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Mexican Street Corn Salad

The popular corn-on-the-cob recipe now in salad form
Prep Time5 minutes
Cook Time5 minutes
If You Make Your Own Creme Fraich1 day
Total Time1 day 10 minutes
Course: Salad, Side Dish, Side Dish/Salad
Cuisine: Mexican
Keyword: Mexican street corn, salads, side dishes
Servings: 8
Calories: 151kcal


  • 32 oz corn kernels fresh or frozen
  • 2 cups seedless cucumber diced
  • 1/4 cup white onion chopped
  • 1/4 cup red onion chopped
  • 2 tbs cilantro chopped
  • 1 tbs chili powder
  • 1/2 cup Cotija cheese grated -OR-Parmesan
  • 1/2 cup crema see notes for substitution
  • Salt & pepper to taste.


  • Place corn in a large bowl, add 2 tbs water, cover and steam in the microwave for 5 minutes. Drain off liquid and allow the corn to cool.
  • When the corn is cool, add all remaining ingredients and stir to coat. You may add more crema if you want a saucier salad.


A decent substitute for the crema is a 1-to-1 mix of mayonnaise and sour cream with about a teaspoon or so of fresh lime juice.



Serving: 1Portion | Calories: 151kcal | Carbohydrates: 24g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 394mg | Potassium: 235mg | Fiber: 3g | Sugar: 5g | Vitamin A: 490IU | Vitamin C: 3.3mg | Calcium: 82mg | Iron: 0.9mg