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It’s CORN! Summer bbq season is upon us, and we need a side dish for our watermelon margaritas, mediterranean grilled chicken salad, and healthy summer fruit crisp. Add this simple and delicious Mexican street corn salad to that lineup and you’ve got yourself a killer summer meal!

This recipe’s specifically for those people who enjoy their corn off the cob. It’s all the incredible flavors of Mexican street corn added to one big bowl, perfect for sharing and much easier to eat! Fresh (or frozen) corn, cilantro, paprika, and cotija cheese come together to make this super flavorful and surprisingly healthy salad.

Ingredients laid out for Mexican street corn salad recipe.

What You’ll Need to Make Mexican Street Corn Salad

Corn: Fresh corn is recommended, but if it’s not in season you can use frozen corn instead! And if you opt for fresh corn, follow the instructions below on how to cut the corn off the cob before using it in this recipe.

Fresh Cilantro: Finely chopped cilantro adds a refreshing burst of herbaceous flavor to the salad, complementing the other ingredients beautifully.

Cotija or Feta Cheese: Crumbled cotija cheese lends a salty, tangy flavor to the salad, while feta cheese can be used as a delicious alternative.

Jalapeño: For a spicy kick, add finely chopped jalapeño to the salad. Omit or adjust the amount according to your heat preference.

Mayonnaise: Creamy mayonnaise binds the ingredients together and adds richness to the salad, while also balancing the flavors.

close up image of Mexican street corn salad in a bowl.

How to Cut Corn Off The Cob

  1. Shuck the corn by peeling off the outer leaves and removing as much of the tassel (the stringy stuff) from the corn as possible.
  2. Stand the corn upright on a cutting board, then carefully slide a knife down one side of the cob, slicing off the corn kernels as the knife moves down the cob. Continue this process all around the cob until all corn kernels have been removed.
  3. Place the corn kernels in a large bowl, then repeat steps 1 and 2 with remaining ears of corn until all corn kernels have been removed. Discard the corn cobs and use just the kernels in this recipe.

Tips and Tricks

Char the Corn: Achieve the perfect smoky flavor by char-grilling the corn kernels in a hot skillet. Stir occasionally to ensure even charring and caramelization. Or, if you can grill whole corn, then remove the charred corn kernels from the cob and use it in this salad.

Customize the Spice Level: Adjust the amount of jalapeño according to your preference for heat. For milder palates, use just half a jalapeño, or no jalapeño at all!

Make-Ahead Option: Prepare the salad ahead of time and refrigerate it until ready to serve. The longer this salad sits, the more flavorful it will get!

Mexican street corn salad in a bowl with fresh limes.

Adjust This Recipe to Your Dietary Needs

Make it Dairy-Free: To make this salad dairy-free, use your favorite non-dairy feta instead of cotija cheese. I’ve used and love this Violife dairy-free feta.

Make it Vegan: For a vegan Mexican street corn salad, take the dairy-free option above and use vegan mayo in place of the regular mayo.

Mexican Street Corn Salad

5 from 1 vote
Recipe by Samantha Course: SidesCuisine: MexicanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

This Mexican street corn salad is the perfect addition to any summer meal! It’s fresh, delicious, packed with flavor, and surprisingly easy to make.

Ingredients

  • 4 ears fresh corn, shucked and kernels removed (or 2 10-ounce bags frozen corn)

  • 1 tablespoon olive oil

  • pinch of salt

  • 1/2 cup fresh cilantro, finely chopped

  • 1/4 cup mayonnaise

  • 1/4 cup scallions (green onion), sliced

  • 1/4 cup crumbled cotija cheese or feta cheese

  • 1 jalapeño, seeds removed and finely chopped

  • 2 garlic cloves, minced

  • zest and juice of 1 lime

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon chili powder, or chipotle chili powder

Directions

  • Heat olive oil in a large skillet over high heat until the oil is shimmering. Add corn kernels to the skillet (fresh or frozen) and a pinch of salt. Cook corn for about 10 minutes, stirring about every 2 minutes, until it’s nicely charred.
  • Remove corn from the heat and add to a large bowl. Add all remaining ingredients to the bowl with the corn. Toss to combine, then give it a taste and adjust any seasoning as desired.

Recipe Video

Notes

  • Either serve this Mexican street corn salad immediately, or cover the bowl and store it in the fridge for up to 8 hours before serving!

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Quick and easy white chicken chili made in the Instant Pot! Full of flavor, and deliciously creamy. Whip up this Instant Pot white chicken chili in under 30 minutes!

close-up overhead image of Instant Pot white chicken chili with cilantro and avocado on top

What You’ll Need to Make Instant Pot White Chicken Chili

Chicken – Duh! Two boneless and skinless chicken breasts are the main characters of this show. However, if you don’t have chicken breasts, you can certainly use one to two pounds of any chicken part. Boneless and skinless chicken thighs would work great in this chili recipe, too!

