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Mexican Corn Tomato Feta Salad Recipe

June 20, 2018 by Jeanette 11 Comments

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Mexican Corn Tomato Feta Salad - you'll find all the flavors of Mexican street corn are in this creamy summer salad
Mexican Corn Tomato Feta Salad - you'll find all the flavors of Mexican street corn are in this creamy summer salad

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.
Mexican Corn Tomato Feta Salad - you'll find all the flavors of Mexican street corn are in this creamy summer salad

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).

Summer Corn and Heirloom Tomatoes

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.

Mexican Corn Tomato Feta Salad - you'll find all the flavors of Mexican street corn are in this creamy summer salad

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.

5 from 1 vote
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Mexican Corn Tomato Feta Salad

Prep Time 15 minutes
Cook Time 2 minutes
Total Time 20 minutes
Servings 6 people
Calories 150 kcal

Ingredients

  • 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

Instructions

  1. 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

Nutrition Facts
Mexican Corn Tomato Feta Salad
Amount Per Serving
Calories 150 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 152mg7%
Potassium 292mg8%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 6g7%
Protein 4g8%
Vitamin A 610IU12%
Vitamin C 10.6mg13%
Calcium 54mg5%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

If you like this Mexican Corn Tomato Feta Salad, you might also like these corn salads:

Mexican Corn Quinoa Salad

Mexican Corn Quinoa Salad

Chipotle Corn Black Bean Tomato Salad

Chipotle Black Bean Corn Tomato Avocado Salad - this can be eaten as a dip or a salad - perfect for summer barbecues and picnics!

Quinoa Corn Tomato Kale Salad

Kale Quinoa Tomato Corn Salad

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Filed Under: Clean Eating, gluten-free, salads, side dishes, vegetarian Tagged With: corn, Mexican corn salad, side dish, summer, tomato

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Comments

  1. Kalee @ The Crowded Table says

    September 10, 2015 at 10:23 am

    I love the idea of mexican street corn in salad form. Looks delicious! 🙂

    Reply
    • Jeanette says

      September 10, 2015 at 12:36 pm

      Thank you Kalee!

      Reply
  2. Alice @ Hip Foodie Mom says

    September 11, 2015 at 5:12 pm

    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!

    Reply
    • Jeanette says

      September 16, 2015 at 10:22 pm

      Thanks Alice! I’m going to miss all the summer veggies!

      Reply
  3. Beth says

    September 12, 2016 at 11:16 pm

    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!

    Reply
    • Jeanette says

      September 13, 2016 at 7:56 am

      Thanks Beth! Just corrected the directions. Hope you enjoy this – those Crispy Tacos and Mexican Pinto Beans sound delicious!

      Reply
  4. Mikel says

    May 17, 2017 at 8:59 pm

    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!!

    Reply
    • Jeanette says

      May 24, 2017 at 6:20 am

      Hi Mikel, so glad you have been enjoying this recipe! Great idea serving it with skirt steak and chimichurri sauce.

      Reply
  5. Lara says

    July 8, 2017 at 7:08 am

    I love this corn/tomato combo salad. Thanks for sharing this. I would make it this weekend.

    Reply
    • Jeanette says

      July 9, 2017 at 9:16 pm

      I hope you enjoy this recipe Lara!

      Reply
  6. ResQRinse Team says

    June 21, 2018 at 1:43 am

    5 stars
    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.

    Reply

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