Name: Mexican Street Corn Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 cups corn (fresh, frozen, or canned); 1/3 cup mayonnaise; 1/4 cup sour cream or Greek yogurt; 1/2 cup cotija cheese, crumbled; Juice of 1 large lime; 1 jalapeño, finely diced (seeds removed for less heat); 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1 clove garlic, minced; 1 tsp chili powder or Tajín; Salt and black pepper to taste

There’s something incredibly satisfying about combining bold flavors, fresh vegetables, and creamy richness into a single bowl, and that’s exactly what this Mexican Street Corn Salad delivers. I’ve made this dish countless times for picnics, BBQs, and just casual dinners, and every single time, it disappears fast. It’s creamy, zesty, slightly spicy, and packed with sweet corn kernels — basically everything I want in a summer side dish.

What I love most is that it captures the essence of traditional “Elote” (Mexican street corn on the cob), but with way less mess and way more convenience. You don’t need to stand over a grill or mess with corn husks. Everything comes together in one bowl, chilled or warm, and it’s loaded with cilantro, lime juice, cotija cheese, and a hint of heat. If you’re looking for something that impresses without stress, this is it.

Why You’ll Love This Mexican Street Corn Salad

It’s incredibly quick and easy to throw together with simple ingredients.
Bursting with flavor — the lime, jalapeño, and cotija give it a bold kick.
Perfect for any occasion — from backyard BBQs to potlucks.
Customizable — make it mild or spicy, vegan or dairy-loaded.
Great make-ahead option since it keeps well in the fridge for days.
Naturally gluten-free and easy to adapt for other dietary needs.

What Kind of Corn Should I Use?

Fresh, frozen, or canned — you’ve got options. Personally, I prefer using fresh corn when it’s in season. Grilling the corn first adds an amazing smoky flavor that makes the salad really pop. But don’t stress if you can’t get fresh ears; frozen corn works wonderfully too. Just thaw and dry it well before sautéing for a bit of char. Canned corn is the most convenient, though it tends to be a little softer and sweeter — if that’s your thing, go for it. Just be sure to drain it thoroughly.

Options for Substitutions

This salad is flexible, which is why it’s such a kitchen favorite. Here are a few ways to tweak it based on what you have:

Mayo Alternatives: Greek yogurt or sour cream can stand in for or complement mayo if you want it tangier or lighter.
Cheese Swaps: If cotija is hard to find, try feta — it’s salty, crumbly, and similar in texture.
No Jalapeño?: Add a pinch of chili powder or cayenne for heat without fresh peppers.
Cilantro Substitutes: Parsley works if cilantro tastes soapy to you (we get it!).
Vegan Version: Use plant-based mayo and skip the cheese or use a vegan substitute.
Extra Protein: Mix in black beans or grilled chicken to make it a main dish.

Ingredients for This Mexican Street Corn Salad

Let’s break down what goes into making this vibrant and crave-worthy salad, and why each component matters.

Corn
The star of the show. Sweet, juicy corn gives the salad its base and signature flavor. You can use grilled, sautéed, frozen, or canned depending on what’s on hand.
Mayonnaise
Adds that creamy richness and helps bind everything together. It also carries the spices and lime juice beautifully through each bite.
Sour Cream or Greek Yogurt
Brings a tangy contrast that balances out the sweetness of the corn and adds more creamy texture.
Cotija Cheese
A crumbly Mexican cheese that’s salty and savory — it gives the salad a deep umami punch. Feta is a great backup if needed.
Fresh Lime Juice
Adds acidity and brightness. It’s essential for cutting through the creaminess and lifting the whole dish.
Jalapeño
For a gentle heat and a bit of crunch. You can leave it out or swap it with a spicier pepper if you’re feeling bold.
Red Onion
Offers a pop of color and sharpness that contrasts well with the creamy base.
Cilantro
Brings freshness and a classic Mexican flavor profile. It ties everything together and gives a beautiful green fleck.
Garlic
Just a small amount adds depth and a savory edge.
Chili Powder or Tajín
Brings smokiness, color, and a mild kick. It makes the salad feel more “street-style” and authentic.
Salt & Pepper
Essential for seasoning and enhancing all the flavors.

