Mexican Street Corn Salad

Taking the popular Mexican street corn off the cob and into the convenience of a salad. Creamy texture with a great pop of flavor.


Units Scale
  • 2 TBSP Avocado oil
  • 2 cups Corn Kernels (Can be Frozen, canned, or fresh from the cob)
  • 1 TBSP Mayo
  • 1 TBSP Sour Cream
  • 1/4 Tsp Chili Powder
  • 1 TBSP Lime Juice
  • 1/3 cup Cotija Cheese (Crumbled)
  • Garnish of Minced Cilantro if desired


  1. Place half the oil in a large sauté pan and heat over medium high heat. Once the pan is hot place a single layer of corn kernels in the pan. Stir occasionally to prevent burning and cook until kernels begin to brown. Transfer to a baking sheet or bowl to cool. Repeat as needed until all the corn is cooked.
  2. While the corn is cooling combine the remaining ingredients in a small bowl.
  3. Once the corn is cool (about 10 minutes if left on a baking tray) combine with the premixed dressing. Top with optional cilantro and serve immediately or refrigerate until ready to serve.

Keywords: Corn, Corn Salad, Gluten free, Mexican Street Corn, Potluck, Salad, Sidedish