Mexican street corn salad from The Food Lab: Better Home Cooking Through Science (page 436) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rachel821571 on May 05, 2026

    Great! It needed a little more so I added chipotle cream on top with a sprinkle of cotija, cilantro, and Tajin. And extra lime!

  • tacoquokka on February 26, 2026

    One of my favorite Kenji recipes from Serious Eats that we’ve been making for years. Everything about this recipe works. I use canned corn, sometimes leave out the jalapeño or cilantro depending on what we have, and it’s always great.

  • apalmer91 on January 12, 2026

    Everyone loves this when we bring it to parties- I’ve shared the recipe every single time because of all of the requests.

  • anya_sf on September 05, 2023

    This was so good, I couldn't stop eating it. There was a tiny bit left over, which I enjoyed cold the next day with some diced cucumber mixed in.

  • bernalgirl on July 09, 2023

    Easy and delicious, great with leftover grilled corn

  • Fyretigger on May 29, 2023

    This is a family favorite brought into the family by my nephew in law from when it appeared on the Serious Eats website. We usually make it with frozen corn for ease, and pan char the corn. Cotija is really preferable to Feta.

  • averythingcooks on June 04, 2021

    Oh wow - is this ever good :) I cannot get cotija cheese here so I used a mix of both feta and parm. I also added some extra scallions and a diced roasted red pepper. We had this beside fajitas and I would absolutely make this again.

  • taste24 on June 22, 2020

    I can't get enough of this salad - it has so much flavor. Perfect way to use either fresh or frozen corn. I use the recommended Cotija cheese which I feel makes the salad as good as it is. It is also delicious leftover and cold.

  • Cookie24 on August 21, 2019

    Family loves this. Super easy to make and tasty. Try not to subsititue cotija cheese with something else; this cheese really adds a great flavor. As clcorbi suggested, adding a cubed avocado sounds delicious.

  • twoyolks on July 27, 2017

    This was excellent. I couldn't stop eating it. A recipe that serves four was easily eaten by two.

  • clcorbi on July 05, 2017

    Yum! This salad is so easy and packs a ton of flavor--I could definitely see us repeating it throughout corn season. Unfortunately we got a scorching hot jalapeno that overwhelmed the salad's flavor even after being seeded, but I could still tell this is a tasty dish. I might want to cube an avocado and toss it in next time for a more substantial salad, and then serve it with fried eggs and tortillas.

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