Mexican Street Corn Salad

Dive into a vibrant, 15-minute fiesta for your taste buds with our Mexican Street Corn Salad, a symphony of golden-browned corn, zesty lime, and spicy jalapeños, embodying the heart of Mexican street food culture in every bite!

Mexican Street Corn Salad


  • 4 medium corn, fresh
  • 1 and 1/2 tbsp vegetable oil
  • 1/3 cup chopped red onion
  • 1/3 cup chopped cilantro
  • 1 clove garlic, minced
  • 3 oz Romano cheese, crumbled
  • 1/2 tsp chili powder


  1. Start out by cutting the corn kernels from the cobs.
  2. Heat oil in a large non-stick skillet over medium-high heat. Add corn, season lightly with salt and cook, stirring about every 2 minutes, until golden brown.
  3. Add the corn to a salad bowl along with red onion, romano, cilantro, mayonnaise, jalapeno, lime juice, garlic, and chili powder.
  4. Gently toss it all together then serve right away


This dish is traditionally made with Cotija cheese, Romano or Parmesan make a good substitution.