Spicy Street Corn Salad

Super-easy and so FLAVOR-FULL! This recipe makes enough for a crowd! If you love extra-spicy food, add an additional 1/2 tsp each of chili powder and paprika, but best to start with 1 tsp each and taste.

Stays fresh for several days in the fridge, and works so well in tacos, salads and as a side dish!

  • Author: Laura
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 15 min
  • Yield: 8-10 cups 1x
  • Category: Salad
  • Cuisine: Mexican/Tex-Mex



For the Salad:

  • 6 ears, or 56 cups Corn kernels, grilled, boiled, or thawed from frozen
  • 1/4 Large Red Onion, chopped fine
  • 1 cup Cherry Tomatoes, chopped
  • 1/3 bunch Cilantro, chopped
  • 1/2 cup (2 oz.) Cotija Cheese, plus more for serving

For the Dressing:

  • 1/3 cup (80 ml) Mayonnaise
  • 1/4 cup (60ml) Sour Cream
  • 1 T (12g) Granulated Sugar
  • 1 T (15ml) Rice Vinegar (or white vinegar)
  • Zest and juice of 1 lime, plus wedges for serving
  • 1 tsp Chili Powder (I used chipotle, but any will do)
  • 1 tsp Sweet Paprika
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper



Make the salad:

  1. Grill, boil, or defrost the corn. Fresh corn needs just a few minutes on the grill or in boiling water. I grilled mine on my indoor grill until parts of it were charred a bit, let it cool, and then, standing the corn up on its smaller end, I sliced the kernels over a board and swept them into a bowl.
  2. To the corn, add red onion, tomatoes, cilantro, Cotija cheese.

Make the Dressing and Dress the Salad:

  1. In a bowl, mix together all the ingredients until well-combined and creamy. Pour over corn mixture. Salt and pepper to taste.
  2. Chill at least an hour, until ready to serve. Serve with more Cotija cheese and lime wedges to squeeze over salad, at the table.


Keywords: Mexican Street Corn, Salad, Street Corn Salad,

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