Mexican Street Corn Salad

5 from 3 reviews

Healthy Mexican Corn Salad with 3 options how to cook corn. Enjoy warm or cold, as a dip or a salad.

  • Author: Olena of
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Stove
  • Cuisine: Mexican


  • 6 large ears of corn, shucked
  • 1/2 cup cilantro, finely chopped
  • 1/2 cup feta cheese, crumbled
  • 1/2 large lemon or 1 lime, juice of
  • 1/4 cup plain yogurt, 2+% fat
  • 3 tbsp mayo (I used avocado)
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • Ground black pepper, to taste


  1. Cook corn by boiling it for 15 minutes or by grilling on medium heat for 20 minutes, turning every 5 minutes. Or even better – make Instant Pot corn in 2 minutes! Let cool until safe to handle.
  2. Using sharp chef’s knife remove corn kernels off the cob by cutting lengthwise. And Ukrainian in me cleaned up those ears pretty clean afterwards – so much food would have been wasted.
  3. In a large salad bowl, add corn, cilantro, feta cheese, lemon or lime juice, yogurt, mayo, salt, cayenne and black pepper to taste.
  4. Stir gently and serve warm or cold. Welcome to the streets of Mexico!

Store: Refrigerate in an airtight container for up to 48 hours.

Make Ahead: If you like salad warm, refrigerate all ingredients in a bowl covered for up to 48 hours. Add warm cooked corn right before serving and toss. If you don’t mind cold Mexican corn salad, you can refrigerate salad assembled but not stirred for up to 48 hours.

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