Mexican Street Corn Salad

Picture this: the sweet crunch of fresh corn kernels, tangy lime juice, and the bold kick of chili powder coming together in a creamy, irresistible blend. That’s the magic of Mexican Street Corn Salad, a vibrant dish that brings the beloved flavors of Mexican street food straight to your dinner table. This refreshing twist on traditional elote (Mexican street corn) transforms the classic on-the-cob experience into a convenient, spoonable salad that’s perfect for gatherings, weeknight dinners, or meal prep. You’ll learn how to balance the sweet, creamy, tangy, and spicy elements that make this Mexican Street Corn Salad absolutely unforgettable.

Why You’ll Love This Recipe

The beauty of Mexican Street Corn Salad lies in its incredible versatility and crowd-pleasing flavors. This dish strikes the perfect balance between comfort food and fresh, nutritious ingredients. The contrast between the sweet pop of corn kernels and the creamy, tangy dressing creates an irresistible texture that keeps you coming back for another bite.

What sets this recipe apart is how it maintains all the authentic flavors of traditional street corn while being infinitely more convenient to eat. No more awkwardly gnawing on corn cobs—just pure enjoyment in every perfectly composed forkful. The combination of charred corn, creamy mayo-sour cream dressing, zesty lime, salty cotija cheese, and fragrant cilantro creates a symphony of flavors that dance on your palate.

Best of all, this corn salad comes together in just minutes, can be made ahead of time, and actually improves as it sits, making it perfect for busy weeknights or prepping for gatherings. The vibrant colors and bold flavors make it as Instagram-worthy as it is delicious.

Ingredients

For this spectacular Mexican Street Corn Salad, you’ll need:

• 5 cups fresh corn kernels (from approximately 6-7 ears) or frozen corn, thawed
• 2 tablespoons vegetable oil
• 1/3 cup mayonnaise
• 2 tablespoons sour cream or Mexican crema
• 1/4 cup fresh lime juice (about 2 medium limes)
• 1 teaspoon lime zest
• 1/2 teaspoon chili powder, plus more for garnish
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/2 cup red onion, finely diced (about 1 small onion)
• 1/2 cup fresh cilantro, chopped
• 1 jalapeño, seeded and finely diced
• 1/2 cup cotija cheese, crumbled (substitute with feta if unavailable)
• Salt and pepper to taste

The star ingredient is fresh corn, which provides the sweetest flavor and best texture. However, high-quality frozen corn works wonderfully when fresh isn’t in season. Authentic cotija cheese, with its salty, crumbly texture, adds the traditional finish that makes this Mexican Street Corn Salad truly special.

Pro Tips

Charring the Corn: The secret to extraordinary Mexican Street Corn Salad is properly charring the corn. Whether using a cast-iron skillet, grill, or broiler, allow the kernels to develop dark brown spots without burning. This caramelization process creates a sweet, slightly smoky flavor that elevates the entire dish. For best results, work in batches and avoid overcrowding the pan, which prevents proper charring.

Balance the Creaminess: The perfect dressing ratio is crucial. Too much mayo makes the salad heavy, while too little leaves it dry. Start with the recommended amounts, then taste and adjust. The dressing should lightly coat each kernel, creating a cohesive salad without drowning the corn’s natural sweetness. Let the dressed salad sit for at least 15 minutes before serving to allow the flavors to meld together.

Layer the Flavors: Build complexity by adding ingredients in the right order. After charring, season the corn while still warm so it absorbs the spices. Mix in the dressing components before adding delicate ingredients like cilantro. Reserve some cotija cheese and a sprinkle of chili powder for garnishing just before serving, creating a visually striking presentation with bursts of flavor in every bite.

Instructions

Step 1
If using fresh corn, shuck the ears and carefully cut the kernels off the cob. Place a small bowl upside down inside a larger bowl, stand the corn on the small bowl, and cut downward with a sharp knife. This catches all the kernels without them bouncing everywhere.

Step 2
Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of vegetable oil. Once hot, add half the corn in a single layer and let it cook undisturbed for 3-4 minutes until charred on one side. Stir occasionally and continue cooking for another 2-3 minutes until spotted with dark brown spots. Transfer to a large bowl. Repeat with remaining oil and corn.

