Mexican Corn Tomato Feta Salad combines the flavors of Mexican street corn into a delicious summer salad, perfect for entertaining and picnics. Fresh corn and tomatoes are two of my favorite summer vegetables that are plentiful at the farmer’s market and supermarkets this time of year. While I love corn on the cob and caprese salad, I’m always looking for new or different ways to enjoy corn and tomatoes throughout the summer.
This Mexican Corn Tomato Feta Salad reminds me of Mexican street corn, which has become popular the last couple of years. The advantage of making Mexican street corn in salad form is that it’s easier to bring to a potluck barbecue, and you won’t get corn stuck in your teeth and all over your face (one reason my kids don’t like corn on the cob).
I came up with this Mexican Corn Tomato Feta Salad two years ago when corn and tomatoes were at their peak. Winters are long in Connecticut, so I appreciate the abundance of fresh summer produce that pops up each week at our local farmer’s market.
This creamy corn salad has all the flavors of Mexican street corn with the works, just in salad form. To get the corn toasty, I caramelized it in a cast iron skillet, then tossed everything together while the corn was still warm, letting the feta cheese melt into the warm salad.
Mexican Corn Tomato Feta Salad
- 1 tablespoon extra virgin olive oil
- 5 ears corn on the cob leftover or uncooked, ~ 6 cups
- sea salt to taste
- black pepper to taste
- 2 ounces feta cheese crumbled
- 2 tablespoons mayonnaise
- 1 large tomato chopped
- 2 scallions chopped
- 1/2 cup cilantro minced
- 2 cloves garlic minced
- 1 lime juiced
- 1/2 teaspoon chili powder
- dash chipotle powder
1. Heat olive oil in cast iron skillet and add corn; saute until charred in spots; season with salt and pepper. Transfer to large bowl; add cheese, mayonnaise, tomato, scallions, cilantro, garlic scape paste, lime juice, chili powder and chipotle powder. Toss and serve
If you like this Mexican Corn Tomato Feta Salad, you might also like these corn salads:
Chipotle Corn Black Bean Tomato Salad
Kalee @ The Crowded Table says
I love the idea of mexican street corn in salad form. Looks delicious! 🙂
Thank you Kalee!
Alice @ Hip Foodie Mom says
Jeanette, love the new blog design! It is new, right?! 🙂 and love this salad!!! I’m with you. . let’s enjoy every last bit of summer for as long as we can! I have fresh corn in the fridge!
Thanks Alice! I’m going to miss all the summer veggies!
Trying this tomorrow with the Minimalist Baker’s Crispy Tacos and Mexican Pinto Beans. You include mayo in the ingredients list, but don’t mention it in the instructions. I’ll assume it should be there. I’m vegan, so using vegan mayo and skipping the feta. Thanks for the beautiful recipe!
Thanks Beth! Just corrected the directions. Hope you enjoy this – those Crispy Tacos and Mexican Pinto Beans sound delicious!
I’ve made this twice now, and it’s PHENOMENAL. It reminds me of the tantalizing smells of Mexican street corn, except that it tastes even better. This is the perfect side to a skirt steak with chimchurri sauce. Can’t recommend it enough!!
Hi Mikel, so glad you have been enjoying this recipe! Great idea serving it with skirt steak and chimichurri sauce.
I love this corn/tomato combo salad. Thanks for sharing this. I would make it this weekend.
I hope you enjoy this recipe Lara!
ResQRinse Team says
Love the use of feta and quinoa here! Would not have thought of those different pairings, but now that we look at it we can’t help but wonder how we’ve never tried. Can’t wait to make and enjoy.