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Mexican Street Corn Salad Recipe

Mexican Street Corn Salad Recipe

This Mexican Street Corn Salad is good. It's super easy to make and has lots of yummy flavours. You can throw it together in just a few minutes, and it'll impress you. It's a lighter version of the classic Mexican street corn salad that works with fresh or frozen corn. Creamy, delicious, and perfect for summer barbecues. Mexican Street Corn Salad is a dish you'll want to have all summer long, and you'll still be thinking about it in the winter! It's easy to make and makes any summer meal even better. Once you try it, you'll want to make it again and again.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine Mexican
Servings 5
Calories 150 kcal

Equipment

  • Cutting Board
  • Knife
  • Mixing bowl
  • Large pot or grill  (for cooking the corn)
  • Strainer or colander  (for draining the corn)
  • Spoon or spatula (for mixing)

Ingredients
  

  • 4 ears of Corn
  • 1/2 Red Onion chopped
  • 1 cup Cherry Tomatoes cut in half
  • 1 Avocado diced
  • 1/4 cup fresh cilantro chopped
  • 1 Jalapeño pepper optional, finely chopped
  • Juice of 1 lime
  • 2 tbsp Olive oil
  • Salt and pepper to taste
  • 1/2 cup crumbled Cotija cheese or feta cheese
  • Chili powder or Tajin seasoning optional, for extra flavor

Instructions
 

  • Cook the corn until it's ready, then let it cool down a bit.
  • Cut the corn off the cob and put it in a big bowl.
  • Chop the onion, tomatoes, avocado, and cilantro, and add them to the bowl.
  • If you're using jalapeño, chop it finely and toss it in too.
  • Squeeze lime juice over everything and drizzle some olive oil.
  • Sprinkle salt and pepper to your liking.
  • Mix everything gently until it's all combined.
  • Sprinkle crumbled cotija cheese (or feta cheese) on top.
  • If you want, add a bit of chilli powder or Tajin seasoning for extra flavour.
  • Serve it up and enjoy your tasty Mexican street corn salad!

Notes

  • If you can't find frozen fire-roasted corn, cook frozen sweet corn in a pan with olive oil until it's browned, about 10-12 minutes, no need to thaw.
  • To make it dairy-free, use vegan mayo, plain coconut yoghurt, and dairy-free cheese.
  • You can also add chopped bell peppers and onions if you like.
  • Store any leftovers in the fridge in a sealed container for a few days.