Bright, bold, and full of fresh flavor—this Mexican Street Corn Salad is the perfect mix of creamy, zesty, and lightly smoky. Sweet corn is tossed with a blend of Greek yogurt or mayo, lime juice, cilantro, spices, and cotija for that classic street–corn taste in an easy, scoopable salad form. It’s the ultimate side dish for weeknight dinners, summer cookouts, or anytime you want something vibrant and satisfying.
(Optional) Brush the corn with olive oil. Heat up a grill over medium-high heat. Grill the corn for a couple minutes on each side until the corn is cooked and develops char marks. Set aside.
In a medium-sized bowl, combine the mayo, garlic, and lime.
Cut the corn kernels from the cob. Add to the bowl with the mayo, garlic and lime. Stir to coat the kernels with the mixture.
Add the rest of the ingredients (cilantro, scallions, cheese, paprika, chili powder, and jalapeno). Stir again to combine.
Jennifer Nicole Bianchini is a sought-after Registered Dietitian Nutritionist and Registered Yoga Teacher specialized in integrative and functional nutrition & mindfulness. Her expertise encompasses comprehensive holistic lifestyle practices, extending beyond nutrition and yoga therapy. Drawing from her personal experiences with hormonal changes & gut health concerns, she empathizes deeply with her clients, creating tailored solutions that focus on physical, emotional, and environmental factors. She approaches her clients as whole individuals, nurturing their inner health and self-care.
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