We’ve got a fresh and flavorful take on Mexican street corn that’s perfect for potlucks and barbecues. Golden corn kernels are tossed in a tangy and creamy sauce for one incredible south-of-the-border salad. Topped with fresh cilantro, crumbled queso fresco cheese, and a sprinkling of chili powder, this corn salad will quickly become a summer favorite. Give fresh corn an addictive zing with this tasty recipe!
We know, cutting corn off the cob can be a real chore. That’s why we use the Good Cook Corn Stripper, which is a quick and effortless way to remove corn from the cob. And to make life even easier, the Good Cook Touch Plastic Cutting Board won’t dull your knives and has an inverted border to keep food on your board, not on the counter. Use the Good Cook Paring Knife for all your slicing, chopping, and dicing.
Fun Flavor Twists
Enjoy this recipe as written below. Or try these easy upgrades:
- Add Protein– Turn this salad into a main dish by tossing in grilled chicken or black beans
- Veggie Boost– Add diced red and green pepper for extra crunch and added nutrients
- Add Healthy Fat– Toss in diced avocado for an even creamier dish with filling power
Get the Tools
Bake like a pro. Need to stock your kitchen with essentials like the Good Cook Corn Stripper, the Good Cook Touch Plastic Cutting Board, and the Good Cook Paring Knife? You can find these tools and more in our Amazon Store. Click here now to shop and ship directly to your front door.
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Mexican Street Corn Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4-6
- 8 cobs of corn, cooked or grilled
- 1/2 cup green onions, chopped
- 2 tbsp vinegar
- 2 Tbsp olive oil
- 1/2 cup queso fresco cheese
- 1/2 teaspoon paprika
- salt and pepper, to taste
Allow cobs of corn to cool, then remove kernels from the cob with the Good Cook Corn Stripper. Place in a large serving bowl.
Toss with green onions, vinegar and oil. Salt and pepper to taste.
Top with crumbled queso fresco. Garnish with paprika. Serve immediately and enjoy!