Mexican Street Corn Salad
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This Mexican street corn salad (esquites) is a creamy, flavor packed off-the-cob version of classic elote that can be made with fresh or frozen corn. Ready in just 20 minutes and perfect for summer cookouts, taco nights and potlucks all season long.
The first time I had Mexican street corn (elote) was at Rancho La Puerta and it genuinely changed the way I thought about corn. That combination of creamy sauce, chili powder, cotija cheese and fresh lime juice on sweet charred corn is absolutely unreal. I came home obsessed and immediately started testing ways to bring those same flavors into my everyday cooking.
This salad was born from that and it has been a staple ever since. I lightened it up by swapping some of the mayo for Greek yogurt which adds a subtle tang and a protein boost without losing any of that rich creamy flavor. Once you fall in love with these flavors you will want to put them on everything which is exactly how my Mexican street corn kale salad was born.
Table of Contents
Why I Love This Mexican Street Corn Salad
- The Greek yogurt swap is a game changer: Replacing some of the mayo with Greek yogurt keeps all that creamy richness while adding a subtle tang and a protein boost without losing any of the flavor.
- Works with fresh or frozen corn: Peak summer corn off the grill is incredible here but frozen fire roasted corn is genuinely almost as good making this a year round recipe.
- Ready in 20 minutes: The perfect last minute addition to any cookout spread. Toss it together while the burgers are on the grill and it is done before anyone sits down.
- Even better the next day: The flavors meld together beautifully in the fridge making this one of my favorite things to prep ahead for a summer gathering.
“So delicious!! Followed the recipe exactly, using fresh corn, and it came out phenomenal. Such a great side dish for a warm summer night.”
Mexican Street Corn Salad Ingredients
- corn – fresh sweet corn grilled and cut straight from the cob is the gold standard here. Frozen fire roasted corn is a close second and makes this incredibly easy year round. Can not find fire roasted? Regular frozen sweet corn sautéed in a pan until lightly browned works great too.
- red onion – adds color, crunch and a little zip to every bite.
- jalapeño – adjust the amount based on your spice preference. I use one seeded pepper for a mild heat that most people enjoy.
- garlic cloves – adds a savory depth that makes the whole salad more flavorful.
- cotija cheese – the classic cheese for this recipe. It is white, firm, dry and slightly salty, similar to a younger feta when fresh and closer to parmesan when aged. Find it at most specialty grocery stores or Latino markets. Feta or parmesan both work as substitutes if you cannot find it.
- plain Greek yogurt and mayonnaise – the combination that makes this a lighter version of the traditional recipe without sacrificing any of the creaminess. The yogurt adds a subtle tang and a protein boost that I personally love.
- fresh lime juice – brightens everything up and balances the richness of the dressing. Always freshly squeezed here.
- chili powder and paprika – the spices that give this salad that classic elote flavor. Do not skip them.
Find the full ingredient list with measurements in the recipe card below.
How to Make Mexican Street Corn Salad
Step 1: Prep your corn. For grilled corn husk the ears, brush with olive oil and grill over medium-high heat for about 2 minutes per side. Let cool then cut the kernels off the cob. For frozen corn run under water to thaw and drain well or warm in a skillet over medium heat.
Step 2: Add the corn kernels, red onion, garlic, jalapeño and cotija cheese to a large bowl and toss to combine.
Step 3: In a small bowl whisk together the yogurt, mayo, lime juice, chili powder, paprika, salt, pepper and cilantro until smooth.
Step 4: Drizzle the dressing over the salad and toss to combine. Top with extra cilantro and cotija and serve right away or chill until ready to serve.
Brittany’s Tips
- Grill the corn if you can: The slight char and smokiness takes this salad to a completely different level. Not sure how to cut corn off the cob without a mess? Stand the cob upright in a bundt pan and slice downward. The kernels fall right in.
- Make it ahead: This salad is genuinely better after a few hours in the fridge once the flavors have had time to meld. Make it the morning of your cookout and thank yourself later.
- Do not skip the cotija: It is what gives this salad its authentic elote flavor. Feta or parmesan work as substitutes but cotija is worth seeking out if you can find it.
What Kind of Corn to Use?
Fresh corn on the cob: The best option when sweet corn is in season. Grill the husked ears with a brush of olive oil for about 2 minutes per side then cut the kernels off the cob once cooled.
Frozen fire roasted corn: My go-to shortcut and honestly almost as good as fresh. Run under cold water to thaw and drain well before using.
