Easy Mexican Street Corn Salad Recipe

This Mexican Street Corn Salad is an easy corn salad recipe with black beans, peppers, onions, cheese and a tangy dressing. A sweet and savoury salad that is the perfect side dish to any barbecue fair or as a salsa for dipping with nacho chips!

You may have noticed if you are a regular to my blog that I seem to post a lot of Mexican inspired dishes. Clearly I can’t get enough Mexican food in my life.

This recipe is a play on the famous street corn found in Mexico known as Elote. Elote is a grilled ear of corn that is slathered in butter, sour cream or mayo, spices and cojita cheese. If you travel often you will know that street food as long as you get it from a busy, clean looking stall is usually some of the best food in any city!

You can certainly grill up some ears of corn for fun on the barbecue if you like. If this is your plan, simply omit the salad items like the peppers, onions etc. and just make up the dressing. Spread the dressing over the roasted corn like you would butter and sprinkle with cheese!

I prefer to make this salad as a corn salad recipe with some black beans. It makes a great side dish for grilled chicken, beef or fish and can also be used as a salsa for nacho chips or over tacos!

Ingredients you will need:

Substitutions:

  • AVOCADO OIL – can be replaced with any light oil you prefer such as safflower oil, vegetable oil or canola oil. Olive oil will work well too so long as it is not one that carries a lot of flavour.
  • FROZEN CORN KERNELS – I find frozen corn easier to find all year long and I like the fact that it is harder to overcook when browning not getting too soft. You can also cook cobs of fresh corn on the barbecue to get the nice char as well. After cooking let the corn cobs cool enough to handle and then use a sharp knife to cut the kernels from the cob.
  • PABLANO PEPPER – can easily be substituted for jalapeno peppers. Or if you don’t like spicy (even though neither are too hot) you could also replace with green peppers.
  • MAPLE SYRUP – honey or agave syrup work just as well
  • SOUR CREAM – you could use plain yogurt or plain Greek yogurt as well. If using Greek yogurt add a tsp or two of milk to thin it out a bit.
  • FETA CHEESE – cojita cheese is the more authentic way to go if you can find it!

How to make Mexican street corn salad:

Corn being lightly browned in a pan

To a large pan add the avocado oil and heat over medium-high heat. Add the corn and garlic. cook mixing only occasionally until corn is cooked and charred a bit.

Bowl of mexican street corn salad ingredients

Add the peppers, cilantro, corn, onions and beans to a large bowl.

A bowl of salad with feta on top and a spoon nearby

Toss the peppers, cilantro, corn, onions and beans to a large bowl. Top with the feta or cojita cheese and mix well. Cojita cheese is more traditional but not always the easiest to find where I live.

Mexican street corn dressing ingredients in a bowl

To make the dressing add the sour cream, lime juice, maple syrup, paprika, cumin, cayenne and salt to a small bowl and mix well. Pour over the salad and mix well to evenly coat the salad ingredients.

A corn salad with black beans with limes on a wood table with dressing beside

Is this corn salad be served hot or cold?

You can serve it either way! I prefer it warm simply because I prefer warm food and love a warm salad but either way is perfect!

serve this mexican corn salad recipe with…

Mexican street corn salad in a bowl on a wood table with dark background

how to store this salad:

Store in an airtight container for up to 4 days in the fridge. As for freezing, I would not recommend it for this recipe.

need more mexican food in your life? Try these!

Mexican corn salad recipe in a bowl with chives on a black background

Easy Mexican Street Corn Recipe

An easy corn salad recipe that is sweet and savoury and is the perfect side dish to any barbecue fair or as a salsa for dipping with nacho chips!
4.88 from 8 votes
Print Pin Rate
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: Mexican
Keyword: 21 Day Fix Recipes, Acorn Squash, Black Beans, Corn Salad Recipe, Gluten Free Side Dishes, Healthy Salad Recipes, Healthy Salads, Mexican Corn Salad, Mexican Recipes, Mexican Street Corn
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 145kcal

Equipment

  • Large pan
  • Mixing Spoon
  • Chopping Knife
  • Measuring Cups
  • Measuring Spoons
  • Large Bowl
  • Small Bowl

Ingredients

Salad

  • 2 tsp avocado oil or preferred cooking oil
  • 2 1/2 cups frozen corn kernels or roasted corn, kernels removed
  • 1 clove garlic minced
  • 2/3 cup black beans drained and rinsed
  • 1 cup red pepper chopped
  • 1/4 cup pablano pepper chopped
  • 1/4 cup red onion chopped
  • 1/4 cup fresh cilantro finely chopped
  • 1/3 cup feta cheese or cojita cheese

Dressing

  • 1/4 cup sour cream
  • 2 tbsp lime juice
  • 1 tsp maple syrup
  • 1/2 tsp paprika
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • pinch cayenne pepper or to taste/heat preference

Instructions

Salad

  • Add 2 tsp of avocado oil to a large pan and bring to medium-high heat. Add in the corn and garlic and cook until some of the corn kernels start to brown. Stir only occasionally so that the kernels have time to brown or char a bit. Remove from heat and place in a large bowl.
  • Add the red pepper, poblano pepper, red onion, cilantro, and black beans to the large bowl. Top with feta or cojita cheese and mix.

Dressing

  • In a small bowl add the sour cream, lemon juice, maple syrup, paprika, cumin, salt and cayenne pepper. Mix well. Add to the top of the salad and mix well until combined.

Video

Notes

Storage:
Store in a sealed container in the fridge for up to 4 days.
Using Greek yogurt instead of sour cream?
 Make sure to thin it out by adding about 1-2 tsp of milk to the Greek yogurt
21 Day Fix Container Count:
1/2 yellow, 1/4 blue, 2 tsp… there are some veggies in there but less than a 1/4 green.  

Nutrition

Serving: 0.5cup | Calories: 145kcal | Carbohydrates: 21.2g | Protein: 6.3g | Fat: 4.8g | Saturated Fat: 2.1g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.7g | Trans Fat: 0g | Cholesterol: 9mg | Sodium: 142mg | Potassium: 437mg | Fiber: 4g | Sugar: 4.8g | Vitamin A: 849IU | Vitamin C: 28.7mg | Calcium: 64mg | Iron: 1.3mg
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Please Note:The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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11 Comments

  1. Can I use frozen Mexican Street corn? Package already has cheese and a dressing. I plan to add black beans, pepper, cilantro.

    1. Hi Laura, I have never tested using a packaged street corn mix in this recipe but I don’t see why you can’t.

  2. Hi! In the ingredients is says lime juice but in the instructions it says lemon… is it lime of lemon? ­čÖé Thanks!!

    1. Hi Nicole, So sorry about the confusion. It is lime juice but in a pinch lemon works fine as well!

  3. This easy corn salad is the perfect side dish for grilled beef or chicken recipes. Any leftovers are great for lunch the next day too.

  4. 5 stars
    We made this last weekend and it was delicious! We are going to make it again for our 4th of July celebrations!

  5. 5 stars
    I love this street corn salad! It is full of flavor and tastes delicious! I made it for a side dish for our BBQ and all our friends loved it!

  6. I’m always looking for side dishes to add when my husband is grilling out dinner. This looks fantastic! I wonder if we could grill the corn and add it to this dish too.

    1. Yes you can absolutely grill the corn over a fire or on a BBQ and add it to the dish. I pan-roasted it to give it a bit of a char but you can cook the corn any way you like it!

  7. 5 stars
    I have been waiting for an amazing salad like this – I can’t wait to share it with my family! Yum yum!

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