Mexican Street Corn Salad | Schnucks

Mexican Street Corn Salad

Cinco de Mayo, Salad & Slaw, Side Dish

This Mexican street corn salad is a little sweet, a little spicy and completely delicious.



This Mexican street corn salad is refreshing and easy-to-make.


  • 5-6 ears fresh corn, husks and silks removed
  • 3 limes, divided
  • 1 red onion, finely chopped
  • 2 cans Schnucks diced mild green chiles
  • 1 - 1 1/2 cups crumbled queso fresco, queso Cotija or feta cheese, divided
  • 1/2 cup fresh cilantro leaves, coarsely chopped
  • 1/4 cup Schnucks real mayonnaise
  • 1/4 cup Schnucks sour cream
  • 3 garlic cloves, crushed with press
  • 1 tsp. Schnucks chili powder
  • 1/2 tsp. salt
  • 1/4 - 1/2 tsp. Schnucks ground cayenne pepper


  1. Preheat oven to 375°F. With serrated knife, cut kernels from ears of corn. You should have about 5 cups. Spread corn in single layer on rimmed baking pan. Roast 40-45 minutes or until golden brown, stirring twice; cool in pan on wire rack.
  2. Meanwhile, from 2 limes, squeeze 1/4 cup juice. Cut remaining lime into wedges for serving. In large bowl, combine onion, chiles, 1 cup cheese, cilantro, mayonnaise, sour cream, garlic, chili powder, salt, cayenne pepper and lime juice.
  3. Add corn to mayonnaise mixture; toss until well combined. Serve corn salad sprinkled with remaining 1/2 cup cheese and lime wedges.

Cook's Wisdom

  • Corn salad can be prepared, covered and refrigerated up to 1 day.
  • Cut lime into wedges and sprinkle with cheese just before serving

    Nutrition Facts

    168 CALORIES Per Serving

    FAT: 11G



    SODIUM: 438MG


    FIBER: 3G

    SUGAR: 7G


    Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.