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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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    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

    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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    30 Minutes or Less

    How to Cut a Watermelon (3 ways!)

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    Showing a watermelon cut 3 ways.

    Three quick and easy ways to cut a watermelon! Cubes, triangles, or sticks – serve up that big, juicy watermelon whichever way you’d like. I even included a few tips on how to pick a perfectly ripe watermelon!

    Watermelon cut into sticks with bowls on the side.

    How to Tell if a Watermelon is Ripe

    • Weight – A ripe watermelon will be pretty heavy. This is simply because it’s loaded with delicious, sweet juices! So if you pick up two even-sized watermelons and one feels heavier than the other, definitely go with the heavier one.
    • Color – Look for a watermelon with a big ole’ yellow spot! That yellow spot is where the watermelon laid on the ground while it grew. A large yellow spot is a good indicator that the watermelon had plenty of time to ripen on the vine.
    • Sound – Pick up the watermelon and give it a gentle, yet firm slap. Listen for a hollow sound – if the watermelon sounds hollow, then that means it’s bursting with tons of juice! However, if it sounds dull, or feels at all mushy, then pass on that watermelon.

    How to Cut a Watermelon – 3 ways!

    Watermelon cut into cubes in a bowl with fresh mint.
    Close-up image of watermelon cut into cubes.

    Cubes

    1. Using a sharp knife, slice about 1-inch off each end of the watermelon, then stand the watermelon up on one cut end.
    2. Slice off watermelon rind, sliding your knife from top to bottom, following the shape of the watermelon. Continue to work your way around the watermelon until rind is fully removed.
    3. With the watermelon still standing upright, make 1-inch lengthwise slices down the watermelon.
    4. Set half of those slices aside, then take the other half and lay them flat on your cutting board. Make 1-inch lengthwise cuts through this stack of slices, then rotate the stack 90° and make 1-inch cuts perpendicular to the other cuts you just created.
    5. Transfer that cut and cubed watermelon to a bowl, then repeat with the other half until all is cut.

    OR freeze your cubed watermelon and use it to make my 3-ingredient WATERMELON MARGARITAS!

    Watermelon cut into triangles on a serving platter with fresh mint and lemon.
    close-up image of watermelon cut into slices.

    Triangles

    1. Lay the watermelon on its side and use a sharp knife to cut down the middle, creating two halves.
    2. Place one half with the flesh-side facing down, then create 1-inch cuts lengthwise down the watermelon.
    3. Take one slice, and lay it flat on your cutting board. Make two diagonal cuts (in opposite directions) through each slice, creating three watermelon triangles from each slice.
    4. Continue this same process with remaining slices.
    Watermelon cut into stick with lemon on the side.
    Watermelon cut into sticks with bowls on the side.

    Sticks

    1. Lay the watermelon on its side and use a sharp knife to cut down the middle, creating two halves.
    2. Place one half with the flesh-side facing down, then create 1-inch cuts lengthwise down the watermelon.
    3. Rotate your watermelon 90° on the cutting board, then make 1-inch cuts perpendicular to the other cuts you just created.
    4. Repeat this process for the other watermelon half, then serve.
    Watermelon cut three different ways on a serving platter.

    Tips and Tricks

    • Use a very sharp knife to cut your watermelon! A dull knife makes it much harder, and more dangerous. Dull knives are more prone to slipping and sliding when trying to cut (because they’re not sharp enough to cut through the watermelon) and a slip of your knife could result in an injury.
    • Beware of watermelon juice! A perfectly ripe watermelon, while delicious, will release a ton of juice. Therefore, cut watermelon is best served in a bowl, rather than on a plate, to help contain all that liquid.
    • These cutting techniques will work on any kind of watermelon! Seedless, mini, or even those watermelons with the orange/yellow flesh can all be cut the same way.

    Interested in More Helpful How-Tos? Click HERE.

    close-up image of watermelon cut into slices.
    5 from 1 vote

    How to Cut a Watermelon (3 ways!)

    Three quick and easy ways to cut a watermelon! Cubes, triangles, or sticks – serve up that big, juicy watermelon whichever way you’d like. I even included a few tips on how to pick a perfectly ripe watermelon!
    Print Pin Rate
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Servings: 4 servings

    Ingredients

    • 1 watermelon

    Instructions

    Cubes

    • Using a sharp knife, slice about 1-inch off each end of the watermelon, then stand watermelon up on one cut end.
    • Slice off watermelon rind, sliding your knife from top to bottom, following the shape of the watermelon. Continue to work your way around the watermelon until rind is fully removed.
    • With the watermelon still standing upright, make 1-inch lengthwise slices down the watermelon.
    • Set half of those slices aside, then take the other half and lay them flat on your cutting board. Make 1-inch lengthwise cuts through this stack of slices, then rotate the stack 90° and make 1-inch cuts perpendicular to the other cuts you just created.
    • Transfer that cut and cubed watermelon to a bowl, then repeat with the other half until all is cut.

