Mexican Street Corn Salad

Mexican Street Corn Salad

This trendy side will go perfectly with your favorite lobster or seafood dish. Thanks to Tracy at


  • 4 cups corn approximately 24 oz frozen
  • 1 tablespoon olive oil
  • 1 red bell pepper diced
  • 1 bunch fresh cilantro minced, a few leaves left for garnish.
  • 1 jalapeno diced
  • 1/2 large red onion diced
  • 2/3 cup cotija cheese shredded/crumbled

DressingĀ Ingredients

  • 3 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 4 tablespoons fresh lime juice approximately 2 limes
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon chili powder


  1. Heat olive oil in a saute pan on medium high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to large bowl and set aside.
  2. Add pepper, jalapeno, cilantro, and onion to large bowl with corn and mix well.
  3. In a small bowl, add all dressing ingredients and mix well until smooth.
  4. Add dressing to large bowl with corn and mix well. Add 1/2 cotija cheese and mix well.
  5. Add remaining cheese and some cilantro.
  6. Serve or cover and store in fridge for up to 8 hrs before serving.
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