Hey y’all! If you’re craving something bold, zesty, and utterly delicious, this Mexican Street Corn Salad is about to become your new favorite go-to. Inspired by the classic elote you’ll find at vibrant Mexican street markets, this salad takes all the flavors—smoky charred corn, creamy mayo, tangy lime, and a hint of spice—and tosses them together in a bowl of pure joy. It’s perfect for BBQs, summer picnics, or whenever you need a crowd-pleasing side. Ready to bring some fiesta flavor to your table? Let’s get cooking!
Why You'll Love This Mexican Street Corn Salad
- Ready in just 20 minutes, making it easy for busy weeknights or last-minute gatherings.
- Packed with punchy flavors from lime, chili powder, and fresh cilantro.
- Super versatile—enjoy it as a side, taco topping, or dip.
- Perfect for making ahead and serving at BBQs or potlucks.
- Gluten-free and easily adaptable for different diets.
Mexican Street Corn Salad Ingredients
- 4 cups corn kernels (fresh or frozen, about 5 ears)
- 1 tablespoon olive oil
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- ½ cup cotija cheese, crumbled (or feta as substitute)
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice (about 1 lime)
- ½ teaspoon chili powder (plus extra for garnish)
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt (to taste)
- ¼ teaspoon black pepper (to taste)
- Optional: 1 small jalapeño, seeded and finely diced
How to Make Mexican Street Corn Salad
Step 1: Char the Corn
Heat a large skillet or grill pan over medium-high heat. Add olive oil and then the corn kernels. Cook, stirring occasionally, for 5-7 minutes until the corn is lightly charred and fragrant. Let it cool for a few minutes.
Step 2: Prepare the Dressing
In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and creamy.
Step 3: Assemble the Salad
Add the charred corn, cotija cheese, cilantro, and jalapeño (if using) to the bowl with the dressing. Toss everything together until the corn is well-coated and everything is evenly mixed.
Step 4: Serve and Garnish
Transfer the salad to a serving dish. Sprinkle extra cotija cheese, a pinch of chili powder, and more fresh cilantro on top. Serve immediately, or chill for 30 minutes for even more flavor.
Notes for Perfect Mexican Street Corn Salad
- Using fresh corn on the cob and charring it brings out the best smoky sweetness, but frozen corn works well too. Try learning about how to cut corn off the cob for best results.
- If you can’t find cotija cheese, feta or queso fresco makes a tasty substitute.
- Add more or less chili powder and jalapeño to match your heat preference. For more on chili varieties, check out Chili Pepper Madness.
Mexican Street Corn Salad Variations
- Spicy Chipotle Version: Add 1 tablespoon of chopped chipotle peppers in adobo for extra smoky heat.
- Avocado Elote Salad: Fold in a diced avocado for creamy, fresh flavor.
- Vegan Mexican Street Corn Salad: Swap mayonnaise and sour cream for vegan alternatives and use vegan cheese.
Equipment Needed for Mexican Street Corn Salad
- Large skillet or grill pan
- Mixing bowl
- Whisk
- Sharp knife and cutting board
- Serving dish
Mexican Street Corn Salad Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving, and note that the salad is best enjoyed fresh, as the cheese and dressing can separate slightly over time.
Serving Suggestions for Mexican Street Corn Salad
- Serve as a vibrant side with grilled chicken, steak, or tacos.
- Spoon over nachos or use as a zesty dip with tortilla chips.
- Try it as a filling for burritos or as a topping for loaded baked potatoes.
Pro Tips for the Best Mexican Street Corn Salad
- For maximum char, don’t overcrowd your skillet; cook the corn in batches if needed. Learn more about charring corn properly.
- Let the salad chill for at least 30 minutes before serving so the flavors meld beautifully.
- Use freshly squeezed lime juice for the brightest, freshest flavor.
Mexican Street Corn Salad FAQ
- Can I use canned corn? Yes! Just drain and rinse it first, then char in the skillet as directed for best flavor.
- Is this salad gluten-free? Absolutely—just double-check that your cheese and seasonings are gluten-free.
- Can I make Mexican Street Corn Salad ahead of time? Yes, you can prep it up to a day in advance. Store in the fridge and give it a good toss before serving.
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Yield: 4-6 servings
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 2 tablespoons vegetable oil
- ⅓ cup mayonnaise
- ¼ cup cotija cheese, crumbled
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ¼ cup red onion, finely diced
Instructions
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1Heat the vegetable oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred, about 7-10 minutes.
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2Transfer the charred corn to a large mixing bowl and let it cool slightly.
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3Add the mayonnaise, cotija cheese, chopped cilantro, lime juice, chili powder, salt, and diced red onion to the bowl with the corn.
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4Mix everything together until well combined. Taste and adjust seasoning if needed.
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5Serve immediately, garnished with extra cotija cheese and cilantro if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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