When the weather warms up, I’m all about easy side dishes that come together quickly but still steal the show – and this Mexican Street Corn Salad checks all the boxes. It’s fresh, flavorful, and has the perfect balance of creamy, tangy, and smoky flavors. Whether I’m grilling out with family or bringing a dish to a backyard BBQ, this one always disappears fast. It has that “where has this been all my life?” energy, especially when served chilled on a hot summer day.
What I love most is how macro-friendly and versatile it is. With a few simple tweaks, we’ve lightened it up without sacrificing the bold street corn flavor everyone loves. It pairs perfectly with grilled meats, burgers, tacos – you name it. And if you’re like me and enjoy having something prepped in the fridge for quick lunches, this one holds up really well (though fair warning: it never lasts long around here!).
Equipment
- 1 Large mixing bowl
- 1 whisk
- 1 Cutting board + knife
- measuring spoons
- 1 Serving spoon
Ingredients
- 4 cups Corn (fresh, frozen, or canned)
- 1 tbsp Olive oil
- 3 tbsp Reduced fat mayo
- 3 tbsp Non-fat Greek yogurt
- 1 Lime (juice only)
- 1 clove Garlic, minced
- 1/2 tsp Chili powder
- 1/4 tsp Smoked paprika
- 1/2 cup Cojita cheese
- 1 Jalapeno, seeded and diced
- 1/4 cup Cilantro, chopped
- Salt & pepper, to taste
Instructions
- Heat olive oil in a skillet over high heat. Cook the corn for approximately 3-5 minutes, stirring occasionally until it develops a light char and browns slightly on the edges. Remove from heat and set aside.
- In a large bowl, combine mayonnaise, Greek yogurt, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper. Add the cooked corn, Cotija cheese, and chopped cilantro. Gently toss until all ingredients are evenly distributed. Taste and adjust seasonings if necessary.
- Cover the bowl and refrigerate until the salad is chilled. Just before serving, sprinkle a little smoked paprika on top as garnish.
