Mexican street corn salad

0h 10m prep

0h 20m total

easy difficulty

Joanna Cismaru Author



Cut the corn off the cob. It takes 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.


Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we’re using high heat. If using frozen corn, you will need a couple of extra minutes to get the right charred bits.


Transfer the corn to a large bowl and let it cool for a couple of minutes.


To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.


To serve garnish with additional cheese and cilantro, if preferred.


Recipe notes
1. I usually make this with feta cheese since I always have a hard time finding Cotija cheese, which is a Mexican cheese similar to feta.
2. Store in an airtight container in the fridge for 3-4 days, freezing this dish is not recommended.

Alternative methods

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