Regular frozen sweet corn: Works great too. No need to thaw, just sauté in a pan with a little olive oil for 10 to 12 minutes until lightly browned.
Ways to Serve Mexican Street Corn Salad
This salad works as a side dish, a topping, a dip and everything in between:
- On tacos: Spoon it straight onto your favorite tacos for an instant upgrade. It is incredible on my healthy fish tacos, chicken tacos, ground beef tacos or cauliflower tacos for a vegetarian option.
- In a bowl: This salad was basically made to go in a bowl. Try it in my Mexican street corn sweet potato beef bowl or street corn chicken rice bowls for a complete protein packed meal.
- As a dip: Grab a bag of tortilla chips and serve this straight from the bowl. It disappears faster than almost any other appetizer I put out at a cookout.
- As a side dish: This is the perfect bring-along for any summer gathering. It pairs beautifully alongside anything coming off the grill (like my grilled shrimp skewers).
How to Store
Refrigerator: Store leftover Mexican street corn salad in an airtight container in the fridge for up to 3 to 4 days. The flavors actually get better as it sits so do not be afraid to make it a day or two in advance.
Make ahead: This is one of the best make-ahead side dishes you can bring to a cookout or potluck. Make it the morning of your event or even the night before and it will taste even more delicious by the time you serve it.
Frequently Asked Questions
Mexican street corn salad is also known as esquites and is essentially an off the cob version of elote, the classic Mexican street food. Grilled or roasted corn is tossed with a creamy chili lime dressing, cotija cheese and fresh cilantro for a bold and flavorful side dish.
Elote is grilled corn on the cob topped with a creamy sauce, chili powder and cotija cheese. Esquites is the same flavor profile but the corn is cut off the cob and served as a salad or bowl making it much easier to eat and serve to a crowd.
Absolutely and it is one of the best things about this recipe. Frozen fire roasted corn is my go to shortcut and works beautifully here. Regular frozen sweet corn sautéed in a pan until lightly browned is a great option too.
Both work beautifully. Serve it warm right after making it or chill it in the fridge for a cold version that is perfect for cookouts and potlucks. I personally love it both ways.
More Salad Recipes You’ll Love
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Mexican Street Corn Salad
Ingredients
- 4 ears of fresh, sweet corn or 16 oz bag frozen fire-roasted corn*
- ½ cup diced red onion
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced (about 1 Tablespoon)
- ¼ cup cotija cheese, plus more for topping (feta or parmesan also work)
- 2 Tablespoons plain Greek yogurt
- 2 Tablespoons mayonnaise
- 2 Tablespoons fresh lime juice, juice of 1 lime
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon sea salt
- ¼ teaspoon ground pepper
- ⅓ cup chopped fresh cilantro, plus more for topping
Instructions
- For grilled corn: Husk ears of corn and preheat grill to medium-high heat. Brush corn ears with olive oil and grill for about 2 minutes per side. Remove from grill and let cool before using a knife to cut the corn kernels off the cob into a bowl.
- For frozen corn: Put frozen corn in a colander. Run water over the corn until it’s thawed. Drain well. Or place in a skillet over medium heat and cook until warm.
- Add corn kernels, onion, garlic, jalapeño, and cotija cheese to a large bowl. Toss to combine.4 ears of fresh, ½ cup diced red onion, 2 cloves garlic, 1 jalapeño, ¼ cup cotija cheese
- In a small bowl whisk together the yogurt, mayo, lime juice, chili powder, paprika, sea salt, pepper and cilantro until combined.2 Tablespoons plain Greek yogurt, 2 Tablespoons mayonnaise, 2 Tablespoons fresh lime juice, ½ teaspoon chili powder, ½ teaspoon paprika, ¼ teaspoon sea salt, ¼ teaspoon ground pepper, ⅓ cup chopped fresh cilantro
- Drizzle dressing over the salad ingredients and toss to combine. Top with additional cilantro and cheese. Serve right away or chill in the fridge until ready to serve. This salad can be served warm or cold. Leftovers will keep in the fridge for 3-4 days.
Video
Notes
- Frozen corn: If you can’t find frozen fire-roasted corn, you can buy frozen sweet corn and sauté it in a pan with 1 Tablespoon of olive oil for about 10-12 minutes or until corn starts to brown. No need to thaw.
