What is Mexican Street Corn Made of?

Traditional Mexican Street Corn is made by grilling corn on the cob and then coating it with a mixture of mayonnaise, sour cream, cotija cheese, chile powder, and lime. I’ve turned this recipe into an easy-to-eat salad version that is just as good.

Where to Serve Mexican Street Corn Salad

This would be the perfect addition to an outdoor barbecue or cookout. I love dishes like this that you can make in advance and then just quickly pull out later. Just don’t forget about them tucked away in the fridge when it’s time to eat.

Mexican Street Corn Salad

This is the perfect summer side dish to pair with whatever you have on the grill. And the sauce is so good, you'll want to lick the entire platter clean!

Prep Time: 20 mins
Total Time: 20 mins
 
Course: Salads, Sides
Cuisine: Mexican
Diet: Egg Free, Gluten Free, Peanut/Tree Nut-Free, Vegetarian


INGREDIENTS
  • 4 ears corn Cooked and off the cob. I boiled the corn for 6 to 7 minutes then cut it off the cob.
  • 15 ounce can black beans drained and rinsed
  • 2 large tomatoes diced
  • 1/2 cup sour cream
  • 1/2 cup crumbled queso fresco (cheese)
  • 1/3 cup fresh cilantro chopped+ extra for garnish (if desired)
  • 1 tablespoon fresh squeezed lime juice
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • pepper to taste.

  • INSTRUCTIONS

    • In a large bowl, combine the corn kernels, black beans, and diced tomato. Set aside.
    • In a medium bowl, whisk together the sour cream, queso fresco, cilantro, lime juice, chili powder, salt, and pepper.
    • Scrape the mixture into the bowl with the corn and toss to combine. Garnish with more cilantro (if desired) and serve within 24 hours.