Mexican Street Corn Salad

Mexican street corn salad is the kind of vibrant dish that instantly brings the flavors of summer to your table. Inspired by the beloved elote from Mexican street vendors, this salad is smoky, creamy, tangy, and completely addictive. With just a handful of key ingredients, you get a salad that feels special but takes only minutes to prepare. I always serve this when grilling outdoors, and the bowl is empty before anything else.

I first made this salad for a neighborhood picnic, and not a single spoonful came back home with me. Now it is a regular request for every family barbecue.

Ingredients

• Fresh or frozen corn kernels: four cups from about six to eight ears of corn Bright sweetness and crunch Choose fresh corn when in season for a more robust flavor but good frozen corn holds up great
• Unsalted butter or olive oil: two tablespoons Adds richness and helps char the corn Use a good quality olive oil or real butter
• Mayonnaise: half a cup Creamy base for classic taste I like using real mayo for the best flavor
• Sour cream or Mexican crema: quarter cup For brightness and a slight tang Choose Mexican crema if you can find it
• Cotija cheese: quarter cup crumbled Tangy salty bite Look for authentic cotija at Latin markets or substitute with feta if needed
• Fresh lime juice: two tablespoons Wake up all the flavors Use fresh lime for the brightest taste
• Chili powder: half a teaspoon Complex gentle heat Go for chili powder labeled “mild” if serving kids
• Smoked paprika: quarter teaspoon optional Extra smokiness and color Look for Spanish smoked paprika if possible
• Fresh cilantro: quarter cup chopped Adds freshness Finish with more for garnish
• Jalapeño: one small seeded and minced optional For extra spice Choose a bright green jalapeño with shiny skin
• Salt: to taste Balances all the flavors Start conservatively if using cotija which is already salty
• Freshly ground black pepper: to taste Adds gentle heat and balance Use a good pepper grinder for best flavor

Instructions

Sauté the Corn:

Heat butter or olive oil in a large skillet over medium high heat Add corn kernels and cook five to seven minutes stirring every minute or so until the corn is golden and slightly charred that caramelization gives deep flavor If using frozen corn cook just until hot and browned

Cool the Corn:

Remove skillet from heat Let corn rest for several minutes so it cools and finishes cooking in its own steam

Mix the Dressing:

In a big mixing bowl stir together mayonnaise sour cream or crema cotija cheese lime juice chili powder and smoked paprika until completely smooth This is your salad’s flavor backbone

Combine All Ingredients:

Add the cooled corn cilantro and jalapeño if using to the bowl with the dressing Gently toss so every kernel is coated in the creamy dressing

Season and Taste:

Sprinkle in some salt and black pepper remembering cotija brings saltiness Taste and adjust so everything pops

Garnish and Serve:

Spoon salad into a serving bowl Top with extra cotija cheese a pinch of chili powder and more cilantro You can serve right away while it is a bit warm or chill for a half hour to let the flavors meld

Corn is my favorite summer ingredient and I am always searching for ways to highlight its natural sweetness This salad started as a family snack and the kids now beg for it whenever they spot corn at the market It is always the first gone at our big gatherings

Storage Tips

This salad keeps beautifully for up to three days in the fridge Store in a tightly sealed container for best texture If prepping ahead keep the garnishes like extra cheese and cilantro separate until serving Mixing just before eating keeps the fresh herbs bright and the cheese crumbly Cold leftovers make a fantastic lunch straight from the bowl

Ingredient Substitutions

No cotija cheese Try feta for a similar salty tang If you cannot find Mexican crema plain Greek yogurt gives a creamy zip For less heat skip the jalapeño or swap in mild diced bell pepper You can even use vegan mayo and dairy free cheese to make the salad plant based and it is still delicious

Serving Suggestions

This salad sings as a cookout side dish but is also perfect as a taco filling toss it into quesadillas or pile it on top of grilled chicken or steak I like to scoop it up with tortilla chips for an easy appetizer

Cultural and Seasonal Context

Mexican street corn or elote is a fiesta classic across Mexico with corn ear grilled and slathered in creamy tangy toppings This salad captures the same joy in a format you can serve family style Late spring through summer when sweet corn is at its peak is the perfect time to make it

Seasonal Adaptations

In summer try sliced fresh corn scraped right off the cob In winter choose good quality frozen corn for best results Local farmers market corn always adds extra sweetness and crunch

Success Stories

I once brought a double batch of this salad to my friend’s backyard birthday and people stood around the bowl until it was pretty much licked clean It is become my go to potluck offering and everyone begs me for the recipe The little charred bits and the punch of lime always get rave reviews

Freezer Meal Conversion

While you cannot freeze the finished salad you can absolutely char the corn ahead and freeze in zip lock bags for super fast future batches That way all you need to do is whip up the dressing and toss together

This salad is bound to be a hit at any gathering Enjoy all the vibrant flavors of Mexican street corn in every creamy, zesty bite.

FAQs about Recipes

→ How do I char fresh corn for maximum flavor?

Use a hot cast-iron skillet or grill. Cook corn kernels until golden and slightly blistered, stirring occasionally.

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw and dry kernels before charring for best results and texture.

→ What can I substitute for cotija cheese?

Feta or queso fresco are suitable alternatives, offering a similar crumbly texture and salty flavor.

→ How spicy is this version?

Mildly spicy. Adjust the amount of jalapeño and chili powder based on your heat preference.

→ Is it better served warm or cold?

It’s delicious both freshly tossed while warm or chilled for an hour to let flavors meld together.