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30 Minutes or Less

Mexican Street Corn Salad

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overhead image of Mexican street corn salad in a large serving dish with fresh cilantro on the side.

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.

overhead image of Mexican street corn salad in a large serving dish with fresh cilantro on the side.
5 from 1 vote

Mexican Street Corn Salad

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.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings

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

Instructions

  • 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.
    Mexican street corn salad step 1
  • 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.

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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    Drinks

    4-Ingredient Pineapple Margarita

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    Pineapple margarita in a glass with a pineapple slice on the side.

    There are few things as good as an ice cold pineapple margarita! Shake up one of these fruity, but not-too-sweet drinks with just 4 ingredients. Best enjoyed on a hot summer day or at your next party!

    pineapple margarita in a glass with lime wedges on the side.

    What You’ll Need to Make a Pineapple Margarita

    Tequila – Good quality tequila goes a long way in a homemade margarita! I love a good “middle shelf” tequila – not the cheapest but also NOT the most expensive. Casamigos and Espolon are my two current favorites, and taste delicious in this recipe!

    Pineapple Juice – Either fresh or canned pineapple juice will work! I used canned pineapple juice because it’s easier. But if you really want to get crafty with these cocktails, make your own pineapple juice instead.

    Lime Juice – Unlike the pineapple juice, fresh lime juice is best. I can almost always tell the difference between fresh and bottled lime juice. Fresh lime juice can turn a good cocktail into an incredible cocktail!

    Triple Sec – Want to make this a skinny pineapple margarita? Replace the triple sec with orange juice. Triple sec has more sugar, which sweetens up this drink. Though if you don’t mind it a little less sweet, opt for the lower-calorie orange juice option instead.

    Overhead image of pineapple margarita in a glass with pineapple and lime on top.

    Tips and Tricks

    • Shake up these pineapple margaritas for your next themed party (cinco de mayo, perhaps?!). Simply juice the limes ahead of time, and have all ingredients set out. Then, add to a cocktail shaker and serve when guests arrive.
    • I like lining the rim of my margarita glass with a combo of sugar and salt. However, you can totally skip that first step of the recipe if that’s not your thing.
    • Make it a frozen margarita! To do this, add all margarita ingredients to a blender with a small handful of ice. Then, blend until slushy and enjoy immediately – extra refreshing!

    Make a Pineapple Margarita Pitcher

    For a whole pitcher of pineapple margaritas, use the measurements below:

    • 2 cups pineapple juice
    • 2 cups tequila
    • 1 cup triple sec (or orange juice)
    • 1 cup lime juice
    Pineapple margarita in a glass with a pineapple slice on the side.
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    4-Ingredient Pineapple Margarita

    There are few things as good as an ice cold pineapple margarita! Shake up one of these fruity, but not-too-sweet drinks with just 4 ingredients. Best enjoyed on a hot summer day or at your next party!
    Print Pin Rate
    Prep Time: 3 minutes
    Total Time: 3 minutes
    Servings: 1 serving

    Ingredients

    • 1 tablespoon sugar
    • 1 teaspoon salt
    • lime wedge

    For the margarita:

    • 2 ounces tequila
    • 2 ounces pineapple juice
    • 1 ounce lime juice
    • 1 ounce triple sec (or orange juice to make it a skinny margarita)

    Instructions

    • Mix sugar and salt together on a small plate. Run lime wedge around the rim of your glass, then dip rim into sugar and salt mixture. Fill the glass with ice.
    • Fill a cocktail shaker with ice and add in the tequila, pineapple juice, lime juice, and triple sec. Secure lid and shake for 30 seconds, then strain into glass and enjoy!

    Nutrition

    Calories: 300kcal

    Love margaritas? Same. Make sure you try these recipes too:

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    30 Minutes or Less

    Healthy Summer Fruit Crisp

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    Overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.

    A healthy fruit crisp loaded with fresh summer fruits! The perfect warm-weather dessert, best served with a scoop of vanilla ice cream. Super easy to make with just one bowl, in 30 minutes.

    Close-up overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.

    What You’ll Need to Make Summer Fruit Crisp

    Summer Fruit – I used fresh blueberries, strawberries, and peaches in my summer fruit crisp, but any fruit will work! Feel free to use whatever you have on-hand, or whatever’s on sale at the grocery store that week. The only thing to note is, whichever fruit you use, make sure it totals to about 5-6 cups for this recipe.

    Maple Syrup – This healthy dessert recipe is sweetened with maple syrup! It’s refined sugar-free and honestly so healthy you could get away with eating it for breakfast.

    Rolled Oats – Any type of rolled oats will do – old-fashioned, quick cook, etc. The only type of oats you’ll want to avoid for your fruit crisp topping are whole oats, steel-cut, or Irish oats.

    Almond Flour – The almond flour keeps this recipe gluten-free! However, if you don’t have almond flour, or want to make this nut-free, you can replace the almond flour with all purpose flour.

