Mexican street corn salad

Mexican Street Corn Salad


This recipe has sweetness from the corn, spiciness from the jalapeño, creaminess from the sauce and tanginess from the limes. Perfectly balanced.

Mexican street corn salad
Print Recipe
5 from 1 vote

Mexican Street Corn Salad

A fresh creamy, zesty corn salad
Prep Time15 mins
Cook Time10 mins
Rest time1 hr
Total Time1 hr 25 mins
Course: Appetizer, Salad, Side Dish
Cuisine: Mexican
Keyword: Corn, corn salad, mexican street corn, Street corn
Servings: 6
Calories: 138kcal


  • 4 cobs corn
  • ¼ cup sour cream
  • cup mayo
  • ½ red onion diced
  • 1 jalepeno finely diced
  • ½ tsp chilli powder
  • ½ tsp salt
  • cup feta cheese crumbled
  • ¼ cup cilantro chopped
  • 1 zest of a lime
  • 1 juice of a lime


  • mix all ingredients except for corn. Refridgerate for 1 hour to over night
  • Grill corns of cob until tender and some parts lightly charged
  • Once the corn is cooled enough to handle, cut kernels off the cob
  • mix kernels with sauce, serve warm or cooled

Tip for getting the kernels off the cob – Use a bundt pan. Place the smaller end of the corn at the center of the pan to hold in place as you use a knife to cut the kernels off and they will fall into the pan.

Goes really well with Grilled fish Tacos

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AboutNichole Kelly

Hi, I'm Nichole Kelly. I am a super busy mom of 2 boys (one that plays rep baseball), a coaches wife, with a full time job in Marketing and I go to school in my "free time".

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