If you’re craving something irresistibly vibrant, creamy, and just a bit spicy, let me introduce you to my absolutely favorite Mexican Street Corn Salad. Imagine all the flavor-packed magic you get in classic elote, but in an easy-to-share bowl bursting with sweet corn, a creamy-tangy dressing, fresh herbs, and those swoon-worthy savory cheese crumbles. Whether you scoop it up at a picnic, pass it around the dinner table, or just devour it straight from the fridge, this dish brings instant joy, a pop of summer, and that fiesta spirit to any meal.
Ingredients You’ll Need
Ingredients You’ll Need
This Mexican Street Corn Salad is proof that a handful of simple ingredients can create a knockout side dish. Each element shines on its own and, combined, they yield an explosion of flavors, textures, and color that just feels special every time.
- Corn kernels (4 cups): The luscious, sweet foundation of the salad; use fresh grilled, canned, or even frozen and thawed for convenience.
- Mayonnaise (1/3 cup): Brings the classic creamy richness and helps bring all the flavors together.
- Sour cream (1/4 cup): Adds tang and a *lightness* that cuts through the richness, making the dressing truly crave-worthy.
- Cotija cheese, crumbled (1/2 cup): The salty punch; if you can’t find cotija, feta is a great alternative for a similar flavor.
- Garlic, minced (1 clove): Lends a subtle background heat and rounds out the flavors beautifully.
- Chili powder (1/2 teaspoon): For that essential smoky, earthy Mexican note with a nice kick.
- Smoked paprika (1/4 teaspoon, optional): Optional, but I love the depth and hint of smokiness it brings.
- Lime juice (from 1 lime): Freshly squeezed is a must; this brightens up every bite and ties it all together.
- Fresh cilantro, chopped (1/4 cup): A burst of herbal freshness that gives the salad its signature flavor.
- Salt and pepper: To season; always taste and adjust before serving.
- Extra cheese and chili powder (for garnish): Gives it that authentic street corn finish and makes the presentation pop.
How to Make Mexican Street Corn Salad
Step 1: Char the Corn
Start by heating a large skillet over medium-high heat. Pour in your corn kernels and sauté them for about 5 to 7 minutes, stirring now and then, until they get those delicious golden brown charred spots. This step is key, as it adds that classic toasty flavor reminiscent of real street corn. If you’re lucky enough to have fresh grilled corn, you can skip sautéing and just slice the kernels right off the cob into a big bowl for maximum smokiness.
Step 2: Mix the Creamy Dressing
In a smaller bowl, whisk together the mayonnaise, sour cream, minced garlic, chili powder, smoked paprika if you’re using it, lime juice, and a generous pinch of salt and pepper. You’ll see it come together into a dreamy, tangy, slightly spicy dressing that clings perfectly to every bit of corn.
Step 3: Toss Everything Together
Once your corn has cooled off a bit (just so it doesn’t melt the dressing instantly), transfer it to a large mixing bowl. Pour in the creamy dressing and toss until every kernel looks glossy and irresistible. Add the crumbled cotija cheese and chopped cilantro, gently folding them in so you get those pockets of flavor in every scoop.
Step 4: Taste, Adjust, and Finish
Pause for the magic moment: dip a spoon in and taste. Now’s the time to adjust the seasoning with a bit more salt, a splash of lime, or even an extra sprinkle of chili powder if you love heat. Serve your Mexican Street Corn Salad right away, or let it chill in the fridge for an hour to meld the flavors.
How to Serve Mexican Street Corn Salad
Garnishes
Don’t skip the garnishes! Sprinkle extra cotija or feta cheese and a dusting of chili powder right across the top just before serving. A few extra cilantro leaves or a squeeze of fresh lime juice are the final flourish that adds zing and a pretty pop of color — you’ll want that wow factor when everyone digs in.
Side Dishes
This salad pairs like a dream with everything from smoky grilled meats and tacos to classic rice and bean combos. Tuck it next to carnitas or barbecue chicken, or let it share plate space with a big bowl of tortilla chips for a crunchy, creamy contrast — the possibilities are endless!
