Mamma’s Southern Corn Salad


  • 6 ears fresh corn (about 5 cups)*
  • 1 – 2 tablespoons olive oil
  • 1 red bell pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 poblano pepper, chopped
  • 1/2 cup chopped purple onion
  • 1/2 cup chopped green onion
  • 2 tablespoons fresh lime juice (juice of 1 lime)
  • 1 avocado
  • 2 cups Sargento Four Cheese Mexican blend
  • 1/2 cup fresh cilantro, chopped

*Frozen corn may be substituted.

Dressing Ingredients:

  • 1 cup Duke’s mayonnaise
  • 1/3 cup sour cream
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon coarse sea salt
  • 1 tablespoon fresh lime juice (juice of 1/2 lime)

Toppings (optional):

  • Fritos, either crushed or used as scoops
  • Extra cilantro
  • Extra sea salt
  • Extra limes to cut into wedges


  1. Mix together dressing ingredients and refrigerate.
  2. If using fresh corn on the cob, brush with olive oil and grill, either outside or on a cast iron grill pan on the stove, about two minutes on each side until you get a bit of char.
  3. If using frozen corn, saute in a cast iron pan with a little olive oil until it’s lightly charred.
  4. Let corn cool, then cut from cob if needed, and place in a large bowl.
  5. Stir in red bell pepper, jalapeno pepper, poblano pepper, purple onion, and green onion.
  6. Stir in cheese blend.
  7. Stir in dressing.
  8. Refrigerate until close to serving time.
  9. An hour or so before serving, chop avocado and drizzle with 2 tablespoons lime juice. Scatter on top of salad.
  10. Add toppings, if desired, just before serving.
  11. Serve with fresh cut lime wedges.

Note: Mamma doesn’t know a thing about Mexican Street Corn. But if that sounds interesting to you, leave out the shredded cheese mix and add a cup or so of grated cotija cheese or queso fresco. The result will be a spin on Mexican Street Corn, though probably not all that authentic, to be perfectly honest.