Bursting with bold flavor, vibrant colors, and just the right balance of creamy and zesty, Mexican Street Corn Salad is a dish that instantly elevates any meal. Inspired by the popular Mexican street food “Elote,” this salad swaps the corn cob for convenience without sacrificing any of the flavor. Each spoonful offers a satisfying crunch of charred corn, a creamy, tangy dressing, and just the right hit of spice and citrus. It’s the ultimate side for tacos, grilled meats, or even as a scoopable dip with tortilla chips.
Perfect for summer gatherings, potlucks, or weeknight dinners, this salad comes together quickly and can be made ahead. Fresh ingredients like cilantro, jalapeño, red onion, and lime bring brightness, while cotija cheese adds richness and saltiness. Whether you’re planning an easy dinner, need a healthy snack, or searching for colorful food ideas, this Mexican Street Corn Salad delivers big flavor with minimal effort.
Ingredients for this Mexican Street Corn Salad
- 4 cups corn (fresh, grilled, or frozen and thawed)
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 tablespoon lime juice (freshly squeezed)
- 1–2 cloves garlic, minced
- ½ cup cotija cheese (or feta as a substitute)
- ¼ cup finely diced red onion
- 1 jalapeño, finely chopped (seeds removed for less heat)
- ¼ cup chopped cilantro
- Salt and black pepper, to taste
- Extra lime wedges and sliced jalapeños for garnish (optional)
Step 1: Prepare the Corn
If you’re using fresh corn, grill or roast it until slightly charred for that classic street corn flavor. You can also sauté thawed frozen corn in a skillet over medium-high heat until lightly browned. Let it cool slightly before combining with other ingredients.
Step 2: Mix the Creamy Dressing
In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, minced garlic, chili powder, and smoked paprika. Stir until the mixture is smooth and well combined. This is the heart of the salad—it adds richness and tang with just a touch of spice.
Step 3: Combine All the Good Stuff
In a large bowl, add the cooked corn, diced red onion, chopped jalapeño, cilantro, and crumbled cotija cheese. Pour the creamy dressing over the top and stir everything together until the corn is thoroughly coated and ingredients are evenly distributed.
Step 4: Season and Chill
Taste the salad and add salt and pepper as needed. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This makes the dish even more vibrant and cohesive.
Step 5: Garnish and Serve
Before serving, give the salad a good stir. Garnish with a few extra crumbles of cotija cheese, jalapeño slices, chopped cilantro, and lime wedges if desired. Serve cold or at room temperature as a side dish, dip, or taco topping.
Estimated Nutrition (Per Serving – based on 6 servings)
- Calories: ~220
- Protein: 5g
- Fat: 15g
- Carbohydrates: 18g
- Fiber: 2g
- Sugars: 5g
- Sodium: 280mg
- Note: Values are approximate and can vary based on exact brands and measurements used.
Frequently Asked Questions
1. Can I make Mexican Street Corn Salad ahead of time?
Yes! In fact, it’s even better after chilling for a few hours. Make it the night before for the best flavor.
2. What if I don’t have cotija cheese?
Feta cheese is a great substitute. It has a similar crumbly texture and tangy-salty taste.
3. Can I make this salad vegan?
Absolutely. Use vegan mayo and dairy-free sour cream or yogurt alternatives, and substitute cotija with a plant-based cheese.
4. Is this salad spicy?
It has a mild kick from the jalapeño and chili powder, but you can adjust the heat level by adding more or removing the seeds from the pepper.
5. Can I use canned corn?
Yes, just drain it well and sauté it briefly in a skillet to give it a roasted flavor.
6. How long does it last in the fridge?
Stored in an airtight container, it lasts up to 4 days. Always stir before serving again.
7. Can I use Greek yogurt instead of sour cream?
Definitely. It’s a healthier option that still adds creaminess and tang.
8. What can I serve with this salad?
It’s fantastic alongside grilled chicken, tacos, burgers, or as a dip with tortilla chips!
Mexican Street Corn Salad
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 5–8 minutes (if grilling or sautéing corn)
- Total Time: ~45 minutes
- Yield: Serves 6
- Category: Salad
Description
Get ready to fall in love with this irresistible Mexican Street Corn Salad! A perfect blend of smoky, creamy, spicy, and zesty flavors, it transforms the classic Mexican elote into a convenient, scoopable delight. Whether you’re planning a quick breakfast addition, need a healthy snack idea, or are exploring easy dinner sides, this recipe delivers vibrant flavor and satisfying crunch in every bite. It’s a must-have in your rotation of dinner ideas and food ideas for entertaining guests or sprucing up weeknight meals.
Fresh charred corn is tossed with creamy lime dressing, crumbled cheese, jalapeños, and fresh cilantro, making this easy recipe your go-to for BBQs, potlucks, or taco nights.
Ingredients
4 cups corn (grilled fresh, or thawed frozen)
⅓ cup mayonnaise
⅓ cup sour cream
1 tbsp lime juice (freshly squeezed)
1–2 cloves garlic, minced
½ tsp chili powder
½ tsp smoked paprika
½ cup cotija cheese (or feta)
¼ cup red onion, finely diced
1 jalapeño, finely chopped (optional seeds removed)
¼ cup chopped cilantro
Salt and black pepper, to taste
Optional: Extra cotija, lime wedges, jalapeño slices for garnish
Instructions
- Cook the Corn: Grill or sauté the corn until lightly charred. Let it cool slightly.
- Make the Dressing: In a bowl, whisk together mayo, sour cream, lime juice, garlic, chili powder, and smoked paprika until creamy.
- Mix the Salad: In a large bowl, combine corn, red onion, jalapeño, cilantro, and cotija. Pour the dressing over and mix well.
- Season: Add salt and pepper to taste.
- Chill: Cover and refrigerate for at least 30 minutes.
- Garnish & Serve: Top with extra cotija, jalapeño slices, and lime wedges. Serve cold or at room temperature.