Mexican Street Corn Salad

Mexican Street Corn Salad

Cook 20 mins
Active 15 mins
Total 20 mins
Serves 4 servings


2 tablespoons (30ml) vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
Kosher salt
2 ounces (60g) feta or Cotija cheese, finely crumbled
1/2 cup finely sliced scallions, green parts only
1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped
1 jalapeño pepper, seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
2 tablespoons (30ml) mayonnaise
1 tablespoon (15ml) fresh lime juice from 1 lime
Chile powder or hot chile flakes, to taste


Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on the second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.

Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine. Taste and adjust seasoning with salt and more chile powder to taste. Serve immediately.

Nutritional Facts:

276 Calories
18g Fat
26g Carbs
7g Protein

Recipe courtesy of Serious


That sounds so good, makes me hungry! :corn:


My job here is done then. LOL!


The stores have been selling corn in bunches of 5 lately- we cook it all at once, but it’s always too much to eat in one sitting, so I’ve been making corn salad with the leftovers. The version I do is pretty plain- I like the idea of adding some cheese, peppers, and chili flakes- even just a little bit would sure spice it up and make it interesting! :hot_pepper: :fire: :corn:

Thank you so much for the fun summer recipe, Amethyst! :heart: :blush:


You’re welcome! I figured some of us would be overrun with corn right about now. LOL!