Mexican Street Corn Salad

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 8 1x


This Mexican corn salad is like street corn in a bowl. Flavors of charred corn, cream, spices, cojita cheese and lime are mixed together for easy serving.


  • 4 cups frozen corn kernels, defrosted
  • 1/4 cup whole milk Greek yogurt, sour cream or Mexican crema
  • 1/4 cup mayonnaise
  • 1/2 tsp. chili powder
  • 1/4 tsp. garlic powder
  • 1/4 cup chopped fresh cilantro (optional)
  • 1/2 cup finely crumbled cojita cheese, feta cheese or queso fresco
  • 1/2 of a lime


  1. Heat a large skillet over high heat.*
  2. Add the corn to the hot pan, and cook stirring constantly but slowly until it starts to have char marks in places, 3-5 minutes, stirring constantly so it doesn’t burn.
  3. Remove the corn from the pan and set aside to cool while you make the sauce.
  4. In a medium bowl mix together the Greek yogurt or crema, mayonnaise, chili powder, garlic and cilantro, if using.
  5. Fold in the corn, covering each kernel with the mayonaise mixture.
  6. Sprinkle the dish with the cheese and lime juice. Serve warm or refrigerate and serve cold later.


*Note: To speed up this recipe, you don’t have to toast the corn. Just defrost it and then begin at step #4.