- To make this dairy-free: Use vegan mayo, plain coconut yogurt and a dairy-free cheese of your choice. I haven’t tried it yet, but this hemp parmesan would likely work well!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I don’t have yogurt, can I double the mayo or substite? Don’t have sour cream either. Thanks
Yes! If you don’t have yogurt or sour cream, you can just use a little extra mayo instead. The salad will be a bit richer, but it should still be delicious. Hope you enjoy it!
Could I make this a day ahead of time and keep in the fridge?
Absolutely! I actually think this salad tastes even better after sitting in the fridge for a bit since the flavors have more time to meld together. Hope you enjoy it!
Thank you for this recipe! I have made it tons of times and it is always a hit with everyone!
Do you think adding black beans to this would be good? I am bringing sides to a family get together and wanted to incorporate black beans into what I am bringing that is not a heated dish – so wondering if this could work.
Thanks!
Aw, I love hearing that, Nicole! And yes — I totally think black beans would work here. They’ll add a little heartiness and still fit right in with the flavor combo.
I’d recommend stirring in about 1 cup of canned black beans (rinsed and drained) at the end. You might want to give it a taste after mixing and add a little extra salt or lime juice if needed, just to brighten everything up again. Let me know how it turns out!
My grown and flown family loved this salad and the are foodies! My daughter suggested that I add more chili powder! So delicious! Thank you!
Love hearing that—even the foodies approved! Great tip from your daughter too… a little extra chili powder is always a good idea. Thanks so much for making the recipe and sharing the feedback!
for each of the servings (x1/x2/x3) the amount of the frozen corn is the same. is this correct ?
Hey there! Great catch. You’re right—the amount of corn ears goes up, but the bag amount stays at 16 oz across all scales. That’s just how the recipe template works—it scales the first number and that’s it. If you bump it to 2× or 3× servings and you’re using a bag instead of fresh ears you’d want to double or triple the frozen corn as well. Hope that helps—and enjoy your salad!
Made this just a few minutes ago, I had with a few chips and it is amazing! Great flavor! Will be making again and would be great to bring for a party!
So happy to hear that, Krystyna! It’s one of my favorites for parties too. Thanks for making the recipe and for leaving a review!
Made your Mexican street corn salad with the frozen corn and followed the recipe to the letter and it came out delicious. It is a keeper. Thanks for sharing your recipes!
Yay! So glad you enjoyed this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it!
Made this for one of my foodie friends and it was so good I don’t even remember the main dish I made for that meal lol. Anyway, bringing it to a Mexican themed gaming birthday party Saturday night. I look forward to directing several ladies to your site afterward. =)
Ahh yay! This makes me so happy to hear! I’m so glad this recipe was a hit. Thanks for making it and for coming back to leave a review. I really appreciate it!
My family and I love this recipe!! I will definitely be making this again!!!
Yay! So glad this recipe was a hit with your family, Julie. Thanks so much for making it and for leaving a review. I really appreciate it!
I make this every year for my son’s party and it’s always a hit. This year I decided to make it, but used Trader Joe’s Everything But The Elote Seasoning in place of the chili powder & paprika. It was perfection! Definitely give it a try with the seasoning mix.
Hi Alison! I am so glad this recipe is a hit and turned out great with the TJ’s seasoning. Thanks so much for sharing your review + star rating, I really appreciate it!
I made this for a taco night dinner party. Everyone at the party has asked for the recipe today!
I usually don’t make an adjustment to a recipe the first time I make it but unfortunately raw onion and garlic are not agreeing with me these days. Since I was roasting the corn in the oven I decided to put the onion, garlic and half of the jalapeno pepper in with the corn. I brushed everything with olive oil and seasoned lightly with salt and pepper. Roasted for 20 minutes at 425 degrees. Flipping everything halfway through.
Because I added salt and pepper while roasting I cut the salt and pepper the recipe calls for by half and seasoned again to taste after all ingredients were mixed together. I will definitely be making this again. ABSOLUTELY DELICIOUS!
WOO! This sounds amazing, Kelly. I am so glad you gave this a try and everyone loved it. Thank you for taking the time to share your review & star rating, it means so much to me!
We made the Mexican Street Corn Salad for company and they absolutely raved! We’re blessed with corn fields just down the street. The day I made this they had just put out the Silver Queen corn, so we used that. We’ll be freezing corn to have over the winter, and this salad will make regular appearances at our table. In fact, we’re making another batch today. I love your recipes–thank you!
WOO! This is the best, Sandra! I am so glad you found this recipe and it was a hit for everyone. Thank you for coming back and sharing your review + star rating, I really appreciate it!
