Corn salad in a white round bowl topped with grated cheese and coriander.

Loaded Street Corn Salad with Manchego

This Loaded Street Corn Salad with Manchego is quick and easy to make, and exploding with bright and fresh flavors! It’s incredibly delicious as a side, starter, or main. Serve it with some tortilla chips at your next summer party or game day gathering!




  1. Heat a cast-iron grill pan over medium to high heat and brush with the oil. When hot, place the ears of corn on the pan and cook, turning regularly, for 7 to 10 minutes, or until lightly charred. (Alternatively, you can also cook the corn under the broiler or on the barbecue if you prefer.)
  2. Remove from the heat and let cool for 5 minutes, then carefully slice off the corn kernels, using a sharp knife.
  3. Transfer he corn to a large serving bowl and stir in the butter, garlic salt, black pepper, paprika and red pepper flakes. Add in the jalapeño, red onion, parsley, half of the coriander (cilantro), 1/4 cup (25g) of the cheese and the lime juice.
  4. Toss together, then sprinkle the remaining Manchego and coriander (cilantro) on top.


  1. I used unsalted butter and it still tasted great! Consider that as an option if you want to lower the sodium content, or if you only have unsalted butter on hand.
  2. This corn salad also tastes delicious with blue corn tortilla chips, so you can also serve it as a corn salad dip at your next party or gathering!
  3. This recipe is from the cookbook Seriously Good Salads by Nicky Corbishley from Kitchen Sanctuary.

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