The Millennial Chef

Mexican Street Corn Salad

Anyone that knows me, knows I am next level OBSESSED with Mexican Street Corn. I had it for the first time in Texas, while visiting my two friends, and I was hooked. We stumbled on this small stand that served the corn in a dixie cup, with fresh shaved corn, creamy mayo, Parmesan cheese, lots of lime, and tons of smoky spices. I do a similar variation with this salad and trust me, you'll want this on every menu!


6-7 15 oz cans of corn (you can absolutely use fresh corn, which I do sometimes, but obviously canned is much easier), drained

3 limes, zest of 1, juice of all three

1/2 cup of mayo

2 tablespoons of sour cream

1/4 cup of Parmesan cheese

1/2 cup of cojita (or feta) cheese

Couple dashes of Tabasco, or your favorite hot sauce

1 tablespoon of chili powder

1/2 teaspoon of cayenne pepper

1/2 teaspoon of hot paprika

Cilantro, 1-2 tablespoons, leave some for garnish.

Serving size- 8-10


  1. I love it when there is one step under "directions" in a recipe. Add everything to the bowl, minus the limes. Zest and juice the limes once everything is in the bowl and mix it all up. Taste for seasonings and garnish with fresh cilantro, cojita cheese and Parmesan cheese and enjoy!

- Recent Recipes -

Korean Braised Beef with Soy Pickled Cucumbers & Sticky Rice

Watermelon Cucumber Salad

Vegetarian Greek Lettuce Wraps

Chili Lime Salmon Bowls