If you’re looking for a dish that turns humble corn into a vibrant, irresistible celebration of flavor, look no further than Mexican Street Corn Salad. This crowd-pleaser captures everything we love about elote—grilled corn slathered in creamy, tangy, cheesy goodness—with the ease and versatility of a salad. Whether you’re serving up a family barbecue, a taco night, or a festive gathering, Mexican Street Corn Salad brings punchy freshness, a touch of smokiness, and a irresistible, rich finish to your table.
Ingredients You’ll Need
Mexican Street Corn Salad shines because of its simple but thoughtfully chosen ingredients. Each one plays a starring role in the final dish, lending unique texture, pops of color, or layers of bold, zesty flavor you’ll crave time and again.
- Corn Kernels: The heart of the salad—fresh, frozen, or canned, their sweetness and slight char create irresistible depth.
- Olive Oil: Helps achieve that glorious golden char on your corn for a touch of smokiness.
- Mayonnaise: Creates the luscious, creamy base that makes this salad so addictive.
- Sour Cream: Adds a tangy note, lightening the creaminess and balancing the richness.
- Cotija Cheese: Crumbled and salty, this classic Mexican cheese gives a fantastic bite and salty punch.
- Cilantro: Bright, aromatic, and a signature for freshness in every forkful.
- Fresh Lime Juice: The citrus kick that instantly wakes up the dish and ties all the flavors together.
- Chili Powder: Brings gentle warmth and a subtle pop of color.
- Smoked Paprika: Offers an earthy, almost grill-like smokiness without needing a barbecue.
- Garlic Powder: Infuses rich, savory undercurrents in every bite.
- Salt and Black Pepper: The final seasoning touch to make everything sing!
- Diced Jalapeño or Hot Sauce (optional): For those who love a little kick, this is your ticket to a spicy twist.
How to Make Mexican Street Corn Salad
Step 1: Char the Corn
Set a large skillet over medium-high heat, then add olive oil once it’s shimmering. Toss in the corn kernels and spread them into an even layer. Let them cook, stirring just occasionally, for five to seven minutes; this allows parts of the corn to develop beautiful, caramelized char marks. That flavor is the essential base for your Mexican Street Corn Salad and gives it signature depth and a hint of smokiness. When the corn is golden and slightly blistered, remove the pan from heat and let the corn cool for a few minutes.
Step 2: Mix the Creamy Dressing
While your corn is cooling, grab a large mixing bowl and whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. The mixture should be velvety and fragrant, with bold notes from the spices and a fresh citrus aroma. Taste and adjust the seasoning if you like—this is where the balance of tang, cream, and spice comes together beautifully.
Step 3: Combine All the Goodness
Add your slightly cooled charred corn into the bowl with the dressing. Add in the crumbled cotija cheese and chopped cilantro as well. Stir everything until the kernels are glossy and well coated, the cilantro is dotted throughout, and the cheese is starting to mingle with the creamy dressing. Mexican Street Corn Salad is all about the blend of creamy, zesty, and bright flavors in every single spoonful.
Step 4: Add Heat (If You Like)
If you want your salad to have an extra kick, now’s the moment to fold in diced jalapeño or swirl in a splash of your favorite hot sauce. Go slow and taste as you add; it’s easy to amp up the heat, but you can’t take it away! This optional step gives Mexican Street Corn Salad an exciting edge for spice lovers.
Step 5: Taste, Adjust, and Serve
Take one last taste and adjust for lime, salt, pepper, or heat as needed. Your Mexican Street Corn Salad is now ready to serve—either right away while still just slightly warm, or after chilling for a bright, refreshing side. No matter how you enjoy it, you’ll savor every spoonful.
How to Serve Mexican Street Corn Salad
Garnishes
Give your Mexican Street Corn Salad the finishing touch with an extra sprinkle of cotija cheese, fresh cilantro leaves, or a dusting of chili powder. A few lime wedges on the side let guests add another hit of citrusy zing. Not only do these garnishes elevate flavor and contrast, but they also make your dish look absolutely show-stopping on the table.
