Name: Mexican Street Corn Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 4 cups corn kernels (fresh, canned, or frozen); 1/3 cup red onion, finely diced; 1–2 jalapeños, finely chopped; 1/2 cup fresh cilantro, chopped; 1/2 cup cotija cheese, crumbled; 1 tablespoon olive oil (optional, for charring); 1/3 cup mayonnaise; 1/3 cup sour cream (or Greek yogurt); 1 clove garlic, minced; 1/2 teaspoon chili powder; 1/2 teaspoon smoked paprika; Juice of 1–2 limes; Salt and pepper, to taste

Nothing says bold and flavorful like a bowl of Mexican Street Corn Salad. This colorful dish brings together the smokiness of charred corn, the creamy tang of a lime-infused dressing, and the zesty heat from fresh jalapeños. It’s a refreshing twist on the traditional Elote, Mexico’s beloved grilled street corn, served off the cob for easy eating and maximum versatility.

Whether you’re throwing a backyard cookout or looking for a vibrant side to brighten up your weeknight dinner, this salad delivers an explosion of textures and flavors. With sweet corn kernels coated in a creamy, cheesy, and spicy dressing, it satisfies both as a standalone dish and as a complementary side. It’s the kind of salad that disappears fast—so be ready to make seconds!

Why You’ll Love This Mexican Street Corn Salad Recipe

Quick & Easy: Ready in under 20 minutes with minimal prep and no special skills required.
Explosive Flavor: Creamy, tangy, spicy, and sweet in every single bite.
Versatile Dish: Serve it chilled, warm, or even as a taco filling.
Crowd-Pleaser: Perfect for potlucks, picnics, BBQs, or just lunch at home.
Healthier Twist: You control the ingredients—lighten the mayo or use Greek yogurt for a healthier version.

Preparation Phase & Tools to Use (Essential Tools and the Importance of Each)

Getting everything in place before you start mixing is the key to a smooth and enjoyable cooking experience. Here’s what you’ll need to make your Mexican Street Corn Salad come together effortlessly:

Essential Tools:

Cutting Board & Sharp Knife: You’ll be chopping fresh ingredients like cilantro, red onion, and jalapeños—precision and safety start with a good knife and a stable board.
Mixing Bowls: A large mixing bowl is ideal for tossing all the ingredients together without spills. A smaller one works perfectly for preparing the creamy dressing.
Skillet or Grill Pan (Optional): To get that authentic char on the corn, a hot cast-iron skillet or grill pan does wonders.
Spatula or Wooden Spoon: Great for stirring the salad without crushing the corn.
Citrus Juicer (Optional): Makes squeezing limes much easier and extracts more juice.
Measuring Spoons & Cups: Consistency matters—especially when balancing the tangy, spicy, and creamy components.

Each of these tools plays a key role in ensuring your salad is vibrant, well-balanced, and a joy to prepare.

Preparation Tips

Char the Corn (If Possible): Whether you use fresh, frozen, or canned corn, getting a bit of char elevates the flavor. A few minutes in a dry skillet does the trick.
Use Room Temperature Ingredients: Especially for sour cream or mayo—it blends better and coats the corn more evenly.
Finely Chop the Veggies: Red onion, jalapeños, and cilantro should be finely diced for better texture and even distribution.
Adjust the Spice: Remove jalapeño seeds for less heat, or add a pinch of chili powder for more kick.
Chill Before Serving: Letting the salad rest in the fridge for 15–30 minutes enhances the flavor integration.
Double the Dressing: If you like it extra creamy, make a bit more dressing and stir it in just before serving.

Ingredients for This Mexican Street Corn Salad Recipe

Here’s everything you’ll need to make this irresistible and flavor-packed dish:

Main Ingredients:

4 cups corn kernels (fresh, canned, or frozen – about 5 ears of fresh corn or 2 cans, drained)
1/3 cup red onion, finely diced
1–2 jalapeños, finely chopped (seeds removed for less heat)
1/2 cup fresh cilantro, chopped
1/2 cup cotija cheese (or feta as an alternative), crumbled
1 tablespoon olive oil (for charring the corn, optional)

Creamy Dressing:

1/3 cup mayonnaise
1/3 cup sour cream (or Greek yogurt for a lighter option)
1 clove garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
Juice of 1–2 limes (about 2 tablespoons, freshly squeezed)
Salt and pepper, to taste

These ingredients combine to create a beautiful balance of creamy, spicy, tangy, and sweet. You can adjust the quantities slightly based on your taste preferences or what you have on hand.

Step 1: Char the Corn (Optional but Recommended)

Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon of olive oil, then toss in the corn kernels. Cook for 5–7 minutes, stirring occasionally, until some kernels are charred and golden. This step adds a delicious smoky depth. Let the corn cool slightly before mixing it with the other ingredients.

Step 2: Prepare the Creamy Dressing

In a medium bowl, whisk together the mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, salt, and pepper. Mix until smooth and well blended. Taste and adjust seasoning if needed—add a dash more chili powder if you like it spicy!

Step 3: Combine All Ingredients

In a large mixing bowl, add the charred (and cooled) corn, chopped red onion, jalapeños, crumbled cotija cheese, and cilantro. Pour the dressing over the mixture and gently fold everything together with a spatula until the corn is evenly coated.

Step 4: Chill and Serve

Cover the bowl and refrigerate the salad for at least 15 minutes to let the flavors marry. Before serving, give it a gentle stir and garnish with extra cheese, cilantro, or sliced jalapeños for a pop of color and flair.

Step 5: Optional Final Touch

Serve with lime wedges on the side for an extra citrus burst, or sprinkle Tajín seasoning over the top for a true street corn vibe.

