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    Recipes » Salad Recipes » Mexican Salads

    Mexican Street Corn Salad

    Published: Jun 30, 2016 · Modified: Jul 31, 2018 by Marissa Stevens · 25 Comments

    Gluten FreePescatarian

    This post may contain affiliate links.

    Jump to Recipe

    If you want a dead simple, blow-your-hair-back meal for your next summer get-together, this Mexican Street Corn Salad is it! 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.

    Mexican Street Corn Salad serve on a white plate

    This combines a couple of recipes on this blog: Grilled Mexican Corn on the Cob and Spicy Grilled Shrimp (optional), but piled on the same plate over a creamy, spicy cabbage and jalapeño slaw. If you're not a shrimp fan, make Carne Asada or Rosemary-Garlic Chicken Kabobs instead. Vegetarian? Serve as is, an entirely satisfying meal on its own!

    If you go for the grilled shrimp version, grilling the corn and shrimp together (and for nearly the same amount of time) makes this meal come together quickly. You'll let the shrimp rest while you cut the kernels off of the corn cobs - much less splatter than cutting kernels off of raw cobs (though it's worth it for this Corn Salad!). (Discard the cobs or make corn stock, perfect for summer soups.) If you serve it alongside Carne Asada or Chicken Kabobs, you'll want to grill them a few minutes before you start the corn.

    The cool and crunchy salad base is a mixture of thinly sliced green and purple cabbage, red bell pepper, chopped cilantro and green onions, and minced jalapeño. And the mixture you slather onto Mexican street corn makes a perfect spicy/creamy dressing, and you can always mix it up with Jalapeño Ranch Dressing instead!.

    Slaw Dressed and Undressed
    Mexican Street Corn Salad serve on a white plate

    If you're planning to grill this summer, I hope you'll give this Mexican Street Corn Salad a try!

    Mexican Street Corn Salad

    Marissa Stevens
    To make this, you'll want to have all of your prep work done before you put your corn and shrimp, steak or chicken on the grill. The whole meal comes together quickly once you pull them off.
    5 from 1 vote
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Course Main Course, Salad
    Servings 4 people
    Calories 498 kcal

    Ingredients
      

    Grilled Shrimp (optional - see recipe notes)

    • ⅓ cup fresh cilantro finely chopped
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon ground cayenne pepper
    • ¼ cup olive oil
    • 1 pound medium or large shrimp peeled except for the tail and deveined

    The Corn:

    • 4 ears sweet corn husks and silks removed
    • 2 tablespoons cold butter

    The Dressing:

    • ⅓ cup mayonnaise
    • 1 teaspoon chili powder
    • ½ teaspoon smoked paprika
    • juice of 1 lime about ¼ cup
    • sea salt to taste

    The Slaw:

    • ½ pound purple cabbage thinly sliced
    • ½ pound green cabbage thinly sliced
    • 1 red bell pepper seeded and thinly sliced
    • ½ 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 (for shrimp) on medium-high.
    • Combine cilantro, salt, black pepper and cayenne pepper in a medium bowl; whisk in olive oil. Add shrimp and toss to coat. Set aside.
    • 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.
    • At the same time, arrange shrimp in a single layer on preheated grill pan. Grill 2 to 3 minutes on each side, until shrimp are cooked through.
    • When done, remove corn and shrimp from grill. (Don't worry if they're not done at exactly the same time. This salad is great at room temperature.)
    • When corn is cool enough to handle, carefully cut kernels off with a sharp knife.
    • To serve: spread slaw evenly on a serving platter. Pile corn kernels in one area and grilled shrimp on another. Drizzle dressing over corn. Sprinkle crumbled cotija evenly over salad along with cilantro and green onions if desired. Serve.

    Notes

    If you're not a fan of grilled shrimp, serve this with Carne Asada or Rosemary-Garlic Chicken Kabobs or as-is for a satisfying vegetarian meal!

    Nutrition

    Calories: 498kcalCarbohydrates: 12gProtein: 27gFat: 38gSaturated Fat: 10gCholesterol: 321mgSodium: 1392mgPotassium: 452mgFiber: 3gSugar: 6gVitamin A: 2555IUVitamin C: 103.9mgCalcium: 291mgIron: 3.7mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Mexican Salads

    • Pulled Pork Salad
    • 50+ Recipes to Celebrate Cinco de Mayo!
    • Carne Asada Steak Salad with Mojo Dressing

    Reader Interactions

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      Recipe Rating




    1. Valentina says

      July 03, 2022 at 6:33 pm

      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

      Reply
    2. Lindsey Johnson says

      August 19, 2017 at 7:49 pm

      This was amazing ! Made it for dinner tonight! Added red onions to the slaw!

