Mexican Corn-off-the-Cob Salad

Corn Salad

Mexican Corn-off-the-Cob Salad

Mexican Corn-off-the-Cob Salad
  • PREP TIME
    15 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    30 mins
  • SERVING
    6 People
  • VIEWS
    30

Experience the vibrant flavors of Mexico with this delightful corn salad! Inspired by classic grilled Mexican street corn, this recipe offers a convenient and equally delicious way to enjoy the same bold flavors without the cob. Perfect as a side dish, appetizer, or a zesty addition to any summer gathering.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    14 g
  • Cholesterol
    28 mg
  • Fiber
    2 g
  • Protein
    7 g
  • Saturated Fat
    6 g
  • Sodium
    358 mg
  • Sugar
    2 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat your grill to medium-high heat and lightly oil the grate. (5 minutes)

Image Step 02
02 Step

Recipe View 15 mins Grill the corn, turning occasionally, until kernels are tender and slightly charred. (12-15 minutes). Remove from grill and let cool slightly.

Image Step 03
03 Step

Recipe View 5 mins Once cool enough to handle, cut the kernels off the cob and transfer them to a medium-sized bowl. (5 minutes)

Image Step 04
04 Step

Recipe View 1 mins Add the lime juice and chili powder to the corn kernels, tossing to combine. (1 minute)

Image Step 05
05 Step

Recipe View 2 mins Incorporate the Cotija cheese, chopped cilantro, mayonnaise, and black pepper. Mix well until all ingredients are evenly distributed. (2 minutes)

Image Step 06
06 Step

Recipe View 1 mins Taste the salad and add salt, if needed, to enhance the flavors. Serve immediately or chill for later. (1 minute)

For an extra smoky flavor, try grilling the corn with the husks on, soaking them in water for 30 minutes beforehand to prevent burning.
If you don't have a grill, you can roast the corn in the oven at 400°F (200°C) for about 20 minutes, or until tender and slightly browned.
Feel free to add a pinch of cayenne pepper or a dash of hot sauce for a spicier kick.
If Cotija cheese is unavailable, you can substitute with feta cheese or queso fresco.
This salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld together beautifully!

Joesph Ernser

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 10 Ratings)
Total Reviews: (4)

  • Audrey Lynch

    Jun 29, 2025

    So easy to make and tastes just like the street corn I had in Mexico. Will definitely be making this again.

  • Kallie Botsford

    Jun 17, 2025

    I didn't have Cotija cheese on hand, so I used feta instead. It worked perfectly!

  • Thea Weissnat

    May 11, 2025

    Absolutely delicious! I made this for a BBQ and it was a huge hit. Everyone loved the combination of flavors.

  • Alvah Huel

    Feb 8, 2025

    I added a little bit of diced red onion for extra crunch and flavor. It was a great addition!

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