White Beans – A can of drained and rinsed white beans make for a heartier soup. They cook up perfectly soft and creamy in the Instant Pot, and absorb a ton of flavor. Any kind of white bean will work too! I used cannellini beans, but navy, great northern, or even lima beans would taste just as delicious.

Jalapeño – One jalapeño adds loads of flavor, but very (and I mean VERY) little spice! If you’re worried about any spice, use just half a jalapeño instead. Or, if you’re like me, and loooove spice – use two or three whole jalapeños in this Instant Pot white chicken chili recipe!

Cream Cheese – Melt some cream cheese into the pot for an ultra creamy, and velvety smooth soup! Cream cheese also adds a slight bit of tanginess to this chili, which is just to-die-for.

Instant Pot white chicken chili in a bowl with lime wedges on the side.

Tips and Tricks

  • Serve this easy weeknight meal however you’d like! I love mine with fresh avocado, cilantro, a squeeze of lime juice, and tortilla chips. And not just any tortilla chips, but these Siete Grain-Free Tortilla Chips – yum!
  • If the cream cheese and sour cream won’t melt in the last step, then turn your Instant Pot back on to the sauté setting. This’ll heat the pot up and help melt the creams!
  • Store leftover Instant Pot white chicken chili in an airtight container in the fridge for up to four days. Or, to enjoy weeks later, freeze this chili for up to three months! To reheat, simply transfer to the fridge for a few hours, then reheat in a pot until warm throughout.
close-up image of Instant Pot white chicken chili in a bowl with avocado and cilantro on top.

Adjust This Recipe to Your Dietary Needs

Make it Vegan/Vegetarian: For a fully vegan or vegetarian white chili recipe, then replace the chicken with an additional can of white beans. Also, sub the chicken broth for vegetables broth – it’s that easy!

Make it Dairy-Free: Use your favorite dairy-free cream cheese and dairy-free sour cream in this Instant Pot white chicken chili. Or, replace both of those things with a can of full-fat coconut milk, just as creamy and delicious!

Instant Pot White Chicken Chili

0 from 0 votes
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

Quick and easy white chicken chili made in the Instant Pot! Full of flavor, and deliciously creamy. Whip up this Instant Pot white chicken chili in under 30 minutes!

Ingredients

  • 2 tablespoons olive oil

  • 1 yellow onion, chopped

  • 4 garlic cloves, minced

  • 1 jalapeño, seeded and chopped

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 (15-ounce) can white beans, drained and rinsed

  • 2 boneless and skinless chicken breasts

  • 1 (4-ounce) can diced green chiles, undrained

  • 1 quart chicken broth

  • 1/2 cup sour cream or unsweetened plain Greek yogurt

  • 1/4 cup cream cheese

  • 1/2 cup fresh cilantro, chopped

  • For serving:
  • Tortilla chips

  • Additional fresh cilantro

  • Lime wedges

  • Avocado, sliced

Directions

  • Turn Instant Pot to sauté setting and add in olive oil. Once oil is hot, add in the onion, garlic, and jalapeno. Sauté for 2-3 minutes or until veggies are tender.
  • Add the cumin, paprika, chili powder, salt, and black pepper, then cook for just 1 minute.
  • Add in the drained beans, chicken breast, diced green chiles, and chicken broth (in that order). Secure the lid and cook on high pressure for 15 minutes, then manually release the steam.
  • Remove chicken from Instant Pot and shred with two forks before adding back into the pot. While chili is still hot, add in the sour cream, cream cheese, and fresh cilantro then stir to combine. Serve warm with tortilla chips, additional cilantro, fresh avocado, and lime wedges.

Recipe Video

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This vegan cashew queso dip recipe is super quick and easy to make, requiring just 9 ingredients, 5-10 minutes, and 1 blender. It’s comprised of raw cashews, nutritional yeast, spices, and jalapenos blended to creamy perfection. This queso (along with your choice of crunchy tortilla chips) is a perfect appetizer dish for Mexican night with your friends or fam!

If you need a delicious dip for a Mexican dinner night, a party, or even just for yourself, look no further than this vegan cashew queso! It’s made with just a few simple ingredients you probably already have on hand and is 100% healthy.

Although it differs from your traditional Mexican queso (excludes the cheese and meat), I promise you won’t even miss the cheese – the cashews and nutritional yeast take the place of it quite nicely! Super quick and easy to make, this queso is perfect for serving with nachos, burrito bowls, tacos, and more!

MAIN INGREDIENTS NEEDED TO MAKE VEGAN CASHEW QUESO

  • Cashews – This dip gets its creaminess from raw cashews. Not only do cashews have a lower fat content than most other nuts, they’re also loaded with iron and magnesium.

