Mexican Street Corn Salad is so creamy and flavored with the perfect amount of spices, fresh lime juice, and zest, with a touch of crunch and a kick of jalapeno! Perfect all year long!

Mexican Street Corn Salad Recipe 

One of my favorite meals during the warmer months is Mexican street corn – it’s so good! Nothing screams summer than throwing an ear or two of corn (or even 10) on the grill. If we aren’t slathering the freshly grilled corn with melted butter, salt, and pepper, then we are slathering mayo, cumin, paprika, lime juice, and cotija cheese on top. If you haven’t had the chance to try Mexican street corn before, you are missing out!

Mexican street corn doesn’t only have to be on Cinco de Mayo but can be made anytime you have a craving for it. Since I love Mexican street corn so much, I decided to make a Mexican street corn salad, and it is incredible. It so creamy and flavored with the perfect amount of fresh garlic, spices, fresh lime juice (and zest!), with a touch of crunch from red bell peppers, and a kick of jalapeno. You can even get a little wild and add a few black beans to the mix.

One of our local grocery stores we like to shop at is Harris Teether. They have a fantastic selection of items, and I love their organic line! They are so affordable, and I love that they are free from GMO’s, synthetic fertilizers/herbicides/pesticides, artificial preservatives/colors/flavors, antibiotics or growth hormones! There is a vast variety of items, 351 to be exact, and can even be priced below non-organic lines. You can find Harris Teeter Organic options from ketchup to tortillas to even juices!

In my recipe for this Mexican street corn salad you can use Harris Teeter Organic fresh corn kernels in the frozen section, and I will share how you can saute the corn in a skillet to crisp it up. I also used a can of Harris Teether Organic black beans; they are so good!

Mexican Street Corn Salad

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Mexican Street Corn Salad is so creamy and flavored with the perfect amount of spices, fresh lime juice, and zest, with a touch of crunch and a kick of jalapeno! Perfect all year long!

Course: Salad, Side Dish
Cuisine: Mexican
Calories177 kcal
  • ears of corn , not shucked*
  • garlic cloves
  • 1 jalapeno , seeds removed
  • 1/4 cup mayonnaise
  • 2 tbsp lime juice , 2 large limes
  • zest from one lime
  • 1 red bell pepper, diced finely
  • 1/2 tsp cumin
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • 1/4 cup black beans (optional) , drained and rinsed
  • 1/2 cup cilantro, , roughly chopped
  • 1/4 cup cotija cheese , garnished on top
  • cumin (optional) ,to garnish
  • paprika (optional) ,to garnish


  1. Place non-shucked ears of corn on the grill and grill until tender, approximately 10-15 minutes. If using frozen corn kernels, please see note 1.

  2. Allow the corn to cool for 5-10 minutes and shuck the corn. Remove the kernels, and place into a medium mixing bowl.

  3. Pulse the garlic cloves and jalapeno in the food processor until chopped finely. Place the mixture into the same mixing bowl as the corn kernels.

  4. Add the mayonnaise, lime juice, lime zest, diced red bell pepper. cumin, olive oil, black beans, and cilantro. Taste and season with salt and pepper, to taste.

  5. Place into a serving dish, garnish with cotija cheese and add extra cumin and paprika.

Recipe Notes

Note 1: You can use frozen corn kernels instead of fresh corn. Place a tablespoon of olive oil in a skillet and saute 3 cups of corn on high until browned and crispy.

Nutrition Facts
Mexican Street Corn Salad
Amount Per Serving
Calories 177Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Sodium 454mg19%
Total Carbohydrates 23g8%
Sugars 6g
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.


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