Mexican Street Corn Salad

grilled mexican street corn salad overhead view

5 from 12 reviews

Mexican Street Corn Salad – Grilled corn that’s been removed from the cob and tossed with a tangy blend of ingredients.



6 ears of corn

2 jalapeno peppers, diced

2 cloves garlic, minced

1 1/2 tablespoons olive oil

2 tablespoons fresh lime juice

3 tablespoons cotija cheese shredded or crumbles

3 tablespoons chopped fresh cilantro

1 avocado cut into small chunks


Prepare the Ingredients

Make the Salad


Make the corn in a cast iron pan: heat a pan over medium to high heat, add 1 tablespoon oil, add the corn kernels.  Cook stirring occasionally  until corn becomes charred – about 15 to 20 minutes

Nutrition information is provided by Nutrifox,  an online calculator and is meant to be used for informational purposes only.  Even though I try to provide accurate information, these figures should still be considered as estimates.