Mexican Street Corn Salad

Molly LaFontaine

My easy Mexican street corn salad takes only 10 minutes to make! It's made with wholesome ingredients and simple steps. My husband and I fell in love with Mexican street corn at Mas Tacos Por Favor here in Nashville. So I knew I needed to make my own version at home, just off the cob in salad form! I hope you love this summer side as much as we do.

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Prep Time 4

Cook Time 6

Total Time 10

Servings: 2 to 3 servings

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Ingredients

1 tsp avocado oil or olive oil
1 cup frozen or fresh corn cut off the cob
2 Tbsp mayonnaise (avocado oil mayonnaise is best like Chosen Foods)
2/3 cup Cotija cheese, crumbled
1/2 tsp sea salt
1/8 tsp cayenne pepper or chili powder, salt-free
juice from half of a small lime about 1 tsp

Instructions

Heat avocado oil or olive in a skillet over medium heat. Once hot, add corn and cook over medium heat for 5-6 minutes, stirring occasionally. Corn should be fully cooked and starting to turn golden brown.
Remove from heat, add mayonnaise, crumbled cojita cheese, sea salt, cayenne pepper, and juice from half a small lime (about 1 tsp) to the pan.
Stir until evenly combined. Serve immediately or refrigerate for a cold dish. Enjoy!

Video

Notes

Cotija Cheese Note: Use a box grater to get finer crumbles rather than using your hands.

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This recipe was created, tested, and loved in our home – NO AI