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grilled mexican street corn salad overhead view

Mexican Street Corn Salad


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

  • husk the corn
  • chop the peppers, avocado and cilantro
  • mince the garlic

Make the Salad

  • heat a gas grill to medium-high heat
  • using a pastry brush, lightly coat each ear of corn with 1/2 tablespoon olive oil
  • place the corn on the grill and cook covered for 20 minutes total turning them occasionally until they begin to char
  • remove the corn from grill and allow to cool
  • using a knife cut the kernels off of the corn and place them into a bowl
  • place the remaining ingredients into a bowl and combine
  • serve immediately or allow to chill


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.