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Creamy Mexican Street Corn Salad
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5 from 2 votes

Mexican Street Corn Salad

This creamy Mexican Street Corn Salad is loaded with charred corn, crisp onion, crumbled cheese and bold seasonings. You don't need a trip south of the border to enjoy a twist on this classic!
Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Course: Salad
Cuisine: Mexican
Servings: 4
Calories: 250kcal


  • 4 cups frozen or fresh corn
  • 1 tablespoon olive oil
  • ¼ cup mayonnaise
  • 2 tablespoon sour cream
  • ½ cup cotija cheese (or substitute feta) (crumbled)
  • ½ red onion (diced)
  • ½ poblano pepper (diced & seeds removed)
  • ½ cup chopped cilantro
  • 2 cloves garlic (minced)
  • juice of one lime
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper ground
  • dash of cayenne pepper
  • sea salt


  • Heat olive oil in a skillet on medium-high heat. Add corn and let cook long enough to char the exterior. Remove corn from skillet while it is still firm.
  • Add all ingredients into a bowl and stir to combine.
  • Taste for salt and place salad in the refrigerator to cool. 
  • Serve once cold.
  • Optional: Sprinkle additional cheese and smoked paprika on top of individual servings.


IF YOU LIKED THIS RECIPE you will love my Authentic Pico de Gallo recipe too!


Calories: 250kcal