Mexican Street Corn Salad
Prep time
Cook time
Total time
This easy Mexican street corn salad is the ultimate summer side dish! Lightly creamy, spicy & bright, it's a recipe you'll make again and again.
Recipe type: Salad, side dish
Serves: 3-4 as a side
  • 3 ears of corn (about 1½ - 2 cups kernels)
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, peeled
  • ½ to 1 jalapeño, roasted and chopped
  • ½ cup chopped scallions
  • 2-3 tablespoons mayonnaise
  • Juice from 2-3 limes, plus extra for serving
  • ⅓ cup crumbled Cotija (or feta) cheese
  • A big handful of cilantro
  • ½ teaspoon smoked paprika
  • Se salt
  • Sriracha, or other hot sauce, for serving (optional)
  1. Heat a large skillet, add the olive oil to coat the bottom. When it's very hot, add the corn, the garlic clove (whole, you'll remove it later), and a bit of salt. Once the kernels are browning on one side (30 seconds or a minute), stir and let them continue to cook for a few more minutes.
  2. Turn the heat off and stir in the chopped jalapeño, scallions, mayo, lime juice, and a bit more salt.
  3. Remove the corn from the pan and top wtih Cotija cheese, a dusting of paprika, cilantro. Taste and adjust seasonings.
  4. If it's not spicy enough for you yet, add a few squirts of sriracha.
I didn't bother peeling my roasted jalapeño, I just let it blacken in a dry skillet for a few minutes on each side and then chopped it.
Recipe by Love and Lemons at