Go Back
Mexican Street Corn Salad on a black plate

Mexican Street Corn Salad

Mexican Street Corn Salad is a delicious side dish made with grilled corn, with black beans and a tasty creamy dressing.

Course Salad, Side Dish
Cuisine Mexican
Keyword mexican corn salad esquites recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 6
Calories 230 kcal
Author Sandy Clifton


  • 1 Tablespoon Olive Oil
  • 5 ears Fresh Corn, or frozen (4 cups of kernels), shucked and kernels removed
  • 1 clove Garlic (pressed or grated on microplaner)
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon Pepper
  • 1 Red Bell Pepper, diced
  • ½ cup (packed) Cilantro, chopped
  • ¼ cup Red Onion, diced
  • 1 Jalapeño, seeded, diced
  • 1 (15 oz can) Black Beans, drained & rinsed


  • 2 Tablespoons Mayonnaise
  • 2 Tablespoons Sour Cream (or plain Greek Yogurt)
  • 1 Tablespoon Lime Juice (or more to taste)
  • 1 clove Garlic (pressed or grated on microplaner)
  • ¼ teaspoon Chili Powder
  • ¼ teaspoon Cumin
  • ¼ teaspoon Smoked Paprika
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon Pepper
  • ½ cup Cotija Cheese, (or feta) crumbled


  • 2 Green Onions, chopped
  • Cilantro
  • Avocado
  • Cotija or Feta Cheese


  1. Grill your corn, then cut the kernels from the cobs. If you are not able to grill it, heat a large skillet and add the olive oil. Then add the corn, ¼ tsp salt and ¼ tsp pepper, and 1 garlic clove (pressed). Cook the corn kernels until you get a little bit of browning on them. Add corn to a large bowl.

  2. Chop all of the veggies and cilantro. Then press/grate the garlic. Add to the bowl.

  3. Add the black beans to the bowl.

  4. Mix the dressing ingredients together.

  5. Stir the dressing into the salad until well combined.

  6. Serve with your choice of garnishes.

Recipe Notes

Serve warm or chilled.