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A white bowl filled with Mexican street corn salad topped with crumbled cheese, chopped cilantro, and a mix of corn, red onion, and green peppers on a marble surface.

Mexican Street Corn Salad Recipe

Mexican Street Corn Salad is a creamy, smoky elote-inspired salad made with fire-roasted corn, cotija cheese, jalapeño, and a chili-lime dressing with smoked paprika. Ready in 10 minutes and perfect as a side dish, taco topping, or dip!
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Course: Appetizer, Side Dish
Cuisine: Mexican
Keyword: CInco de Mayo, corn salad, Mexican side dish, street corn salad, vegetarian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 246kcal
Author: Holly Gray

Ingredients

  • 16 ounces frozen fire-roasted corn thawed and drained well
  • ½ cup red onion chopped
  • 1 jalapeño pepper seeded and diced
  • 2 teaspoons garlic minced
  • ¼ cup cotija cheese plus more for topping
  • ¼ cup mayonnaise
  • 2 tablespoons lime juice
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup cilantro chopped, plus more for topping

Instructions

  • In a large bowl, combine the corn, red onion, jalapeño, garlic, and cotija. Toss well.
  • In a small bowl, whisk together the mayonnaise, lime juice, chili powder, smoked paprika, salt, pepper, and cilantro until smooth.
  • Pour the dressing over the corn mixture and toss to coat. Finish with extra cotija and cilantro on top. Serve immediately or refrigerate until ready to serve.

Nutrition

Calories: 246kcal | Carbohydrates: 31g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 353mg | Potassium: 412mg | Fiber: 4g | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 17mg | Calcium: 63mg | Iron: 1mg
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