Mexican Street Corn Salad

In true Cinco De Mayo fashion, here’s an easy and freaking delicious appetizer for your boozy brunch or happy hour! I’ve become really proud of this recipe, as I’ve tried adding different flavors and ingredients to try to get it perfect. Can’t wait to hear what you think…

My favorite part about this recipe (aside from how easy it is) is that you can do all your prep WHILE the corn is cooking–it makes the whole process feel quick. Easy enough, right?

mexican corn 1


I’m giving you fair warning: there’s a little bit of prep involved in this recipe. Don’t let this scare you away, it’s not intense or laborious, but you will need to take some time and counter space to do your chopping.

My advice? Set everything out on your counter and measure it all out. It’ll make it feel so much less stressful and if you’re still not convinced, walk over to your liqour cabinet/wine fridge/wine rack, open your favorite, and pour yourself a drink. Drinking while cooking kind of goes hand in hand in my book….

What you’ll need:

  • 1 large pan. This will be for cooking your corn.
  • 2 lb frozen bag of corn. You can definitely cut this recipe in half, as it makes a decent amount for a crowd.
  • 3 tablespoons vegetable oil. This is for the corn.
  • 1/2 cup chopped red onion. If you’re feeling extra lazy just snag the pre-chopped red onion in your local grocery store’s produce aisle. I’m a BIG red onion girl so I did a little more than a 1/2 cup. You do you.
  • 1/2 cup chopped cilantro leaves. Go nuts, cilantro is THE BEST. I’d recommend having 1/4 cup set aside to garnish (for prepping purposes).
  • 2 jalapenos, seeded and diced. Never cut a jalapeno before? Here’s a how-to: How to Cut a Jalapeno . Be careful with those seeds, that’s what makes jalapenos so spicy! The less seeds in your mix the less spicy.
  • 3 cloves garlic, minced or very finely chopped.
  • 4 tablespoons mayonnaise. 
  • 2-3 limes, squeezed. Feel free to snag more if 1) you want to take a cute Instagram pic and need some limes to make it look perfect or 2) this recipe inspired you to make Margaritas too. Try my homemade Blackberry Margaritas!
  • 1 teaspoon chili powder.
  • 1 teaspoon cayenne. Feel free to add more if you want a lil’ kick.
  • 4 oz Cotija cheese, crumbled. Believe me, I know this cheese sounds foreign but you can find it at your grocery store, and when it doubt don’t be afraid to ask since almost every Safeway I’ve gone to has it in a different spot. The best part about this cheese is that it’s SO easy to crumble up with just your hands. I’m (obviously) a major cheese fiend so feel free to use as much or as little as you want. I can usually only find it in an 8 oz package, so I’ll use half. But we are we kidding? I MAY use the entire block of cheese…
  • 2 avocados.

Total prep time: 20-25 minutes (BUT you can do all this while the corn is cooking).

Servings: 10-12


  • Heat a large pan at medium heat with your 3 tablespoons of vegetable oil. Once the pan is hot, add allllllll that corn and mix until all the lil’ kernels are coated in the oil.
  • Let it sit and cook. Resist the urge to constantly stir around the corn–you want to get that “charred” look, so stir around every few minutes or so until the corn has the nice charred look. This should take anywhere from 15-20 minutes, depending on how much time you have to spare. You can always increase the heat, but be wary of how fast the corn cooks.
  • While the corn is cooking you can get all your other items prepped.
  • Chop up the red onion (unless you took the lazy route with the pre-chopped onions), the jalapeno, and the cilantro leaves. Place in large bowl.
  • Add garlic, mayo, lime juice, chili powder, and cayenne. Mix it all up!
  • By now your corn should be cooked and charred–add this to the bowl with all the other goodies.
  • Crumble up your cojita cheese (and again, feel free to use more) and add to the bowl.
  • Cut up your avocado into little cubes. If you’re a novice in the avocado cutting world, feel free to check out this how-to video How to Cube an Avocado.
  • Mix everything together, just be careful not to smoosh the avocados.
  • Top with more cojita cheese, cilantro and maybe some little lime slices. Enjoy!

mexican corn 5


  • This makes a LOT so you’ll for sure have leftovers if you have a smaller crowd, but trust me: you’ll WANT leftovers, it’s that good. To store, just place in an air-tight container in the fridge; try to squeeze a little more lime on top so that the avocado can stay fresh.
  • Feel free to cut the recipe in half if you don’t want to make a huge amount, but this is so good you’ll want to eat this for days after.
  • This can be used as a main dish or an appetizer, you do you!

If you end up making this, feel free to tag me on Instagram (cayhay1351) or use the hashtag #basickneads!




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s