Mexican Street Corn Salad

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!

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, LOL.

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

Course: Salads, Sides

Cuisine: Mexican

Keyword: mexican inspired salad, quick and easy salad

Dietary Restriction: Egg Free, Gluten Free, Peanut/Tree-Nut Free, Vegetarian

Active Time: 20 minutes

Total Time: 20 minutes

Servings (Adjust to suit): 6

Calories: 174 kcal

Author: Lisa Leake

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!

Print

---

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
• 1/2 cup sour cream
• 1/2 cup crumbled queso fresco (cheese)
• 1/3 cup fresh cilantro, chopped+ extra for garnish (if desired)
• 1 tablespoon fresh squeezed lime juice
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• pepper, to taste

Instructions

1. In a large bowl, combine the corn kernels, black beans, and diced tomato. Set aside.

2. In a medium bowl, whisk together the sour cream, queso fresco, cilantro, lime juice, chili powder, salt, and pepper.

3. Scrape the mixture into the bowl with the corn and toss to combine. Garnish with more cilantro (if desired) and serve within 24 hours.

---

Recipe 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.

921shares

• Facebook644
• Pinterest277
• Email

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!