Get ready to fall in love with authentic flavor and pure summer bliss in every bite! Mexican Street Corn Salad is everything you adore about classic elote: smoky corn, creamy dressing, zippy citrus, and crumbles of salty cotija, all tossed together in an irresistibly easy dish. Whether you’re throwing a backyard barbecue or spicing up a weeknight dinner, this salad feels like the heart of a street fiesta—vibrant, fresh, and absolutely crave-worthy.
Ingredients You’ll Need
You’ll be amazed at how just a handful of simple, fresh ingredients come together to create such a colorful and bold-tasting Mexican Street Corn Salad. Each component brings its own wonderful personality—whether it’s creamy, tangy, or spicy—that all blend into something unforgettable.
- Corn kernels: Use fresh grilled corn for maximum flavor, but frozen and thawed works great for a quick fix—just don’t skip the charring for that signature smokiness!
- Mayonnaise: Lends the salad creaminess and helps carry all the earthy, spicy flavor through every bite.
- Sour cream: Adds tang and richness; swap in Greek yogurt if you want a lighter twist with a little extra protein.
- Cotija cheese: Crumbled for salty, crumbly goodness; if cotija’s hard to find, feta is a fantastic stand-in.
- Garlic: One clove, finely minced, packs a punch and deepens the savoriness.
- Jalapeño: Optional, for those who like things a little spicy; keep or skip, or even swap in another chili if you’re feeling bold.
- Fresh cilantro: This herb is non-negotiable—sprinkling in a generous helping brings bright, herbal freshness.
- Lime juice: The fresh-squeezed juice of one lime makes the flavors pop and balances the creamy ingredients.
- Chili powder: The unmistakable essence of street corn comes through with just half a teaspoon; feel free to adjust to your heat preference.
- Smoked paprika: A dash for subtle depth and color, plus it compliments the spicy notes perfectly.
- Salt and pepper: Start with a pinch, then season to taste—you’ll want the salad perfectly balanced just for you.
How to Make Mexican Street Corn Salad
Step 1: Prepare the Corn
For that signature Mexican Street Corn Salad flavor, start by giving your corn some char—this step is where the magic begins! If you have fresh corn, grill the cobs directly over your grill or a gas flame until they have gorgeous golden-brown marks. Can’t grill? No worries! Sauté thawed frozen corn in a dry skillet until lightly browned and toasty. The smokiness adds tons of dimension to your salad.
Step 2: Chop and Prep the Mix-Ins
While your corn is cooling, finely chop your garlic, jalapeño (if using), and cilantro. Crumble your cotija cheese into small bits, and squeeze your lime so it’s ready to zing things up. Getting everything prepped now streamlines the assembly and ensures every bite has that perfect balance of flavor and texture.
Step 3: Make the Dressing
In a large bowl, whisk together the mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, salt, and pepper. This creamy, tangy mixture is the backbone of Mexican Street Corn Salad—think of it as an instant burst of flavor that ties it all together.
Step 4: Toss Everything Together
Add the cooked corn, crumbled cotija cheese, chopped jalapeño, and fresh cilantro to your bowl with the dressing. Gently toss until all the ingredients are evenly coated in that luscious, spiced crema. Now’s the perfect time to sneak a little taste and adjust with more salt, lime, or chili powder if your heart desires.
Step 5: Finish and Serve
Transfer your Mexican Street Corn Salad to a serving bowl or platter, and if you’re feeling fancy, shower a little extra cotija and cilantro over the top. Serve immediately if you love it warm, or chill it for later—trust me, it’s delicious either way! This dish comes together in a flash but tastes like something you’ve been perfecting for years.
How to Serve Mexican Street Corn Salad
Garnishes
Don’t skip the final touch! A last sprinkle of crumbled cotija, a handful of fresh cilantro, and an extra pinch of chili powder makes your Mexican Street Corn Salad as beautiful as it is tasty. Garnishing brings vibrant color to the table and a bit of showmanship to the dish—you eat with your eyes first!
