Mexican Street Corn Salad

Mexican Street Corn Salad

Embrace the produce of the season and use up leftover corn on the cob and make my version of Mexican Street Corn Salad for your next fiesta!
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Course: Side Dish
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 -6
Calories: 392kcal
Author: Katie's Cucina


  • 5 ears cooked corn on the cob corn kernels removed
  • 2 tablespoons salted butter
  • 1 lime zested and juiced
  • 4 green onions thinly sliced
  • 1/2 cup mayonnaise
  • 1/2 cup queso fresco cheese crumbled
  • 2 tablespoons fresh cilantro
  • 1/4 teaspoon chili powder divided
  • Dash of Cayenne pepper


  • Remove the corn off the cooked ears of corn and set to the side.
  • Heat a frying pan with the salted butter. Add the corn kernels, lime zest and juice, and green onions. Cook for 5 minutes until warm. Then mix in the mayonnaise, crumbled queso fresco cheese, fresh cilantro and chili powder. Mix well until incorporated. Cook for an additional 5 minutes.
  • Before serving sprinkle a little cayenne pepper on top as well as additional chili powder. Divide evenly among plates and enjoy.


Calories: 392kcal | Carbohydrates: 24g | Protein: 7g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 364mg | Potassium: 374mg | Fiber: 3g | Sugar: 8g | Vitamin A: 697IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 1mg
Tried this recipe?Mention @KatieJasiewicz or tag #katiescucina!