Mexican Corn Salad

I’ve always loved Mexican street corn — but let’s be honest, it can get messy. I wanted all that bold, tangy, cheesy flavor without the hassle, and this Mexican corn salad with feta cheese became my go-to solution.

It’s quick, uses ingredients I almost always have, and works as a side dish, dip, or taco topper. Whether you serve it warm or cold, it’s a recipe that shows up at every summer party, potluck, and even weeknight dinner at my house.

We love parmesan mayo corn on the cob around here, but messy hands aren’t always practical for parties. It’s also one of those recipes I can whip up fairly quickly because I always have frozen corn in the freezer.

Simple Ingredients

• Frozen corn, defrosted and drained of any excess water
• Real mayonnaise
• Crumbled feta cheese (or swap for cotija or queso fresco)
• Jalapeno, seeded and diced
• Fresh cilantro, chopped
• Fresh garlic, minced
• One lime, juiced
• Salt, Cayenne pepper, and Black pepper

How to Make Mexican Corn Salad

Mexican street corn salad couldn’t be easier to make! Start by adding corn niblets to a mixing bowl. Into the same bowl, add mayo, crumbled cheese, diced jalapeno, and chopped cilantro leaves.

Squeeze in fresh lime juice and add the minced garlic, salt, cayenne pepper, and black pepper. Stir everything together until creamy and well-mixed.

If possible, put in fridge for at least an hour to let everything have time to combine. Its not necessary, but it will give you better flavor.

What I love most is that this salad works chilled for summer cookouts or served warm as a side dish. I’ve done both, and it’s always gone!

Cheese Swaps and Flavor Variations

If feta isn’t your favorite, you can easily swap it for cotija or queso fresco for a more traditional flavor. You can also add diced red onion for extra crunch, use fire-roasted corn, skip the jalapeno for a milder version, or double it if you like more heat.

I also like to sprinkle a little smoked paprika on top if I am serving at a party.

How to Serve Mexican Street Corn Salad

Honestly that is up to you and there isn’t a wrong way. You can serve it as a side dish with just about any protein. Of course, the most popular way to serve it is with tortilla chips as a party appetizer.

My personal favorite is to spoon it right onto tacos or grilled chicken.

Make It Ahead or Scale It Up

You can make this salad up to a day ahead and refrigerate until ready to serve. It actually tastes better after sitting for a bit. If you’re feeding a big group, it is fine to double (or triple) the ingredients. Just mix everything super well.

If you are are looking for other corn ideas, I got you! You can head over and see an article I wrote on 25 corn recipes you might like. Or if you want a personal suggestion, try my new side dish recipe, Mexican corn pasta salad, my original fiesta corn dip recipe, and this simple corn succotash recipe.