Mexican Street Corn Salad: 5 Star Flavor

Name: Mexican Street Corn Salad: 5 Star Flavor
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 cups fresh or frozen corn kernels; 2 tablespoons unsalted butter or olive oil; 1/2 cup mayonnaise; 1/4 cup sour cream or Mexican crema; 1/4 cup crumbled cotija cheese, plus more for garnish; 2 tablespoons fresh lime juice; 1/2 teaspoon chili powder, plus more for garnish; 1/4 teaspoon smoked paprika (optional); 1/4 cup finely chopped fresh cilantro, plus more for garnish; 1 small jalapeño, seeded and minced (optional); Salt to taste; Freshly ground black pepper to taste

by Jannet Lisa

26 de July de 2025

Facebook

Jump to Recipe

Mexican Street Corn Salad has a way of instantly transporting me back to summer festivals and backyard barbecues. I remember the first time I tried a true elote off the cob, the smoky corn mingling with creamy sauce and a zesty kick – pure bliss! Now, I’ve perfected this easy Mexican street corn salad at home, and it’s become an absolute go-to. It’s so vibrant and packed with flavor, from the sweet, charred corn kernels to the tangy lime and salty cotija cheese. This dish is a celebration in a bowl, and I’m so excited for you to make it. Let’s get cooking!

Why You’ll Love This Mexican Street Corn Salad

This salad is a guaranteed crowd-pleaser for so many reasons:

Incredible Flavor: It’s a perfect balance of sweet, smoky, tangy, and creamy.
Quick Prep Time: You can whip up this delicious side in under 30 minutes.
Healthy & Fresh: Packed with corn and fresh ingredients, it’s a lighter option.
Budget-Friendly: Uses simple, affordable ingredients you likely already have.
Family Favorite: Even picky eaters love the sweet corn and creamy dressing.
Versatile Side: It pairs perfectly with tacos, grilled meats, or burgers.
Crowd-Pleasing Texture: The combination of tender corn and crumbly cheese is delightful.
A Truly Creamy Mexican Corn Salad: The mayo and crema create a wonderfully rich texture.

Ingredients for Mexican Street Corn Salad

Gather these simple ingredients for a truly authentic Mexican corn salad with mayo that’s bursting with flavor. This recipe focuses on fresh, vibrant components to create the best Mexican street corn salad experience without the mess of eating it off the cob.

4 cups fresh or frozen corn kernels – if using frozen, thaw them first
2 tablespoons unsalted butter or olive oil – for charring the corn
1/2 cup mayonnaise – the creamy base of our dressing
1/4 cup sour cream or Mexican crema – adds a tangy richness
1/4 cup crumbled cotija cheese, plus more for garnish – this salty, crumbly cheese is essential
2 tablespoons fresh lime juice – provides that crucial bright, zesty flavor
1/2 teaspoon chili powder, plus more for garnish – for a touch of heat and color
1/4 teaspoon smoked paprika (optional) – adds a subtle smoky depth
1/4 cup finely chopped fresh cilantro, plus more for garnish – for fresh, herbaceous notes
1 small jalapeño, seeded and minced (optional) – if you like it spicy!
Salt to taste
Freshly ground black pepper to taste

How to Make Mexican Street Corn Salad

Creating this vibrant dish is surprisingly simple, and I promise it’s worth every step. Follow these instructions for how to make Mexican street corn salad that tastes just like the street vendors make it.

Step 1: Cook the Corn. Heat 2 tablespoons of butter or olive oil in a large skillet over medium-high heat until shimmering. Add the 4 cups of corn kernels (fresh or thawed frozen) in a single layer if possible. Cook for 5–7 minutes, stirring occasionally, until the corn is tender and has lovely charred spots. This charring is key to that authentic flavor!
Step 2: Cool the Corn. Once the corn is cooked and slightly charred, remove the skillet from the heat. Let the corn cool in the skillet for about 5-10 minutes. It just needs to be cool enough to handle easily.
Step 3: Make the Dressing. While the corn cools, grab a large mixing bowl. Whisk together the 1/2 cup mayonnaise, 1/4 cup sour cream or Mexican crema, 1/4 cup crumbled cotija cheese, 2 tablespoons fresh lime juice, 1/2 teaspoon chili powder, and the optional 1/4 teaspoon smoked paprika until everything is smooth and well combined. This creamy mixture is the heart of our elote salad.
Step 4: Combine Everything. Add the slightly cooled corn to the dressing in the large bowl. Toss in the 1/4 cup finely chopped fresh cilantro and the optional minced 1 small jalapeño. Gently mix everything together until the corn and other ingredients are evenly coated in the creamy dressing.
Step 5: Season and Serve. Taste your creation! Season with salt and freshly ground black pepper as needed. Remember, cotija cheese is salty, so start with a little salt and add more if necessary. Transfer your delicious Mexican street corn salad to a serving dish. Garnish with a little extra cotija cheese, a sprinkle of chili powder, and more fresh cilantro. Serving this right away is great, but chilling this corn off the cob salad for about 30 minutes before serving allows the flavors to meld beautifully. Enjoy how to make Mexican street corn salad!

Pro Tips for the Best Mexican Street Corn Salad

I’ve learned a few tricks over the years that really elevate this dish from good to absolutely unforgettable. Follow these tips, and you’ll be making the best Mexican street corn salad around!

For that authentic char, don’t overcrowd the skillet when cooking the corn. Cook it in batches if necessary to ensure it gets nicely browned rather than steamed.
If you can’t find cotija cheese, a good quality feta cheese is the next best option for that salty, crumbly texture.
Taste and adjust seasonings at the very end! The saltiness of the cheese and the brightness of the lime can change the overall flavor profile.
To really amp up the flavor, try grilling the corn on the cob first, then cutting the kernels off. This is a great way to achieve a smoky flavor, similar to how it’s prepared in traditional Mexican street food.

