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Mexican corn salad recipe
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4.50 from 6 votes

Mexican Street Corn Salad

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad
Cuisine: American
Diet: Vegan
Servings: 12 servings
Calories: 79kcal


  • 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


  • 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.


  • 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.


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.


Calories: 79kcal | Carbohydrates: 11g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 120mg | Potassium: 135mg | Fiber: 1g | Sugar: 3g | Vitamin A: 371IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 0.3mg