    Butter or Coconut Oil – Use whichever you prefer in your crisp! I typically just use whichever I have on-hand. Coconut oil is obviously the healthier option, but butter adds a bit more flavor, which I love.

    Overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.

    Tips and Tricks

    • Keep this recipe simple! You’ll only need one bowl, which is used to first mix together the filling, then the crisp. There’s no need to dirty any extra dishes for this healthy dessert recipe.
    • This summer fruit crisp is best served warm with a scoop of cold vanilla ice cream on top. Though feel free to serve it however you’d like. On its own is delicious, or with a dollop of fresh whipped cream – yum!
    • Store leftover fruit crisp in an airtight container in the fridge for up to 4 days. If enjoying leftovers, I recommend reheating in the microwave for just about 30 seconds before eating.

    Adjust This Recipe to Your Dietary Needs

    Make it Dairy-Free: Use either non-dairy butter, or take the coconut oil option in the crisp.

    Make it Nut-Free: For a nut-free dessert, replace the almond flour with 1/2 cup of all purpose flour.

    Overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.
    5 from 1 vote

    Healthy Summer Fruit Crisp

    A healthy fruit crisp loaded with fresh summer fruits! The perfect warm-weather dessert, best served with a scoop of vanilla ice cream. Super easy to make with just one bowl, in 30 minutes.
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8 servings

    Ingredients

    For the filling:

    • 2 cups blueberries
    • 2 cups sliced strawberries, or raspberries
    • 2-3 peaches, pitted and sliced
    • 2 tablespoons maple syrup
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla extract

    For the crisp:

    • 1 1/2 cups rolled oats
    • 1/2 cup almond flour
    • pinch of salt
    • 1/4 cup butter or coconut oil, solid
    • 1/4 cup maple syrup

    Instructions

    • Preheat oven to 350° Fahrenheit.
    • Mix together all filling ingredients in a large bowl, then transfer to a 9-inch baking dish.
    • Mix together all crisp ingredients in a large bowl (you can use the same bowl you used to make the filling), then evenly sprinkle crisp over top of the filling.
    • Bake for 20-25 minutes or until fruit is soft, then let cool slightly before serving.

    Nutrition

    Calories: 300kcal
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    30 Minutes or Less

    Mediterranean Grilled Chicken Salad

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    overhead image of mediterranean grilled chicken salad in a bowl with fresh mint on the side.

    Mediterranean grilled chicken salad loaded with fresh veggies and finished off with a simple lemon Dijon dressing! Meal prep this healthy salad ahead of a busy week, or throw together for a quick, wholesome dinner. This easy and delicious meal comes together in just 20 minutes.

    lemon dijon dressing being poured over mediterranean grilled chicken salad.

    What You’ll Need to Make Mediterranean Grilled Chicken Salad

    Chicken Breasts – Take either two large chicken breasts and slice then into four thin cutlets, or buy four pre-sliced chicken cutlets from the store. A thinner piece of chicken cooks up faster, and locks in more flavor than whole chicken breasts.

    Dried Oregano – This dried herb is commonly found in mediterranean recipes, which is exactly why we use it on both the chicken and in the dressing. If you don’t have any dried oregano in your pantry, I highly recommend you get some. It adds tons of delicious flavor to this salad recipe!

    Lemon Juice – Fresh lemon juice tastes incredible in this lemon Dijon dressing. However, if you don’t have lemon juice, you can replace it with an equal amount of red wine vinegar.

    Feta Cheese – Feta is perfectly salty and creamy in this grilled chicken salad. Add as much to your salad as your heart (or tastebuds) desire. Or, if you don’t like feta, you can use crumbled goat cheese instead.

    Fresh Mint – Just a little bit of fresh mint takes this easy salad recipe over the top! Mint is another ingredient commonly found in Mediterranean recipes, and brings out the fresh flavors in this dish. Never tried mint in a salad before? Just trust me, it’s so so so good! But if you simply don’t like mint, try fresh chopped parsley instead.

    close-up image of mediterranean grilled chicken salad in a bowl.

    How to Grill Chicken

    • Start by seasoning your chicken very well with salt, black pepper, dried oregano, and garlic powder.
    • Preheat your grill to medium-high heat, or around 400° Fahrenheit.
    • Once preheated, place the chicken on the grill and leave to cook, without touching it, for about 4-6 minutes.
    • Then, flip each chicken breast, and cook for an additional 4-6 minutes on the other side.
    • Remove chicken from the grill and let rest on a cutting board while you prepare the rest of your grilled chicken salad.
    mediterranean grilled chicken salad in a bowl with lemon dijon dressing on the side.

    Adjust This Recipe to Your Dietary Needs

    Make it Dairy-Free: Either leave out the feta, or use your favorite non-dairy feta.I highly recommend this VioLife Vegan Feta – it’s delicious!

