Mexican Street Corn Salad Recipe

If you’re anything like me, Mexican Street Corn Salad is one of those dishes that’s just bursting with flavor and downright addictive. I absolutely love how this Mexican Street Corn Salad Recipe takes the traditional elote off the cob and turns it into creamy, zesty, smoky magic that’s perfect anytime you want a fresh, vibrant side. It works particularly well for summer cookouts, potlucks, or just as a fun twist to brighten up your weeknight dinner table.

One thing I discovered when making this Mexican Street Corn Salad Recipe a few times is that getting that perfect char on the corn really makes all the difference—it’s where the smoky, caramelized notes come from, and it sets this dish apart from your average corn salad. Plus, the combination of creamy mayo, tangy lime, and salty cotija cheese is just a total win for your taste buds. Trust me, you’re going to want to make this again and again.

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Ingredients You’ll Need

Each ingredient in this Mexican Street Corn Salad Recipe plays a role in crafting that perfect balance of smoky, creamy, tangy, and spicy flavors. Whenever I shop, I look for fresh corn and bright lime—they really elevate the salad to something special.

• Corn kernels: Fresh is best for the char, but frozen works too — just make sure it’s thawed and dry.
• Butter: Adds richness when cooking the corn and helps with that lovely caramelization.
• Mayonnaise: The creamy base that ties everything together.
• Sour cream: Adds tang and creaminess; Greek yogurt is a great substitute if you want it lighter.
• Cotija cheese: Salty and crumbly — try feta if you can’t find cotija.
• Garlic clove: Freshly minced gives a wonderful aromatics boost.
• Lime juice: Freshly squeezed — trust me, it brightens the whole dish.
• Chili powder and smoked paprika: Spice and warmth that highlight the smoky corn.
• Fresh cilantro: Adds a pop of herbal freshness to finish.
• Salt and black pepper: To taste, balancing all the flavors.

Variations

One of the things I love about this Mexican Street Corn Salad Recipe is how easy it is to tweak based on what you have or your flavor preferences. I encourage you to make it your own and play around with the spice level or add-ins to suit your taste.

• Add jalapeños or cayenne pepper: For the times you want a little extra heat — my family definitely enjoys it with a spicy kick.
• Use Greek yogurt instead of sour cream: This swap lightens the salad while keeping it creamy, great for a healthier version.
• Try adding diced avocado: I once added avocado chunks for extra creaminess and it was a hit, especially during summer.
• Make it vegan: Substitute mayo and sour cream with plant-based options and use a vegan cheese alternative.

How to Make Mexican Street Corn Salad Recipe

Step 1: Char the Corn to Perfection

Start by cutting fresh corn kernels off the cob or thaw and thoroughly pat dry frozen corn to avoid sogginess. Heat a large skillet over medium-high heat and melt the butter. Add the corn and let it sit undisturbed for a couple of minutes to develop those golden-brown, smoky char spots before stirring. Continue cooking and stirring occasionally for 5 to 7 minutes until you see that caramelized color. This step gives the salad its signature smoky flavor, so be patient here and don’t rush it!

Step 2: Whip Up the Creamy Dressing

While the corn cools slightly, mix together the mayonnaise, sour cream, minced garlic, fresh lime juice, chili powder, smoked paprika, and salt and pepper in a large bowl. I like to taste the dressing at this stage and adjust the lime or spices to match how tangy or spicy I’m feeling that day. This is where the magic happens, blending creaminess with brightness and a subtle smoky kick.

Step 3: Combine Everything and Serve

Add the slightly cooled corn to the dressing and stir until every kernel is well coated. Then fold in the crumbled cotija cheese and chopped cilantro. Transfer the salad to your favorite serving bowl, sprinkle a little extra cotija and chili powder on top, and finish with a fresh squeeze of lime right before serving. It’s such a crowd-pleaser, whether you’re plating it for a casual weeknight or a special summer BBQ.

How to Serve Mexican Street Corn Salad Recipe

Garnishes

I love topping this salad with a little extra crumbled cotija and a sprinkle of chili powder for color and bite. Sometimes I add chopped green onions or a few extra leaves of fresh cilantro just before serving to add freshness and a mild onion kick. A wedge of lime on the side never hurts — a quick squeeze brightens everything up.