Step 3
While the corn is still warm, sprinkle with a pinch of salt and the chili powder, cumin, and smoked paprika. Toss to coat evenly. The warm corn will absorb the spices, intensifying the flavor. Allow to cool for about 10 minutes.

Step 4
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, and lime zest until smooth. Pour this dressing over the seasoned corn and stir gently to combine.

Step 5
Add the diced red onion, jalapeño, and most of the cilantro (reserve some for garnish) to the corn mixture. Fold in about 3/4 of the cotija cheese, leaving some for topping. Taste and adjust seasoning with salt and pepper as needed.

Step 6
Transfer your Mexican Street Corn Salad to a serving bowl. Garnish with the remaining cotija cheese, reserved cilantro, and a light dusting of chili powder for a beautiful presentation. For the best flavor experience, let the salad rest for at least 15 minutes before serving to allow the flavors to meld together beautifully.

Variations

Grilled Avocado Mexican Street Corn Salad: Transform this dish into a heartier meal by adding 1-2 diced avocados. The creamy, buttery texture of avocado perfectly complements the charred corn and tangy dressing. For extra flavor, brush avocado halves with oil, grill them for 2-3 minutes per side, then dice and fold into the Mexican Street Corn Salad just before serving.

Roasted Poblano and Black Bean Version: Add depth and protein by incorporating 1 cup of rinsed black beans and 1-2 roasted, peeled, and diced poblano peppers. The smoky, slightly spicy flavor of poblanos works beautifully with the sweet corn, while black beans add a satisfying heartiness that transforms this side dish into a complete meal. This variation makes an excellent filling for tacos or topping for tostadas.

Dairy-Free Alternative: Create a completely plant-based Mexican Street Corn Salad by substituting the mayonnaise with avocado oil mayo, the sour cream with coconut yogurt, and the cotija cheese with a sprinkle of nutritional yeast or dairy-free feta alternative. The result maintains the creamy, tangy profile of the original while accommodating dietary restrictions.

Storage and Serving

This Mexican Street Corn Salad keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually develop and improve after a few hours of chilling, making it an excellent make-ahead option. If preparing in advance for a gathering, consider adding the cotija cheese, cilantro garnish, and final dusting of chili powder just before serving to maintain their fresh appearance.

Serve this vibrant salad as a show-stopping side dish alongside grilled meats, particularly carne asada or chipotle chicken. It also makes an excellent topping for fish tacos or grilled shrimp, adding a burst of flavor and texture. For a light lunch option, spoon the Mexican Street Corn Salad over a bed of crisp romaine lettuce with sliced avocado, or use it as a filling for stuffed bell peppers with additional cheese on top, baked until golden and bubbly.

For an elegant presentation at your next gathering, serve individual portions in small clear glasses or mason jars, allowing guests to admire the vibrant layers before diving in.

FAQs

Can I make Mexican Street Corn Salad ahead of time?
Yes! This Mexican Street Corn Salad actually improves when made 4-24 hours ahead. The flavors have time to meld together, resulting in a more cohesive dish. Just reserve some cheese and cilantro for garnishing right before serving.

What can I substitute for cotija cheese?
If you can’t find cotija, feta cheese makes an excellent substitute with its similar salty, crumbly texture. Other options include queso fresco (milder flavor) or even grated Parmesan in a pinch.

Is frozen corn acceptable for this recipe?
Absolutely. While fresh corn provides the best flavor and texture, high-quality frozen corn is a convenient alternative, especially off-season. The key is to thoroughly thaw and dry the corn before charring to achieve those delicious browned bits.

How can I adjust the spice level?
Control the heat by adjusting the jalapeño and chili powder. For a milder version, remove all jalapeño seeds and membranes or omit it entirely. For extra heat, include some seeds or add a pinch of cayenne pepper to the dressing.

Can I grill the corn instead of pan-charring it?
Definitely! Grilling adds an amazing smoky dimension. Grill corn in husks at medium-high heat for 15 minutes, turning occasionally. Cool, remove husks and silk, then cut kernels off the cob. This method adds authentic flavor to your Mexican Street Corn Salad.

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