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Home » Recipes

Mexican Street Corn Salad

Colorful Mexican street corn salad topped with crumbled queso fresco and cilantro in a white serving bowl.

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I love my Grilled Mexican Street Corn recipe so much that I decided to make a salad version out of it with the addition of fresh tomatoes and black beans. The creamy sauce is so good you could almost lick it off the platter ... so now not a drop of it goes to waste in this salad version of the recipe!

Table of Contents
  1. What is Mexican Street Corn Made of?
  2. Where to Serve Mexican Street Corn Salad
  3. Other Summer Side Salads You Might Enjoy
  4. Mexican Street Corn Salad

What is Mexican Street Corn Made of?

Traditional Mexican Street Corn is made by grilling corn on the cob and then coating it with a mixture of mayonnaise, sour cream, cotija cheese, chile powder, and lime. I've turned this recipe into an easy-to-eat salad version that is just as good.

You will also love this Santa Fe Salad and this Creamed Corn!

Where to Serve Mexican Street Corn Salad

This would be the perfect addition to an outdoor barbecue or cookout. I love dishes like this that you can make in advance and then just quickly pull out later. Just don't forget about them tucked away in the fridge when it's time to eat.

I actually did that recently during our first post-quarantine outdoor gathering with two other families when the lockdown in NC was lifted! I guess I was so flustered by keeping everyone outside all night and putting together disposable plates of food (to reduce who touched the serving spoons) that I forgot something as essential as serving all the food I'd made.

Other Summer Side Salads You Might Enjoy

  • Simple Corn Salad
  • Charred Corn Salad with Tomatoes and Avocados
  • Mexican Watermelon Salad
  • Green Apple Cucumber Slaw
  • Strawberry Cucumber Salad
Mexican Street Corn Salad on 100 Days of Real Food

Mexican Street Corn Salad

This is the perfect summer side dish to pair with whatever you have on the grill. And the sauce is so good, you'll want to lick the entire platter clean!
2 Reviews / 4.5 Average
Prep Time: 20 minutes mins
Total Time: 20 minutes mins
Course: Salads, Sides
Cuisine: Mexican
Diet: Egg Free, Gluten Free, Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 6
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Ingredients
  

  • 4 ears corn (Cooked and off the cob. I boiled the corn for 6 to 7 minutes then cut it off the cob.)
  • 15 ounce can black beans (drained and rinsed)
  • 2 large tomatoes (diced)
  • ½ cup sour cream
  • ½ cup crumbled queso fresco (cheese)
  • ⅓ cup fresh cilantro (chopped+ extra for garnish (if desired))
  • 1 tablespoon fresh squeezed lime juice
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • pepper (to taste)

Instructions
 

  • In a large bowl, combine the corn kernels, black beans, and diced tomato. Set aside.
  • In a medium bowl, whisk together the sour cream, queso fresco, cilantro, lime juice, chili powder, salt, and pepper.
  • Scrape the mixture into the bowl with the corn and toss to combine. Garnish with more cilantro (if desired) and serve within 24 hours.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Mexican Street Corn Salad
Amount Per Serving
Calories 174 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 17mg6%
Sodium 198mg9%
Potassium 442mg13%
Carbohydrates 21g7%
Fiber 7g29%
Sugar 2g2%
Protein 9g18%
Vitamin A 866IU17%
Vitamin C 9mg11%
Calcium 104mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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2.5K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Kim says

    July 13, 2020 at 3:36 am

    Soooo tasty salad!

    Reply
  2. Austin Smith says

    July 03, 2020 at 9:11 pm

    4 stars
    Best Superb corn salad
    It's so much tasty
    Every one should try it

    Reply
  3. Lee Ann says

    July 03, 2020 at 5:35 pm

    5 stars
    I didn't think I'd care for this recipe when I read it, but had the ingredients & it was a fast recipe for a quick evening meal, so gave it a try. I grilled the shucked corn so it had some char on it. This recipe was AMAZING! I've made 2x this past week and everyone likes it. Thank you!

    Reply

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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