Spicy Mexican Street Corn Salad

This colorful medley of sweet corn, tangy lime, fresh herbs, and spicy jalapeño makes this Mexican Street Corn Salad a refreshing side for every event you’ve got this summer. It’s great as a snack or even a light meal!

Spicy Mexican Street Corn Salad
Spicy Mexican Street Corn Salad

What You’ll Need to Make Mexican Street Corn Salad

This creamy, tangy, and spicy combo is the perfect summer mexican street corn recipe for your next barbeque or pool party! Each ingredient included provides an essential dimension to this flavorful mixture. Here’s what you need:

  • Corn Kernels: this recipe calls for corn kernels that will be slightly charred for that delicious smoky flavor! If you gave kernels from grilled corn on the cob, definitely use that instead.
  • Sour Cream: many Mexican street corn recipes may call for mayo but I HATE mayo with corn so this one calls for sour cream instead!
  • Cotija or Parmesan cheese: adds salty pop of flavor to the dish
  • Jalapenos: bring the heat! Pickled jalapenos are a great variation as well
  • Cilantro: adds that freshness to the dish!
  • Chili and Garlic Powder: add a deep smoky and earthy spice that melds all the ingredients’ flavors together
  • Lime Juice: a bright zesty addition!

Can you toast your corn in advance?

Yes! If you want to prep for this dish ahead of time, you can toss the kernels ahead of time or grill whole corn and set aside. It can be done up to 2 days before you serve it!

Can you use corn from the cob?

You can definitely use fresh corn off the cobb as long as you don’t mind a little extra work. All you have to do is place the cob on a dish and hold it upright. Using a fairly sharp knife, cut the kernels off as close to the center as you can. The dish will catch the kernels and you’ll be ready to go!

Can I use Frozen Corn?

The key to the corn you use in this recipe is that the kernels must be a little charred. Fresh or frozen really doesn’t matter aside from personal preferences. Each has its pros and cons. Frozen is accessible at all times of the year so this recipe can become a staple rather than a summer treat! Fresh obvious taste… fresh, so ultimately the choice comes down to you.

Spicy Mexican Street Corn Salad

Should I Serve Mexican Street Corn Salad Hot or Cold?

The answer is: BOTH! You can choose to serve this Mexican Street Corn Salad straight off the grill, or chilled and served cold. Both bring out different flavors and ultimately it depends on the occasion and preferences of the audience enjoying this delicacy.

Can Mexican Street Corn Salad be made ahead of time?

If you choose to prep this dish ahead of time, you can store it in the refrigerator for up to two days. I recommend waiting to add the fresh cilantro as it will dull in color with time. The fresher the better so I would wait until right before serving to add that in.

Other Fun Toppings!

To change things up a bit, add in other fresh ingredients you think would compliment the flavors you already have. For example, if you want some more crunch maybe add a little bit of diced bell pepper or onion. You can toss in some black beans or diced avocado for a different texture and flavor as well!

Pair this with the mint chutney potato salad and chicken angaarey tikka skewers for a flavor packed summer night dinner!

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Mexican Street Corn Salad

  • Total Time: 15 minutes
  • Yield: Approx 3 Servings 1x


This colorful medley of sweet corn, tangy lime, fresh herbs, and spicy jalapeño makes this Mexican Street Corn Salad a refreshing side for every event you’ve got this summer. It’s great as a snack or even a light meal!



  • 1 tbsp butter
  • 3 1/4 cups frozen corn kernels
  • 4 tbsp light sour cream
  • 1/2 cup cotija or Parmesan cheese
  • 1 jalapeno, finely minced
  • 1/2 cup fresh cilantro, finely chopped
  • 1/21 tsp red chili or cayenne powder (as more for spicy)
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • Juice of 1 lime


  1. In a bowl, mix together everything except the corn kernels and set aside.
  2. In a saucepan, melt 1 tbsp butter. Add the corn kernels and saute for 5-7 minutes, moving them often. Allow some of the kernels to get a char to them.
  3. Add the toasted corn to the dressing and combine well. Taste and adjust any seasonings, enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes

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