If you’re looking for a side dish that instantly brightens up any meal, it’s hard to beat the irresistible charm of Mexican Street Corn Salad. Inspired by the classic elote sold by street vendors across Mexico, this salad brings together sweet corn, creamy dressing, zesty lime, smoky spices, and salty cotija cheese. Every bite is a delightful mashup of flavors and textures—tangy, savory, crunchy, and just a little bit spicy. Whether you serve it warm or cold, it’s always a crowd-pleaser and the kind of dish people will ask about long after the last spoonful disappears.
Ingredients You’ll Need
The beauty of Mexican Street Corn Salad lies in its handful of simple, vibrant ingredients, each one playing a starring role in this flavor-packed dish. The combination of sweet corn, creamy mayo, zippy lime, and crumbly cheese is what gives this salad its authentic personality and color.
- Corn kernels (4 cups): Fresh, frozen, or canned all work, but charring fresh or thawed kernels brings that signature smoky-sweet flavor.
- Olive oil (1 tablespoon): For sautéing the corn and helping it achieve a golden, slightly charred finish.
- Mayonnaise (1/3 cup): The creamy backbone of the dressing that helps coat every kernel.
- Sour cream (2 tablespoons): Adds a tangy note and smoothness to balance the richness.
- Chili powder (1/2 teaspoon): Provides gentle heat and a hint of earthy spice.
- Smoked paprika (1/2 teaspoon): Brings a subtle smokiness that makes the salad irresistible.
- Lime juice (juice of 1 lime): Brightens the whole dish with its citrusy zing.
- Cotija cheese (1/3 cup, plus more for garnish): This crumbly, salty cheese is the soul of Mexican street corn—feta works in a pinch!
- Fresh cilantro (1/4 cup, chopped): For a burst of herbal freshness and gorgeous color.
- Red onion (1/4 cup, finely diced): Adds mild sharpness and a bit of crunch.
- Salt and pepper (to taste): Essential for rounding out all the flavors and making everything pop.
How to Make Mexican Street Corn Salad
Step 1: Char the Corn
If you’re using fresh or frozen corn, heat the olive oil in a large skillet over medium-high heat. Once it’s shimmering, add the corn kernels and let them cook, stirring occasionally, for 8–10 minutes. You want to see some of the kernels develop those beautiful, golden-brown charred spots—it’s what gives Mexican Street Corn Salad its classic flavor. If you’re using canned corn, drain it first and pat it dry for the best results.
Step 2: Whisk Together the Creamy Dressing
In a large mixing bowl, whisk together the mayonnaise, sour cream, chili powder, smoked paprika, and fresh lime juice until everything is smooth and well combined. This luscious mixture is going to coat the corn and bring all the flavors together in every bite.
Step 3: Combine the Salad
Add your slightly cooled, charred corn to the bowl with the dressing. Next, fold in the crumbled cotija cheese, chopped cilantro, and diced red onion. Toss everything together so that every kernel is enveloped in creamy, tangy, and smoky goodness. Season the salad with salt and pepper to taste, keeping in mind that the cheese adds some saltiness too.
Step 4: Garnish and Serve
Transfer your Mexican Street Corn Salad to a serving dish and sprinkle extra cotija cheese and fresh cilantro over the top for a beautiful, inviting finish. You can serve this salad warm for maximum coziness, or let it chill in the fridge for a refreshing, make-ahead side.
How to Serve Mexican Street Corn Salad
Garnishes
Garnishing Mexican Street Corn Salad is half the fun! A generous sprinkle of extra cotija cheese and a shower of fresh cilantro make it look as tantalizing as it tastes. For a little extra heat, you can add a pinch of chili powder or a squeeze of hot sauce right before serving. Even a few lime wedges on the side let everyone amp up the citrus to their liking.
Side Dishes
This salad pairs beautifully with all your Mexican favorites. Try it alongside grilled meats, tacos, enchiladas, or even as a topper for nachos. It’s also a fantastic addition to potlucks and barbecues, where it can hold its own next to burgers, grilled chicken, or veggie skewers.
