There's something utterly irresistible about the smoky, creamy, tangy flavor of Mexican Street Corn Salad. Inspired by the popular street food elote, this salad transforms those bold, crave-worthy flavors into a dish you can serve year-round, no grill required.
I first whipped this up after a backyard taco night when I had a few ears of grilled corn leftover. I tossed them with some lime, mayo, a bit of cotija, and fresh cilantro — and wow, it disappeared in minutes. It’s now a must-make for every summer cookout and taco Tuesday.
Ready to upgrade your side dish game? Let’s dig into why this salad belongs on your table.
Why You’ll Love This Mexican Street Corn Salad
This salad isn’t just flavorful — it’s a party in a bowl. Whether you’re cooking for two or serving a crowd, Mexican Street Corn Salad hits all the right notes: creamy, zesty, smoky, and just the right amount of heat.
First of all, it’s incredibly quick to throw together. You can have it ready in under 20 minutes, especially if you use frozen or canned corn in a pinch. Perfect for last-minute gatherings or easy weeknight dinners.
It’s also incredibly budget-friendly. A few ears of corn, some pantry staples, and a handful of fresh ingredients are all it takes to create something special. No need to break the bank for a crowd-pleasing side.
This recipe is versatile. Serve it warm or cold, as a topping for tacos, or even spooned over grilled chicken or salmon. It’s equally at home at a picnic or alongside a holiday roast.
And let’s not forget — it’s always a hit. The vibrant colors and creamy-spicy-limey flavor combo make it a standout side that everyone will ask for again.
Next up, let’s talk ingredients and why each one matters.
Ingredients Notes
The beauty of Mexican Street Corn Salad is how it elevates humble ingredients into something spectacular. Here’s what you need and why each component shines.
Fresh corn is the heart of the recipe. I recommend charring corn kernels in a skillet or on the grill to mimic that classic street corn flavor. If corn is out of season, frozen corn works wonderfully — just thaw and dry it well before searing.
Mayonnaise creates the rich, creamy base that binds all the flavors. It brings out the sweetness of the corn while adding that indulgent elote-style texture. You can sub with Greek yogurt or sour cream for a lighter twist, but mayo gives it the most authentic taste.
Cotija cheese adds a sharp, salty edge that balances the sweetness and creaminess. If you can’t find cotija, try feta or queso fresco — both work beautifully. Just make sure to crumble it finely so it blends throughout.
Fresh lime juice brings brightness and zip. It cuts through the richness of the mayo and cheese, giving the salad its signature tang. Always use fresh lime juice — bottled just doesn’t compare.
Chili powder and smoked paprika give the salad its smoky kick. If you like more heat, you can add a pinch of cayenne or even chopped jalapeño. Don’t skip the spices — they tie everything together.
You’ll also want fresh cilantro, which adds a pop of color and herby freshness that lifts every bite. A bit of red onion or green onion adds crunch and sharpness for extra depth.
No fancy tools required — just a skillet for charring, a sharp knife, and a big bowl for mixing everything together.
How To Make This Mexican Street Corn Salad
Making this salad is a breeze — the hardest part is not eating it straight from the bowl before it hits the table!
Start by charring your corn. If using fresh corn, slice the kernels off the cob and sear them in a hot, dry skillet for 5-7 minutes until golden brown in spots. If using frozen corn, make sure it’s completely thawed and patted dry to avoid steaming. Charring brings that smoky elote flavor to life.
While the corn is cooking, whisk together your mayonnaise, lime juice, chili powder, smoked paprika, and a pinch of salt in a large mixing bowl. This becomes the creamy, zesty dressing that coats every bite.
Once your corn is charred and cooled slightly, add it to the bowl. Stir in the cotija cheese, chopped red onion, and cilantro. Give it a good toss so everything gets evenly coated in that luscious dressing.
Taste and adjust. Want more tang? Add more lime. More heat? Sprinkle in some cayenne or hot sauce. This salad is all about balancing the flavors to your taste.
Let it chill for 10–15 minutes if you have the time. The flavors meld beautifully and the salad becomes even more addictive. Serve cold or at room temperature, and garnish with extra cheese and a lime wedge if you're feeling fancy.
From start to finish, you’re looking at about 20 minutes. And trust me, the result tastes like it took way longer.
Storage Options
This salad stores like a champ, making it perfect for make-ahead meals or meal prep.
In the fridge, store leftovers in an airtight container for up to 4 days. The flavors deepen over time, making it just as tasty (if not more) the next day.
Avoid freezing — the texture of the mayo-based dressing and corn won’t hold up well after thawing.
If you're prepping ahead for an event, you can char the corn and mix the dressing separately, then combine everything just before serving to keep it ultra-fresh.
To reheat, pop it in the microwave for 30 seconds if you prefer it warm, though it’s equally delicious cold or room temperature.
Variations and Substitutions
The beauty of Mexican Street Corn Salad lies in how adaptable it is. Here are some delicious spins to try.
For a lighter version, swap half the mayo with Greek yogurt. It still gives a creamy texture with a bit more tang and protein.
Want to make it vegan? Use a vegan mayo and skip the cotija, or replace it with a crumbled vegan feta or nutritional yeast for a savory kick.
Add-ins are always welcome. Diced avocado brings a creamy, buttery element, while black beans add heartiness and extra protein. You can even throw in cherry tomatoes or roasted bell peppers for more color and freshness.
Love a little heat? Add chopped jalapeños, hot sauce, or even a dash of Tajin seasoning for that classic Mexican zing.
Or try it as a main dish — toss it with cooked quinoa or orzo and top with grilled chicken or shrimp for a filling meal.
Feel free to experiment — this salad is your canvas, and there’s no wrong way to enjoy it.
PrintMexican Street Corn Salad Recipe
This Mexican Street Corn Salad is a zesty, creamy, and flavorful side dish inspired by elote, the classic Mexican street food. Bursting with fresh corn, cotija cheese, lime, and chili, it's perfect for summer BBQs, potlucks, or as a topping for tacos and grilled meats. It comes together in under 30 minutes and delivers bold, authentic Mexican taste with every bite.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
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4 cups corn kernels (fresh or frozen)
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⅓ cup mayonnaise
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¼ cup sour cream
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½ cup cotija cheese (crumbled)
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¼ cup chopped cilantro
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2 tbsp lime juice (freshly squeezed)
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1 clove garlic (minced)
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½ tsp chili powder
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Salt and pepper to taste
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Optional: diced jalapeño or hot sauce for extra heat
Instructions
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If using fresh corn, grill or char it in a pan until lightly browned; let cool.
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In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, salt, and pepper.
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Add corn, cotija cheese, and cilantro. Stir to combine.
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Taste and adjust seasoning. Add jalapeño or hot sauce if desired.
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Chill for 10–15 minutes before serving. Serve cold or at room temperature.
Notes
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You can use frozen corn if fresh isn’t available—just thaw and pat dry before charring.
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Feta cheese works as a substitute for cotija.
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Great as a side or taco topping.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 280mg
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