Creative Ways to Present
If you’re looking to delight guests, spoon your Mexican Street Corn Salad into mini cups for party-ready finger food, or pile it high onto tostada shells, top with more cheese, and serve as DIY appetizers. You can even use it as a lively topping for nachos or tacos to transform a weeknight dinner into a Tex-Mex celebration.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Salad keeps brilliantly chilled for up to three days in an airtight container. The flavors get even deeper as they mingle, though the salad may lose a hint of its original crunch over time — but it stays utterly tasty and snackable!
Freezing
I wouldn’t recommend freezing this salad, as the creamy dressing can separate and the corn’s texture turns mushy after thawing. This dish is all about freshness and those bright, creamy flavors, so enjoy it at its best right from the fridge.
Reheating
This salad truly shines when served cold or at room temperature, so there’s no need to reheat. If you do prefer it warm, briefly microwave a portion (just 20-30 seconds to take the chill off), then give it a quick stir before garnishing with cheese and chili powder.
FAQs
Can I use canned or frozen corn for Mexican Street Corn Salad?
Absolutely! While fresh corn gives the most flavor and crunch, canned or frozen (thawed) kernels work beautifully when you sauté them in a hot skillet to get a little char. The salad is all about convenience and big flavor, so use what you have.
What can I substitute for cotija cheese?
Feta cheese is a top-notch substitute — it crumbles nicely and offers the same salty tang. You can also try queso fresco or even finely grated parmesan in a pinch, though cotija brings the most authentic touch to this Mexican Street Corn Salad.
How spicy is this salad?
As written, it has just a gentle kick from chili powder, so it’s friendly for most palates. Craving more heat? Dice up a fresh jalapeño, toss in some hot sauce, or sprinkle extra chili powder over the top to ramp it up to your liking.
Can I make Mexican Street Corn Salad ahead of time?
Yes, this is one of those crowd-pleasers that actually gets tastier as it sits. Prepare everything a few hours ahead and keep it chilled — just add the garnishes right before serving for the brightest flavor and color.
Is there a way to make it lighter or dairy-free?
For a lighter version, use Greek yogurt instead of sour cream and mayonnaise, or try a dairy-free yogurt and vegan cheese to keep it plant-based. The magic of this recipe is how easily you can adapt it and still end up with a delicious bowl of Mexican Street Corn Salad.
Final Thoughts
I hope you feel inspired to try this Mexican Street Corn Salad and make it your own — whether you keep it classic, kick up the heat, or add a surprise ingredient or two. It’s a guaranteed crowd-pleaser at any spread, and once you’ve had your first bite, it just might become your new go-to side. Happy cooking, and be sure to savor every vibrant, creamy, flavorful forkful!
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
This Mexican Street Corn Salad is a vibrant and flavorful dish that combines charred corn with a creamy dressing, tangy cheese, and zesty seasonings. Perfect for summer gatherings or as a side dish for your favorite Mexican-inspired meals.
Ingredients
Corn Salad:
- 4 cups corn kernels (fresh, grilled, or frozen and thawed)
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta)
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika (optional)
- juice of 1 lime
- 1/4 cup chopped fresh cilantro
- salt and pepper to taste
- extra cheese and chili powder for garnish
Instructions
- Sauté the Corn: In a large skillet over medium-high heat, sauté the corn for 5–7 minutes until lightly charred, stirring occasionally. If using grilled corn, you can skip this step. Transfer the corn to a large bowl and let it cool slightly.
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, garlic, chili powder, smoked paprika, lime juice, and a pinch of salt and pepper. Pour the dressing over the corn and toss to coat evenly. Stir in the crumbled cotija cheese and chopped cilantro. Taste and adjust seasoning as needed.
- Serve: Serve immediately, or chill for up to 1 hour before serving. Garnish with extra cheese, a dusting of chili powder, and a squeeze of lime juice.
Notes
- To make it spicier, add diced jalapeño or a dash of hot sauce.
- This salad pairs well with tacos, grilled meats, or as a party side dish.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 220
- Sugar: 4g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