      Reply
      • Marissa says

        August 19, 2017 at 9:18 pm

        Made my day, Lindsey! Love the red onion addition. 🙂

        Reply
    3. Sabrina says

      August 04, 2016 at 3:42 am

      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!

      Reply
      • Marissa says

        August 05, 2016 at 4:52 pm

        Thank you, Sabrina!

        Reply
    4. Kevin | Keviniscooking says

      July 05, 2016 at 2:55 pm

      I don't need a holiday to eat this one! Love it and all the goodies. The combination of the dressing, slaw and corn is great. Add that shrimp and I'm in heaven. Thanks Marissa.

      Reply
      • Marissa says

        July 05, 2016 at 8:10 pm

        Thank you, Kevin! I think you and David should try this... If you were coming to my house for a BBQ, I'd kick up the cayenne a bit, but I think you'll love it. It's definitely one to add your own stamp to.

        Reply
    5. Natasha says

      July 05, 2016 at 7:04 am

      I'm really into grilled shrimp these days too... this look so gorgeous!! And tasty 🙂

      Reply
      • Marissa says

        July 05, 2016 at 8:12 pm

        You've got to try these shrimp, Natasha. So simple and SO flavorful. 🙂

        Reply
    6. Sonali- The Foodie Physician says

      July 04, 2016 at 7:19 pm

      Happy 4th Marissa! Mexican street corn AND grilled shrimp...yes and yes!! Everything looks super fresh and tasty- an absolutely gorgeous plate of food 🙂

      Reply
      • Marissa says

        July 05, 2016 at 8:12 pm

        So sweet, Sonali! Thank you.

        Reply
    7. Robyn @ Simply Fresh Dinners says

      July 03, 2016 at 9:24 am

      5 stars
      Had to come over here to see this gorgeous recipe too. Wow, your photos are so beautiful, Marissa. I LOVE this recipe from beginning to end. It has so much flavour and texture. The perfect party salad!

      Reply
      • Marissa says

        July 05, 2016 at 8:13 pm

        We served it for a party of 11 over the weekend and it was the hit of the table! 🙂 Feels great when a veggie dish gets more ooohs and ahhhs then the bratwurst.

        Reply
    8. Cheyanne @ No Spoon Necessary says

      July 03, 2016 at 6:40 am

      Mexican Street Corn has to be one of my favorite things to devour during the summer. Throw some spicy shrimp on there and OMGeee - HEAVEN! This looks incredibly delicious, Marissa! I could definitely eat this on the daily! Cheers!

      Reply
      • Marissa says

        July 05, 2016 at 8:13 pm

        Thanks so much, Chayanne!

        Reply
    9. Kathleen | Hapa Nom Nom says

      July 01, 2016 at 7:14 pm

      Oh, Marissa! This salad is gorgeous! You can't beat grilled street corn and then paired with some grilled shrimp just takes it over the top! Definitely a winner all summer long!

      Reply
      • Marissa says

        July 05, 2016 at 8:15 pm

        Thanks, Kathleen! I agree. We've had this 3 times in less than 2 weeks which is bordering on ridiculous (ahem, lazy!). 🙂

        Reply
    10. Dorothy Dunton says

      July 01, 2016 at 9:58 am

      Hi Marissa! Shrimp and corn are both on sale at my local store and they are both on my list for today's shopping, so what great timing! This does indeed look like summer on a plate! I was going to do a low country shrimp and corn boil for a friend's birthday on Sunday, but have changed directions! Thank you! 🙂

      Reply
      • Marissa says

        July 05, 2016 at 8:19 pm

        Hi Dorothy! I hope that the meal went well - what a lucky friend to have you preparing dinner! 🙂

        Reply
    11. Medha says

      July 01, 2016 at 6:27 am

      This street corn salad is gorgeous- stunning colors and I'm loving that slaw 🙂

      Reply
      • Marissa says

        July 05, 2016 at 8:19 pm

        Thank you, Medha!

        Reply
    12. Lorraine @ Not Quite Nigella says

      July 01, 2016 at 6:11 am

      I'll take a big plate of this as well as some of your lovely summer weather Marissa! 😀

      Reply
      • Marissa says

        July 05, 2016 at 8:20 pm

        Thanks, Lorraine! Make the trek to Bend and enjoy some of this sunshine...we've got a room with your name on it. 🙂

        Reply
    13. helen @ Scrummy Lane says

      July 01, 2016 at 5:49 am

      Wow, what a beautiful salad, Marissa! The most gorgeous I've seen all year!
      Great tip for the corn-chopping, too 🙂

      Reply
      • Marissa says

        July 05, 2016 at 8:21 pm

        What a nice compliment, Helen. Thank you! The corn chopping tip was totally accidental. Full disclosure, I'm a very messy cook and am always happy to find a way to be tidier. 🙂

        Reply

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