Mexican street corn? Try our Instant Pot Mexican Street corn or our Air Fryer Mexican Street Corn

How to Make Mexican Street Corn Salad

1. Add avocado oil to a large cast-iron skillet over medium heat.

2. Allow the skillet to heat through for 4-5 minutes before adding the corn, chile-lime seasoning, cumin, chili powder, coarse salt, and pepper to the skillet. Saute for 12 minutes, stirring frequently. Remove the skillet from the heat.

3. Add the tomatoes, onion, garlic cloves, jalapeno, half of the cilantro, and half of the cotija cheese to the skillet, and stir to incorporate.

4. Add the dressing ingredients to the skillet and mix until evenly coated.  

5. Top with the remaining half of the cotija cheese and cilantro.

Mexican Street Corn Salad

Tips Tricks and FAQs

  • If you want a creamier salad, you will want to add more sour cream and mayonnaise. You can double the amount of each, just be sure you keep the same ratio of sour cream to mayonnaise. 
  • If you want more zing, add more lime. 
  • Feel free to add in extras. Try adding bell peppers or black beans. 
  • Add cilantro! This gives it the Tex Mex vibe that we all love! 

Storage

You will want to store this salad in the fridge in an airtight container for up to 5 days. 

I don’t recommend freezing this dish.

Mexican Street Corn Salad

Can I use greek yogurt instead of mayonnaise when making Mexican Street Corn Salad?

Yes, you can replace your mayonnaise with greek yogurt if you prefer. 

You can also swap it out for more sour cream. This will change the flavor a bit. 

Mexican Street Corn Salad pin

What type of corn should I use?

You can use fresh corn on the cob instead of frozen corn if you prefer. 

Is this salad served warm or cold?

You can serve Mexican street corn salad warm or cold. 

Mexican Street Corn Salad

Mexican Street Corn Salad

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Mexican Street corn salad is the perfect salad to enjoy this Cinco De Mayo! It is loaded with so many delicious vegetables and flavors. It is the perfect blend of smoky and spicy that makes the perfect salad, dip, tacos, quesadillas, and burrito bowls.

Ingredients

  • Salad
  • 2 tablespoon avocado oil
  • 20 ounces frozen corn
  • 1 teaspoon chile-lime seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon pepper
  • 12 cherry tomatoes, diced
  • 1/2 small yellow onion, diced (1/4 cup)
  • 2 garlic cloves, grated
  • 1/2 jalapeno, diced (1/4 cup)
  • 1/2 cup cilantro, chopped
  • 2/3 cup cotija cheese, crumbled
  • Dressing
  • 6 tablespoons sour cream
  • 4 tablespoons avocado mayonnaise
  • lime juice from 2 medium limes (3-4 Tablespoons)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

Instructions

    1. Add avocado oil to a large cast-iron skillet over medium heat.

    2. Allow the skillet to heat through for 4-5 minutes before adding the corn, chile-lime seasoning, cumin, chili powder, coarse salt, and pepper to the skillet. Saute for 12 minutes, stirring frequently. Remove the skillet from the heat.

    3. Add the tomatoes, onion, garlic cloves, jalapeno, half of the cilantro, and half of the cotija cheese to the skillet, and stir to incorporate.

    4. Add the dressing ingredients to the skillet and mix until evenly coated.  

    5. Top with the remaining half of the cotija cheese and cilantro.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 172Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 14mgSodium: 258mgCarbohydrates: 19gFiber: 3gSugar: 4gProtein: 5g

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