Mexican Street Corn Salad Recipe

There's nothing quite like the smoky-sweet scent of charred corn filling the air on a warm afternoon. This Mexican Street Corn Salad captures all the bold flavors of traditional elote—without the mess of eating it off the cob.

I first made this salad after a trip to a street food market in Oaxaca, where vendors served it warm in cups, sprinkled with chili and cheese. Since then, it's become my go-to side dish for taco nights, BBQs, and even lazy Sunday lunches. It's quick, crowd-pleasing, and absolutely bursting with flavor.

This vibrant salad is creamy, zesty, just a little spicy, and comes together in under 20 minutes. Let’s dive into why you’ll fall in love with it.

Why You'll Love This Mexican Street Corn Salad

Get ready to fall in love with a dish that brings together simplicity, flavor, and versatility. Mexican Street Corn Salad is more than just a side—it's a celebration of texture and taste.

First off, it’s incredibly quick to make. Whether you're using fresh, canned, or frozen corn, this salad can be whipped up in about 15–20 minutes. That means less time in the kitchen and more time enjoying the party.

It’s also a budget-friendly favorite. Corn, mayo, and spices make up the bulk of this recipe, and you can easily scale it up to feed a crowd without breaking the bank.

This salad is the ultimate make-ahead dish. It tastes even better after a couple of hours in the fridge as the flavors meld together. Perfect for prepping earlier in the day or bringing along to gatherings.

And let's not forget how versatile it is. You can serve it warm or cold, scoop it with tortilla chips, spoon it over tacos, or enjoy it straight from the bowl. It's naturally gluten-free and easy to customize to suit your heat and flavor preferences.

If you’re ready to add a little fiesta to your next meal, this salad is the way to go.

Ingredients Notes

The beauty of this Mexican Street Corn Salad lies in the balance of fresh, creamy, and spicy components. Let’s break down what makes this dish pop.

Corn is the star of the show. Fresh summer corn yields the best flavor, especially when grilled or charred in a cast iron skillet for that smoky edge. But don't worry—frozen or canned corn work just as well when fresh isn’t available. Just make sure to drain and pat dry before sautéing to avoid steam instead of char.

Mayonnaise adds the signature creamy base that binds everything together. Some recipes use sour cream or crema, but I love the rich texture mayo provides. If you're after a lighter option, you can use a mix of Greek yogurt and mayo.

Cotija cheese is a salty, crumbly Mexican cheese that adds bold flavor and texture. If you can’t find cotija, feta is an excellent substitute with a similar tang and crumbly bite.

Lime juice delivers a citrusy zing that cuts through the creaminess and adds brightness to the dish. Fresh-squeezed is best—bottled lime juice just doesn’t hit the same.

Chili powder and Tajin (if you have it) bring heat and that authentic Mexican flavor. Don’t skip this step! A sprinkle of smoked paprika can also add a smoky depth if you’re cooking the corn indoors.

You don’t need much in the way of equipment—just a large skillet for charring the corn, a knife for prepping, and a big bowl for mixing it all together.

How To Make This Mexican Street Corn Salad

Making this flavorful salad is easier than you'd think—and the results are seriously impressive. Here's how it comes together.

Start by prepping your corn. If you're using fresh ears, slice the kernels off the cob with a sharp knife. Aim for about 4 cups. If using frozen, let it thaw completely and pat dry to avoid steaming instead of charring.

Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add a bit of oil and toss in the corn. Spread it out and let it sit undisturbed for 2–3 minutes to get a good char before stirring. Keep going until you see golden-brown bits throughout—this should take around 7–10 minutes total.

While the corn is cooking, prepare your mix-ins. Crumble your cotija cheese, chop fresh cilantro, and mince a clove of garlic. Juice a couple of limes and set everything aside.

Once your corn is charred and slightly cooled, transfer it to a large mixing bowl. Stir in the mayonnaise, lime juice, chili powder, garlic, and most of the cheese. Mix until everything is evenly coated and creamy.

Fold in your chopped cilantro, saving a bit for garnish. Give it a taste and adjust the seasoning—more lime for brightness, a pinch of salt, or an extra sprinkle of chili if you like more heat.

Serve it right away while it’s still warm, or chill it for later. Either way, it’s irresistible.

The whole process takes about 20 minutes from start to finish, making this one of the easiest dishes to throw together on short notice.

Storage Options

This salad stores beautifully, which makes it ideal for leftovers and meal prep.

Store any leftover Mexican Street Corn Salad in an airtight container in the refrigerator. It’ll keep well for up to 3–4 days, though the flavors are best within the first two.

If you're making it ahead for a gathering, consider keeping the cilantro and cheese separate and mixing them in just before serving to maintain freshness and texture.

While you can freeze the corn itself, this salad is not ideal for freezing once dressed due to the dairy-based ingredients. The texture becomes watery and separated once thawed.

To reheat, simply warm it gently in a skillet over medium heat, or enjoy it cold straight from the fridge. It’s delicious either way!

Variations and Substitutions

This salad is endlessly customizable, so feel free to make it your own.

Looking for a vegan version? Use vegan mayo and skip the cheese or replace it with a plant-based crumble. A sprinkle of nutritional yeast can help replicate the cheesy flavor.

Craving a bit more richness? Add a spoonful of Mexican crema or sour cream to amp up the creaminess. You can also stir in a bit of mashed avocado for a fresh twist.

Want more crunch? Toss in some diced red onion, chopped bell peppers, or even crispy bacon bits for a smoky, salty addition.

If you're serving it as a dip, consider adding black beans or diced cherry tomatoes to make it more hearty and scoopable.

For a little extra spice, throw in some minced jalapeño or a dash of hot sauce. This dish welcomes heat beautifully and balances it with its creamy base.

Don’t be afraid to experiment with what you have on hand. That’s the beauty of this salad—it’s flexible, forgiving, and always delicious.

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