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Overhead view of corn salad in a black bowl on a blue surface.

Mexican Corn Salad

This delicious side dish is everything you love about Mexican street corn, but in a flavorful, easy and convenient salad! 
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 4


  • 2 tablespoons olive oil
  • 4 cups frozen corn kernels
  • ½ cup chopped red onion
  • 1 large jalapeno seeded and diced (about 3 tablespoons diced)
  • 2 teaspoons minced fresh garlic
  • ¼ cup crumbled feta cheese
  • 2 tablespoons mayonnaise
  • 2 tablespoons lime juice
  • ¼ cup chopped fresh cilantro
  • ¼ teaspoon ground cumin
  • ¾ teaspoon chili powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper


  • Heat olive oil in a large nonstick skillet over medium high heat. Add frozen corn and cook until corn is lightly charred (about 10 to 11 minutes), stirring occasionally.
  • Transfer corn to a large bowl and allow to cool to room temperature. 
  • Add remaining ingredients and stir gently to combine. Serve immediately, or cover and refrigerate until ready to serve.


  • This recipe yields approximately 4 cups.
  • Fresh or canned corn (drained) can be used (the cook time will be less).
  • Wear gloves when working with jalapenos.
  • Increase the amount of mayonnaise for a creamier consistency, if desired.  Yogurt or sour cream can also be added, but don't skip the mayo!
  • Adjust the amount of seasonings to your personal taste.
  • This is best served within 24 hours, but is good for up to 3 days (when properly stored in an airtight container in the fridge).