• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kathy's Vegan Kitchen
  • Recipes
  • Categories
    • Vegan Entrees
    • Breakfast
    • Sandwiches
    • Small Bites
    • Vegan Desserts
    • Sauces, Dips & Dressings
    • Vegan Sides
    • Soups
    • Salads
    • How-To
    • Our Vegan Life
  • Vegan Reviews
    • Best Vegan Meal Delivery Service
    • Purple Carrot Review
    • Veestro Review
    • Fresh N’ Lean Review
  • About
  • TOP 50 EBOOK
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • COMFORT FOOD
  • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • COMFORT FOOD
    • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Recipes / Vegan Salads

    Mexican Street Corn Salad

    Published: May 29, 2022 · Modified: Nov 19, 2022 by Kathy Carmichael · This post may contain affiliate links.

    219 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    Mexican corn salad recipe

    During the summer, corn on the cob is at its finest. And corn is so inexpensive; it is a crime not to make salads with corn. But, when corn is on sale for 5 for $1.00, I get corn salad creative. Even though I often make Mexican Street Corn, I had too many guests to grill individual corn on the cob for everyone, so I made Mexican corn salad. Creamy and slightly spicy, the Mexican street corn salad recipe is a fabulous way to delicious grilled corn to a crowd. 

    To grill the corn for Mexican corn salad, I first marinate the corn. Without a doubt, marinated corn on the cob with simple ingredients infuses the corn, and, when cooked, the corn absorbs the flavors of the marinade. 

    The first trick is to place the corn on the cob with lime juice, garlic, hot sauce, and cilantro in a plastic bag. Once I bring my corn home from the market, I immediately remove the husks and clean off the silk. Then, I place the ears of corn in a large Ziplock bag and add:

    • Lime juice
    • Fresh cilantro
    • A few dashes of hot sauce (I use Cholula)
    • Garlic cloves

    Even though I suggest marinating the corn overnight, a few hours will suffice. 

    Marinated Corn on the cob

    How to grill corn for the Mexican corn salad recipe

    Grilled marinated Corn

    Once the corn is marinated, prepare the grill by preheating it to 500 degrees. Although most recipes for grilled corn suggest leaving on the husks, you have marinated the corn, which prevents it from drying out. On the other hand, taking the husks off also gives the ears of corn beautiful charred grill marks. 

    Place the corn on a hot grill because you don't want the grill to heat up while the corn is on the grill. If you don't have a temperature gauge, a quick tip is to wait about 10 minutes to preheat the grill. 

    Then, cover the grill, turning the corn occasionally, for about 15 minutes, rotating to make sure all sides of the corn are grilled. 

    Cut the corn from the cob when it's cool enough.

    Cut corn on the cob

    What ingredients are in Mexican street corn salad?

    Mexican corn salad ingredients

    • Grilled corn on the cob
    • Red onion
    • Red bell pepper
    • Jalapeno
    • Limes
    • Vegan Sour Cream(substitute white beans or silken tofu for cashews for a nut-free option) 
    • Vegan Parmesan Cheese
    • Garlic
    • Cilantro

    Tips

    • When cutting jalapenos, always wear gloves to avoid burning your skin or eyes. 
    • Use a bundt pan, place the corn on the cob in the center, and cut it down. The corn falls into the pan without making a mess. 
    • Silicone grill mats help to guard fresh vegetables against grilling directly on the grates. 
    • Marinate corn overnight for deeper marinating
    • Choose organic corn on the cob when possible
    • Skip the jalapenos for a more mild corn salad
    • Substitute silken tofu or white beans when making the vegan sour cream for less fat, or a no-nut vegan sour cream

    vegan cashew sour cream recipe

    (VEGAN SOUR CREAM)

    Add vegan Parmesan cheese

    (VEGAN PARMESAN CHEESE)

    How to make Mexcian street corn salad recipe

    Mexican corn salad served

    First, grill the corn and cut it from the cobs. Then, transfer to a large bowl. Wait, however, for the corn to cool completely before adding the other ingredients. 

    All the ingredients go into the salad bowl since this is a spin on Mexican Street Corn. Next, mix in the Plant-Based Sour Cream and Vegan Parmesan Cheese.

    Cover and then allow the flavors to enhance in the refrigerator for a few hours before stirring again before serving. 

    Try this Mexican street corn salad recipe if you prefer your corn cut from the cob; it doesn't disappoint.

    FAQ

    Can I use frozen or canned corn for this Mexican corn salad recipe? 

    • Although I prefer the grilled, charred corn, a simple way to quickly make this recipe is to use canned or frozen, cooked corn.

    Can this corn salad be served warm?

    • However, be careful when removing the corn from the cobs.

    How many calories are in vegan Mexican street corn salad?

    • One serving of Mexican street corn salad contains 131 calories. 

     Are you looking for ways to include fresh corn in your summer menu?

