Recipes/ Seasonal Ingredients/ Seasonal Recipes/ Vegetarian

Mexican Street Corn Salad (VIDEO)


This salad. I hate to toot my own horn, but it’s definitely one of my top ten favorite recipes ever on this blog. It’s so addicting and delicious — try one bite and you will see what I mean. 

We love Mexican street corn and always order some when that food truck rolls around. It’s a combination of ingredients and flavors that, honestly, I wasn’t so sure about before I tried it. But…one bite left me hopelessly hooked and this salad combines all of my favorite parts of the corn without the messy fingers. ūüėČ

I added a bite more spice here than I normally do these days because there’s no way I was saving any for kids. ūüėČ If you don’t care for spice or if you plan on feeding your kiddos this, just leave out the pepper and ground chipotle. It will still be delicious! 

This is THE perfect dish to bring to a summer potluck and it pairs well with….just about anything. I made you guys a little video and I hope you enjoy! If you don’t want to grill the corn, that is fine. The corn is so sweet right now, you could seriously just make this with raw corn! I call for feta cheese instead of traditional cojita here because sometimes cojita can be hard to find. If you can get your hands on some though, by all means use it! Feta tastes just fine though. 

Mexican Street Corn Salad
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Course: Side Dish
Cuisine: Mexican
Servings: 4 servings
  • 5 ears corn shucked
  • 1/2 cup crumbled feta cheese
  • 1 bunch cilantro roughly chopped
  • 1/2 whole jalapeno seeded and chopped
for dressing:
  • 2 tbsp lime juice
  • 1/4 cup sour cream
  • 1/4 tsp cumin
  • 1/4 tsp ground chipotle pepper
  • pinch of kosher salt
  1. Grill the corn and let cool. Remove kernels from the cob with a knife and place in a large bowl.

  2. Add the feta, cilantro and jalapeno pepper to the bowl. Toss.

  3. Make the dressing by whisking together the lime juice, sour cream, spices and salt. Pour over salad and toss well.

  4. Enjoy!

Recipe Notes

This salad can be made the night before you plan to serve it, covered in the fridge.

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  • Kristin | The Grape Soda Club
    July 27, 2017 at 3:32 am

    This looks amazing! We love Mexican street corn and make it frequently on the grill, but always end up with a leftover ear or two. This would be a great way to use it!

  • Christina @
    July 27, 2017 at 4:20 am

    I love Mexican street corn, this looks so good! Plus anything that makes it into your top ten must be delicious, definitely want to make this soon!

  • Jessica
    July 27, 2017 at 6:28 am

    This sounds absolutely amazing!! Corn is my favorite summer vegetable and I’m always looking for new ways to enjoy it.

  • Aimee
    July 27, 2017 at 6:33 am

    We LOVE the Mexican food trucks as well! I’ll definitely have to try this out – so perfectly summery!

    July 27, 2017 at 7:23 am

    do you boil the corn

    • jenna
      July 27, 2017 at 9:45 am

      Nope! You grill it (or, really, leave it raw!)

  • Carrie
    July 27, 2017 at 9:37 am

    Ohh! I love that this has sour cream and not mayo! Can’t wait to try it!

  • Beverly
    July 27, 2017 at 10:51 am

    This looks delicious. I ‘m assuming she meant cotija cheese., which I can usually find at Whole Foods. The dressing sounds like Mexican crema, I wonder if can replace the sour cream with creme fraiche?

  • Amy
    July 27, 2017 at 12:52 pm

    This looks delicious! I’m not seeing the video though? Can you point me to where it is in the post? Wondering if it’s just something my computer is filtering out?!

    • jenna
      July 27, 2017 at 2:16 pm

      I’m working some resizing issues right now to format the video in my blog post – it’s on instagram currently if you search for EatLiveRun ūüôā

  • Lidia Anderson
    July 28, 2017 at 3:16 pm

    It’s similar, but not quite the same. Street corn uses mayo & cotija cheese.

  • S
    July 30, 2017 at 3:01 pm

    Looks delicious! I love the video.

  • Kelli H
    July 31, 2017 at 2:15 pm

    This was delicious. I brought it to a family BBQ last Saturday. I added 2 seeded serrano peppers because it’s what I had on hand. I’ll be making this one again!

    • jenna
      July 31, 2017 at 2:57 pm

      We are so glad you liked it, Kelli!

  • Cynthia
    July 31, 2017 at 7:27 pm

    I’m so glad you are back posting recipes. Some of our favorites are yours. Your salmon recipe from way back. This corn recipe is quick and fabulous! I’m considering getting an instapot and making yogurt. Wish I could eat bread.

  • Katie
    August 5, 2017 at 1:12 pm

    I made this for work lunches- so good! Served it over kale with fried tofu. My husband added watermelon to his and really liked it!

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  • April Knight
    November 28, 2019 at 6:31 am

    Yammy!!)) I will try!)
    And I want to recommed this amazing recipe – Mustard Green Salad
    3 Tomatoes small
    1 cup Mustard Greens
    2 Lettuce Leaves big
    5 Walnuts
    1 tsp Olive Oil Organic Extra Virgin
    1 pinch Salt
    1 pinch Black pepper
    1 tbs Dressing