Step 1: Cook the Corn

If you’re using fresh corn, grill or sauté the kernels until they develop some golden-brown char — this brings out their natural sweetness and adds a smoky note. For frozen corn, thaw and then toast it in a hot skillet for a few minutes. If you’re using canned corn, make sure it’s well-drained and sauté for better flavor and texture.

Step 2: Prepare the Dressing

In a large mixing bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, minced garlic, salt, and pepper. This creamy, tangy base is what brings the whole salad to life.

Step 3: Chop and Mix

Dice the red onion, jalapeño (seeds removed if you prefer less heat), and fresh cilantro. Crumble the cotija cheese and add everything to the bowl along with the cooked corn. Give it a gentle toss so the dressing coats all the ingredients evenly.

Step 4: Taste and Adjust

This is your moment to personalize the salad. Add more lime juice if you want it brighter, extra chili powder for more heat, or an extra sprinkle of cotija if you love that salty bite. Taste and tweak until it hits the sweet spot.

Step 5: Chill or Serve

You can serve this salad immediately while warm, or refrigerate for 30 minutes to let the flavors meld. It’s delicious both ways, so it depends on your preference and timing.

How Long to Cook the Mexican Street Corn Salad

The total time is refreshingly quick! If you’re using fresh or frozen corn, expect to spend about 8–10 minutes cooking the corn until it’s slightly charred and golden. The rest — chopping, mixing, and assembling — takes another 10–15 minutes. So you’re looking at a total prep and cook time of 20–25 minutes tops.

If you’re using canned corn and skipping the cooking altogether, you can have this salad ready in about 10 minutes flat.

Tips for Perfect Mexican Street Corn Salad

Char the Corn for Flavor
Sautéing or grilling the corn until it’s slightly caramelized adds incredible depth and smokiness — don’t skip this step if you have time.
Use Fresh Lime Juice
Bottled lime juice won’t give you the same brightness or punch. Fresh is best here.
Balance the Creaminess
You want it rich, not heavy. Don’t overdo the mayo or sour cream — aim for a light coat, not a heavy dip.
Don’t Overmix
Gently fold the ingredients together to keep the corn kernels intact and avoid turning everything mushy.
Let It Rest (Optional)
If you can, let the salad chill in the fridge for 20–30 minutes before serving. The flavors settle and intensify beautifully.
Add Spice Gradually
Everyone’s heat tolerance is different. Start mild, taste, and then kick it up with more jalapeño or chili powder if you like.
Use Cotija Generously, But Wisely
It’s salty and bold, so crumble it well and distribute evenly. You want a little in every bite, not clumps.
Serve at the Right Temperature
This salad tastes best slightly chilled or at room temperature — not too cold, and not hot from the pan.

Watch Out for These Mistakes While Cooking

Even a simple salad like this can go sideways if you overlook a few key things. Here’s what to avoid:

Skipping the Corn Char
Don’t just steam or boil the corn and toss it in. That little bit of browning from the grill or skillet brings essential smoky flavor.
Using Too Much Dressing
It’s easy to go overboard on the creamy elements. Start light — you can always add more, but you can’t take it out.
Serving It Too Cold
Straight from the fridge, the flavors can taste muted. Let it sit out for 5–10 minutes before serving so everything wakes up.
Overmixing the Ingredients
Stir gently. Vigorous mixing can break down the corn and make the salad soggy or mushy.
Overpowering with Jalapeño
A little heat goes a long way. Always taste a small piece of your pepper before adding — some are milder than others.
Forgetting to Season
Salt and pepper aren’t optional — they round out the creamy, tangy, and sweet elements.
Rushing the Resting Time
Letting it chill for even 15–20 minutes allows the flavors to meld and deepen.
Skipping Fresh Lime
Lime juice adds brightness and balance. Without it, the salad can feel flat or overly rich.

What to Serve With Mexican Street Corn Salad?

