Mexican Street Corn Salad

mexican street corn salad // mexican street corn salad //

Inspiration, for me, very often comes from the farmers market. I say that a lot. And I mean it… when I have no clue what to make I like to go and see what veggies speak to me. It’s easier than coming up with an idea out of thin air and it keeps me from continually making versions of things I’ve seen on pinterest.

However, this time it wasn’t so much the veggies speaking as it was that plate. This yellow patterned Anthropologie plate said “make corn” at the same time it whispered “buy me.” Done & done.

mexican street corn salad
Serves: serves 3-4 as a side
  • 3 ears of corn (about 1.5 - 2 cups kernels)
  • 1 tablespoon olive oil
  • 1 garlic clove, peeled
  • ½ to 1 jalapeno, roasted and chopped
  • ½ cup chopped scallions
  • 2-3 tablespoons mayo (I like Kewpie)
  • 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
  • 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 jalapeno, 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 jalapeno, I just let it blacken in a dry skillet for a few minutes on each side and then chopped it.

Kewpie mayo can be found in asian markets, but feel free to use whatever mayo you like.

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Alyssa from on said:

    Wow! It was like you KNEW I had fresh corn already cut off the hull sitting in my fridge waiting for a corn salad recipe to make. This has to be destiny. Guess we know what’s on my menu!

    • jeanine from on said:

      ha, yes I would call this destiny 🙂

      • Alyssa from on said:

        I made this last week and actually ended up serving it cold. I was a bit nervous my boyfriend wouldn’t like it but he absolutely loved it and told me it was something I should add to the “Make again soon!” list.

        Smoke Paprika is one of my favorite spices, so I already knew I’d enjoy this! And serving it cold made it super refreshing on such a sweaty Austin evening!

        • jeanine from on said:

          ooh yay, I love it when a recipe wins over boyfriends and husbands! thanks for sharing 🙂

  2. Jaclyn from on said:

    This looks amazing!!! My husband is a farmer so we get lots of sweet corn in the summer…I’m constantly coming up with different ways to use it. I love adding a bit of spice and cilantro to it. I can’t wait to try this salad out!

    • jeanine from on said:

      oh I bet you get the best veggies, lucky! Love the name of your blog, btw.

  3. my auntie loves corn so much she actually grows her own. We even get varieties like white and spotted black ones. I could really use this salad on Mexican mondays!

    • jeanine from on said:

      that sounds amazing, and so does Mexican mondays!

  4. val from on said:

    gen-i-us. Especially for people who, um, don’t like to eat corn on the cob, this is great!

    • jeanine from on said:

      ha, my husband Jack doesn’t like to eat corn off the cob, hence the salad 🙂

  5. Anthropologie talks to you too? I am glad I am not the only one that goes in to just look and always walks out with a plate or knick knack. Mexican street corn is one of my favorite summertime eats. I seriously have been having fresh corn at least once maybe twice a week.

    • jeanine from on said:

      I’m weak for the knick knacks, zero control 🙂

  6. I make this all the time in the summer and seriously cannot get enough! Best. salad. ever.

    • jeanine from on said:

      we grilled some scallops with ours… such a great side dish for any simply grilled meat.

  7. Eileen from on said:

    There had better be a mountain of fresh corn at the farmer’s market this weekend, because I need some of this as soon as possible! NOM.

  8. Tieghan from on said:

    Yes! Yes! Yes! New favorite salad!

  9. This looks incredible, I adore sweetcorn but would never had thought to have it as a salad. I was in New York a month ago and couldn’t resist looking around Anthropologie and dreaming about all the amazing things I would buy with a lottery win!

  10. Faith from on said:

    This looks delicious! I didn’t grow up eating Mexican food, but as an adult it’s become a staple on my weekly menu. It never disappoints, and who doesn’t love homemade guacamole?

  11. phyllis nobles from on said:

    I just discovered your blog and LOVE your photography and want to make ALL of your recipes 🙂

    • jeanine from on said:

      🙂 thank you!

  12. Sue | on said:

    This looks delish! If I remove the cheese and mayo to make it vegan, is there anything I should substitute or do you think it will be just as good without? I don’t like vegan cheese or mayo.

  13. Sue | on said:

    Love you website btw!

  14. This looks like my perfect salad! Cannot wait to get some fresh corn and make this. Love the flavours!

  15. Megan T from on said:

    Oh my this looks amazing. So fresh and colorful!

  16. Feenomenale from on said:

    This salad is very colorfully. Very summer!

  17. Jeanine, I am planning on making this salad tomorrow for a pre-fourth of July party (the best kind!). Do you think that it would still taste okay if I made it in the morning, refrigerated, and then served later that night? Should I add the cheese just before serving?

    • jeanine from on said:

      Hi Lauren… It should be ok, I would add the cheese just before serving. If you’re using fresh corn, I think it’ll hold up well and will retain a crunchy bite. Maybe cook the corn slightly less than you would otherwise, since it’ll get a little mushier after it sits in the fridge.

  18. jean on said:

    Hi. Tried making this salad but the cheese melted into a goo-ey mess. How long should i wait for the corn to cool down before adding the cheese? Thx.

    • jeanine from on said:

      oh weird – feta and cotija cheeses don’t really “melt” so I’ve never run into that. Let it cool until it’s room temp, and maybe reduce the mayo and that’ll help make it more fresh and crisp.

  19. Christina on said:

    When should the garlic come out?

  20. Christina on said:

    Thanks! It was delicious!

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