Mexican Street Salad

Jul 26, 2015

blogger-image--1930526353Everywhere you turn these days there is a taco stand, a taco bar, a taco restaurant or a taco truck. And I am not complaining—bring on the tacos!! But one of my favorite things to order at these taco joints is the Mexican street corn on the cob. It is this delicious combo of mayo, cotija cheese, and chili powder. I’m obsessed!

(Side note: do not order Mexican corn on the cob when on a first date—it’s all sorts of embarrassing.)

This weekend I decided to take the Mexican street corn off the cob and into a salad. The result was this delicious summer salad and it paired perfectly with these amazing grilled steaks a good friend made me on Sunday. Highly recommend this recipe—especially while corn is in season.


½ cup scallions, thinly sliced
2 Tbs cilantro, minced
1 cup grape tomatoes, sliced in half
½ cup radishes, thinly sliced half moons
½ jalapeño, de-seeded and minced, approx. 2 tsp
¼ cup mayonnaise
1 cup cotija cheese, grated









6 fresh raw corn on cobs- kernels removed from the cob (approx 6-8 cups)
Zest of half lime
2½ Tbs fresh lime juice
1 garlic clove, minced

1½ tsp olive oil
¾ tsp salt
¾ tsp chili powder
Fresh black pepper to taste

Large mixing bowl
Small mixing bowl
Medium sauté pan
Wooden spoon
Cutting board
Chopping knife
Measuring cups/spoons








Heat the sauté pan over medium heat. Add the olive oil and when hot add the raw corn kernels. Cook for 10 to 15 minutes allowing the corn to get nice and toasty. You want color on some of the kernels. Add ¼ tsp of salt and fresh pepper to taste and continue to cook, stirring every few minutes. Once they are cooked and some kernels are browned, remove from heat and allow to cool.

In the small bowl, mix together the lemon juice, lemon zest, garlic, chili powder, jalapeño, mayonnaise, and ¼ tsp of salt and pepper to taste. Whisk well and set aside to marinate for at least 20 minutes. The dressing can be made a day ahead of time to allow the flavors to intensify.




In the large bowl, mix together scallions, radishes, cotija cheese, grape tomatoes, cilantro, and cooled corn. Sprinkle with ¼ tsp of salt and fresh pepper to taste. Pour the dressing on top of the salad and serve.

This makes a great side to a summer meal or you can put it on top of arugula and add some grilled steak or shrimp to make a healthy salad upgrade.

Enjoy! Xo





Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and owned a seasonal restaurant, Mamasa, in Costa Rica. When she is home in the U.S., Jamieson works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

Visit Jamieson Van Loan’s website at

Jamieson_van_Loan_headshot11Try Jamie’s other recipes:
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Hello Dolly!
Balsamic Strawberry Shortcake
Broccoli Slaw
Peach Strawberry Crumble Bars
Oatmeal Pancakes with Bananas Foster Compote
Avocado Toast with Asparagus Slaw & Spicy Lemon Dressing
Grilled Meat Makeover

1 Response for “Mexican Street Salad”

  1. maria amir says:

    great recipe. loving the colors and texture of the salad.



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