Mexican Street Corn Salad Recipe

If you’re looking for a dish that bursts with color, flavor, and pure joy, Mexican Street Corn Salad is exactly what you need in your life. This zesty, creamy salad takes the beloved street snack “elote” and turns it into a shareable bowl of sunshine – perfect for any gathering or as a side to spice up weeknight dinners. It’s a wonderful medley of sweet corn, smoky spices, tangy lime, salty cotija, and a touch of fresh cilantro, coming together in a way that makes every bite pop. Trust me: whether you serve it warm or chilled, Mexican Street Corn Salad is sure to be the most memorable dish on the table!

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

One of my favorite things about this salad is how effortless the ingredients are to find and prepare. Each plays an important role in bringing out the vibrant taste, creamy texture, and dazzling color of classic Mexican Street Corn Salad. Here’s what you’ll need, plus a little tip for each:

• Corn kernels: Fresh, frozen, or drained canned corn all work beautifully, but charring them in a hot skillet unlocks their sweetness and signature smoky flavor.
• Butter: Just a tablespoon, melted in the skillet, brings richness and helps char the corn to golden perfection.
• Mayonnaise: This is the creamy backbone of the dressing—don’t skip it if you want authentic flavor and a luscious texture.
• Sour cream: Adds a tangy bite and makes the dressing extra luxurious; Greek yogurt can be swapped in a pinch.
• Chili powder: For a subtle kick of earthy heat that’s essential to the salad’s personality.
• Smoked paprika: Infuses smoky depth—try not to substitute regular paprika if you want the best result!
• Garlic powder: A sprinkle transforms the dressing with a savory base note.
• Salt: Just a touch to make every flavor pop.
• Lime juice: Freshly squeezed, it brightens and balances the richness; don’t be shy with it!
• Cotija cheese: Traditional and crumbly, this salty cheese is the magic ingredient—feta can work if cotija isn’t available.
• Chopped fresh cilantro: Adds bursts of freshness and color; leave out if you’re not a cilantro fan.
• Finely chopped red onion (optional): For a gentle crunch and sharpness, but feel free to skip or swap with green onions.
• Extra lime wedges: Let everyone squeeze on more tang before digging in!

How to Make Mexican Street Corn Salad

Step 1: Char the Corn

Heat a large skillet over medium-high, then melt the butter until it’s bubbling. Add all your corn kernels—don’t overcrowd them—and let them cook, stirring once in a while, for about 6 to 8 minutes. You’re looking for golden brown bits and a little charring, but don’t let them get too dark. This caramelization is where so much flavor develops and brings out the character of Mexican Street Corn Salad.

Step 2: Mix the Creamy Dressing

While your corn is cooling a bit, whisk together mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, salt, and the juice of one lime in a big mixing bowl. This mixture will look creamy and inviting, with tiny flecks of spice. It’s the dressing that makes Mexican Street Corn Salad shine—creamy, zippy, and full of punchy flavor!

Step 3: Toss Everything Together

Add the slightly cooled, charred corn to the bowl with the dressing, followed by your crumbled cotija, chopped cilantro, and red onion if you want an extra bite. Gently toss everything together so each kernel is coated in that dreamy mixture. The salad transforms as the cheese melts slightly and every color and texture mingles beautifully.

Step 4: Taste and Finish

Give your Mexican Street Corn Salad a taste! Adjust with an extra squeeze of lime, a sprinkle of salt, or a pinch more chili powder if you’re feeling bold. You can serve this salad warm, right away, or chill it in the fridge for later. Either way, finish with some extra cotija cheese, more cilantro, and a pile of lime wedges on top for a truly inviting presentation.

How to Serve Mexican Street Corn Salad

Garnishes

The real fun comes in with the garnishes! For that authentic street cart look, sprinkle plenty of extra cotija cheese on top, scatter a handful of fresh cilantro leaves, and arrange lime wedges all around. If you want more heat, dust a bit more chili powder or add thin slices of jalapeño for a dazzling finish that’s impossible to resist.

Side Dishes

Mexican Street Corn Salad is incredibly versatile and plays well with so many main dishes. It belongs next to grilled meats—think chicken, steak, or shrimp. It’s also a dream partner for tacos or quesadillas, and honestly, it holds its own as a picnic or potluck star. Need something crunchy? Serve it as a dip with tortilla chips!

Creative Ways to Present

For parties, serve Mexican Street Corn Salad in mini cups or lettuce leaves for fun, individual portions. You could also pile it onto tostadas or spoon it over baked potatoes for an unexpected pop. I’ve even tucked some into tacos and burrito bowls—trust me, there’s no wrong move here.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Mexican Street Corn Salad in an airtight container in the fridge. It keeps well for about 2 to 3 days, and the flavors actually get bolder as they mingle!

Freezing

While this salad is best enjoyed fresh, you can technically freeze it (minus garnishes and onion) in a pinch. The texture of the dressing and corn may change a bit, so I recommend freezing only if you really need to, and enjoying within a month.

Reheating

If you prefer the salad warm, just pop it in the microwave for 20 to 30 seconds or warm briefly on the stovetop over low heat. Stir well and add a fresh squeeze of lime and a sprinkle of cheese to revive its flavors.

FAQs

Can I make Mexican Street Corn Salad ahead of time?

Absolutely! You can prep the salad a day ahead—just wait to add garnishes like cheese and cilantro until right before serving for peak freshness.

What’s the best substitute for cotija cheese?

Feta cheese is a great alternative if you can’t find cotija. It’s got that salty, tangy flavor and crumbly texture that works perfectly in this salad.

Is there a vegan version of this salad?

Definitely! Use vegan mayo, vegan sour cream, and a plant-based crumbly cheese to make your Mexican Street Corn Salad completely plant-based and still mouthwatering.

Can I use grilled corn on the cob instead of kernels?

Yes! Grilled corn on the cob is a fantastic choice. Just slice the kernels off the cobs after grilling and toss them into your salad for an even smokier, sweeter bite.

How spicy can I make this salad?

It’s easy to turn up the heat: add a diced jalapeño or a splash of your favorite hot sauce right into the dressing, or sprinkle with extra chili powder for a bold kick.

Final Thoughts

If you’ve never made Mexican Street Corn Salad at home, now is the perfect time to give it a go. It’s a joyful, flavor-packed dish that wins over everyone who tries it, and once you put your own spin on the toppings, you’ll never look back. Gather your ingredients and treat yourself to a bowl of this irresistible, vibrant salad—you won’t regret it!

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