What’s the secret to perfect Mexican Street Corn Salad?

The real secret to the best Mexican street corn salad is achieving that perfect balance of charred corn, creamy dressing, and bright lime. Getting those slightly smoky, caramelized notes from the corn is crucial for that authentic flavor. For more insights on achieving perfect char, you can check out guides on grilling techniques.

Can I make Mexican Street Corn Salad ahead of time?

Yes, you absolutely can! Prepare the corn and the dressing separately up to a day in advance. Combine them about 30 minutes to an hour before serving to let the flavors meld beautifully. This makes it perfect for meal prep and stress-free entertaining for your elote salad.

How do I avoid common mistakes with Mexican Street Corn Salad?

A common pitfall is not charring the corn enough, which dulls the flavor. Also, be careful not to over-salt, as the cotija cheese is already quite salty. When making a corn salad with lime and chili, always taste and adjust your seasonings at the end. Learning about proper seasoning techniques can be very helpful.

Best Ways to Serve Mexican Street Corn Salad

This vibrant Mexican Street Corn Salad is incredibly versatile and makes a fantastic accompaniment to so many dishes. It really shines as a side to grilled meats like chicken or steak, adding a burst of fresh flavor and creamy texture. For a complete Mexican fiesta, pair it with tacos, enchiladas, or quesadillas – it’s a wonderful way to bring that authentic street food vibe to your table. If you’re looking for pairing ideas for an esquites salad recipe, consider serving it alongside other traditional Mexican dishes like carnitas or barbacoa for a truly festive meal. You can find great ideas for Mexican cuisine on various food blogs.

Nutrition Facts for Mexican Street Corn Salad

This vibrant salad is a flavorful addition to any meal. Here’s a breakdown of the approximate nutritional information per serving:

Calories: 200
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Protein: 3g
Carbohydrates: 15g
Fiber: 2g
Sugar: 7g
Sodium: 250mg

Nutritional values are estimates and can vary based on specific ingredients and portion sizes used.

How to Store and Reheat Mexican Street Corn Salad

Properly storing this delicious Mexican street corn salad ensures you can enjoy its vibrant flavors for days. After cooking, let the salad cool completely to room temperature before transferring it to an airtight container. This is crucial for food safety. Once cooled, store it in the refrigerator for up to 3-4 days. I’ve found that the flavors actually meld and deepen a bit after a day, making it even tastier! While it’s not ideal for long-term freezer storage due to the creamy dressing, you can freeze it for up to 3 months if absolutely necessary, though the texture might change slightly upon thawing. For reheating, it’s best to enjoy it chilled or at room temperature. If you prefer it warm, gently heat it in a skillet over low heat, stirring constantly, until just warmed through. Avoid microwaving, as it can make the corn mushy and the dressing oily.

Mexican Street Corn Salad: 5 Star Flavor - Mexican Street Corn Salad - additional detail

Frequently Asked Questions About Mexican Street Corn Salad

What is Mexican Street Corn Salad?

Mexican Street Corn Salad, often called Esquites or Elote salad, is a popular dish that captures the essence of Mexican street food. It’s essentially corn kernels mixed with a creamy, tangy dressing, cheese, chili, and lime. It’s the deconstructed, easy-to-eat version of grilled corn on the cob, making it a perfect side dish for any gathering. For more information on the origins of elote, you can explore resources on Mexican culture and cuisine.

Why is Mexican Street Corn Salad so popular?

Its popularity stems from its incredible flavor profile – it’s a delicious combination of sweet corn, smoky char, creamy dressing, salty cheese, and zesty lime. It’s also incredibly versatile, easy to make, and budget-friendly, making it a go-to for parties, BBQs, and weeknight meals. This corn off the cob salad is a true taste of summer.

Can I make this Mexican corn salad recipe vegan?

Absolutely! To make a vegan Mexican corn salad recipe, simply substitute the mayonnaise with a vegan mayo, the sour cream/crema with a vegan sour cream or cashew cream, and use a vegan cotija-style cheese or nutritional yeast for a cheesy flavor. The rest of the ingredients are naturally vegan.

What are some variations of this Mexican corn salad?

You can customize this easy Mexican street corn salad in so many ways! Try adding black beans or diced avocado for extra heartiness. For a spicier kick, increase the chili powder or add a pinch of cayenne pepper. You can also grill the corn first for an even smokier flavor, making it a fantastic grilled corn salad recipe.

Variations of Mexican Street Corn Salad You Can Try

This Mexican Street Corn Salad is wonderfully adaptable, and I love experimenting with different twists. Here are a few ideas to inspire your next batch:

Spicy Fiesta: Amp up the heat by adding a finely diced serrano pepper along with the jalapeño, or a pinch of cayenne pepper to the dressing.
Smoky Grill Master: For an even deeper, smoky flavor, grill the corn on the cob until nicely charred before cutting the kernels off. This takes the grilled corn salad recipe to the next level.
Hearty and Healthy: Boost the protein and fiber by stirring in a can of drained and rinsed black beans or some diced avocado just before serving. This makes for a more substantial dish, moving closer to a main course.
Dietary Adaptations: Creating a vegetarian Mexican corn salad is as simple as following the base recipe. For a vegan Mexican corn salad recipe, swap the mayonnaise for vegan mayo, the crema for a dairy-free alternative like cashew cream, and use a vegan cotija-style cheese or a sprinkle of nutritional yeast for that cheesy tang.