  • Nutritional Yeast – This is a deactivated yeast that contains B-complex vitamins and provides a “cheesy” flavor to vegan dishes.

  • Lemon Juice – Juice the lemons yourself for the best flavor, or use bottled if that’s what you have at home.

  • Jalapenos – Bring on the spice!

ADJUST THIS VEGAN CASHEW QUESO RECIPE TO YOUR DIET

  • Dairy: Sub the almond milk for regular milk.

TIPS FOR MAKING VEGAN QUESO

  • To make this easy vegan cashew queso, all you really need is a blender. I recommend soaking your cashews ahead of time if you have a standard blender. However, if you have a high-speed one, you can even skip that for a faster dip.

Vegan Cashew Queso (Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: AppetizersCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

5

minutes
Total time

10

minutes

This vegan cashew queso dip recipe is super quick and easy to make, requiring just 9 ingredients5 minutes, and 1 blender. It’s comprised of raw cashews, nutritional yeast, spices, and jalapenos blended to creamy perfection. This queso (along with your choice of crunchy tortilla chips) is a perfect appetizer dish for Mexican night with your friends or fam!

Ingredients

  • 1 cup raw cashews, soaked in hot water for 5-10 minutes

  • ¾ cup almond milk or water

  • 3 tablespoons nutritional yeast

  • 1 tablespoon lemon juice

  • ½ teaspoon cumin

  • ½ teaspoon chili powder

  • 1 teaspoon salt

  • 1 (14 ounce) can fire roasted diced tomatoes, drained

  • 2 tablespoons pickled jalapenos, finely chopped

Directions

  • Soak the raw cashews in boiling hot water for 5-10 minutes, then rinse cashews and add to a blender.
  • Add all other ingredients to the blender except diced tomatoes and pickled jalapenos. Blend mixture until completely smooth.
  • Transfer vegan queso to a small saucepan over medium-low heat then stir in the fire roasted diced tomatoes and pickled jalapenos. Once warm, remove from the heat and serve.

Recipe Video

Notes

  • Storage: This can last up to 5 days in the fridge.
  • Pair this with a spicy margarita to round out this delicious appetizer. (Link below!)

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OTHER VEGAN MEXICAN DISHES

These spicy cucumber margaritas are tangy, smoky, and perfectly sweet! This refreshing cocktail features a spicy rim along with fresh muddled cucumbers. Shake together a batch of these healthier homemade margaritas for your next dinner party or summer barbecue!

two spicy cucumber margaritas with spicy salt rim on the side

What You Need To Make Spicy Cucumber Margaritas

Lime Zest – The lime zest in the spicy rim is my very own secret ingredient. It adds a touch of brightness that will have people asking, “what is that?!” Just a teaspoon of fresh lime zest brings these drinks together. They’re ideally salty, sweet, and savory!

Agave – This natural sweetener makes these margaritas that much more healthy. I personally like the taste of agave better than simple syrup. Agave is darker in both color and flavor. Though if you’re looking for an even healthier cocktail – use honey instead!

Cucumber – This crisp, fresh vegetable is 96% water! Therefore, I like to look at this cocktail as a way to hydrate while I dehydrate. Ok ok gigs up. I can’t confidently say these margaritas are actually healthy just because they contain a vegetable. But I can say the cucumber perfectly balances out the spice. There’s just something about the combination of the two that is *chef’s kiss* perfect!

Make It A Mocktail

  • Use 2 ounces of tonic or sparkling water in place of the tequila. Also, use orange juice instead of triple sec for a virgin spicy cucumber margarita!

Tips For Making Spicy Cucumber Margaritas

  • The longer you shake these margaritas, the spicier they’ll be! Tossing the sliced jalapeños in your cocktail shaker will encourage them to release their spicy oils. So the longer they have to release those oils, the spicier your drinks will be.
  • For a skinny margarita, use orange juice instead of triple sec. The use of agave falls under the “skinny” label. Though if you want to make this a true skinny spicy cucumber margarita (wow that’s a mouthful) make sure you use fresh-squeezed orange juice instead of triple sec.
  • If you don’t like a salty rim, use sugar instead! Replace the salt with the same amount of sugar. Enjoy a slightly sweeter, yet still spicy and delicious cocktail.

Spicy Cucumber Margaritas

5 from 1 vote
Recipe by Samantha Course: DrinksCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Total time

5

minutes

These spicy cucumber margaritas are tangy, smoky, and perfectly sweet! This refreshing cocktail features a spicy rim along with fresh muddled cucumbers. Shake together a batch of these healthier homemade margaritas for your next dinner party or summer barbecue!

