Name: Amazing Mexican Street Corn Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 cups fresh or frozen corn kernels (from about 6-8 ears of corn); 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 (from 1-2 limes); 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, for heat); Salt to taste; Freshly ground black pepper to taste

Jump to Recipe·5.2 from 22 reviews

Get ready to fall in love with the flavors, colors, and irresistible textures of Amazing Mexican Street Corn Salad! This dish takes all the vibrant charm of elote—Mexico’s beloved street-food corn on the cob—and transforms it into a luscious, shareable salad that’s as easy to make as it is to devour. Creamy, cheesy, zesty, and flecked with just the right amount of spice, this salad is a complete celebration of summer sweetness and bold, lively condiments. Every bite brings you the best of Mexico’s street food scene, bursting with bright lime, fresh herbs, and a smoky kiss of chili powder.

Amazing Mexican Street Corn Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Amazing Mexican Street Corn Salad is that every ingredient, while simple, is crucial for building its unforgettable layers of flavor and texture. From the crisp sweetness of corn to the irresistible tang of cotija cheese, each component plays its part and can be customized for your taste and pantry.

Corn kernels: The star of the show, fresh or frozen, they deliver that signature juicy pop and char.
Unsalted butter or olive oil: A touch of fat ensures the corn cooks up golden and just slightly rich.
Mayonnaise: Lends luxurious creaminess and helps the other flavors cling to each kernel.
Sour cream or Mexican crema: Adds a cool, tangy edge that balances the richness.
Cotija cheese: Crumbly, salty, and nutty, this cheese is absolutely classic—don’t skip it!
Lime juice: Fresh lime delivers signature zing and brightness to every bite.
Chili powder: For warmth, color, and a little heat—add more if you like things spicy.
Smoked paprika (optional): An optional smoky layer that rounds out the flavors beautifully.
Fresh cilantro: Brings green freshness and a hint of citrus to the party.
Jalapeño (optional): For those who crave a punch of heat and extra vibrance.
Salt: Accentuates all the savory notes—add carefully, as the cheese is plenty salty.
Freshly ground black pepper: Brings a gentle bite and complexity to the salad.

How to Make Amazing Mexican Street Corn Salad

Step 1: Char the Corn

Start by heating the butter or olive oil in a large skillet over medium-high heat. Add your corn kernels and let them cook, stirring just enough to keep them from sticking but letting some kernels get golden and slightly charred. This step is where the salad gets its mouthwatering depth and the signature street-corn flavor that always has people going back for seconds.

Step 2: Let the Corn Cool

Once your corn is perfectly toasted and tender, take the skillet off the heat and set the corn aside for a few minutes. This little rest keeps the dressing from turning runny and helps every flavor shine, ensuring a lovely texture in each spoonful.

Step 3: Mix Up the Dressing

While your corn is cooling, grab a big mixing bowl and stir together the mayonnaise, sour cream or crema, cotija cheese, fresh lime juice, chili powder, and smoked paprika (if using). Stir until the mixture is smooth and creamy, making sure everything is well blended.

Step 4: Toss Everything Together

Fold your cooled corn into the dressing along with the chopped cilantro and minced jalapeño (if you’re using it). Be gentle, so the kernels stay plump and the salad doesn’t turn mushy. You want every kernel evenly coated in that dreamy, savory dressing!

Step 5: Adjust and Finish

Taste your salad and season with salt and pepper, remembering that cotija is already quite salty. Once you’re happy with the flavor, transfer the salad to a beautiful serving bowl. Sprinkle on an extra shower of cotija, more chili powder, and handfuls of bright cilantro to make it really pop.

How to Serve Amazing Mexican Street Corn Salad

Garnishes

The finishing touches make all the difference. Sprinkle a bit more cotija cheese on top (because you can never have too much), a vibrant dusting of chili powder, and a flurry of fresh cilantro. If you’re feeling indulgent, a few lime wedges on the side let everyone squeeze extra zest to their liking.

Side Dishes

This salad is remarkably versatile—serve Amazing Mexican Street Corn Salad as a summer side for grilled chicken, steak, or smoky BBQ tofu. It loves sharing the table with tacos, enchiladas, or simply a pile of warm tortilla chips for scooping. Whether at a picnic or potluck, it fits right in!

Creative Ways to Present

Turn your salad into a dazzling appetizer by serving it in lettuce cups, mini mason jars, or layered dip-style in a trifle dish for your next party. It’s also fantastic tucked into tacos, scattered atop nachos, or spooned onto avocado halves for a wow-worthy twist. The endless ways to serve Amazing Mexican Street Corn Salad keep things fun and delicious every time.

Make Ahead and Storage

Storing Leftovers

To keep your leftover salad tasting fresh, store it in an airtight container in the fridge. It will stay delicious for 2 to 3 days, although the flavors become even more luscious as they mingle and meld overnight.

Freezing

While it’s best enjoyed fresh, you can freeze Amazing Mexican Street Corn Salad if absolutely needed. Place it in a freezer-safe container for up to one month, but note that the dressing might separate slightly upon thawing. It’s always tastiest when served shortly after making.

Reheating

This salad is meant to be served chilled or at room temperature, bringing out its refreshing flavors. If you prefer it slightly warm, gently heat in a skillet over low just until the chill is gone—but be careful not to cook it further, as the dressing can break and lose its creamy texture.

FAQs

Can I use canned corn instead of fresh or frozen?

Absolutely! Drain and rinse canned corn well before charring it in the skillet. While you’ll lose a touch of fresh sweetness, the recipe still delivers all that signature Amazing Mexican Street Corn Salad flavor.

What if I can’t find cotija cheese?

No problem at all—crumbled feta cheese offers a similar salty, tangy profile, or you can use finely grated Parmesan for a milder twist. Just try to use a cheese with a little bite to keep the salad true to its roots.

How spicy is the salad, and how can I adjust it?

By default, Amazing Mexican Street Corn Salad has a gentle warmth from chili powder, with optional jalapeño for more fire. Dial the spice up or down by playing with these amounts, or serve with hot sauce on the side for a customizable kick!

Can the salad be made ahead for parties or meal prep?

Yes, this is a fantastic make-ahead dish! Prep and chill it up to 24 hours before serving, saving the garnishes for just before you set it on the table. The flavors deepen beautifully as it sits.

Is there a vegan way to make this salad?

Definitely! Choose vegan mayonnaise and sour cream, and swap in a plant-based feta or similar cheese alternative. The rest of the components in Amazing Mexican Street Corn Salad are already naturally vegan-friendly.

Final Thoughts

If you’re ready to transport your taste buds, Amazing Mexican Street Corn Salad is the side dish you need in your life. It’s as bold, fresh, and irresistible as street food should be. I hope you give it a try soon—your friends and family will beg for seconds!