If you’re craving a vibrant, flavorful side that bursts with zesty, smoky charm, the Mexican Street Corn Salad Recipe is your new best friend. This dish captures all the vibrant colors and bold flavors of classic Mexican elote but in a fresh, creamy salad form that’s incredibly easy to whip up. Whether you’re hosting a barbecue, looking for a quick weeknight side, or wanting something to jazz up taco night, this salad is a guaranteed crowd-pleaser that combines sweet corn kernels, tangy lime, creamy mayo, and that unmistakable kick of chili powder perfectly balanced by the crumbly cotija cheese. Let’s dive into this delicious fiesta in a bowl!
Ingredients You’ll Need
You don’t need a long grocery list to make this salad shine. Each ingredient is simple yet essential, blending together creamy, tangy, spicy, and fresh elements that make the Mexican Street Corn Salad Recipe so irresistible.
- 4 cups corn kernels (fresh or frozen): The star of the dish, sweet corn adds a juicy crunch and natural sweetness.
- 1/2 cup mayonnaise: Creamy base that ties all the flavors together with richness.
- 1/4 cup sour cream: Adds a tangy, smooth texture that balances the dressing.
- 2 tablespoons lime juice: Brightens the salad with fresh citrus zing.
- 1 teaspoon chili powder: Brings that smoky, warming spice essential in Mexican cuisine.
- 1/2 teaspoon garlic powder: Subtle depth and savoriness without overpowering.
- 1/4 cup fresh cilantro, chopped: Herbal freshness delivering a burst of color and fragrance.
- 1/4 cup cotija cheese, crumbled: Salty, crumbly Mexican cheese that adds authentic flair.
- Salt and pepper to taste: Simple seasonings that make all the ingredients sing.
How to Make Mexican Street Corn Salad Recipe
Step 1: Prepare the Corn
The magic begins with the corn. If you’re using fresh corn, grilling it first is a fantastic way to introduce subtle smoky notes that mimic traditional street corn. If a grill isn’t handy, boiling works beautifully too. Once cooked, slice those kernels right off the cob so they’re ready to soak up the dressing’s zesty goodness.
Step 2: Make the Dressing
In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and garlic powder. This creamy, tangy dressing is where the bold flavors develop. Take your time to mix it well, ensuring each bite will deliver that perfect balance of richness and punch.
Step 3: Combine the Ingredients
Now, add the freshly prepared corn, chopped cilantro, and crumbled cotija cheese to the bowl with your dressing. Stir everything together gently— you want the kernels fully coated but still retaining their juicy crunch. This step brings the salad’s textures and colors into a happy harmony.
Step 4: Season to Taste
Season your masterpiece with salt and pepper. A little salt enhances the natural sweetness of the corn and cheese, while freshly cracked black pepper adds just the right touch of bite. Remember, seasoning is key, so taste as you go!
Step 5: Chill or Serve at Room Temperature
This salad shines either chilled for a refreshing summer side or at room temperature if you want the flavors to feel more pronounced. It’s wonderfully versatile, so you can decide based on your mood or the occasion.
How to Serve Mexican Street Corn Salad Recipe
Garnishes
A sprinkle of extra cotija cheese on top never fails to impress. For an extra pop of brightness and visual appeal, add a few whole cilantro leaves or a wedge of lime on the side. If you like heat, a dash of smoked paprika or cayenne pepper adds a delicious kick.
Side Dishes
This salad pairs beautifully with grilled meats like chicken, steak, or shrimp. It’s also fantastic alongside tacos, quesadillas, or even as a topping for burgers. Think of it as a colorful, flavorful partner that elevates any Mexican-inspired meal.
Creative Ways to Present
Try serving the salad in hollowed-out mini bell peppers or small avocado halves for a stunning party appetizer. You can also layer it over crispy tostadas for a crunchy treat or spoon it onto warm tortillas as a vibrant filling.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Salad Recipe keeps well in an airtight container in the refrigerator for up to three days. The flavors actually develop further overnight, making it a perfect make-ahead dish for busy weeks or meal prep.
Freezing
Freezing is not recommended for this salad because the creamy dressing and fresh corn texture won’t hold up well after thawing. To preserve the best taste and texture, enjoy it fresh or refrigerated for a few days only.
Reheating
This salad is best served cold or at room temperature, so reheating is unnecessary. If you prefer, let it sit out for 10–15 minutes after taking it from the fridge for a softer, more melded flavor experience.
FAQs
Can I use canned corn for this recipe?
Yes, canned corn works in a pinch, but fresh or frozen corn will give you a sweeter, crunchier texture which makes the salad more authentic and refreshing.
Is there a dairy-free version of the Mexican Street Corn Salad Recipe?
Absolutely! Substitute the mayonnaise with a vegan mayo, use dairy-free sour cream, and replace cotija cheese with a sprinkle of nutritional yeast or a vegan cheese alternative.
How spicy is the salad?
The chili powder adds a warm, gentle heat that complements the creamy tanginess without overwhelming the palate— you can always adjust the amount to suit your spice tolerance.
Can I add other vegetables to the salad?
Definitely! Chopped bell peppers, diced red onion, or even roasted jalapeños make great additions and add extra layers of flavor and texture.
What is cotija cheese, and can I substitute it?
Cotija is a salty, crumbly Mexican cheese that adds a wonderful bite to the salad. If you can’t find cotija, feta cheese is a fine substitute, offering a similar salty tang.
Final Thoughts
Making the Mexican Street Corn Salad Recipe is like inviting a burst of sunshine and flavor to your table. Its simple ingredients come together to create a lively and satisfying dish that feels both familiar and exciting. Whether you’re new to Mexican flavors or a longtime fan, this salad promises to be one of those recipes you’ll return to time and again. Give it a try—you might just discover your new favorite side!
Print
Mexican Street Corn Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Description
A vibrant and creamy Mexican Street Corn Salad that combines fresh or grilled corn kernels with a tangy lime dressing, chili powder, and crumbled cotija cheese. Perfect as a refreshing side dish or a flavorful addition to any meal.
Ingredients
Corn
- 4 cups corn kernels (fresh or frozen)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
Additional Ingredients
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- Salt and pepper to taste
Instructions
- Prepare the Corn: If using fresh corn, grill or boil the corn, then carefully cut the kernels off the cob. If using frozen corn, thaw it before proceeding.
- Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and garlic powder until smooth and well combined.
- Combine Ingredients: Add the corn kernels, chopped cilantro, and crumbled cotija cheese to the bowl with the dressing. Stir gently to evenly coat the corn and mix all ingredients together.
- Season: Taste the salad and season with salt and pepper as desired, adjusting for your preference.
- Serve: Chill the salad in the refrigerator or serve immediately at room temperature for best flavor.
Notes
- The salad can be served chilled or at room temperature depending on preference.
- Fresh grilled corn adds a smoky flavor, but boiled or frozen corn works well too.
- Cotija cheese can be substituted with feta for a similar tangy taste.
- Adjust chili powder to control the amount of heat in the salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
