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5 from 1 vote
Horizontal closeup photo of Chopped Mexican Street Corn Salad in a white and turquoise serving bowl.
Chopped Mexican Street Corn Salad
Prep Time
40 mins
Cook Time
18 mins
Total Time
58 mins
This Chopped Mexican Street Corn Salad is a healthy, super delicious rendition of the iconic street food antojito ("snack"), sold by roadside vendors all over Mexico City
Course: Salad, Salad Dressing
Cuisine: Mexican
Keyword: Mexican Salad, Mexican Street Corn Salad, Street Corn Salad
Servings: 12
Calories: 147 kcal
Author: Chris Scheuer
For the dressing:
  • 2 tablespoon Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • ½ teaspoon sugar
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
For the corn tortillas:
  • 6 6- inch corn tortillas
  • tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
For the corn:
  • 8 ears of fresh corn kernels removed
For the salad:
  • 2 medium hearts of Romaine
  • 1 large mango peeled, pitted and cut into ¼-inch dice
  • 1 large bell pepper diced about ½ inch
  • 1 medium red onion diced about ½ inch
  • 1 large seedless cucumber diced about ½ inch
  • 2 medium jalapeño peppers finely chopped
  • ½ cup fresh cilantro finely chopped
  • ¼ cup cotija cheese or Feta, crumbled
  • extra cilantro leaves for garnish
For the dressing:
  1. In a medium-size bowl, whisk together the Greek yogurt and mayonnaise until nice and smooth. Slowly add the lime juice while whisking. Add the sugar, spices, salt and pepper and whisk until well combined. Cover and set aside in the refrigerator.
For the corn tortillas:
  1. Preheat oven to 375˚F. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about ¼-inch thick.
  2. Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.
  3. Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
For the corn:
  1. Place three ears of corn in the microwave and cook for 6 minutes on high power. Remove with a hot pad and allow to cool for 5-10 minutes. Repeat with the next three ears. For the last two, cook for 4 minutes on high power.
  2. After the corn is cooled, cut off the bottom end of each cob about 1½ inches from the end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks (avoiding the tough core) and set aside.
For the salad:
  1. Pull off any browned or blemished outer leaves from the hearts of Romaine. Slice Romaine into ½-inch slices and then run your knife a few times across each slice to create small bite-size pieces.

  2. Combine the Romaine, corn, mango, bell pepper, red onion, cucumbers, jalapeno and chopped cilantro. Stir gently to combine. Add 3-4 tablespoons of the dressing and stir again gently to coat all ingredients. Taste and add more dressing as desired. Serve any extra dressing at the table.

  3. Sprinkle the salad with the Cotija (or Feta) and garnish with cilantro leaves, if desired.
  4. Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.
Recipe Notes

See Café Tips above in the post for more detailed instructions and tips.

Nutrition Facts
Chopped Mexican Street Corn Salad
Amount Per Serving
Calories 147 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 4mg1%
Sodium 263mg11%
Potassium 314mg9%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 8g9%
Protein 4g8%
Vitamin A 910IU18%
Vitamin C 30mg36%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.