If you’re searching for a vibrant, crowd-pleasing side that bursts with flavor, look no further than Mexican Street Corn Salad. This irresistible dish spins all the magic of traditional elote—smoky sweet corn, tangy crema, crumbled cheese, and a chili-spiked kick—into a creamy, scoopable salad everyone can’t stop piling high. Whether you serve it at your next barbecue, taco night, or just as a zesty snack, this Mexican Street Corn Salad is a guaranteed conversation starter (and a fast favorite!).
Ingredients You’ll Need
What makes this salad sing is its excellent balance of simple, fresh ingredients. Every addition plays its part—bringing crunch, creaminess, sharpness, heat, or a pop of bright color—to recreate all the craveable layers of classic Mexican Street Corn Salad.
- Fresh corn on the cob: Use 6 ears for the sweetest, juiciest flavor—grilling or roasting unlocks that classic, smoky depth.
- Mayonnaise: Adds creaminess and helps bind all the delicious mix-ins together so every bite is dreamy.
- Sour cream (or Mexican crema): Lends a tangy coolness that balances the richness—a must for authentic flavor.
- Cotija cheese: Crumbled and salty, this Mexican cheese brings a punchy, savory finish. Feta works as a backup, but Cotija truly shines here.
- Ancho chili powder: Smoky and mild, ancho chili powder gives your salad its signature color and whisper of heat.
- Salt: A little bit brings out the natural sweetness of the corn and sharpens every other flavor.
- Fresh cilantro: Torn or chopped, this kicks in brightness and the unmistakable freshness you just can’t skip.
- Mexican hot sauce: Swirled or dotted on top, this adds tang and a little fire (Valentina or Cholula are particularly great picks).
How to Make Mexican Street Corn Salad
Step 1: Roast the Corn
Wrap each shucked ear of corn in foil and toss them on a hot grill (or arrange on a baking sheet for the oven) at 400 degrees Fahrenheit. Roast the corn for about 15 minutes, letting the heat develop a little caramelized char that gives this Mexican Street Corn Salad its signature flavor. Let it cool, then get ready for the fun part!
Step 2: Whisk Up the Creamy Dressing
While the corn is roasting and cooling, grab a bowl and whisk together mayonnaise, sour cream (or Mexican crema), half of the Cotija cheese, the chili powder, and the salt. You want a smooth, slightly thick dressing that’s bursting with flavor—perfect for coating every kernel.
Step 3: Cut Kernels Off the Cob
When the corn is cool enough to handle, prop each cob upright in a large bowl and use a sharp knife to slice off the juicy kernels. This can get a little messy, but the sweet, warm kernels are absolutely worth it!
Step 4: Stir Everything Together
Add all those golden corn kernels to your big bowl of creamy dressing. Gently mix until every piece is glistening and coated, making sure that the chili powder and Cotija cheese are distributed throughout for maximum deliciousness.
Step 5: Garnish and Serve
Right before serving, sprinkle the salad with the remaining Cotija cheese and generous handfuls of fresh cilantro. Dot the top with Mexican hot sauce for a little zip and extra color. Dive in while it’s still slightly warm or chill for a refreshingly cool salad—it’s pure summer in a bowl!
How to Serve Mexican Street Corn Salad
Garnishes
The right garnish takes Mexican Street Corn Salad from great to unforgettable! Extra Cotija, more chopped cilantro, and plenty of Mexican hot sauce not only look beautiful on top but also dial up the flavor. For even more color and crunch, toss on bits of diced red bell pepper or a shower of sliced green onion.
Side Dishes
Pair your salad alongside all your grilling favorites—think tangy grilled chicken, juicy burgers, steak, or even veggie skewers. It’s especially dreamy next to tacos, enchiladas, or a big basket of warm tortilla chips. When it comes to potlucks and summer spreads, this dish is the undisputed MVP!
Creative Ways to Present
For a show-stopper, pile your Mexican Street Corn Salad into individual cups for easy grab-and-go servings, or spoon it on crispy tostada shells for a fun hand-held bite. You can even tuck it into lettuce wraps or use it as a topping for nachos, loaded fries, or baked potatoes for family-friendly twists that never fail to delight.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Salad will keep beautifully covered in the fridge for up to 3 days. Just be sure to use an airtight container to lock in freshness and prevent the salad from picking up any fridge odors. Give it a good stir before serving to reincorporate the dressing.
Freezing
Due to its creamy dressing and fresh herbs, freezing is not recommended for this salad. The texture of the corn and crema mixture won’t be as satisfying after thawing—the flavors and creaminess are best enjoyed fresh or within a few days of making.
Reheating
If you prefer your Mexican Street Corn Salad slightly warm, you can gently reheat it in a skillet over low heat for a few minutes, just until the chill is off. Avoid microwaving too long, as the texture may become mushy. Most fans love it straight from the fridge or at room temperature for the ultimate crunch.
FAQs
Can I use frozen or canned corn instead of fresh?
Absolutely! While fresh corn delivers unbeatable flavor and sweetness, both frozen and canned corn will work well in a pinch. Just thaw (or drain) and give it a quick sauté in a skillet for a little roasted flavor before mixing with the dressing.
Is there a substitute for Cotija cheese?
Yes—if you can’t find Cotija, feta cheese is your next best bet. It’s similarly salty and crumbly, mimicking that signature taste and texture. Parmesan can also do in a pinch, though it won’t be quite as creamy.
Can I make this salad ahead of time?
You can prep Mexican Street Corn Salad up to a day ahead! Just keep the garnishes and hot sauce aside until just before serving to keep everything bright and fresh.
How spicy is Mexican Street Corn Salad?
The salad has a gentle warmth from the chili powder and hot sauce, but the spice level is easy to adjust. Add more or less chili and sauce to suit your palate, or serve hot sauce on the side for the heat-seekers in your group.
Are there fun add-ins I can try?
Definitely! Diced red bell pepper, chopped avocado, or even finely diced jalapeños are all popular additions for extra crunch, creaminess, or a bit more spice. Toss in black beans or roasted poblano peppers to make it a heartier dish.
Final Thoughts
Mexican Street Corn Salad isn’t just another side—it’s a burst of summer in every bite, and the kind of dish you’ll find yourself craving at every gathering. I can’t wait for you to share this joyful, flavor-packed salad with the people you love. Trust me, it’ll be a new favorite at your table!
Print
Mexican Street Corn Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Mexican Street Corn Salad recipe captures the flavors of elote in a refreshing salad form. Perfect as a side for barbecues or taco nights, this dish is a fiesta for your taste buds!
Ingredients
Corn Salad:
- 6 ears corn, shucked
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup grated Cotija cheese
- 1/2 teaspoon ancho chili powder
- 1/4 teaspoon salt
- 1/4 cup chopped fresh cilantro
- 1 tablespoon Mexican hot sauce
Instructions
- Prepare Corn: Wrap shucked corn in foil, grill at 400°F for 15 minutes. Cool and remove kernels.
- Mix Dressing: Combine mayonnaise, crema, 1/4 cup Cotija, chili powder, and salt.
- Combine: Stir corn into dressing.
- Finish: Top with remaining Cotija, cilantro, and hot sauce.
Notes
- Optional: Add diced red bell peppers and avocados for extra flair!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 143 kcal
- Sugar: 1g
- Sodium: 439mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 27mg
