Mexican Street Corn Salad

Save this recipe on:

Every time I make this Mexican Street Corn Salad, I feel like I’m capturing the vibrant energy of a summer street fair in a single bowl. It’s smoky, creamy, zesty, and just the right amount of spicy. I love serving it as a side at barbecues or even spooning it into tacos or burritos. The flavors are bold and bright, yet the recipe itself is surprisingly simple—perfect for busy weeknights or lazy Sunday lunches.

This dish is inspired by the classic Mexican street food, Elote, but with a convenient twist. Instead of being served on the cob, the corn is shaved and mixed with all the good stuff—cotija cheese, lime juice, chili powder, and a creamy base that binds everything together. What I love most is that each bite is loaded with texture and flavor, whether you’re scooping it up with tortilla chips or eating it straight from the bowl.

---

Why You’ll Love This Mexican Street Corn Salad

This salad is ridiculously easy to make but tastes like something you’d order at a restaurant. It works equally well as a summer side dish, a quick snack, or even a topping for grilled meats. It’s also naturally gluten-free and can be made vegetarian with zero effort. The combination of smoky charred corn, creamy dressing, and salty cheese is simply addictive.

---

What Kind of Corn Should I Use?

Fresh corn on the cob is ideal, especially if you can grill it to get those charred edges. But don’t worry if it’s off-season or you’re in a rush. Frozen corn (thawed and patted dry) works great too and can still give you a nice bit of caramelization when cooked in a hot skillet. Canned corn is your last resort but make sure to drain it really well before using.

---

Options for Substitutions

• Cheese: Cotija is traditional, but feta is a solid substitute if you can’t find it. Both give that salty, crumbly contrast.
• Crema or Mayo: Mexican crema or sour cream gives you the authentic creamy base, but you can also use Greek yogurt for a lighter version.
• Lime Juice: Fresh is best, but bottled lime juice will do in a pinch. Lemon can substitute in emergencies.
• Chili Powder: Tajín or smoked paprika can be used for different flavor vibes.
• Herbs: Cilantro is classic, but if you’re not a fan, try chopped green onions or parsley.

---

Ingredients for this Mexican Street Corn Salad

• Corn: The heart of this dish. Use fresh corn on the cob when in season or frozen for convenience. Charring adds a deep smoky flavor that mimics traditional street-style corn.
• Mayonnaise: Forms the creamy base that holds all the flavors together. It gives the salad richness without overpowering the other ingredients.
• Sour Cream (or Mexican Crema): Adds a tangy, slightly acidic layer that brightens up the richness from the mayo and cheese.
• Cotija Cheese: A crumbly, salty cheese that adds texture and bold flavor. It’s essential for that authentic Mexican flavor.
• Garlic: Minced or finely grated to blend into the creamy mix, it enhances the overall savoriness.
• Lime Juice: Freshly squeezed lime juice adds brightness and balances the creamy and salty elements.
• Chili Powder: Brings a little kick and a deep smoky spice that gives this salad its signature taste.
• Cilantro: Freshly chopped cilantro adds color and a burst of herbal freshness.
• Salt and Pepper: Adjust to taste for balance and seasoning.

---

Step 1: Prepare the Corn

If you’re using fresh corn, grill it directly over a flame or on a hot skillet until it’s slightly charred. Turn frequently to get even browning. For frozen corn, thaw and pat it dry, then sauté in a hot pan with a bit of oil until the kernels start to brown and blister.

---

Step 2: Mix the Creamy Base

In a large mixing bowl, combine mayonnaise, sour cream (or crema), lime juice, minced garlic, and a generous pinch of salt and pepper. Stir until smooth and creamy. This mixture is going to coat the corn and lock in all the flavor.

---

Step 3: Add the Corn

Once your corn has cooled slightly, add it to the bowl with the creamy mixture. Toss well so that every kernel is coated evenly.

---

Step 4: Fold in the Cotija and Cilantro

Crumble in the cotija cheese and sprinkle in the chopped cilantro. Gently fold everything together to maintain the texture of the cheese.

