Mexican Street Corn Salad

By Dani Potts | May 13, 2025
  • 4 ears fresh corn, husked
  • 1 ½ tablespoons vegan mayo or mayo
  • 1 garlic clove, minced
  • zest and juice of 1 lime
  • ⅓ cup scallions, chopped
  • ¼ cup cilantro, finely chopped
  • ¼ cup crumbled cotija or feta cheese
  • ¼ teaspoon smoked paprika or chili powder
  • 1 jalapeno pepper, diced

INSTRUCTIONS

  1. Grill the corn: Heat a grill or cast iron skillet over medium-high heat. Grill the corn, turning occasionally, until lightly charred in spots—about 8–10 minutes. Let cool slightly, then cut the kernels off the cob and place them in a large bowl.
  2. Prepare the dressing: In a small bowl, whisk together the mayo, minced garlic, lime zest, and lime juice.
  3. Mix the salad: Add the chopped scallions, cilantro, crumbled cheese, smoked paprika (or chili powder), and diced jalapeño to the corn.
  4. Combine: Pour the dressing over the salad and mix well to coat everything evenly. Taste and adjust seasoning if needed.
  5. Serve: Enjoy warm, at room temperature, or chilled. Perfect as a side dish or taco topping!

Credit: https://www.loveandlemons.com/mexican-street-corn-salad/

BENEFITS

Corn is more than just a summertime favorite—it’s a whole grain packed with fiber, B vitamins, and antioxidants like lutein and zeaxanthin, which support eye health. Its natural sweetness pairs beautifully with smoky, charred flavors, and when combined with healthy fats from olive oil or avocado-based mayo, it helps your body better absorb those beneficial nutrients. Plus, the fiber in corn supports digestion and helps keep you feeling full and satisfied.