Mexican Street Corn Salad

Mexican Street Corn Salad
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Grilled corn with a creamy lime dressing and cotija cheese combine to make a salad that will be a hit at your next cookout.


  • 4 ears corn, shucked
  • 6 green onions, trimmed
  • ½ cup cilantro
  • ½ cup crumbled cotija cheese
  • 1 jalapeno, seeded and finely chopped
  • 3 Tbsp. mayonnaise
  • 1 Tbsp. lime juice
  • ½ tsp. garlic, minced
  • Additional cotija cheese and cilantro, if desired


  1. Heat gas grill to medium-high or charcoal grill until coals are ash white. Grill corn and green onions until well-marked on all sides. Allow to cool slightly.
  2. Cut kernels from cob and chopped green onions; place in a large bowl. Add remaining ingredients; stir to combine. Adjust seasoning to taste. Serve with additional cheese and cilantro if desired. Refrigerate leftovers.


Salad can be served immediately while still slightly warm or refrigerated and served cold.

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