Mexican Street Vendor Style Corn Salad

Mexican Street Vendor Style Corn Salad

Parizienne 3

"I lived in southern California for many years. Around Cinco de Mayo, there would be fiestas in our neighborhood. Vendors sold grilled corn on the cob prepared with butter, mayonnaise, cotija cheese, chile powder and a lime wedge. They were so delicious! After moving, we'd crave this corn, so I altered the recipe using canned corn and mixed in the same ingredients for a similar treat that doesn't require an outdoor grill."

Ingredients 20 m {{adjustedServings}} servings 140 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Pour the corn into a saucepan, and boil over high heat until hot. Drain well, and return to the saucepan. Stir in the butter, mayonnaise, and cotija cheese. Season to taste with ground red pepper and lime juice. Spoon into a serving dish, and garnish with a sprig of cilantro to serve.
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  • Cook's Note
  • You can grate Cotija or you can dice it. I prefer the grated because it doesn't overpower the corn.
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Reviews 26

  1. 35 Ratings


Just had this. Great flavor combo. I altered the construction in that I layered the mayo, then cheese, and lastly hot sauce (instead of ground red pepper) on top of the seasoned corn. Didn't miss the butter. Also made this flavor combo using stove top cooked corn on the cob, rolling the cob in mayo (just enough sticks) then sprinkle on the cheese and sauce.


I made this recipe for a friends Mexican pot-luck night and it was great. I could not find Cotija cheese so I used grated Minas cheese instead and it worked perfectly.


Good corn recipe, very easy. Only problem that I had was that the cheese melted and clumped together, so it did not lend too much flavor. Next time I will just pass the cheese around for everyone to top their corn with, and I will cut back just a tad on the lime juice, I did use the full 2 tablespoons, next time I'll try 1 1/2 tablespoons. I added about 1 tablespoon of chopped cilantro as well because I love cilantro. I served this with grilled steaks, the liquid from the corn ran onto the steaks, and my wife loved the combination of the sauce and the steak.