I found the frozen fire roasted corn at Trader Joes. I doubled the cheese and seasonings to give it more flavor. I didn’t have mayo so I doubled the yogurt. Overall, it was okay.
Thanks for sharing your feedback, Sherry.
This was so good! I will double the recipe next time!
YAY! I am so glad you are loving this recipe, Beverly! Thank you so much for sharing your review + star rating, I really appreciaet it!
Why give an “okay” review when you didn’t follow the recipe?
Very delicious! I’m so glad I ran across this recipe! I’m always looking for new ideas for boring taco night and this is it!!!
Ah I am SO glad you found this recipe and are loving it, Sonya. Thank you for your review & star rating, I really appreciate it!
I added avocado and white beans and served it over power greens. What a great, hearty salad absolutely delicious!
Yum! Sounds delicious, Crystal. I am excited to hear that you are enjoying this recipe, thank you for sharing your review + star rating, it means so much to me!
made this to go with a family taco dinner and everyone loved it! it was so delicious and all the ingredients just exploded in your mouth!
Yum! Sounds delicious. I am so glad this recipe is a hit for the whole family. Thank you for your review + star rating, it truly means so much to me.
Would canned corn work?
It should, but I would probably still heat it over the stove top. Let me know if you end up trying it and what you think!
This dish was so flavorful! We ended up mixing it with some rice and ribs and it made for a nice rice bowl. We will definitely make it again.
Yay!! So glad you enjoyed this recipe, Jen. Thanks for making it and for coming back to leave a review. I so appreciate it!
I made this exactly the same as the recipe and it was incredible. It was really quick to make even when roasting the corn. Different ingredients shined with each mouthful and it was delicious from start to finish. I’ll definitely make it again and probably use the dressing on other dishes.
Wow, thank you so much for this review, Jacqui! I’m so glad you enjoyed this recipe. : )
I’m on dialysis and there is a lot of food I can’t have can u give me some good Kidney friendly recipes? Thanks
Hi Renee! Thanks so much for the comment. I don’t have any specific kidney-friendly recipes at the moment, but I’m sure you can google and find a bunch or talk with your doctor about the best foods to be eating. Wishing you the best!
excellent post thank you for sharing
Do you think I can make this the day before bringing to a party?
Hi, Sharon. Absolutely! Just store it in the fridge until you serve it.
This was delicious and so easy! I didn’t have mayo or a jalapeño, so I subbed some Trader Joes jalapeño sauce and it turned out great. I will definitely be making this again!
So happy to hear you enjoyed this street corn, Allison! I bet the jalapeño sauce was great with it. Thanks so much for the review!
This came out great! I used feta and a Serrano pepper because that what I had. I served on arugula with sliced avocado.
So happy to hear this Mexican street corn salad was a hit, Valerie! Thanks for the review. I really appreciate it!
It amazes me when such a simple recipe can taste (and look) so good! I will be using this salad as my signature dish for BBQ’s and potlucks this summer!
Woo!! So happy to hear this, Justin! Thanks for the review. It means so much to me!
I made the Mexican street corn salad with kale and chicken. Could not believe how delicious it was! Thanks for a great recipe!
So glad you enjoyed this recipe, Gail! Thanks so much for the review!
Made this tonight! Everyone loved it. It is perfectly seasoned and delicious!
So glad you enjoyed this recipe, Kerri! Thanks for trying it and coming back to leave a review. It mean so much to me!
Good job Brittany Mullin…!
It looks really delicious and I also enjoyed your article too…
best of luck with future recipes.
Thanks, Tayler! So glad you enjoyed this recipe 🙂
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Yummy! Substitute jalapeños for Serrano chili and had no cilantro but still so flavorful!
So glad you enjoyed this recipe, Pamela. Thanks for tying it and for the review. I so appreciate it!
Oh my delishiousness!! Vegan Mayo and vegan feta sub great in this! Yum
Woo! I’m so glad you enjoyed this recipe, Candy! Thanks for the review. I so appreciate it!
The recipe serves for 6 people, and guess what? 3 of us finished this in a meal. This recipe is so delish and highly recommended to serve it chilled.
Super pumped you loved this Mexican street corn salad, Teddee! Thanks for the review 🙂
I made a vegan version of this (vegan mayo, puréed silken tofu in place of yogurt, and Follow Your Heart vegan feta), and it was BONKERS GOOD.
Woo! I love hearing this, Stefanie! I’m so glad those substitutions worked out! Thanks for the review. I so appreciate it!