Side Dishes

This salad pairs beautifully with grilled chicken or steak, tacos, or even as a topping on a crunchy tostada. When I make it for casual dinners, my family enjoys it alongside black beans and rice or a crisp green salad. It’s a versatile side you can count on to complement almost any Mexican-inspired meal.

Creative Ways to Present

A fun way I’ve served this Mexican Street Corn Salad Recipe is inside baked avocado halves for a festive appetizer or side dish at summer parties. You can also spoon it into small cups or mini mason jars for easy, portable servings at picnics or potlucks. For a casual dinner, it looks gorgeous on a bright ceramic platter garnished with lime wedges and fresh cilantro sprigs for that authentic farmhouse vibe.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Mexican Street Corn Salad in an airtight container in the fridge—it keeps well for up to 2 days. The flavors actually meld together overnight, making the salad even tastier the next day. Just be sure to give it a quick stir and add a lime squeeze to freshen it before serving again.

Freezing

I don’t recommend freezing this salad because the creamy dressing and fresh ingredients don’t freeze well. The textures can get off, and you might lose the brightness that makes this salad so good. Instead, try to make it fresh or use leftovers within a couple of days.

Reheating

This salad is best served chilled or at room temperature, so I usually don’t reheat leftovers. If you want to warm the corn, reheat it separately in a skillet and then toss with fresh dressing and add-ins before serving. That way, the salad doesn’t lose its creamy texture or freshness.

FAQs

Final Thoughts

I genuinely can’t recommend this Mexican Street Corn Salad Recipe enough if you want a dish that’s simple, flavorful, and always a crowd favorite. It’s one of those recipes that makes you look forward to mealtime, whether you’re cooking for yourself, your family, or a group of friends. Give it a try—you might even find it becoming your new go-to for summer gatherings or just whenever you want something bright and delicious on your plate!

Mexican Street Corn Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 782 reviews

• Author: Jessica
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Salad
• Method: Stovetop
• Cuisine: Mexican

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Description

This Mexican Street Corn Salad combines smoky, charred corn kernels with a creamy, tangy dressing featuring mayonnaise, sour cream, cotija cheese, and a refreshing hint of lime and chili spices. It’s a vibrant and flavorful dish perfect as a side for any meal or a delicious snack that brings the essence of Mexican street food right to your table.

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Ingredients

Units USM Scale 1x2x3x

Corn and Dressing

• 4 cups corn kernels (fresh or frozen, about 5-6 ears of corn)
• 2 tablespoons butter
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup crumbled cotija cheese (or feta if unavailable)
• 1 garlic clove, minced
• Juice of 1 lime
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 cup chopped fresh cilantro
• Salt and black pepper, to taste
• Optional: pinch of cayenne pepper for extra heat

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Instructions

1. Char the Corn: Heat a large skillet over medium-high heat and melt the butter. Add the corn kernels, whether fresh or thawed frozen, and cook for 5–7 minutes, stirring occasionally but allowing the kernels to brown and develop a golden, smoky char. This caramelization is essential for the salad’s signature flavor.
2. Prepare the Dressing: While the corn cools slightly, mix together mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and optional cayenne pepper in a large bowl until well combined.
3. Combine Salad Ingredients: Add the cooled corn to the dressing bowl and stir gently until the kernels are thoroughly coated. Fold in the crumbled cotija cheese and chopped fresh cilantro for brightness and texture.
4. Garnish and Serve: Transfer the salad to a serving bowl. Garnish with additional cotija cheese, a sprinkle of chili powder, and a final squeeze of fresh lime juice to enhance all the flavors before serving.

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Notes

• Char the corn properly by allowing it to sit undisturbed in the skillet to develop a good smoky flavor.
• Use fresh lime juice and cilantro for the best flavor impact.
• Adjust spiciness by adding cayenne pepper or diced jalapeños to your taste preference.
• This salad can be made a day ahead; the flavors meld and deepen over time.

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Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 4g
• Sodium: 320mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 25mg