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When I need a dead simple, blow-your-hair-back meal for summer get-togethers, I turn to this Mexican Street Corn Salad! Here’s why: you can prep and cook the whole meal in 30-45 minutes, it easily scales to the number of people you’re serving and it tastes like summer vacation served up on a platter.
The cool and crunchy salad base is a colorful mix of thinly sliced green and purple cabbage, red bell pepper, cilantro, green onions, and minced jalapeño for a bit of heat. That creamy, spicy mixture you’d normally slather on Mexican street corn becomes the perfect dressing here. In fact, this whole dish is basically a salad version of my Mexican Corn on the Cob recipe, reimagined for easier eating and sharing. It’s like bringing the flavors of your favorite food truck right into your kitchen – without the long lines or the sunburn.
Table of Contents
Ingredients for Mexican Street Corn Salad
- Sweet Corn: Look for ears with bright green husks and golden-brown silk. Give them a gentle squeeze – they should feel firm and plump. If you’re like me and can’t resist, go ahead and peel back a bit of the husk to check the kernels. They should be plump and tightly packed.
- Butter: I’m not picky here – whatever you have in your refrigerator will work fine. Just make sure it’s cold for easier corn-rubbing.
- Mayonnaise: Full-fat is best here. The creaminess is what makes the dressing work its magic.
- Chili Powder: Check that it’s still aromatic. If not, time for a fresh jar.
- Smoked Paprika: This stuff is magic in a bottle. Look for a deep red color and a smoky aroma that makes you think of campfires and good times.
- Lime: Pick ones that feel heavy for their size and have a bit of give when you squeeze them. That’s how you know they’re juicy.
- Purple and Green Cabbage: Look for heads that feel dense and heavy. If the outer leaves are a bit wilted, don’t worry – we’re going to slice those off anyway.
- Red Bell Pepper: Choose a pepper that’s firm, with vibrant color and smooth skin.
- Cilantro: Fresh is key here. Look for bright green leaves without any yellow spots. And if you’re one of those people who think cilantro tastes like soap, feel free to skip it.
- Jalapeño: For a milder kick, look for larger, smooth-skinned peppers. Want to crank up the heat? Go for the smaller ones with lines or striations. Just remember – the seeds are where the fire’s at.
- Green Onions: Look for firm, bright green stalks with crisp white ends. Avoid any that are slimy or yellowing.
- Cotija Cheese: This crumbly Mexican cheese should be white and, well, crumbly. If you can’t find it, queso fresco or even feta makes a decent stand-in.
Pick Your Protein (Or Don’t)
- No protein? No problem. This salad is a satisfying vegetarian meal all on its own.
- Spicy Grilled Shrimp: My go-to choice. Bonus: they grill in about the same time as the corn, making dinner a breeze. Let them rest while you cut the kernels off the cobs.
- Carne Asada: For the meat lovers out there.
- Rosemary-Garlic Chicken Kabobs: Another crowd-pleaser.
- Lamb Kabobs: These are juicy and marinated in a vibrant array of spices. They’ll add a rich, exotic flavor to your salad.
Whichever way you go, you’re in for a treat. Just remember, if you’re opting for the carne asada, chicken, or lamb kabobs, start them grilling a few minutes before the corn.
5 Recipe Tips
- Have all of your prep work done before you put your corn on the grill. The whole meal comes together quickly once you pull them off.
- Don’t toss those corn cobs – use them to make Corn Stock, perfect for summer soups.
- No outdoor grill? A stovetop grill or oven grill pan works great as a replacement.
- If you’re sensitive to spice, remove the seeds and membranes from the jalapeño before mincing.
- The dressing can be made a day ahead and refrigerated in an airtight jar. Just give it a good shake before using, and toss with the salad right before serving. Want to switch things up? Jalapeño Ranch is another tasty option for the dressing.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will meld and intensify over time, but the vegetables may lose some crispness. For best results, keep the dressing separate and add it just before serving. If you’ve already mixed everything together, give the salad a quick toss before eating to redistribute the dressing.
More Meal worthy Salads
How to Make Mexican Street Corn Salad
Preheat your grill and a grill pan to medium-high. Rub cold butter on the corn ears, then grill them for 8-10 minutes, turning occasionally for even charring.
Meanwhile, whisk together the dressing ingredients in a small bowl. In a large bowl, mix the slaw ingredients.
Once the corn is done and cool enough to handle, carefully cut off the kernels. Spread the slaw on a serving platter, top with the corn kernels, and drizzle with the dressing. Finish by sprinkling crumbled cotija cheese over the salad and garnish with extra cilantro and green onions if you like. Serve it up and enjoy your taste of summer!
Mexican Street Corn Salad
Video
Ingredients
For the Corn:
- 4 ears sweet corn husks and silks removed
- 2 tablespoons cold butter
To Make the Dressing:
- 1/3 cup mayonnaise
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- juice of 1 lime about 1/4 cup
- sea salt to taste
For the Slaw:
- 1/2 pound purple cabbage thinly sliced
- 1/2 pound green cabbage thinly sliced
- 1 red bell pepper seeded and thinly sliced
- 1/2 cup chopped cilantro
- 1 jalapeño seeded and minced
- 4 green onions finely chopped
Garnish
- 2 ounces cotija cheese crumbled
- chopped cilantro optional
- finely chopped green onions optional
Instructions
- Preheat grill and a grill pan on medium-high.
- Rub ears of corn generously with cold butter (easier to coat the raw ears of corn evenly). Set aside.
- Whisk first four dressing ingredients together (mayonnaise through lime juice) in a medium bowl; add salt to taste.
- Mix all slaw ingredients in a large bowl. Add desired amount of dressing (save some to drizzle over corn) and toss to coat.
- Grill corn for 8 to 10 minutes, until tender, turning a couple of times to char evenly. Remove from grill and allow to cool slightly.
- When corn is cool enough to handle, carefully cut kernels off with a sharp knife.
- To serve: spread slaw evenly on a serving platter and top with corn kernels in an even layer. Drizzle dressing over corn. Sprinkle crumbled cotija evenly over salad and garnish with cilantro and green onions if desired. Serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
While looking at the Mexican Corn on the Cob recipe, I had to jump over here for a minute — and now I can’t look away. YUM! Seriously, looks amazing! Definitely going to make this one. 🙂 ~Valentina
This was amazing ! Made it for dinner tonight! Added red onions to the slaw!
Made my day, Lindsey! Love the red onion addition. 🙂
I love this dish, Marissa! It’s such a cool idea to turn Mexican street corn into a salad and the shrimp is a nice addition. Great photos, too!
Thank you, Sabrina!