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+ servings
roasted corn salad with fresh sweet corn

easy Roasted Corn Salad

this easy corn salad uses roasted fresh OR frozen corn, a creamy mayo and cheese mixture, and fresh produce to make a delicious corn salad served warm or cold!
Print Recipe
CourseAppetizer, Salad, Side Dish
Keywordappetizer, Mexican Street Corn, salad
Servings6 servings


  • 4 large ears of corn or 3 cups frozen corn
  • 2 tablespoons olive oil
  • 2 cloves of garlic minced
  • 3 radishes cut in halves, and then sliced thinly--optional
  • ½ cup chives or green onion thinly sliced
  • 1 jalapeno diced
  • ½ teaspoon cumin
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon smoked paprika can be omitted if needed
  • ¼ teaspoon black pepper
  • ½ cup mayonnaise
  • ½ cup sour cream
  • Juice of 1 lime
  • ¼ cup cilantro chopped
  • 1 10 ounce package queso fresco


  • Shuck corn and remove kernels from cob, if using fresh corn. If frozen, don't thaw first.
  • Add oil to a cast iron skillet, heat over high heat.
  • Add corn to skillet, stirring occasionally.
  • In a small bowl, add mayo, sour cream, and seasonings. Stir until well mixed.
  • Crumble cheese and add ¾ of the package to the dressing mixture.
  • When corn begins to brown, continue to heat on medium heat while stirring frequently, about 6 minutes total or until corn is roasted, add garlic and cook for 1 minute.
  • Add corn to a mixing bowl, and stir in dressing while corn is still hot. Stir until corn is coated and cheese is starting to melt.
  • Add radishes, chives, green onions, and jalapeno to salad and stir gently.
  • Serve hot or chill and serve cold.


If serving hot, put the dip under the broiler for a short minute to get the cheese bubbling.


Calories: 213kcal | Carbohydrates: 2g | Protein: 1g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 137mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg