Mexican Corn Salad (Easy and Fresh!)
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Fresh summer corn is one of those simple joys—it’s juicy, sweet, and wonderfully crisp. But when you roast the kernels, then toss them with a creamy, zesty dressing, a sprinkle of salty cheese, and a squeeze of lime, that summer corn is taken to a whole new level.
This Mexican Corn Salad is my take on the classic street food favorite, and it’s a dish that never lasts long at our table!
Sheila’s Recipe Snapshot for Mexican Corn Salad
This Mexican corn salad is proof that a handful of simple ingredients can create something incredibly flavorful and unforgettable.
I grew up in Tennessee, where corn makes its way into many of my favorite recipes, from good old-fashioned Southern cornbread and creamy corn pudding with jiffy mix, to simple grilled corn on the cob in foil.
But, I had never tried elote or esquites until I went to visit my daughter in St. Louis. She took me to Mission Taco Joint, and we ordered a roasted corn salad tossed with lime and chili. It was seriously so good! Bright, zesty, and a whole new way to enjoy one of my favorite ingredients. I knew right then I had to share something similar here.
My Mexican corn salad recipe captures all the flavor of esquites in a quick dish that you can whip up in about 30 minutes. The corn roasts on a foil-lined pan (for easy cleanup!), and once you cut it off the cob, simply toss it with mayonnaise, lime juice, feta, and scallions.
It’s perfect for summertime cookouts, church picnics, or a simple weeknight side dish. My family isn’t big on cilantro, but if you love it, a sprinkle on top adds the prettiest pop of green and freshness!
Ingredient Notes for Mexican Corn Salad
- Fresh Corn | The star of the dish! Roasting brings out its natural sweetness and adds that irresistible smoky char.
- Olive Oil Mayonnaise | Adds creaminess and a subtle richness. Regular mayo works too.
- Salt + Black Pepper | Essential for balancing flavors.
- Chili Powder | A little smoky spice for depth without too much heat.
- Fresh Lime Juice | Bright, tangy, and refreshing. Don’t skip it!
- Feta Cheese | A creamy, salty cheese that balances the sweetness of the corn. Cotija is more traditional, but I love using feta here!
- Green Onions | Mild onion flavor and a pop of freshness.
Variations and Substitutions
- Cheese: Swap feta for cotija cheese for a more authentic Mexican flavor.
- Herbs: Add chopped cilantro for extra freshness.
- Spice: Mix in diced jalapeño or serrano peppers if you want more heat.
- Corn: Use frozen corn kernels when fresh corn isn’t in season (just roast them on a sheet pan until lightly browned).
How to Make Mexican Corn Salad Recipe
This street corn salad recipe is so easy to make! Just roast the corn, cut off the kernels and toss!
PREHEAT & PREP. Preheat oven to 400 degrees. Line a rimmed cookie sheet with aluminum foil, shiny side facing up. Slice the green onions and squeeze your lime for juice.
SEASON & BAKE CORN. Place corn on the baking sheet and brush all sides evenly with the mayo. Sprinkle with the salt, pepper, and chili powder. Bake for 30-35 minutes, turning the corn every 10 minutes, until tender and slightly charred.
REMOVE KERNELS. Remove corn from oven and cut kernels off the cob into a large bowl.
SEASON & TOSS. Add the lime juice, feta cheese, and sliced green onions and toss gently. Season with more salt and pepper, if desired.
SERVE & ENJOY. Serve warm immediately, or chill and serve cold — both ways are delicious!
More Recipe Success Tips
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld as it sits, making it just as tasty (if not more!) the next day.
If you’re making it ahead for a party, you can roast and cut the corn in advance, then toss everything together right before serving for the freshest taste!
Frequently Asked Questions
Cotija cheese is traditional, however, feta is easy to find and works beautifully! It adds the same salty, tangy punch.
This recipe is mild, with just a touch of smoky chili powder. If you’d like more spice, add chopped jalapeños, hot sauce, or extra chili powder to taste.
Absolutely. Fresh corn gives the best flavor, but frozen corn that’s been roasted on a sheet pan works well too. Canned corn can be used in a pinch, though it won’t have the same roasted flavor.
Looking for More Fresh Corn Salad Recipes?
This easy avocado corn salad recipe and my corn succotash recipe are both family favorites. I have a yummy roasted corn salsa recipe, too!
What to Serve With Mexican Street Corn Salad
This zesty salad pairs beautifully with just about any Mexican-inspired meal! Try serving it with pulled pork tacos, chicken and black bean enchiladas, or inside a chicken fajita pita.
It also makes a bright and refreshing side for your summer barbecue favorites like electric smoker ribs or grilled turkey burgers. You can also always serve it with tortilla chips for scooping!
Beyond the Recipe
Both this Mexican corn salad recipe and my elote corn recipe are inspired by esquites and elote, two beloved street foods in Mexico. Elote is corn on the cob slathered with mayo, cheese, lime, and chili powder, while esquites takes those same flavors and serves them “off the cob” in a cup, often eaten with a spoon.
You’ll find both sold by street vendors all over Mexico, especially in the evenings, as a warm, comforting snack!
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Mexican Street Corn Salad
Ingredients
- 8 ears fresh corn
- 3 tablespoons olive-oil mayonnaise
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ¼ cup fresh lime juice
- ⅔ cup crumbled feta cheese
- 3 green onions sliced
Instructions
- Preheat oven to 400 degrees. Line a rimmed cookie sheet with aluminum foil, shiny side facing up.
- Place corn on the baking sheet and brush all sides evenly with the mayo. Sprinkle with the salt, pepper, and chili powder. Bake for 30-35 minutes, turning the corn every 10 minutes, until tender and slightly charred.
- Remove corn from oven and cut kernels off the cob into a large bowl. Add the lime juice, feta cheese, and sliced green onions and toss gently. Season with more salt and pepper, if desired. Serve warm immediately, or chill and serve cold — both ways are delicious!
Notes
- Roast until slightly charred.Turning the corn every 10 minutes helps it cook evenly and develop that smoky, caramelized flavor.
- Cut the kernels carefully! Stand the corn upright in a wide bowl so the kernels don’t scatter everywhere while slicing.
- Use fresh lime juice.In my opinion bottled juice just doesn’t compare! Freshly squeezed lime juice adds the best brightness for the dressing.
- Season to taste.After mixing, taste the salad and add extra salt, pepper, or lime juice if you’d like. Corn’s sweetness can vary, so adjust as needed.
- Serve warm or cold.This salad is delicious both ways. It can be warm for a cozier side dish, or chilled for a refreshing summer salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld as it sits, making it just as tasty (if not more!) the next day.
- If you’re making it ahead for a party,you can roast and cut the corn in advance, then toss everything together right before serving for the freshest taste!
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
