Mexican Street Corn Salad
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Mexican Street Corn Salad

This simple side dish, based on a popular Mexican street food, is sure to be a crowd pleaser at your next cookout. To add another layer of flavor and color, top with diced red onion, chopped avocado and chopped cherry tomatoes just before serving.

Prep Time:

15 mins.

Cook Time:

25 mins.


4 to 6 Servings


    Corn Salad

  • 8 ears fresh corn, shucked
  • 2 tablespoons vegetable oil
  • 1 cup Chipotle Mayo Sauce, recipe follows
  • ¾ to 1 cup crumbled Cotija cheese
  • Fresh cilantro leaves, stems removed

Chipotle Mayo Sauce

  • 1/2 cup Blue Plate® Mayonnaise
  • ½ cup sour cream (or Mexican crema)
  • 3 teaspoons lime juice
  • 2 to 3 teaspoons chipotles in adobo, finely chopped
  • ¼ teaspoon chili powder
  • ¼ teaspoon fine sea salt


  1. Make Chipotle Mayo Sauce: (Makes 1 cup.) Combine mayonnaise, sour cream, lime juice, chipotles, chili powder and sea salt in a mixing bowl and stir well. (Optional: Cover and let stand in the refrigerator for up to 30 minutes to allow the flavors to meld together.)
  2. Heat a grill pan (or outdoor grill) to medium heat.
  3. Use a paper towel to wipe corn with vegetable oil until lightly coated.
  4. Grill the corn until lightly browned.
  5. Cool corn, then cut corn kernels off cobs and place in medium bowl.
  6. Toss the corn kernels with the Chipotle Mayo Sauce and top with Cotija cheese and fresh cilantro leaves, or other toppings as desired.
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