Side Dishes
Pair your Mexican Street Corn Salad with smoky grilled meats, tacos, quesadillas, or alongside fajita veggies. It’s also outstanding next to a simply grilled steak or juicy roast chicken. Whenever you serve it, this salad instantly makes the meal feel special and festive.
Creative Ways to Present
For a fun twist, try spooning your salad into crisp lettuce cups for a handheld appetizer, piling it onto slices of toasted baguette, or layering it inside burritos and tacos for a new flavor explosion. You could even scoop it atop nachos, stuff it into avocado halves, or use it as the base for a zesty Southwestern bowl. The possibilities are endless!
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers (don’t be surprised if the bowl gets wiped clean!), Mexican Street Corn Salad keeps beautifully in an airtight container in the fridge for up to three days. The flavors meld and deepen, making tomorrow’s batch possibly even tastier.
Freezing
I don’t recommend freezing this salad—the crema and cheese won’t hold up to thawing and may turn watery or grainy. Mexican Street Corn Salad is best enjoyed fresh or from the fridge within a few days for peak flavor and texture.
Reheating
This salad truly shines at room temperature or slightly warm, so if it’s been chilling, just let it sit out on the counter for 10–15 minutes before serving. Avoid microwaving since it can affect the fresh cilantro and creamy texture, but a few seconds in the microwave on low won’t hurt if you prefer it just a bit warm.
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! Just be sure to drain it completely and try to toast it in a dry skillet for a few minutes to develop that savory charred edge. This will boost the flavor and authenticity of your Mexican Street Corn Salad.
Is cotija cheese necessary, or are there alternatives?
Cotija is classic for its crumbly, salty character, but don’t stress if you can’t find it. Feta or even parmesan are great substitutes, and your Mexican Street Corn Salad will still be delicious.
How spicy is this salad?
The salad is usually mild if you skip the jalapeño, but the option to add or increase chili powder and fresh chilies lets you customize the heat level to your liking. It’s super adaptable for spicy food lovers or those who like it gentle!
Can I make Mexican Street Corn Salad ahead of time?
Definitely! The flavors meld amazingly when made a few hours or a day in advance. Just save the garnishes for right before serving so everything stays fresh and vibrant.
Is this dish gluten-free and vegetarian?
Yes! One of the wonderful things about Mexican Street Corn Salad is that it’s naturally gluten-free and vegetarian, making it a brilliant choice for potlucks and parties with a variety of guests.
Final Thoughts
There’s something incredibly joyful about sharing a big bowl of Mexican Street Corn Salad with the people you love—it’s lively, simple, and bursting with flavor in every bite. I hope you’ll give this recipe a try soon and let it become the shining star at your next gathering or family dinner!
Print
Mexican Street Corn Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
A delicious and easy-to-make Mexican Street Corn Salad, also known as esquites or elote salad, combining grilled corn with a creamy and tangy dressing, cotija cheese, and flavorful spices.
Ingredients
Corn Salad:
- 4 cups corn kernels (fresh, grilled, or frozen and thawed)
- ⅓ cup mayonnaise
- ¼ cup sour cream
- ½ cup cotija cheese, crumbled
- 1 garlic clove, minced
- 1 jalapeño, finely chopped (optional for heat)
- ¼ cup chopped fresh cilantro
- juice of 1 lime
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- salt and pepper to taste
Instructions
- Prepare Corn: Grill the corn until slightly charred or sauté frozen corn until lightly browned.
- Mix Dressing: In a large bowl, combine mayonnaise, sour cream, garlic, lime juice, chili powder, paprika, salt, and pepper.
- Combine Ingredients: Add corn, cotija cheese, jalapeño, and cilantro. Mix well.
- Adjust Seasoning: Taste and adjust seasoning as needed.
- Serve: Serve immediately or refrigerate. Garnish with extra cotija and cilantro if desired.
Notes
- For a lighter version, use Greek yogurt instead of sour cream.
- This salad is best enjoyed slightly warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 5 g
- Sodium: 390 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 18 mg
