5 from 3 votes
Mexican Street Corn Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Fresh white corn kernels are tossed in a tangy sauce for one incredible south-of-the-border salad. Topped with fresh cilantro and green onions, crumbled queso fresco cheese, and a sprinkle of smoked salt, this corn salad will quickly become a summer favorite.

Course: Dinner, Lunch, Salad, Side Dish
Cuisine: Mexican
Servings: 4 SERVINGS
Author: Lena Gladstone
  • 4 ears corn husks removed
  • 1/2 cup cilantro, finely chopped
  • 3 stems green onions, finely chopped (whites & green)
  • 1/2 cup cotija cheese, crumbled
  • 1 large lime, juiced (or 2 small ones)
  • 1/2 tsp sea salt, more to taste after
  1. Turn on the gas stove to medium low heat, please raw corn and cook for 3-4 minutes on all sides until corn begins to char. Or grill on the grill.

  2. Once all sides have been slightly charred, remove from stove or grill.

  3. Remove corn off the cob by standing the corn firmly up on a cutting board and with a sharp knife carefully remove all the kernels.

  4. In a mixing bowl add in chopped cilantro, onions, cotija cheese, salt and lime juice. Mix well and adjust seasoning to your liking.

  5. Transfer salad to a serving bowl and top with a few sprigs of cilantro. Refrigerate until ready to serve.

Recipe Notes

Salad can be made ahead of time. Toss in the lime juice and salt before serving.