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Mexican Street Corn Style Salad
Say hello to your new favorite entertaining salad. Fresh summer corn, black beans, cojita cheese, and a heavy hand of lime juice make this simple salad seem extraordinary. -@thefeedfeed


Yield: Serves or Makes Serves 6
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  • 6 ears of corn, kernels removed, cobs discarded
  • 1 tablespoon canola oil
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 2 tablespoons Sir Kensington’s Avocado Oil Mayonnaise
  • 1 jalapeno, minced
  • 2 garlic cloves, grated
  • Juice and zest of 1 lime
  • 1/2 cup chopped cilantro
  • 4 scallions, thinly sliced
  • 1/4 crumbled feta or cotija cheese
  • Salt and pepper, to taste
  • 1 teaspoon chili powder
  • Pinch cayenne pepper, optional


  • Step 1

    Heat the canola oil over medium high heat and add corn. Cook until slightly charred, about 3-4 minutes. Remove from heat and let cool.

  • Step 2

    Once corn has cooled, add to a large bowl and add remaining ingredients. Still until well combined and check for seasoning, adding more salt, pepper, cayenne or chili powder to taste.

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