    Triangles

    • Lay the watermelon on its side and use a sharp knife to cut down the middle, creating two halves.
    • Place one half with the flesh-side facing down, then create 1-inch cuts lengthwise down the watermelon.
    • Take one slice, and lay it flat on your cutting board. Make two diagonal cuts (in opposite directions) through each slice, creating three watermelon triangles from each slice.
    • Continue this same process with remaining slices.

    Sticks

    • Lay the watermelon on its side and use a sharp knife to cut down the middle, creating two halves.
    • Place one half with the flesh-side facing down, then create 1-inch cuts lengthwise down the watermelon.
    • Rotate your watermelon 90° on the cutting board, then make 1-inch cuts perpendicular to the other cuts you just created.
    • Repeat this process for the other watermelon half, then serve.

    Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Watermelon Margaritas (just THREE ingredients!)

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    frozen watermelon margaritas in two glasses with a watermelon slice on the rim.

    These watermelon margaritas will be your new favorite summertime cocktail! With just three ingredients and a blender, you’ll have the most delicious and refreshing frozen drink. Frozen watermelon, lime juice, and a splash (or two) of good quality tequila come together to make this best-ever, easy summer cocktail!

    two frozen watermelon margaritas with limes on the side.

    I’m a BIG margarita girl, we know this by now. I absolutely gushed over my love for margaritas in my Skinny Blackberry Margarita post, so I’ll spare you from all of that this time around. Though what I will say is that this particular margarita recipe includes my all-time favorite summer fruit – WATERMELON. I’ve honestly never met anyone who ever had a bad thing to say about watermelon. It’s naturally oh-so sweet, crazy refreshing, and is really only available in the warmer months, making it all the more special. I plan on enjoying a lot, and I mean A LOT of this coveted fruit over the next few months. And there’s nothing anyone can do to stop me! You know what I also plan on enjoying a lot of this summer? These watermelon margaritas.

    Your typical margarita has its fair share of added sugars. Though thanks to watermelons natural sweetness, this refreshing cocktail has NO added sugar! And like I mentioned before it only requires three ingredients (plus ice). Which means it’s the easiest and healthiest alcoholic beverage of all time. That’s right – of. all. time. I highly recommend you blend up a batch of these watermelon margaritas for your next summer barbecue or party. Maybe even for the 4th of July, perhaps?! This recipe yields about 4 margaritas, but can easily be doubled or even tripled if you’d like. Cheers to SUMMER and cheers to WATERMELON MARGARITAS!

    overhead image of two frozen watermelon margaritas

    What You Need To Make Watermelon Margaritas

    Frozen Watermelon – To freeze watermelon, start by slicing it into 1 to 2-inch chunks. Need help slicing your watermelon? Check our my How to Cut a Watermelon blog post! Then, transfer the chunks to a parchment lined baking sheet, in a single layer, and place in the freezer. Freeze the watermelon for at least 2 hours or until frozen solid. Once frozen, you can go straight into using it in this recipe, or transfer to an airtight container in the freezer for up to three months!

    Now, let’s backtrack for a second. There are a few things you want to look for when picking out your watermelon. A perfectly ripe and ready to slice watermelon will have a decently-sized yellow spot where it once laid on the ground right before it was picked. If that spot is more white than yellow, it’s not ripe – the more yellow it is, the better. Another thing to check for when looking for a ripe watermelon is the sound. Pick up the watermelon and give it a few taps. If it sounds deeply hollow that means it’s exploding with juicy flavor and is ready to enjoy!

    Tequila – A good quality tequila will make all the difference in the enjoyment and smoothness of these watermelon margaritas. I highly recommend a blanco silver tequila, which is most often used in margarita recipes. I use and love Don Julio tequila for its smoother taste, without being outrageously priced.

    Lime Juice – Fresh is always best, though bottled lime juice would also work in this recipe! The lime juice gives this cocktail its signature taste while also bringing out the freshness of the watermelon. If you’re feeling fancy, save a few lime slices to garnish your drinks with!

    Make it a Mocktail

    • Replace the tequila with 1/4 cup of water for an alcohol-free, refreshing watermelon margarita mocktail!
    frozen watermelon margaritas in two glasses with a watermelon slice on the rim.
    5 from 1 vote

    Watermelon Margaritas (just THREE ingredients!)

    These watermelon margaritas will be your new favorite summertime cocktail! With just three ingredients and a blender, you’ll have the most delicious and refreshing frozen drink. Frozen watermelon, lime juice, and a splash (or two) of good quality tequila come together to make this best-ever, easy summer cocktail!
    Print Pin Rate
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Total Time: 5 minutes
    Servings: 4 servings

    Ingredients

    • 4 cups frozen watermelon, see Notes
    • 1/2 cup tequila
    • 1/2 cup lime juice
    • 1 cup ice

    Instructions

    • Add all ingredients to a blender and blend until no chunks of watermelon or ice remain.

    Notes

  • Frozen Watermelon: To freeze watermelon, cut a fresh watermelon into chunks and then spread into an even layer on a baking sheet lined with parchment paper. Transfer baking sheet to the freezer for 2-3 hours or until watermelon is frozen solid.

    • Nutrition

    Calories: 300kcal

    Other Healthier Cocktail Recipes

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