    • Charred Corn Salad
    • Corn Fritters
    • Vegan Oil-Free Cornbread Recipe
    • Mexican Street Corn Vegan!
    • Crockpot Spicy Coconut Potato and Corn Soup
    • Roasted Corn and Potato Chowder
    • Mini Jalapeno Cornbread Muffins
    • Salad with Grilled Peaches

    📖 Recipe

    Mexican corn salad recipe

    Mexican Street Corn Salad

    Kathy Carmichael
    Mexican street corn salad is a creamy, slightly spicy grilled corn salad loaded with vegetables. Every bite is filled with grilled sweet marinated corn and crunchy vegetables. Make Mexican corn salad ahead of time; it's the perfect side dish for a barbeque or picnic.
    4.50 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Salad
    Cuisine American
    Servings 12 servings
    Calories 79 kcal

    Ingredients
      

    • 4 corn on the cob shucked
    • ¼ cup fresh lime juice
    • ¼ cup fresh cilantro chopped
    • A few dashes of hot sauce I used Cholula
    • 3 cloves garlic minced
    • ½ cup vegan sour cream I make my own] substitute white beans or silken tofu for cahswes for a nut-free option
    • ½ cup vegan parmesan cheese I make my own
    • 1 jalapeño deveined and deseeded, diced
    • ½ red onion diced
    • ½ cup cilantro chopped
    • ½ cup red bell pepper chopped
    • 2 cloves garlic minced
    • 2 limes juiced

    Instructions
     

    • Combine lime juice, cilantro, hot sauce, and minced garlic in a large ziplock bag.
    • Shuck corn and add to the ziplock bag.
    • Refrigerate overnight or for a few hours.

    GRILLING MARINATED CORN FOR MEXICAN CORN SALAD

    • Once the corn is marinated, prepare the grill by preheating it to 500 degrees.
    • Although most recipes for grilled corn suggest leaving on the husks, you have marinated the corn, which prevents it from drying out.
    • On the other hand, taking the husks off also gives the ears of corn beautiful charred grill marks. 
    • Place the corn on a hot grill because you don’t want the grill to heat up while the corn is on the grill.
    • If you don’t have a temperature gauge, a quick tip is to wait about 10 minutes to preheat the grill. 
    • Then, cover the grill, turning the corn occasionally, for about 15 minutes, rotating to make sure all sides of the corn are grilled. 
    • Remove the corn from the grill, cool before cutting the corn from the cobs, and place it in a bowl.
    • Add vegan sour cream, vegan parmesan, and diced vegetables and cilantro.
    • Stir and cover until ready to serve.

    Notes

    Can I use frozen or canned corn for this Mexican corn salad recipe? 
    • Although I prefer the grilled, charred corn, a simple way to quickly make this recipe is to use canned or frozen, cooked corn.
    Can this corn salad be served warm?
    • However, be careful when removing the corn from the cobs.

    Nutrition

    Calories: 79kcalCarbohydrates: 11gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 3mgSodium: 120mgPotassium: 135mgFiber: 1gSugar: 3gVitamin A: 371IUVitamin C: 17mgCalcium: 59mgIron: 0.3mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    More Vegan Salads

    • sweet potato salad recipe
      Sweet Potato Salad
    • mango salad
      Mango Salad
    • vegan tacos
      Vegan Tacos
    • buffalo cauliflower salad recipe
      Buffalo Cauliflower Salad

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

    1. Debbie

      July 03, 2022 at 12:11 pm

      Hi Kathy, I made the recipe and it is so delicious! Lots of crunch, lots of flavor. Glad to know of the vegan sour cream recipe as well! Thank You for sharing.

      Reply
      • Kathy Carmichael

        July 03, 2022 at 12:39 pm

        Hi Debbie, I'm glad you liked the Mexican Street Corn Recipe. I appreciate the feedback. Thanks for taking the time to comment. I appreciate it.

        Reply
    2. mary

      May 31, 2022 at 6:41 pm

      The recipe called for 1 jalapeno diced and also a 1/4 cup chopped jalapeno. Is that correct?

      Reply
      • Kathy Carmichael

        June 01, 2022 at 6:01 am

        Hi Mary, oops; sorry about that. It is 1 jalapeno, diced r 1/4 cup jalapenos. But, a little extra jalapeno is always a good addition. I appreciate you pointing out the error. Thank you. And I hope you enjoy the salad.

        Reply
    3. Jo

      May 29, 2022 at 11:35 am

      You left the chopped red pepper out of the recipe

      Reply
      • Kathy Carmichael

        May 30, 2022 at 5:49 am

        Hi Jo, Oops. Thank you for letting me know. I will add it.

        Reply
    4. Patti

      May 29, 2022 at 7:32 am

      This looks delicious! Can’t wait to try it!

      Reply
      • Kathy Carmichael

        May 30, 2022 at 5:50 am

        Hi Patti, let me know what you think when you try the recipe. I hope you love it!

        Reply
    5. Anonymous

      August 30, 2020 at 2:17 pm

      4 stars

      Reply
    6. Anonymous

      August 27, 2020 at 1:22 pm

      4 stars

      Reply
    7. Anonymous

      August 27, 2020 at 11:55 am

      5 stars

      Reply

    Primary Sidebar

    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

    More about me →

    Vegan Comfort Food

    • lentil meatloaf
      Vegan Meatloaf
    • Vegan Crunchwrap Supreme
      Vegan Crunchwrap Supreme
    • vegan goulash recipe
      Vegan Goulash
    • vegan drunken noodles recipe
      Vegan Drunken Noodles
    • vegan chicken salad recipe
      Vegan Chicken Salad
    • BEET BURGER
      Beet Burger

    Top 50 Recipes Cookbook

    Popular

    • vegans tir fry recipe
      Vegan Stir Fry
    • mango salad
      Mango Salad
    • lentil meatloaf
      Vegan Meatloaf
    • vegan chicken salad recipe
      Vegan Chicken Salad
    • Bean Salad With Oil Free Dressing
    • vegan drunken noodles recipe
      Vegan Drunken Noodles

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Statement
    • Affiliate Policy

    Cookbook

    • My Top 50 Recipe Cookbook!

    Contact

    • Contact
    • About Me
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases. Made with ♥️ in Arizona.

    Copyright © Kathy's Vegan Kitchen :)

    219 shares