What makes this an easy summer street corn salad?

This recipe is simple because it uses just a few fresh ingredients and comes together in one pan. You can even use canned or frozen corn. No grill required, and it’s ready in under 30 minutes.

How is this different from Pioneer Woman’s Mexican Street Corn Salad?

While Pioneer Woman’s version adds red onions and cilantro, this summer street corn salad focuses on smoky sautéed corn, bacon, and creamy cotija cheese. It’s a bit more savory and uses fresh herbs like basil and chives.

What’s the most authentic Mexican street corn salad style?

Authentic Mexican street corn salad, or esquites, typically features grilled corn mixed with mayo, cotija, lime, and chili powder. This version honors that tradition with bacon fat for richness and herbs for a fresh twist.

Can I use canned or frozen corn in Mexican corn salad?

Yes! If corn is out of season, canned or frozen kernels work perfectly. Just drain and dry well so they brown nicely in the skillet.

How do I make a corn salad without mayo?

You can substitute Greek yogurt, sour cream, or even mashed avocado for the mayo. This keeps it creamy while catering to your dietary needs.

Summer Street Corn Salad Recipe You’ll Crave All Season

Name: Summer Street Corn Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican-Inspired
Ingredients: 6 ears of corn (or 4 cups frozen/canned); 4 slices bacon; 3 tbsp mayonnaise; 2 oz cotija cheese, crumbled; 3 tbsp fresh lime juice; 2 tbsp chopped chives; 2 tbsp chopped basil; Salt and black pepper to taste

Description

This creamy, tangy Summer Street Corn Salad is bursting with flavor from sweet corn, lime, cotija cheese, and smoky bacon fat. A must-serve side for any BBQ or weeknight meal.

Ingredients

Scale

6 ears of corn (or 4 cups frozen/canned)

4 slices bacon

3 tbsp mayonnaise

2 oz cotija cheese, crumbled

3 tbsp fresh lime juice

2 tbsp chopped chives

2 tbsp chopped basil

Salt and black pepper to taste

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Instructions

1. Bake bacon at 375°F until crispy (20 min). Save bacon fat.

2. Slice corn from cob (or use drained frozen/canned).

3. Sauté corn in bacon fat or olive oil until golden, ~10 mins.

4. Let corn cool 1–2 mins off heat.

5. Mix in bacon, mayo, lime juice, cotija, chives, basil.

6. Season with salt and pepper. Stir well.

7. Serve warm or chilled. Store leftovers for 3 days.

Notes

Substitute queso fresco or feta if cotija is unavailable.

Use Greek yogurt or avocado instead of mayo for a twist.

Skip bacon for a vegetarian version.

Add jalapeños or chili powder for extra heat.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 3g
Sodium: 310mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 5g
Cholesterol: 20mg