Spicy Mexican Street Corn Salad

brown board with a white bowl full of corn salad with bue tortilla chips and limes scattered around it.

Print Recipe

5 from 1 vote

Spicy Mexican Street Corn salad is creamy, tangy, spicy, and refreshing all at once. The perfect summer barbecue side!

Prep Time15

Total Time15

Course: Salad

Cuisine: Mexican

Keyword: corn salad, healthy salad, mexican salad, salad

Servings:

Calories: 270kcal

Author: Nosheen Babar

Ingredients

6 cups frozen corn
2 chopped jalapenos
½ diced red onion
½ tsp chilli powder
¼ tsp cayenne pepper
½ tsp salt
1 juiced lime
¼ cup mayonnaise
½ cup sour cream
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
¼ tsp tajin
½ cup cilantro
2 green onions
2 tbsp frank's hot sauce
cotija cheese Optional

Instructions

Measure your corn into an oven safe dish and add 1 cup of water.
Cook in the microwave for 5 minutes, remove and stir and cook for an additional 3 minutes (cooking times may vary from one microwave to the next). Drain any excess water and set aside.
Chop and add the Onion and Jalapenos.
Stir together the mayonnaise, sour cream, lime juice and all of the seasoning and mix into the corn mixture.
Stir in the green onions
sprinkle with the tajin, cilantro, cotija and frank's red hot sauce

Notes

1. I used frozen corn as it's more convenient than grilling corn and then removing the kernels but if you want a more authentic flavor then that's the way to go. I like the corn in this salad to have a bit of a bite to it as that mimics the taste of the grilled variety and find that frozen corn achieves this better than the canned alternative for this.

2. I prefer Jalapenos for that authentic Mexican flavor but any green Chilis you have will work.

3. If you want fewer calories in your dressing, use light mayonnaise and yogurt instead of sour cream.

4. Eliminate the cheese entirely as I did or add some in, swap it for feta, parmesan, or a combination of both if you can't find Cotija. These are all options that will work.

5. Add-ins are always fun and some ideas are, avocado, black beans, and red bell pepper; especially if you want to turn this into more of an entree salad for lunch versus a snack or side.

Nutrition