This post may contain affiliate links.
Mexican Street Corn Salad is light, fresh and full of bright flavors. Grilled sweet corn, peppers, and onions are tossed with a cilantro-lime dressing making it the perfect side dish (or chip dip!) for taco night!
Say hola! to your new favorite salad! It’s called “Mexican Street Corn Salad” because in Mexico, there are street vendors that’ll sell corn on the cob with a variety of toppings. This recipe incorporates all of those flavors in a fresh and vibrant salad.
Although I can’t help but eat this salad straight from the mixing bowl with a big ‘ol spoon, I’ve also used it as a dip for tortilla chips and as a “corn salsa” on tacos. No matter how you eat it, it’s fantastic!
Ingredients Needed
- Sweet Corn – You’ll want whole fresh cobs that have been shucked and cleaned.
- Red Bell Pepper
- Cherry Tomatoes
- Red Onion – I would use 1 small onion or half of a large one.
- Fresh Lime Juice – You only need 2 tablespoons, which you can get from squeezing ~1 fresh lime. If you want to get the bottle of lime juice at the store, you can do that too, but you won’t use all of it.
- Cilantro – Fresh chopped cilantro works best, not the dried herb you can buy in the spice section.
- Sour Cream OR Plain Greek Yogurt – These can be full or low-fat.
- Spices – Salt and paprika
- Olive Oil & Vinegar – You’ll want to use “extra virgin” for the best quality olive oil. The vinegar should be distilled white vinegar, which has a plain acidic flavor.
- Queso Fresco OR Cotija Cheese– These are both popular Mexican cheeses.
How to Make Mexican Street Corn Salad
To start, heat the grill to about 450°F or heat a dry skillet on high if you don’t have a grill.
Next, char the corn and bell pepper. The best way to do this is to place them directly on the grill grates or the pan and rotate them every 2 minutes until there is some color on all sides.
While the charred vegetables are cooling, dice the tomatoes and onions, then cut the corn off the cooled cob and dice the pepper. Add all of the cut vegetables into a medium bowl and mix.
In a small bowl, you’ll whisk together the lime juice, cilantro, sour cream or yogurt, seasonings, oil, and vinegar. Pour the dressing over the salad and toss to coat evenly.
Crumble the cheese over the salad right before serving, and give it a final toss before enjoying!
What should my corn and red pepper look like coming off the grill?
There’s really no “right or wrong” when it comes to charring the vegetables. Essentially the more you char them, the darker they’ll get and the more “char flavor” you’ll have in the salad. I like them how they look in the photo below. They’re not super dark, but they have some nice charred pieces that will bring some flavor to the recipe.
Storing Instructions
Any leftovers should be immediately stored in an air-tight container and put in the refrigerator. Note that the cheese may become soggy over time, and some liquid will pool at the bottom, but if consumed within a few days, it will still be good to eat.
Frequently Asked Questions
No problem at all. This recipe can easily be made on the stovetop! If you have a gas grill with an open flame, you can put the vegetables right on the grates (though watch carefully!). Or, place them in a super hot skillet and watch for them to brown (you might not see as much char, and that’s okay!).
I don’t think I could ever say “no” to avocados. You certainly can – it’ll add a little extra creaminess that will be incredible. Just remember that you’ll want to add the avocado right before serving so they don’t turn into little brown cubes in your beautiful salad!
Yes!! One thing that I love about this recipe is that you can put it together (minus the cheese) and keep it in the refrigerator until you need it. Then, simply crumble the cheese on, stir it up, and serve!
What to Serve Mexican Street Corn Salad With
- Easy Ground Beef Enchiladas
- Mexican Lasagna
- Ground Pork Tacos
- Stacked Enchiladas
- & Fried Ice Cream Pie or Churro Bites for dessert!
Mexican Street Corn Salad
Ingredients
- 4 cobs sweet corn shucked and cleaned
- 1 red bell pepper
- 1/2 cup sliced cherry tomato (or chopped Romas)
- 1/4 cup finely chopped red onion
- 2 tablespoons fresh lime juice
- 1/4 cup chopped cilantro
- 2 tablespoons sour cream or plain greek yogurt
- 1/4 teaspoon salt
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- 1 teaspoon vinegar
- 4 ounces queso fresco or cotija cheese crumbled
Instructions
- Heat the grill to about 450°F.
- Set the corn and red pepper directly on the grill grates to give them a little char. Rotate the corn and pepper every 2 minutes until it's got some color on all sides. This should take about 10 minutes total. Remove them from the grill.
- (Alternatively, if you would prefer not to grill, place a dry skillet over high heat. Once it's hot, add the corn and pepper. Rotate every couple minutes until there is color on all sides, similar to what you'd do on the grill. Remove the corn and pepper and let cool a bit.)
- When the charred corn and peppers are cool enough to handle, cut the corn off and dice the pepper.
- In a medium-sized mixing bowl, combine the corn, red pepper, diced tomatoes and chopped onions. Set aside.
- In a small bowl, whisk together the lime juice, cilantro, sour cream, salt, paprika, oil and vinegar.
- Pour the sauce over the salad and toss to combine.
- When ready to serve, crumble the cheese over the salad and toss.
Notes
Nutrition
Recipe updated in June 2025 to include additional process photos and recipe details.
Looks amazing Kelsie!! Congrats on the feature on Meal Plan Monday!
Thank you, Kathleen! 🙂
When do you add the sour cream?
Hi Beth! I’m so glad you said something – the sour cream should added with the lime juice, cilantro and other spices. I just edited the recipe to include it. Thanks so much!! -Kelsey