    Make it Vegan: For a vegan summer salad recipe, take the dairy-free option above, then replace the grilled chicken with either grilled tofu or grilled cauliflower steaks.

    overhead image of mediterranean grilled chicken salad in a bowl with fresh mint on the side.
    No ratings yet

    Mediterranean Grilled Chicken Salad

    Mediterranean grilled chicken salad loaded with fresh veggies and finished off with a simple lemon Dijon dressing! Meal prep this healthy salad ahead of a busy week, or throw together for a quick, wholesome dinner. This easy and delicious meal comes together in just 20 minutes.
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4 servings

    Ingredients

    For the chicken:

    • 1-2 pounds boneless skinless chicken breasts, cut or pounded thin
    • salt and black pepper, to taste
    • 1 teaspoon dried oregano
    • 1 teaspoon garlic powder

    For the lemon Dijon dressing:

    • 1/2 cup olive oil
    • 1/4 cup lemon juice, or red wine vinegar
    • 1 tablespoon Dijon mustard
    • 1 garlic clove, minced
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper

    For the salad:

    • 6 cups chopped romaine lettuce
    • 1/2 English cucumber, sliced
    • 1 green bell pepper, chopped
    • 1 cup cherry tomatoes, halved
    • 1/2 red onion, thinly sliced
    • 1/2 cup feta cheese, crumbled
    • 1/2 cup pitted kalamata olives
    • 1/4 cup fresh mint, chopped

    Instructions

    • Preheat an outdoor grill or grill pan to medium-high heat.
    • Pat chicken breasts dry with a paper towel, then season with the salt, black pepper, dried oregano, and onion powder.
    • Grill 4-6 minutes per side, or until cooked through, then let rest on a cutting board while you prepare the rest of the salad.
      grilled chicken on a plate
    • Add all dressing ingredients to a small bowl and whisk to combine.
      all salad ingredients in a bowl
    • Add all salad ingredients to a large bowl and toss. Then, slice your chicken and add to the salad. Finish off the salad with a drizzle of dressing, then serve immediately.
      lemon dijon dressing whisked together in a measuring cup

    Notes

  • If not eating right away, prepare the salad without the dressing, then add the dressing right before serving.

    • Nutrition

    Calories: 300kcal
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    30 Minutes or Less

    3-Ingredient S’mores Dip

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    graham cracker being dipped into s'more dip

    Super quick and easy 3-ingredient s’mores dip! Melty chocolate and gooey marshmallows, served with graham crackers. Throw together this simple dessert in just 10 minutes!

    overhead image of s'mores dip with graham crackers and mini marshmallows on the side.

    What You’ll Need to Make S’mores Dip

    Chocolate Chips – Either chocolate chips or a chopped chocolate bar will work here! Layer your chocolate at the bottom of a baking pan, then top with marshmallows. After baking, the chocolate chips will be perfectly melty and delicious.

    Marshmallows – I used mini marshmallows in my s’mores dip, but large marshmallows work just as well. Arrange the marshmallows on top of the chocolate chips before baking. Then, bake until the marshmallows are perfectly toasted and golden brown.

    Graham Crackers – Serve your s’more dip with graham crackers on the side. Or, if graham crackers aren’t really your thing, serve it with whatever you’d like! For a healthier option, try fresh strawberries and apple slices. I also love serving my dip with these Simple Mills Honey Sweet Thins – they’re gluten-free!

    graham cracker being dipped into s'mores dip

    Tips and Tricks

    • Like a more well-done s’more? Then bake this dessert dip for a few extra minutes, or until the marshmallows are toasted to your liking.
    • Jazz up this recipe for your next holiday party! Making s’mores dip for fourth of July? Add a small handful of red, white, and blue sprinkles to the top of your dip right before serving.
    • Store leftover s’mores dip covered, at room temperature, for up to one week. To reheat, simply add back into the oven according to the recipe instructions.
    s'mores dip in a small cast iron skillet.

    Adjust This Recipe to Your Dietary Needs

    Make it Vegan: For a vegan s’more dip, use vegan chocolate chips and vegan marshmallows.

    Make it Gluten-Free: Use your favorite gluten-free graham crackers in this recipe.

    graham cracker being dipped into s'more dip
    5 from 1 vote

    3-Ingredient S’mores Dip

    Super quick and easy 3-ingredient s’mores dip! Melty chocolate and gooey marshmallows, served with graham crackers. Throw together this simple dessert in just 10 minutes!
    Print Pin Rate
    Prep Time: 2 minutes
    Cook Time: 5 minutes
    Total Time: 7 minutes
    Servings: 8 servings

    Ingredients

    • 1 1/2 cups chocolate chips
    • 20 large marshmallows, or 2 cups mini marshmallows
    • graham crackers, for serving

    Instructions

    • Preheat oven to 450° Fahrenheit and lightly grease an 8-inch baking pan or cast iron skillet.
    • Spread chocolate chips in an even layer in the bottom of the pan, then arrange marshmallows on top of the chocolate chips.
    • Bake for 5-7 minutes, or until marshmallows are toasted to your liking. Remove and let cool for 5 minutes before serving with graham crackers.

    Nutrition

    Calories: 300kcal
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