Mexican Street Vendor Style Corn Salad Recipe -
Mexican Street Vendor Style Corn Salad Recipe
  • READY IN 20 mins

Mexican Street Vendor Style Corn Salad

Recipe by  

"I lived in southern California for many years. Around Cinco de Mayo, there would be fiestas in our neighborhood. Vendors sold grilled corn on the cob prepared with butter, mayonnaise, cotija cheese, chile powder and a lime wedge. They were so delicious! After moving, we'd crave this corn, so I altered the recipe using canned corn and mixed in the same ingredients for a similar treat that doesn't require an outdoor grill."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Pour the corn into a saucepan, and boil over high heat until hot. Drain well, and return to the saucepan. Stir in the butter, mayonnaise, and cotija cheese. Season to taste with ground red pepper and lime juice. Spoon into a serving dish, and garnish with a sprig of cilantro to serve.
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  • Cook's Note
  • You can grate Cotija or you can dice it. I prefer the grated because it doesn't overpower the corn.

Reviews More Reviews

Most Helpful Positive Review
May 04, 2011

Just had this. Great flavor combo. I altered the construction in that I layered the mayo, then cheese, and lastly hot sauce (instead of ground red pepper) on top of the seasoned corn. Didn't miss the butter. Also made this flavor combo using stove top cooked corn on the cob, rolling the cob in mayo (just enough sticks) then sprinkle on the cheese and sauce.

Most Helpful Critical Review
Dec 21, 2011

I did not care for this recipe. I used grated parmesan instead of cotija. A different cheese wouldn't have saved this recipe.


40 Ratings

Jul 25, 2011

I made this recipe for a friends Mexican pot-luck night and it was great. I could not find Cotija cheese so I used grated Minas cheese instead and it worked perfectly.

Jul 19, 2011

Good corn recipe, very easy. Only problem that I had was that the cheese melted and clumped together, so it did not lend too much flavor. Next time I will just pass the cheese around for everyone to top their corn with, and I will cut back just a tad on the lime juice, I did use the full 2 tablespoons, next time I'll try 1 1/2 tablespoons. I added about 1 tablespoon of chopped cilantro as well because I love cilantro. I served this with grilled steaks, the liquid from the corn ran onto the steaks, and my wife loved the combination of the sauce and the steak.

Jul 09, 2011

This is sooooo good I made it two nights in a row! I used frozen corn (personal preference) however this recipe only served 3. Loved the lime juice. Will make again and again.

May 30, 2011

YUM. This was so delicious. It was perfect with the cilantro lime rice I served as another side. I used a generous pinch of cayenne pepper and I could have used 2 and it would have been more to my liking. Overall a wonderful light refreshing dish and so different from the traditional Tex-mex sides I am used to. I'll definitely be fixing this again! I can't wait to try this with grilled corn next. Thanks for a wonderful dish.

May 03, 2011

Love it. It's easy to make and very satisfying. I'm going to try it with fresh corn.

Aug 23, 2011

This is a great version but its even better with fresh grilled corn (works with steamed corn as well). I grew up spending many summers in Mexico as a kid and this was a great treat. I used corn on the cob, butter, mayo, parmesan cheese, bottled hot sauce (tapatio or amor), and 1/2 a lime. try it this way, its so good!


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  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 20.7 g
  • 7%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 395 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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