Simply Delicious Mexican Street Corn Salad

by | Mar 25, 2023 | Meal Planning | 0 comments

Whether it’s the simply delicious flavor or the vibrant colors, Mexican street corn salad is the perfect side dish for any summer meal. Growing up in Mexico, I was surrounded by the amazing flavors of street food and I’m so excited to share this modern take on an old favorite.

This Simply Delicious Mexican Street Corn Salad is a combination of fresh sweet corn, bell peppers, red onion, and cilantro. All of these vegetables are roasted in a large skillet, then tossed with a simple dressing made with olive oil, lime juice, and cumin. Finally, the salad is topped with roasted pepitas and cotija cheese for that classic Mexican street food flavor.

This Mexican Street Corn Salad is always a hit at my family gatherings. Not only is it an easy and tasty side dish, but it’s also a great way to get my kids to eat their vegetables. Serve it with tacos, burritos, or quesadillas for a Simply Delicious Mexican meal!

Tips & Variations:
  • For a vegan variation, substitute the cotija cheese with vegan cheese or nutritional yeast.
  • For a spicier version, add a pinch of cayenne pepper.
  • For a sweeter version, add a tablespoon of honey or agave syrup.
  • For extra crunch, add chopped jicama or water chestnuts.
A bowl of Mexican street corn salad, with fresh corn and bell peppers, topped with roasted pepitas and cotija cheese.

Simply Delicious Mexican Street Corn Salad

This Simply Delicious Mexican Street Corn Salad is the perfect summer side dish. #cornsalad #summerrecipes #mexicanfood
Cook Time 20 mins
Total Time 25 mins
Course Snack
Cuisine Mexican
Servings 4


  • Large bowl, cutting board, sharp knife, large skillet, measuring cups and spoons


  • 4 ears corn, shucked and kernels cut off
  • 1 red bell pepper, diced
  • 0.5 red onion, diced
  • 0.25 cup cilantro, chopped
  • 2 tablespoons olive oil
  • 1 lime, juiced
  • 1 teaspoon cumin
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 cup roasted pepitas
  • 0.25 cup cotija cheese, crumbled


  • Preheat oven to 400°F.
  • In a large bowl, combine corn, bell pepper, red onion, and cilantro. Drizzle with olive oil and stir to combine.
  • Spread the vegetables in an even layer on a baking sheet. Roast in preheated oven for 20 minutes, stirring once halfway through.
  • In a small bowl, whisk together lime juice, cumin, salt, and black pepper. Pour over roasted vegetables and mix to combine.
  • Top with roasted pepitas and cotija cheese. Serve immediately.


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