How many days is corn salad good for?

Mexican Corn Salad stays fresh for 3 to 4 days in the fridge. Store it in an airtight container and give it a stir before serving again.

Can street corn be served cold?

Absolutely. While it’s traditionally warm, Mexican Corn Salad tastes amazing cold or room temp , especially as a summer side dish or dip.

What are the benefits of corn salad?

It’s rich in fiber, vitamin C, calcium, and antioxidants —plus it’s customizable to be vegan, gluten-free, or low-calorie. A flavor-packed way to sneak in more veggies!

What makes street corn so good?

The magic lies in the creamy-spicy-tangy trifecta : mayo, cheese, lime juice, and chili powder all clinging to sweet grilled corn.

What goes in corn salad?

The core ingredients include corn, red bell pepper, red onion, cilantro, cheese (queso fresco or feta), and a creamy lime-spiced dressing . Jalapeño is optional for heat.

How long is corn good to eat?

Cooked corn, when refrigerated, is good for 3–5 days . In salad form, it holds well for up to 4 days , especially when stored properly.

The Best Creamy Mexican Corn Salad Recipe for Summer 2025

Name: Mexican Street Corn Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 cups corn kernels (fresh or 2 cans, drained); 1 red bell pepper, diced; 1/2 red onion, chopped; 1 jalapeño, minced (optional); 1/2 cup chopped cilantro; 1 cup queso fresco or feta, crumbled; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 cup mayonnaise; 1/4 cup sour cream or Greek yogurt; Juice of 2 limes; 1 tsp chili powder; 1/2 tsp garlic powder; 1/4 tsp cayenne pepper (optional)

Description

A bold and creamy Mexican Corn Salad made with grilled corn, a chili-lime dressing, fresh herbs, and crumbled cheese. Ready in 25 minutes, it’s the perfect side dish for BBQs, tacos, or potlucks!

Ingredients

Scale

For the Salad:

4 cups corn kernels (fresh or 2 cans, drained)
1 red bell pepper, diced
1/2 red onion, chopped
1 jalapeño, minced (optional)
1/2 cup chopped cilantro
1 cup queso fresco or feta, crumbled
1/4 tsp salt
1/4 tsp black pepper

For the Dressing:

1/4 cup mayonnaise
1/4 cup sour cream or Greek yogurt
Juice of 2 limes
1 tsp chili powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional)

Instructions

Cook the Corn
Mix the Salad Base
Make the Dressing
Toss & Chill

Notes

Make It Vegan: Use vegan mayo, plant-based yogurt, and skip or sub vegan cheese.

Spice Level: Adjust jalapeño, cayenne, or chili powder to your desired heat.

Storage: Keeps in the fridge for 3–4 days. Not freezer-friendly.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salads
Method: Mixing
Cuisine: Mexican, Tex-Mex

Nutrition

Serving Size: 1 Serving
Calories: 210 kcal
Sugar: 5g
Sodium: 350mg
Fat: 12g
Saturated Fat: 4g
Carbohydrates: 24g
Fiber: 3g
Protein: 6g

Keywords: Mexican Corn Salad