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Why I love this Mexican street corn salad

Have you seen the recipes for Mexican street corn salad on Pinterest? It’s one of the many things I drool over when I’m pinning, but I’ve never made it. I’m not sure why, but it seems really intimidating – even though it shouldn’t be. So I decided to make a salad instead.

For some reason, I kept putting it off, even though I already had all the ingredients. But, we ended up having tacos one night, so I threw it together at the last minute.

I added the cucumbers that I had in the fridge that I needed to use up. It was a great addition to the salad, especially since they don’t overwhelm the flavor of any dish.

The cheese is an normally an aged Mexican version of parmesan called cojita, but we used our favorite dairy free cheese substitute for parmesan and it worked really well. You could easily leave it off, but I think it gives it a little extra umami

For our salad, we used diced green chilies, from a can, but you could substitute a spicier jalapeño pepper if you want. I was just trying to make it a little more kid friendly. I normally try not to shy away from spices for Ellie, but I didn’t want to make it super hot either. It’s totally up to you. You can also add more chili powder if you want.

More great Mexican inspired sides: Refried Black Beans / Mexican Quinoa

More summer salad recipes:

More corn recipes:


Mexican Street Corn Salad with Cucumbers

This easy Mexican street corn salad with cucumbers is made with frozen corn and cucumbers. It’s served cold with fresh cilantro and vegan parmesan cheese and spicy, canned jalapeños. The creamy dressing is naturally dairy free, but it can be made vegan with one simple swap.

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Sides
  • Method: Mixing
  • Cuisine: Mexican
  • Diet: Vegan


  • 1 16-ounce packages frozen corn, thawed (or equal amounts fresh corn)
  • 1/2 cup diced red onion
  • 1 cucumber, seeded and sliced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons mayonnaise, or vegan mayo
  • 1 tablespoons lime juice
  • 1 tablespoons diced green chilies or jalapeños
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • Vegan parmesan cheese, optional for garnish


  1. In a large bowl, stir together all the ingredients (except the vegan parmesan).
  2. Stir to combine. Allow salad to sit for about 30 minute too let flavors develop.
  3. Garnish with cheese before serving.


  • Serving Size:
  • Calories: 229
  • Sugar: 7.4 g
  • Sodium: 365.6 mg
  • Fat: 7 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 37.5 g
  • Fiber: 4.3 g
  • Protein: 5.5 g
  • Cholesterol: 2.9 mg

Keywords: dairy free, vegan option, easy, summer

Last Updated on November 3, 2021 by Melissa Belanger

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    1. If you make it in advance, I would recommend NOT adding the dressing until you are going to serve it. Cucumbers tend to lose their water as they sit in dressing and that will make the salad lose it’s flavor.

  1. Melissa – I love this! I had something similar at a restaurant and was immediately in search of the recipe. I found yours and I made it the next day! I like this better than the version I had at that restaurant! I was also excited to see that you mostly focus on dairy-free recipes, as I do have a problem with lactose. I can’t wait to try more of the things you post! Of course, this recipe is NOT dairy free with the addition of the cheese. But since cheese doesn’t seem to be a problem with me, I made it as written.

    Since I have now made this several times, I will add a couple things I’ve discovered: This recipe is very forgiving. I have subbed lemon juice for lime juice and even though I do prefer the taste of using fresh lime juice, the lemon juice was really good in it, too. I have also mixed up the spices and I accidently added cayenne pepper to it one time. It gave it a kick, but it was good. I love the cojito cheese in it, but don’t be afraid to use parm. But use the finely grated canned kind instead of fresh, it blends better. And, one time I didn’t have very much cilantro, so I added what I had (about half of what is in the recipe). It was still really good. I actually can’t wait to try this recipe with fresh corn – but we aren’t quite in sweet corn season yet! But my favorite way to make this continues to be exactly how you wrote it.

    Another thing I will add is that I have made this 24 hours in advance. I just make sure to remove most (not all) of the seedy area in the cucumbers. That prevents it from getting too wet. The nice thing about using frozen corn is that it actually absorbs the liquid quite well and it doesn’t get too soggy. I was surprised, but it was really good.

    Thank you for a great recipe. I get so tired of the same potato and pasta salads in the summer – and this is so easy it has become a favorite really quickly!

  2. Needed something else. I think next time I will use jalapeño instead of or in addition to the green chili’s. But it was good. Nice summer salad.

  3. Great recipe, very easy. I used fresh corn cut from the cob and sautéed lightly. Used feta instead of cotija cause its what I had on hand. Excellent flavors, comes together nicely. Fresh and easy summer side.

  4. I just need to leave a comment that this looks so good and amazing. I will make it to go with tacos. Thanks! amazing photography and presentation.

  5. This is a good idea for a recipe. The pictures are making me feel ravenous! I will not cut out the seeds because I believe in eating the natural stem cells from seeds. I will use regular organic mozzarella because this is less processed. I will probably skip the mayonnaise.