This salad is ultra-versatile and pairs with almost anything. It can complement a meaty main, round out a vegetarian spread, or even be a star on its own. Try it with:

Grilled Tacos

Soft or crispy — carne asada, chicken, or even veggie. The cool creaminess of the salad cuts through the spices.

BBQ Chicken

A backyard favorite. The smoky char from grilled chicken plays perfectly with the sweetness of the corn.

Skirt Steak

Marinated, grilled, and sliced thin. Serve the steak over the salad for a full plate.

Baked or Grilled Fish

Especially tilapia or mahi mahi. Add a spoonful of this salad on top as a fresh garnish.

Burritos or Quesadillas

It makes a great side — or even a filling — for cheesy, saucy wraps.

Summer Salads

Mix this in with greens or serve alongside a crunchy slaw for a refreshing combo.

Fried or Poached Eggs

Surprisingly delicious as a breakfast or brunch plate with a few corn chips on the side.

Tortilla Chips & Guacamole

Let the salad act as a dip or a topper for nacho-style snacking.

Storage Instructions

Mexican Street Corn Salad stores surprisingly well, making it an excellent make-ahead dish. Here’s how to keep it fresh and flavorful:

In the Fridge:
Store the salad in an airtight container for up to 3–4 days. The flavors deepen with time, but the texture is best within the first two days. Give it a quick stir before serving to redistribute the dressing.
Avoid Freezing:
This salad is not freezer-friendly. The mayo and cheese can separate and become grainy after thawing, and the corn loses its crisp texture.
Make-Ahead Tip:
You can prep all the ingredients separately (corn, dressing, chopped veggies) and mix them just before serving if you want to keep it extra fresh for a party or gathering.

Estimated Nutrition (Per Serving)

Please note: these numbers are approximate and can vary based on ingredient brands and portion sizes.

Calories: ~220
Protein: 5g
Fat: 15g
Carbohydrates: 18g
Fiber: 2g
Sugar: 5g
Sodium: 320mg
Cholesterol: 20mg

This salad is moderately indulgent due to the mayo and cheese, but still provides fiber, protein, and fresh ingredients. You can always lighten it up by subbing in Greek yogurt or using reduced-fat cheese.

Frequently Asked Questions

What kind of corn works best for this salad?

Fresh corn grilled or pan-seared is ideal for its smoky flavor and juicy bite. Frozen corn (thawed and dried) is a great second option, and canned corn works too if you’re in a pinch — just drain it well and sauté for a bit of texture.

Can I make Mexican Street Corn Salad ahead of time?

Yes! It actually gets better as it sits. Make it a few hours in advance or even the night before. Just stir well before serving and optionally add a fresh squeeze of lime to brighten it back up.

How do I make this salad spicier?

Add extra jalapeños (with seeds for more heat), sprinkle in cayenne pepper, or mix in hot sauce. You could even toss in a pinch of smoked chipotle powder for heat with smoky depth.

Is there a vegan version of this recipe?

Definitely! Use vegan mayo and either omit the cheese or use a dairy-free alternative. The flavor and creaminess still shine through beautifully.

What can I use instead of Cotija cheese?

Feta is the closest in texture and saltiness. Parmesan can work in a pinch, though it’s less creamy. You could also try queso fresco for a milder option.

Can I turn this into a main dish?

Yes — bulk it up with grilled chicken, black beans, or quinoa. It transforms easily into a hearty bowl or burrito filling.

Does it taste better warm or cold?

It’s delicious either way! Warm gives a cozy, just-cooked feel, while chilled allows the flavors to meld more deeply. Room temperature is often the sweet spot.

How long does it last in the fridge?

Stored properly in an airtight container, it stays good for about 3–4 days. It may get a little more tender over time, but the flavor will hold up well.

Conclusion

Mexican Street Corn Salad is the kind of dish that surprises people — it’s simple to make, but the flavors are big, bold, and deeply satisfying. Whether you’re bringing it to a picnic or just spicing up a weeknight dinner, this salad is always a hit. I love how adaptable it is, and that you can tweak it to be as mild, spicy, rich, or light as you want. If you haven’t tried it yet, now’s the time to dive in. Your taste buds will thank you.