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A bowl filled with corn, with Mexican Street Corn Salad

Mexican Street Corn Salad

Author: Sheila Thigpen
Serve this easy Mexican Street Corn Salad just once and it will quickly become one of your favorite go-to sides for taco nights at home!
4.36 from 17 votes
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Vegetables & Sides
Cuisine Mexican
Servings 8 servings
Calories 134 kcal

Ingredients
  

  • 8 ears fresh corn
  • 3 tablespoons olive-oil mayonnaise
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/4 cup fresh lime juice
  • 2/3 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!

Nutrition

Serving: 1gCalories: 134kcalCarbohydrates: 18gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 13mgSodium: 298mgFiber: 2gSugar: 4g
Keyword mexican, salad, street corn
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