The best part of summer is all the delicious fruit and vegetables that are available to us. You can’t beat the freshness! While it’s already September, we are lucky to be able to enjoy it all for a little while longer. Corn on the cob is definitely one of those foods that scream summer and we make sure to get our fill.

This Mexican Street Corn Salad is filled with veggies, and is a light and bright meal or side for lunch or dinner. The salad is bursting with sweetness from the charred corn, heat from jalapeno and freshness from the cilantro and lime. We love the char that comes from cooking the corn on a hot skillet, hearing it pop away. Using the barbecue is also an option to get colour on the corn.

Mexican Street Corn Salad

This Mexican Street Corn Salad makes enough for four sides or two vegetarian meals. Add grilled chicken or shrimp for protein and enjoy.
Author Fareen Jadavji Jessa


  • 4 cups corn (approximately 4-5 cobs)
  • 1 small red pepper or 2 mini diced
  • 1 jalapeno, diced
  • 3 green onions, sliced thin
  • 1/2 bunch cilantro, chopped (can substitute flat leaf parsley)
  • 1/2 red onion, diced
  • 2/3 cup cotija or crumbled feta


  • 2 tbsp sour cream
  • 2 tbsp mayonnaise
  • 4 tbsp lime juice (2 limes)
  • ½ tsp cumin
  • 1/4 tsp paprika
  • 1/2 tsp sugar
  • salt to taste
  • pepper to taste


  • Cut the corn off the cob.
  • In a cast iron skillet, heat 2 tbsp of oil and cook the corn until it begins to char.
  • While the corn is cooking, cut the veggies and place them in a bowl along with 1/3 cup of cheese.
  • Once the corn is cooked and cooled, add it to the bowl.
  • In a separate bowl, combine the dressing ingredients. Add as much of the dressing as you desire to the salad bowl.
  • Let the salad chill for a couple of hours before serving.`
  • To serve top with the remaining cheese.