Grilled Mexican Street Corn Salad You’ll Crave All Summer

This Mexican Street Corn Salad is a flavor-packed, wholesome dish that transforms simple ingredients into a crave-worthy side.

The grilled corn brings smoky-sweet depth, while lime, jalapeño, and cilantro add brightness and zing.

A touch of mayo gives it a lightly creamy texture without overwhelming the fresh produce.

What makes this salad especially appealing is its balance—spicy, tangy, creamy, and crunchy in every bite.

Nutritionally, it’s a smart choice: corn offers dietary fiber and complex carbs, while Cotija or feta cheese provides a boost of calcium and protein.

Using vegan mayo and skipping the cheese also makes it entirely plant-based and lower in saturated fat.

It’s a quick, easy, and satisfying recipe perfect for summer cookouts, picnics, or even weekday meal prep—just chill and serve when ready.

With minimal prep and bold flavor, it’s a salad you’ll reach for again and again.

Must-Have Tools for Perfect Results

Staub Grill Pan

This heavy-duty cast iron grill pan creates perfect char marks on corn while locking in moisture and flavor. It’s ideal for indoor grilling when outdoor space is limited and works great for veggies, sandwiches, and more.

Chef’s Knife

Essential for chopping scallions, jalapeños, and cilantro efficiently. A sharp, balanced chef’s knife speeds up prep and ensures uniform cuts for even flavor distribution.

Citrus Zester/Grater

For extracting lime zest with ease. This tool enhances the citrusy brightness in the dressing and can be used for grating garlic, hard cheeses, and even chocolate.

Mixing Bowl Set

Use a large mixing bowl to combine the ingredients evenly. A nesting bowl set is great for organizing ingredients, prepping ahead, and storing leftovers.

Corn Stripper or Sharp Knife

A corn stripper makes quick work of removing kernels from the cob, reducing mess. Alternatively, a sharp knife works just as well for clean, close cuts.

Chef’s Secrets for Amazing Flavor

The secret to nailing this street corn salad lies in coaxing the most flavor out of the corn itself.

Charring it over high heat—whether on an outdoor grill or stovetop grill pan—creates a smoky, slightly sweet base that anchors the entire dish.

Don’t skip this step, as boiled or steamed corn simply won’t deliver the same depth.

Another tip is to use freshly squeezed lime juice and lime zest together; the zest adds a fragrant citrus oil that lifts the entire salad.

For an extra layer of flavor, consider grilling the jalapeño with the corn to bring out its mellow, smoky heat.

And always taste your salad before serving—lime and salt levels can vary, and a final adjustment ensures a perfect balance of creaminess, brightness, and spice.

Serving Suggestions and Pairing Ideas

This corn salad is incredibly versatile and shines as both a side dish and a standalone appetizer.

Serve it alongside grilled meats like steak, chicken, or shrimp for a cookout-ready meal.

It also pairs beautifully with tacos, quesadillas, or even burgers—especially when you’re looking to add a zesty, creamy contrast.

You can spoon it over a bed of romaine or spinach to turn it into a quick lunch salad or tuck it into lettuce cups for a fun, handheld snack.

For parties or potlucks, serve it chilled in small cups or on crostini for an easy bite-sized starter.

It’s also a great companion to Tex-Mex or southwestern dishes thanks to its bold yet refreshing flavors.

Best Storage Tips and Tricks

To keep your Mexican street corn salad fresh and flavorful, store it in an airtight container in the refrigerator.

It’s best enjoyed within 1–2 days, though it can last up to 3 days if properly sealed.

Before serving leftovers, give it a quick stir to redistribute the creamy dressing and bright herbs.

If you’re meal prepping, you can grill the corn and chop the ingredients ahead of time, but hold off on mixing everything together until shortly before serving to maintain the texture and vibrant flavors.

Avoid freezing this salad, as the creamy dressing and fresh herbs won’t hold up well to thawing.

Frequently Asked Questions (FAQs)

1. Can I make this salad ahead of time?

Yes! While it’s best fresh, you can prepare the ingredients (grill the corn, chop the herbs, mix the dressing) ahead of time and store them separately. Combine everything just before serving for optimal taste and texture.

2. What if I don’t have a grill?

No problem! You can use a stovetop grill pan or even broil the corn in the oven for a charred effect. A cast-iron skillet on high heat also works well in a pinch.

3. Is there a vegan version of this recipe?

Absolutely. Simply use vegan mayonnaise and skip the cheese or substitute with a plant-based crumble. You’ll still get that delicious, creamy-spicy-tangy combo.

4. Can I use frozen or canned corn?

Fresh is ideal for the best texture and char, but if needed, you can use thawed frozen corn or well-drained canned corn. Just make sure to dry it and sauté in a hot skillet to mimic the grilled flavor.

5. What cheese works best as a substitute?

Cotija is traditional, but feta cheese makes a great substitute due to its tangy, salty profile. For a milder taste, try queso fresco or even grated Parmesan.