Comments on: Mexican Street Corn Salad

By: Jeanine Donofrio

Jeanine Donofrio — Tue, 16 Jun 2026 19:41:48 +0000

In reply to Gina. I'm glad it was a hit!

By: Gina

Gina — Mon, 15 Jun 2026 17:16:14 +0000

Devoured in minutes

By: MJ

MJ — Fri, 12 Jun 2026 20:46:29 +0000

In reply to Phillip.

This is excellent. Perfect summer side dish.

By: Phillip

Phillip — Thu, 11 Jun 2026 09:04:40 +0000

This is amazing.

By: Lucy

Lucy — Tue, 09 Jun 2026 13:40:59 +0000

Just made this and oh my gosh I will definitely be making it again in the near future! the flavours work so well with each other. I love it!

By: Samantha

Samantha — Sat, 06 Jun 2026 01:59:20 +0000

Absolutely delicious and fun and easy to make!!!! Husked corn went on the bbq with the pepper for 10 minutes. While it cooled I grilled some chicken and made the dressing. Served over rice with chips and salsa. My new go to summer dinner. Thanks!!!!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 05 Jun 2026 15:21:24 +0000

In reply to Domenica. Hi Domenica, you could use 2 (15-ounce) cans of corn, drained. Fire-roasted corn would be especially good!

By: Domenica

Domenica — Wed, 03 Jun 2026 00:27:41 +0000

Can you use canned corn? If so, how many?

By: Erin

Erin — Wed, 27 May 2026 00:06:43 +0000

Giving this four stars as written. I really loved this dish with a few modifications.

With 5 ears of corn, I used:
– 3 tablespoons mayo
– two limes
– 2 teaspoons chili powder and 1 teaspoon paprika
– 4 oz crumbled cotija cheese (half a block)
– full bunch of cilantro
– 1/4 – 1/3 cup red wine vinegar
– no scallions

By: Krystal

Krystal — Sat, 16 May 2026 20:02:48 +0000

If you make this the day before, do you serve it cold or do you heat it up some way?