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Street Corn Salad

Categories Appetizer/Snacks, Easy Recipes, Main Course, Side Dish

This street corn salad has all the flavors of a Mexican street corn in a easy to eat salad! It’s packed with slightly charred corn, sour cream, chili powder, a punch of lime juice and queso fresco cheese, cojita or feta on top.

This dish is perfect for a potluck or as a side dish! You can use fresh corn that is cut off the cob or you can use frozen or canned corn too. It’s simple yet delicious! You can also serve it warm, which I prefer or you can serve it cold.

What you need to make street corn salad

Serves 4

  • 1 tablespoon olive oil
  • 4 cups corn – fresh, frozen or canned
  • 1 tablespoon butter
  • 1 teaspoon salt
  • dash of black pepper
  • 1/2 teaspoon – 1 teaspoon chili powder – depend on your desired spice preference
  • 1/4 cup sour cream
  • 1 lime – juiced
  • 2 tablespoons, queso fresco cheese or cojita cheese or feta cheese
  • 1/2 teaspoon dried oregano – optional

Instructions

  1. Heat a skillet to medium/high heat.
  2. Add olive oil, corn and butter and saute until corn gets some color to it.
  3. Sprinkle on the salt, chili powder and black pepper.
  4. Add sour cream and lime juice and stir.
  5. Sprinkle with queso fresco, cojita cheese or feta cheese and dried oregano.
  6. Serve warm or cold.
Print Recipe
5 from 1 vote

Street Corn Salad

Delicious Street corn flavors in a tasty side dish!
Prep Time5 minutes
Cook Time10 minutes
Course: Appetizer, Side Dish, Vegetable
Cuisine: appetizer, Mexican, Side dish, vegetables
Keyword: appetizer, Corn Tortillas, Mexican, side dish, Vegetables
Servings: 4 people

Ingredients

  • 1 tablespoon olive oil
  • 4 cups corn – fresh frozen or canned
  • 1 tablespoon butter
  • 1 teaspoon salt
  • dash of black pepper
  • 1/2 teaspoon – 1 teaspoon chili powder – depend on your desired spice preference
  • 1/4 cup sour cream
  • 1 lime – juiced
  • 2 tablespoons queso fresco cheese, cojita cheese or feta cheese
  • 1/2 teaspoon dried oregano – optional

Instructions

  • Heat a skillet to medium/high heat.
  • Add olive oil, corn and butter and saute until corn gets some color to it.
  • Sprinkle on the salt, chili powder and black pepper.
  • Add sour cream and lime juice and stir.
  • Sprinkle with queso fresco cheese, cojita cheese or feta cheese and dried oregano.
  • Serve warm or cold.

Here are a few vegetable side dishes you might be interested in:

Red Ranch Potatoes RECIPE HERE
Sesame Brussels Sprouts RECIPE HERE
Sweet Sweet Potatoes RECIPE HERE