Creative Ways to Present
You can pile Mexican Street Corn Salad into lettuce cups for a fun finger-food twist, or spoon it onto tostadas for a crunchy appetizer. It’s also delicious served over a bed of mixed greens for a light lunch, or even tucked into burritos and wraps for a punch of flavor in every bite.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Salad can be kept in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen as it sits, making it just as tasty the next day. Just give it a quick stir before serving to refresh its creamy texture.
Freezing
While freezing is not recommended, as the creamy dressing and fresh ingredients can become watery and lose their vibrant texture, you can freeze the charred corn separately if you want to prep ahead. Add the dressing and fresh mix-ins after thawing for best results.
Reheating
If you’d like to serve the salad warm, simply pop it in the microwave for 20–30 seconds, or gently reheat it in a skillet over low heat. Be careful not to overheat, as too much heat can cause the creamy dressing to separate. Stir well and garnish again just before serving.
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! Canned corn is a convenient shortcut for Mexican Street Corn Salad. Just make sure to drain and pat it dry before charring in the skillet for the best flavor and texture.
What can I substitute for cotija cheese?
If you can’t find cotija cheese, feta is a fantastic stand-in. It has a similar crumbly texture and tangy flavor that works perfectly in the salad.
Is Mexican Street Corn Salad spicy?
It has a gentle kick from chili powder, but you’re in control! For more heat, add diced jalapeño or a splash of your favorite hot sauce. For a milder version, you can reduce the chili powder or skip the extra garnish.
Can this salad be made vegan?
Yes! Use vegan mayonnaise and dairy-free sour cream, and substitute a plant-based cheese or omit the cheese altogether. The salad will still be deliciously creamy and flavorful.
How far in advance can I make this salad?
Mexican Street Corn Salad can be made up to a day ahead and stored in the fridge. Wait to add the final garnishes until just before serving for the freshest look and taste.
Final Thoughts
If you’re looking for a dish that’s equal parts festive and flavorful, you can’t go wrong with Mexican Street Corn Salad. It’s guaranteed to bring a smile to anyone who tries it, and it might just become the most-requested side at your next gathering. Give it a try and enjoy every colorful, craveable bite!
Print
Mexican Street Corn Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This vibrant Mexican Street Corn Salad combines charred corn kernels with a creamy, tangy dressing flavored with chili powder, smoked paprika, lime juice, and crumbled cotija cheese. Perfect as a side dish, it’s easy to prepare on the stovetop and brings the authentic flavors of Mexican street food right to your table.
Ingredients
Corn and Vegetables
- 4 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
Dressing
- 1 tablespoon olive oil
- 1/3 cup mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Juice of 1 lime
Cheese and Seasonings
- 1/3 cup crumbled cotija cheese (plus more for garnish)
- Salt and pepper to taste
Instructions
- Char the Corn: If using fresh or frozen corn, heat olive oil in a large skillet over medium-high heat. Add the corn kernels and cook for 8–10 minutes, stirring occasionally, until they are slightly charred to enhance their sweetness and add a smoky flavor. Remove from heat and let cool slightly.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, chili powder, smoked paprika, and lime juice until the mixture is smooth and well combined. This creamy dressing will coat the corn and other ingredients, giving the salad its signature tangy and smoky taste.
- Combine Ingredients: Add the charred corn, crumbled cotija cheese, chopped cilantro, and finely diced red onion to the bowl with the dressing. Toss all ingredients together until they are evenly coated and well distributed throughout the salad.
- Season and Garnish: Taste the salad and season with salt and pepper according to preference. Before serving, garnish with additional crumbled cotija cheese and extra cilantro for a fresh and appealing presentation.
Notes
- This salad can be served warm right after preparation or chilled for a refreshing cold dish.
- For a spicier kick, add a dash of hot sauce or finely diced jalapeño peppers.
- If cotija cheese is unavailable, feta cheese makes an excellent substitute providing a similar salty and crumbly texture.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