Side Dishes
This salad is a knockout on its own but is even better alongside your favorite summery mains. Serve it with grilled meats, juicy burgers, smoky barbecue chicken, or next to tacos and enchiladas. The creamy, tangy flavors are especially perfect for balancing spicy dishes or hearty, rich mains.
Creative Ways to Present
Don’t be afraid to have fun! Try scooping Mexican Street Corn Salad with tortilla chips for a festive appetizer, use it as a vibrant topping for tacos or burrito bowls, or even spoon it over roasted veggies. You can serve individual portions in jars for picnics or spread it over a platter with extra color from thinly sliced radishes and avocado.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers (lucky you!), simply transfer your Mexican Street Corn Salad to an airtight container and pop it in the refrigerator. It keeps beautifully for up to two days, making it easy to enjoy with lunch or another dinner spread later in the week. The flavors often meld and deepen for even more deliciousness on day two.
Freezing
While technically you could freeze Mexican Street Corn Salad, it’s not recommended. The creamy base can separate and become watery upon thawing, and the texture of the corn and cheese just isn’t the same. For best results, enjoy this salad fresh or from the fridge within a couple of days.
Reheating
Most people love Mexican Street Corn Salad either chilled or at room temperature, but if you prefer it warm, gently reheat it in a skillet over low heat just until it’s warmed through. Stir frequently and watch carefully so the creamy dressing doesn’t split. Avoid microwaving if possible as it can make things a bit soggy.
FAQs
Can I use frozen or canned corn instead of fresh?
Absolutely! Frozen corn works beautifully—just be sure to thaw and drain it first. Canned corn is also a great shortcut when corn isn’t in season; drain it well, and give it an extra minute in the skillet to develop those irresistible charred edges for the best Mexican Street Corn Salad.
What can I substitute for cotija cheese?
No cotija? No problem. Feta cheese is a close match with a similar salty, crumbly quality. In a pinch, grated parmesan adds a savory note, while queso fresco offers a milder, softer alternative, all keeping that authentic flavor profile alive in your Mexican Street Corn Salad.
Is this recipe spicy?
By default, it’s mild with lots of flavor but very little heat. If you want your Mexican Street Corn Salad spicy, add jalapeño or a splash of hot sauce to turn up the fire, or keep it as is for a crowd-friendly side dish kids and spice-avoiders will love.
Can I make this salad ahead of time?
Yes! Mexican Street Corn Salad can be prepped a day ahead and refrigerated. For best freshness, consider adding the cilantro and cheese just before serving to keep them vibrant and avoid sogginess.
What’s the best way to serve Mexican Street Corn Salad at a party?
Serve it in a large, shallow bowl with lots of colorful garnishes, or offer it in small cups for an easy, pass-around appetizer. It’s also amazing as a dip with tortilla chips or scooped atop tacos and grilled dishes—get creative and let the flavors shine!
Final Thoughts
Don’t be surprised if this Mexican Street Corn Salad becomes the star of your next gathering—it’s fresh, zesty, irresistibly creamy, and adaptable to any occasion. Give it a try, share it generously, and watch everyone come back for seconds!
Print
Mexican Street Corn Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian, Gluten-Free
Description
Enjoy the flavors of Mexican street corn in this easy-to-make and delicious salad. Charred corn kernels are tossed with a creamy blend of mayonnaise, sour cream, and spices, then topped with cotija cheese and fresh cilantro. Perfect as a side dish or taco topping!
Ingredients
Corn:
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
Dressing:
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh lime juice
- 1/2 cup cotija cheese (crumbled)
- 1/4 cup chopped cilantro
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Diced jalapeño or hot sauce (optional)
Instructions
- Cook Corn: Heat olive oil in a large skillet over medium-high heat. Add the corn and cook for 5–7 minutes until lightly charred. Cool slightly.
- Prepare Dressing: In a bowl, whisk together mayonnaise, sour cream, lime juice, spices, salt, and pepper. Add corn, cotija cheese, and cilantro. Mix well.
- Adjust Seasoning: Taste and adjust seasoning. Add jalapeño or hot sauce for extra heat. Serve chilled or at room temperature.
Notes
- If using frozen corn, thaw before cooking.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- Great as a side dish or taco topping.
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