Ingredients

  • For the spicy rim:
  • 3 tablespoons salt

  • 1 tablespoon chili powder

  • 1 teaspoon lime zest

  • 4 ounces tequila

  • 2 ounces lime juice

  • 1 ounce triple sec, see Notes

  • 1 tablespoon agave, see Notes

  • 1 cup cucumber, sliced

  • 3-4 jalapeño slices

Directions

  • Mix together all spicy rim ingredients together on a small plate. Then run a lime wedge along the rim of both glasses before dipping in the salt mixture. Set glasses aside.
  • Place the tequila, lime juice, triple sec, agave, and cucumber in a cocktail shaker. Muddle together, squashing the cucumbers in the process.
  • Fill the shaker with ice, add in jalapeño slices. Then secure with lid and shake for about 1 minute.
  • Fill both glasses with ice, then pour over ice.

Recipe Video

Notes

  • Triple Sec: For a lower calorie drink, you can sub the triple sec for 1 ounce of fresh-squeezed orange juice instead!
  • Agave: Simple syrup or honey would both work in place of the agave in this recipe.

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Other Fun and Easy Cocktail Recipes

This vegan elote is fresh, tangy, and delicious! Make this recipe for your next summertime party or barbecue – it’s crazy easy and even non-vegans love it!

vegan elote on a baking sheet with fresh lime wedges

This vegan elote is literally my summer dream come true. Elote, also known as Mexican street corn, is one of those things where if it’s on a menu, there’s a 1,000% chance I’m ordering eat. As soon as the weather warmed up, the corn cravings hit HARD. And I couldn’t wait to make it to a local Mexican restaurant to enjoy some elote. So I made it myself! I was also set on developing a recipe that both I (the dairy-free one) and my sister (the vegan one) could enjoy.

With literally just a few simple swaps, I took this classic summertime favorite and turned it into a classic vegan summertime favorite. And trust me, I’ve fed this vegan elote recipe to plentyyyyy of non-vegans and none of them (not a single one!!!) could tell the difference. Practically bursting with flavor, be sure to add this easy recipe to your 4th of July lineup. You won’t be disappointed.

What You Need To Make Vegan Elote

Corn – Ahh corn season, let us rejoice! Sweet corn peaks between July and September, making right now the best time to buy it and eat it. While we’ve literally just kicked off corn season, I’m already sad about it soon being over. Though short, corn season is oh-so sweet (see what I did there hehe). Anyway, back to the recipe – pick up four sweet corns on the cob with preferably the husk on. The husk on will make for a more fresh and flavor-packed vegan elote, though husk off will make for less cleanup. If the husk is on, easily remove it by peeling away at the green leaves (aka the husk) and be sure to remove as much of those stringy fibers as possible. Once clean, snap off the end where the husk attaches to the corn and start on this recipe.

Vegan Mayonnaise – Feel free to use whatever brand of vegan mayonnaise you’d like in this vegan elote recipe! I used the Follow Your Heart Vegenaise and had great results. Vegan mayo is quite a bit thinner than regular mayo, which is why I keep the lime juice to a minimum in this recipe. Though don’t worry, that lime flavor still manages to shine through! If you’re not vegan, you can use an equal amount of regular mayonnaise in its place.

Adjust This Recipe To Fit Your Diet

  • Add Cheese: If not vegan or dairy-free, sprinkle your finished elote with a little bit of queso fresco!
  • Make it Less Spicy: While I definitely wouldn’t classify this recipe as spicy, the chili powder add just the tiniest bit of heat. If you’re concerned about this, feel free to use just 1/4 teaspoon of chili powder instead. Or you can replace the chili powder with smoked paprika if you’d like.
  • Use Regular Mayonnaise: Regular mayo can be used as a 1:1 swap for the vegan mayo in this recipe!

Vegan Elote (Mexican Street Corn)

0 from 0 votes
Recipe by Samantha Course: SidesCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

40

minutes
Total time

45

minutes

This vegan elote is fresh, tangy, and delicious! Make this recipe for your next summertime party or barbecue – it’s crazy easy and even non-vegans love it!

Ingredients

  • 4 corn on the cob

  • 1/2 cup vegan mayonnaise

  • 1/2 tablespoon lime juice

  • 2 teaspoons lime zest

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon salt

  • Fresh cilantro, chopped

Directions

  • Preheat oven to 350° Fahrenheit.
  • Wrap each corn on the cob in aluminum foil, place on a baking sheet and bake for 40 minutes, turning halfway through.
  • Mix together the vegan mayonnaise, lime juice, lime zest, chili powder, and salt in a bowl.
  • Once corn is done cooking, brush with mayo and top with cilantro.

Recipe Video

Notes

  • Elote OFF the Cob: Feel free to remove the corn from the cob after cooking and then mixing the kernels in with the sauce for an easier to eat vegan elote off the cob!

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