Notes

Customizable Heat: You can easily control the spice level by adjusting the jalapeños or using milder peppers. Add a dash of cayenne or hot sauce for an extra fiery kick if you love heat.
Dairy-Free Option: Swap the sour cream and mayo with vegan alternatives. There are plenty of plant-based versions available that still deliver creaminess.
Cheese Choices: Cotija is the classic choice, but feta or queso fresco are fantastic alternatives. Parmesan works in a pinch for a salty, aged flavor.
Grilled Corn Bonus: If you’re grilling anyway, grilling the corn on the cob adds an amazing charred sweetness.
Make It a Meal: Add black beans or grilled chicken to make this a hearty, protein-rich dish.

Watch Out for These Mistakes While Cooking

Skipping the Charring Step

It’s tempting to skip this when short on time, but charring the corn really amplifies the flavor and sets this dish apart from a basic corn salad.

Overdressing the Salad

Add the dressing gradually—you can always add more later, but too much at once will drown the ingredients and make the salad soggy.

Not Letting It Chill

This is a dish that benefits from a short rest in the fridge. The flavors blend better and the texture improves when it’s slightly chilled.

Using Too Much Lime

Lime adds zest, but too much can make the salad overly tangy. Always taste and balance with a bit more mayo or sour cream if needed.

Forgetting to Season

Salt and pepper are essential to balance all the bold flavors. Don’t skip them!

What to Serve With Mexican Street Corn Salad?

Mexican Street Corn Salad is super versatile and pairs beautifully with a variety of dishes, from casual lunches to festive dinners. Here’s how to make your meal shine:

🍴 8 Perfect Recommendations:

1. Grilled Steak

A juicy, smoky grilled steak matches perfectly with the creamy, zesty corn salad—think summer BBQ heaven!

2. Tacos (Any Kind!)

Whether it’s carne asada, shrimp, or veggie tacos, this salad makes a killer side or even a taco topping.

3. BBQ Ribs

The richness of saucy ribs is beautifully balanced by the refreshing crunch and tanginess of the salad.

4. Rotisserie Chicken

Pick up a store-bought rotisserie chicken for a quick dinner and serve it alongside this colorful salad for an effortless, delicious meal.

5. Burgers (Especially Southwest Style)

Top your burger with a scoop of the salad for a creative, flavor-packed twist, or serve it as a bright side.

6. Grilled or Baked Fish

Light, flaky fish like tilapia, mahi-mahi, or cod pairs wonderfully with the creamy and citrusy notes of the corn salad.

7. Black Bean Soup

The hearty, earthy flavor of black bean soup contrasts beautifully with the light, vibrant taste of this salad.

8. Nachos or Quesadillas

Upgrade your game-day snacks by serving the salad with a big platter of nachos or cheesy quesadillas—perfect for scooping!

Storage Instructions

Proper storage ensures that your Mexican Street Corn Salad stays fresh and delicious for days. Here’s how to handle leftovers:

Refrigeration: Transfer the salad to an airtight container and refrigerate for up to 3 days. Stir gently before serving to redistribute the dressing.
Freezing: Not recommended. Due to the creamy dressing and fresh vegetables, freezing can alter the texture and make the salad watery upon thawing.
Make Ahead Tip: You can prepare the dressing and chop the veggies a day ahead. Store them separately, and mix everything together right before serving to maintain maximum freshness.

Pro Tip: If the salad seems a bit dry after refrigeration, stir in a small spoonful of sour cream or mayo to revive its creamy texture.

Estimated Nutrition

Here’s an approximate breakdown per serving (based on a standard 6-serving recipe):

Calories: 240 kcal
Protein: 5g
Fat: 18g
Saturated Fat: 6g
Carbohydrates: 16g
Fiber: 2g
Sugar: 5g
Sodium: 310mg
Cholesterol: 20mg

Note: These numbers may vary slightly depending on the specific brands and quantities you use. Always adjust according to your dietary needs!

Frequently Asked Questions

1. Can I use frozen corn for Mexican Street Corn Salad?

Absolutely! Just thaw and drain the corn first. For best flavor, give it a quick char in a hot skillet before using.

2. What’s a good substitute for cotija cheese?

Feta cheese is a great alternative! It’s salty and crumbly, just like cotija. Queso fresco also works if you prefer a milder flavor.

3. How spicy is this salad?

It has a mild kick thanks to the jalapeños and chili powder. You can easily adjust the heat by removing jalapeño seeds or skipping them entirely.

4. Can I make it ahead of time?

Yes! You can prepare all the components a day ahead and store them separately. Combine them just before serving for the best texture.

5. Is it better served warm or cold?

Both ways are delicious! It’s traditionally served chilled, but slightly warm corn gives a cozy, fresh-off-the-grill flavor.

6. Can I lighten the dressing?

Of course. Replace some or all of the mayonnaise and sour cream with Greek yogurt for a lighter, protein-rich version.

7. What if I don’t have a skillet or grill?

No worries—you can roast the corn in the oven or simply use it straight from the can for a quick version. Charring is great but not absolutely necessary.

8. How long will leftovers last?

Properly stored in an airtight container, leftovers will stay fresh in the refrigerator for up to 3 days. Stir before serving again.

Conclusion

Mexican Street Corn Salad is a vibrant, zesty, and utterly irresistible dish that captures the spirit of Mexican street food in a simple, fresh, and flexible way. It’s perfect for BBQs, potlucks, taco nights, or just when you want to add a punch of flavor to your meals.
With its charred sweet corn, creamy lime dressing, spicy jalapeños, and crumbly cotija cheese, every bite offers a perfect balance of taste and texture. Whether you enjoy it warm or chilled, as a side or a topping, this easy recipe will quickly become a favorite in your kitchen!