Made this with frozen sweet corn and feta cheese (no cotija at my grocery store) and served it on fish tacos. Fantastic! Will be using leftovers to make the Mexican street corn kale salad. Can’t wait!
Yay! So glad this recipe was a hit, Nikki! Thanks for the review. I really appreciate it!
Can you make this ahead of time and how long will it last in frig?
Yes! It should last about 3-4 days in the fridge.
This was delicious! I used frozen corn and followed the recipe. Thanks for the recipe!
So glad you loved this recipe, Lynne! Thanks for the review. I so appreciate it!
We topped our Christmas brunch brisket tacos with this and it was amazing! I can’t imagine them without it now!
Ahh yay, so glad this salad was a hit! Thanks for coming back to leave a review, I so appreciate it. 🙂
I saw this recipe and went right out to get the corn! Hubby grilled it; I didn’t change a thing (but to add a half bag of frozen, thawed, drained corn to beef it up. The grilled corn lost some moisture, and the total volume went down). Watch the salt! I added 1/2 tsp (not 1/4 tsp) and had to add honey to tone it down. The Cotija…zowies. That was a first and not a last for sure. Great for company, cookouts, potlucks; it’s one of those recipes that make you look like a really GOOD cook. LOL Delicious!
Ahh, this makes me so happy to hear! Thanks for making it and for the review. I so appreciate it!
I’ve made this salad so many times–the only change I make is adding a bit less lime juice. So delicious!
So glad you’ve been loving this salad, Aneta! 🙂
I had some corn on the cob that needed to be used up and was making mahi tacos so I decided to make this mexican street corn salad and OMG…it is SO good! I only had 3 ears of corn and I browned the kernels on the stove and it worked out well. I was surprised at how good the cheese was in it…but then it IS cheese after all. (I used feta). I also made cilantro lime rice with the dinner and this salad tasted REALLY yummy mixed in with it. Love! Will definitely add this to future meals and get togethers.
Ahh yay!! That makes me so happy to hear, Kristen. I’m so glad this salad was a hit! Thanks for taking the time to leave a comment + star rating. The reviews are super helpful for other readers, so I appreciate it. <3
Just made it. Delicious!!!!! Next time I’m going to double the recipe. Thanks!!
Ahh yay!! So glad you enjoyed this salad, Diana! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
This was delicious! I used fresh corn kernels and browned them in a pan on the stove rather than grill the ears. Also, I used smoked paprika and ground chipotle chile. It was perfectly spicy and smoky. Will definitely make again. Often.
Yay!! So glad this recipe was a hit! Thanks for making it, Macie. 🙂
This was amazing! It felt a little daunting at first but it comes together quickly and easily! We had it as a side with grilled steak and it was delicious. Definitely will be a repeat recipe!
Ahh yay! That makes me so happy to hear, Willow! I’m so pumped you loved this recipe. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3
This was so yummy. I actually tasted it before I added the dressing and spices and ate it as is with lime juice.
Ahh yay, so glad you loved this salad, Lea!! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
So delicious!! Followed the recipe exactly, using fresh corn, and it came out phenomenal. Such a great side dish for a warm summer night.
So pumped this recipe was a hit, Sarah! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
LOVED this recipe. Such an easy recipe and so tasty! I added black beans for some protein. Also, used Trader Joe’s Elote seasoning. We definitely be making this again.
Ohh good call on the TJ’s elote seasoning. I’ll have to try that next time. 🙂 So glad you enjoyed this recipe, Andrea. Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it!
First off, I love your blog so much! I use it to meal plan most of the meals I eat throughout the week!
Second, this recipe has got to be one of the best so far! So delicious and easy! Thank you!
Ahh that makes me so happy to hear, Charlotte. 🙂 So glad you’re loving the recipes.
My husband and I love this recipe! We added extra jalapeño for a nice spicy kick. The tang from the lime juice complements the sweet corn, onion and jalapeño perfectly. We can’t stopping eating it! I will definitely share this one with friends and highly recommend. Thanks EBF!
Ahh yay! So pumped this recipe was a hit. Thanks for trying it and for coming back to leave a comment + star rating, Emily. I really appreciate it. 🙂
We loved this, thank you!
Ok, there should be some kind of Summer Salad Achievement Award for this gem, & I would like to hand it to you personally (or gently toss to you from 6ft away 😉). I Fire roasted frozen corn w/o thawing, fell in love w/cotija cheese, & husb bought even more corn so we can have this whenever the mood strikes. Incredible! Thank you so much, Brittany!
