If you’re in need of a quick and easy side dish, this Skillet Mexican Street Corn Salad goes great alongside fajitas, on tacos, or with chicken. It is gluten-free, vegetarian, kid friendly and ready in under 20 minutes!
Nothing says summer like corn on the cob… Or this Mexican street corn salad that is whipped up in your skillet 🙂
A while back, my brother-in-law invited a few of us to come and celebrate his birthday at the San Antonio BBQ Festival.
You were given 4 food tickets and 2 drinks tickets when you entered and then got to choose from over 40 tents cooking up delicious food!
After much BBQ consumption, I used my last food ticket to grab a BBQ taco and a cup of some tasty corn goodness (–>later known as a Mexican street corn salad.)
The BBQ taco was pretty good, but what was that incredibly addicting corn concoction?!
As the five of us sat around shoving our faces full of BBQ, BBQ, and more BBQ, a few random strangers came up and offered us their tickets. (We must have still looked hungry?!)
We quickly accepted before they had the opportunity to change their minds.
I took this opportunity to dart over to the tent serving up that creamy and buttery Mexican street corn salad and get another cupful.
Ahhh… sweet corn success!
Ever since then I have had Mexican streen corn salad on the brain and had to recreate this simple side dish recipe at home.
Why is this Mexican Street Corn Salad Made in a Skillet?
I have attempted the grill quite recently (you can find out all about it here–> Grilled Fajita Chicken Kabobs). However, I often choose to cook in the comfort of my air conditioned kitchen during the scorching months of summer.
While most recipes for a Mexican street corn salad are made by first by grilling the corn on the cob, the corn in this recipe is actually cooked in a skillet.
You can still get that crispy, slightly scorched outer layer on your corn by cranking up your heat a bit at the end. Pay close attention to it though, because the corn can burn quickly!
This Mexican street corn salad pairs great with fajitas, on tacos, or with chicken. You can even mix it into your favorite spinach salad for an extra bit of flavor!
Skillet Mexican Street Corn Salad
- 3 c fresh corn kernels about 4 ears of corn
- 1 Tbsp olive oil
- 2 Tbsp butter**
- ½ tsp salt
- 1 clove garlic crushed
- 1 Tbsp lime juice
- 2 Tbsp mayonnaise**
- ¾ c Cotija cheese**
- ¼ c red onion finely chopped
- 2 Tbsp cilantro finely chopped
- 1 jalapeno finely chopped
- green onions optional
- In a medium-sized non-stick skillet over medium heat combine corn kernels, oil, butter, and salt. Cook for 10 minutes, flipping corn every 2 minutes.*
While corn is cooking, combine garlic, lime juice, and mayo in a small bowl. Whisk to combine.
- In a large bowl combine corn, mayo mixture, and remaining ingredients. Toss to combine and serve immediately with additional Cotija cheese and green onions.
*If you would like slightly “charred” corn kernels, simply increase heat to medium-high at the end of cooking and let the kernels sit for two-minute intervals before flipping. Repeat until it is charred to your liking!
**You can use vegan Feta "cheese", more olive oil in place of the butter, and avocado mayo to make this recipe vegan.
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