This fresh crunchy salad is full of flavors similar to Mexican street corn with a creamy dressing and lots of cotija cheese.
Disclaimer: This is not an authentic Mexican street corn recipe. This is a chopped salad recipe with similar flavors to street corn.
How To Make Street Corn Salad
Note: This is a summary. The full printable recipe card is at the bottom of this post.
- Add chopped romaine lettuce to a large bowl.
- Add fresh cut corn kernels, chopped red onion, chopped cilantro, and halved cherry tomatoes.
- Add crumbled cotija cheese.
- To make the dressing, add sour cream to a mixing bowl.
- Add salsa, lime juice, salt, pepper, and garlic powder.
- Whisk until smooth.
- Pour the dressing over the salad.
- Stir to coat the salad in the dressing.
Quick Tip
Leftovers
Leftovers of this salad make a great topping for tacos.
Can This Be Made Ahead
Yes. But, I recommend keeping the veggies and the salad dressing separate and combining them just before serving. As the salad rests in the dressing, the veggies will lose some of their crunchiness.
More Great Salad Recipes
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Street Corn Chopped Salad Recipe
This fresh crunchy salad is full of flavors similar to Mexican street corn with a creamy dressing and lots of cotija cheese.
Prep Time 15 minutes
Total Time 15 minutes
Video
Ingredients
- 4 cups chopped romaine lettuce
- 2 cups corn kernels (I used fresh cut)
- 1 cup halved cherry tomatoes
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 1 cup crumbled cotija cheese
Dressing
- 1/2 cup sour cream
- 2 Tablespoons salsa
- 2 Tablespoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
Instructions
- Add the romaine to a large bowl. Add the corn, tomatoes, red onion, and cilantro. Stir.
- Add the crumbled cotija cheese. Stir.
- In a mixing bowl, add the dressing ingredients. Whisk until smooth.
- Pour the dressing on the salad. Stir until the salad is evenly coated in the dressing.
Notes
I like the extra crunchiness of not cooking the corn.  But, grilling the corn or sautéing it would also be great.
Using mayo instead of sour cream would make it closer to Mexican street corn.
Nutrition
Serving: 1/4th of the recipe | Calories: 235kcal | Carbohydrates: 20g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 811mg | Potassium: 418mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4761IU | Vitamin C: 15mg | Calcium: 243mg | Iron: 1mg
Love street corn. This was not only easy to make but an excellent side dish that everyone raved about. Can’t wait to make again!