Haha!! This makes me so happy to hear, Jennifer! I will gladly accept the award. 🙂 I’m so glad this salad was a hit – thanks for making it and for coming back to leave a comment + star rating!
Phenomenal! I love Mexican street corn but it’s so messy to eat so this is a perfect solution! I used a little more Greek yogurt and a little less mayo and it was still really good because our corn was so sweet. We will probably use that dressing in a lot of ways!
Yay! I’m so pumped you loved this salad, Katie. I really appreciate you trying it and coming back to leave a comment + star rating. The reviews are super helpful for other readers, so I appreciate it. 🙂
Absolutely delicious! My personal spin: cooked corn in a few Mexican spice mixes and chili powder. The chicken was marinated in lime, two Mexican spice mixes, Sriracha sauce and some olive oil. So good!!! Love the crunch of the tortilla chips and creaminess of the corn salad! So easy to find it togethe, too! Thanks for the recipe!
Ahh yay!! So glad you enjoyed this salad, Melissa. Thanks for sharing the subs you made, it’s super helpful for other readers, so I appreciate it. 🙂
This was so easy to make, and unbelievably delicious! I used frozen corn and sautéed it, and substituted feta cheese. So creamy and good! Perfect to serve as a dip with nacho chips.
Ahh yay! So glad you enjoyed this salad, Samantha! Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂
OMGosh Brittany! This was AWESOME! I made grilled Mahi Mahi tacos last night and decided to serve this salad with them. My family was so impressed! Everyone, even the picky eater lol, loved it! Thank you for this recipe! <3
Ahh that makes me so happy to hear, Andrea!! I’m so glad this recipe was a hit with everyone, especially the picky eater. 🙂 Thanks so much for making this recipe and for coming back to leave a comment + star rating.
New favorite summer salad! Even my 15 month old was eating it by the fistful!
Oh yay!! So glad this salad was a hit. Thanks for making it and for coming back to leave a comment + star rating, Janelle. I appreciate it.
Had a mexican dinner on past Saturday night, this was the perfect salad for it.
Everyone LOVED it and I will say when the weather is warm (hot), this is delightfully cool!
Make it! You will love it.
Thank you, Brittany.
Oh yay!! That makes me so happy to hear, Marylou. I’m so glad this salad was a hit at your dinner. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
Sweet corn is my absolute favorite. I do try adding something spicy like pepper, salt and lemon but I had never tried Mexican street corn. This was absolutely the most delicious corn dish I ever tasted. Gorgeous and creamy. Loved it so much. It goes so well with my new lifestyle of eating more fresh produce and less processed stuff. Thanks for the awesome recipe.
Ahh that makes me so happy to hear!! So glad this salad was a hit. 🙂 Thanks for trying my recipe and for coming back to leave a comment + star rating. It means the world to me.
The truth is that salads are not only useful for summer but also have their place during winter.
The high nutrient herbs in this salad provide anti-inflammatory benefits and will boost your immune system during the time of year when we are all susceptible to our immune systems being compromised.
What is wonderful though, is that this salad is also flavor packed and fresh tasting and brings some well needed brightness to our plate.
I love street corn so when I saw this recipe I knew I had to make it! My boyfriend who doesn’t even like corn that much loved this salad! Its so fresh and tasty. Once I finished assembling everything I added about 1 tbsp more of mayo and added 2 jalapenos instead of the 1. I definitely will be making this again!! And sharing the recipe with my family
Woot woot!! So glad this salad was a hit. Thanks for making it and for coming back to leave a comment + star rating. The reviews are super helpful for other readers, so I appreciate it. 🙂
So good! Made this tonight to go with our pork Carnitas tacos and it was delicious! Decided to add some black beans for some protein. Thanks for the recipe!
Ahh yay!! So glad this salad was a hit. Thanks for trying it and for coming back to leave a comment + star rating. It means the world to me. <3
Doesn’t disappoint! Made is using corn fresh from the garden and it was amazing!
Ahh I love that!! So glad to to hear that you enjoyed this salad, Kori. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3
My son (who loves all things corn) wanted me to make this right away. I used frozen corn and browned it a bit in the skillet as suggested. Also, used smoked paprika for the paprika to give it a slightly smokey taste since I wasn’t using grilled or fire roasted corn. Just delicious — thanks for another great recipe!
Ahh yay!! That makes me so happy to hear, Cyndi. I’m so glad this recipe was a hit! Thanks for making it and for taking the time to leave a comment + star rating. I appreciate it!