Mexican Street Corn Salad

A great side salad that pairs nicely with carne asada, pork tacos, or chicken fajitas.

Mexican Street Corn Salad

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 4


  • 8 cobs of corn
  • 1/4 cup green onions, chopped
  • 1 tablespoon red wine vinegar
  • 2 tablespoon olive oil
  • 1/2 cup Cotija cheese, crumbled
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons cilantro, chopped
  • salt and pepper, to taste


  1. Grill corn in husks over medium-high heat for 5-10 minutes. Remove from grill and allow to cool. Remove kernels from the cob. Place in a large serving bowl.
  2. In a small bowl, whisk together red wine vinegar, olive oil, salt and pepper.
  3. Stir in vinaigrette, green onions, Cotija cheese, cilantro. Season with salt and pepper.
  4. Garnish with smoked paprika.