Easy Mexican Street Corn Salad

Name: Easy Mexican Street Corn Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 3 cups roasted corn (, 16 ounces frozen or cut from about 4 ears); ¾ cup chopped red onion; ½ cup sliced green onion; ½ cup avocado (, cubed); ½ -1 cup vegan cotija or feta cheese (, depending on how creamy you like it (homemade or store bought)); ¼ cup chopped cilantro; 1 jalapeno (, chopped); 2-4 tablespoons fresh lime juice (, depending on how much lime flavor you want); ½ teaspoon sea salt; ½ teaspoon chili powder or smoked paprika; Black beans; Red pepper

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This Mexican street corn salad is so easy to make and the perfect dish to share with others. The flavor is amazing and goes with anything!

Corn salad with red onion and cilantro in a blue bowl next to avocado and jalapenos

We love all things Mexican, especially when they are versatile. The best thing about this corn salad is that it is great on it's own or inside a taco or other recipe!

Mexican Corn Salad is inspired by the ever popular dish Elote, or Mexican Street Corn. The traditional recipe features corn on the cob rolled in a variety of delicious toppings. This recipe deconstructs that into an easy dish that can be served as an entree, side dish, or condiment.

Ingredients

These are the healthy ingredients you need to make this easy corn salad recipe:

Roasted corn
Red onion
Green onion
Avocado
Vegan cotija or feta cheese
Cilantro
Jalapeño
Lime juice
Seasonings

How to Make Mexican Corn Salad

This dish is seriously too easy to make! Here are the simple steps to take:

Put everything into a bowl.
Mix well to combine.
Serve!

Serving suggestions

Add some extra flavor and toppings with these optional add-ins:

This Mexican corn salad can be served on its own as a complete meal. However, it also makes a great accompaniment to these other recipes:

Tips and tricks

As simple as this corn salad recipe is, it's always helpful to have some extra information:

You buy frozen roasted corn. Or, make your own by roasting four ears of corn and slicing the kernels off the cob after cooking.
To make this salad spicier, add more jalapeños or use a more spicy pepper like serranos.
Make this dish ahead of time! Store the salad in the fridge, and wait to add the avocado until just before serving.
If you omit the avocado, this Mexican corn salad will keep in an airtight container in the refrigerator for up to 3-4 days. The avocado will begin to turn brown after about 24 hours.

Common Questions

How do you use Cotija?

Use it to make everything delicious! I love using Vegan Cotija as a topping for tacos, rice, beans, on corn on the cob, and in this Mexican street corn salad.

What is Mexican corn made of?

Mexican corn, or elotes, is made by coating grilled corn in mayonnaise seasoned with lime juice and chili powder, then rolling it in cotija and cilantro.

What does corn salad go with?

So many dishes! It goes fabulously with tacos, enchiladas, rice, or beans.

How long does corn salad last in fridge?

Corn salad will keep in the fridge for up to 3-4 days without the avocado. The avocado will begin to brown after 24 hours.

More Mexican Recipes

Like I said, we love Mexican food in our house! Here are some more of our favorite recipes: