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Mexican Street Corn Salad

5 from 1 vote
Recipe by Stefany Bare
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes

Taco Tuesday will never be the same with this delicious side dish! Nick & I love making Mexican street corn salad anytime we are making tacos, fajitas, enchiladas, you name it. Honestly, it’s AMAZING on a burger, too! It’s a great BBQ side dish to pass along that everyone will love!

Ingredients

  • 4 cups corn, cut from the cob

  • 1/2 bell pepper, chopped

  • 1/2 yellow onion, chopped

  • 1 TB olive oil

  • 1/2 cup chopped fresh cilantro

  • 1 jalapeno pepper, diced (optional!)

  • 4 TB fresh squeezed lime juice

  • 1/2 cup feta cheese

  • 3 TB mayonnaise (I like use miracle whip for a sweeter taste)

  • 1/2 tsp. cumin

  • 1/2 tsp. paprika

  • 1/4 cup cotija cheese

  • salt & pepper, to taste

Directions

  • Cut the corn off the cob & place in a large, greased skillet over medium heat. Drizzle olive oil over corn. Cook for about 5-7 minutes, or until the corn starts to golden. 
  • Add in the remaining ingredients, spices and cotija cheese last. Stir everything until well combined. 
  • Garnish with additional feta, cotija or cilantro. Keep in refrigerator until ready to serve.

Feb 17, 2022

Mexican Street Corn Salad

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