---

Step 5: Season and Finish

Taste the salad and adjust seasoning as needed. Add more lime juice for brightness, chili powder for heat, or salt to balance the flavors. Finish with an extra sprinkle of cotija and a dusting of chili powder for that street corn look.

---

Step 6: Chill or Serve Immediately

This salad can be served slightly warm, at room temperature, or chilled. If chilling, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with extra cilantro and lime wedges before serving.

---

How Long to Prepare the Mexican Street Corn Salad

Prep Time

Prepping this salad is quick and easy, taking about 15 to 20 minutes depending on the type of corn you’re using. If you’re grilling fresh corn, that adds a few extra minutes but also adds a depth of flavor that’s worth it.

Total Time

With everything included—from charring the corn to mixing the salad—you’re looking at about 25 to 30 minutes from start to finish. If you chill it before serving, give it another 30 minutes in the fridge to let the flavors come together.

---

Tips for Perfect Mexican Street Corn Salad

• Char the corn properly: Don’t skip this step—it’s what gives the salad that smoky, street-style authenticity.
• Use fresh lime juice: It really makes a difference in the brightness of the dish.
• Balance the creamy and citrusy: Taste as you go and don’t be afraid to adjust the mayo, sour cream, and lime juice ratios.
• Serve warm or cold: Both are delicious, but slightly warm brings out more aroma from the spices.
• Let it sit: A short rest in the fridge helps all the flavors meld beautifully.

---

Watch Out for These Mistakes While Cooking

• Overcrowding the pan: If you’re using frozen corn, cook it in batches to avoid steaming instead of charring.
• Too much mayo: It can overwhelm the dish. Stick to the ratio and adjust slightly if needed.
• Skipping salt and pepper: Even though cotija is salty, seasoning the creamy base is still crucial.
• Not drying the corn: Wet corn (especially frozen) won’t brown well in the skillet.
• Forgetting to taste: The biggest mistake is not adjusting the lime, chili powder, or salt to match your flavor preference.

---

What to Serve With Mexican Street Corn Salad?

1. Grilled Chicken Tacos

The creamy and zesty corn salad pairs perfectly with smoky grilled chicken wrapped in warm tortillas.

2. Carne Asada

A flavorful flank steak with a charred crust is a bold, meaty match to the creamy sweetness of the salad.

3. Black Bean Quesadillas

For a vegetarian pairing, serve the corn salad alongside cheesy black bean quesadillas.

4. Nachos or Tortilla Chips

Use it as a dip or topping—seriously, it’s a game-changer for party platters.

5. Chili Lime Shrimp Skewers

The spicy, citrusy shrimp is complemented beautifully by the richness of the corn salad.

---

Storage Instructions

Refrigeration

Store leftover salad in an airtight container in the fridge. It keeps well for 2 to 3 days. The flavors deepen a bit over time, making it a great make-ahead option.

Freezing

Not recommended. The creamy ingredients and fresh herbs don’t freeze well and will separate or become mushy when thawed.

---

Estimated Nutrition (Per Serving)

• Calories: 220
• Fat: 15g
• Saturated Fat: 4g
• Carbohydrates: 18g
• Protein: 5g
• Fiber: 2g
• Sugar: 5g
• Sodium: 300mg

---

Frequently Asked Questions

What if I don’t have cotija cheese?

Feta cheese is a great substitute. It has a similar crumbly texture and salty punch.

Can I make this salad ahead of time?

Yes! You can make it a few hours in advance and store it in the fridge. Just give it a quick stir before serving.

Is this salad spicy?

It has a mild heat from the chili powder, but you can increase or decrease it depending on your taste.

Can I use canned corn?

You can, but make sure to drain and dry it thoroughly so you can still get some browning in the skillet.

How do I make it lighter?

Use Greek yogurt instead of mayonnaise or sour cream to cut down on fat while keeping the creaminess.

---

Conclusion

Mexican Street Corn Salad is more than just a side dish—it’s a flavor-packed celebration of texture and taste. Whether you’re making it for a backyard barbecue or a casual weeknight dinner, it delivers every time. The mix of charred corn, creamy dressing, zesty lime, and salty cheese makes this dish unforgettable. It’s quick, customizable, and guaranteed to steal the spotlight on any table.

---

Print

Save this recipe on: