Mexican Street Corn Salad
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!
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!
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.
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.
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.
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 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:
10Serving Size:
1Amount Per Serving: Calories: 172Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 14mgSodium: 258mgCarbohydrates: 19gFiber: 3gSugar: 4gProtein: 5g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
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