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Mexican Street Corn Salad

This Mexican Street Corn Salad is the perfect light dish to pair with your favorite grilled meats!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8



  • 3 cups corn about 4 ears of corn
  • 1/2 cup chopped onion
  • 1/2 teaspoon fine sea salt
  • 1/2 cup cotija cheese or you can substitute feta
  • 2 - 4 pickled jalapenos chopped, amount depending on spice preference


  • 3 Tablespoons mayonnaise
  • 1 Tablespoon lime juice
  • 1 medium garlic clove minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cumin


  • Toss the onions in the salt, and set to the side to rest for at least 5 minutes, but preferably 20 minutes.
  • Shuck the corn, then grill or boil for 5 - 7 minutes. After the corn has cooled enough to handle, cut the kernels off the cub.
  • In a small bowl, mix together the mayonnaise, lime juice, garlic, smoked paprika, and cumin.
  • To a large bowl, add the corn, onion, cotija, and pickled jalapenos. Add the dressing and mix to evenly coat the salad.