Salad

Mexican Street Corn Salad

Name: Mexican Street Corn Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 400 g canned corn, drained (or 3 cobs, grilled); 2 tbsp mayonnaise; 50 g cotija or feta, crumbled; 1/2 tsp chilli powder; Juice of 1 lime; 2 tbsp coriander, chopped; 1/2 red onion, diced; Salt, to taste

Serves 4 Prep 10 mins Cook 10 mins Total 20 mins

This mexican street corn salad recipe is written for Aussie home kitchens — mexican leaning, supermarket ingredients, and timings that match a real weeknight rather than a studio set. Plan on 20 mins from starting prep to plating for 4. Prep is about 10 mins; the active cook or oven time is closer to 10 mins. Read the whole method once before you turn on the heat. Key building blocks: canned corn, mayonnaise and cotija or feta. If you need a substitute, change one thing at a time and expect the texture notes below to matter more than the timer. Use it for warm evenings, BBQ sides, and desk lunches that still feel fresh, then dress close to serving so leaves stay crisp. Double for a crowd; keep dressing separate until the last minute. Metric spoons here mean a 20 ml tablespoon and a 5 ml teaspoon. Method opens with: “Char corn in a hot dry pan or under the grill until spotted.”. Follow the order as written; jumping ahead is how pans crowd and sauces split.

Ingredients

400 g canned corn, drained (or 3 cobs, grilled)
2 tbsp mayonnaise
50 g cotija or feta, crumbled
1/2 tsp chilli powder
Juice of 1 lime
2 tbsp coriander, chopped
1/2 red onion, diced
Salt, to taste

Method

Char corn in a hot dry pan or under the grill until spotted.
Mix with mayo, cheese, chilli powder, lime juice, coriander and onion.
Season and serve warm or cold.

Tip: Charred corn makes all the difference — do not skip it.

Notes

Putting it together for Mexican Street Corn Salad: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
Serving ideas without fluff: dress close to serving so leaves stay crisp. Keep accompaniments simple so the dish stays the hero — a green salad, steamed veg, rice, mash, or crusty bread depending on the style. Metric measures stay consistent across Scoops & Dishes, so once you trust the cups and scales here, the rest of the site cooks the same way.
Why this page is written this way: we keep the story short and put the value in practical detail — ingredient order, heat cues, and storage — because that is what helps a home cook succeed on a Tuesday night. If a step feels unclear, email [email protected] and we will tidy the wording on the next pass.
Shopping and mise en place: read the full ingredient list once before you start. For Mexican Street Corn Salad, canned corn and mayonnaise are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.