Street Corn Chopped Salad

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This fresh crunchy salad is full of flavors similar to Mexican street corn with a creamy dressing and lots of cotija cheese.

Bowl full of chopped fresh corn salad

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.
bowl full of fresh corn, tomatoes, onions, cilantro, and lettuce.
  • Add crumbled cotija cheese.
Cotija cheese on top of a corn salad.
  • To make the dressing, add sour cream to a mixing bowl.
  • Add salsa, lime juice, salt, pepper, and garlic powder.
  • Whisk until smooth.
Mixing bowl full of the ingredients for corn salad dressing.
  • Pour the dressing over the salad.
  • Stir to coat the salad in the dressing.
Plate with grilled chicken and Mexican street corn chopped salad.

Quick Tip


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.

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Bowl full of chopped fresh corn salad

Street Corn Chopped Salad Recipe

5 from 1 vote
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


Servings 4 servings
Calories 235 kcal


  • 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


  • 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


  • 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.


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.


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
Course Salad
Keyword salad with corn, street corn salad
Cuisine American
Author Amanda Finks
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  1. 5 stars
    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!

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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