If you’re on the hunt for a bold, festive, and utterly irresistible summer side, look no further than this Mexican Street Corn Salad. Bursting with charred sweet corn, tangy lime, creamy dressing, a pop of fresh cilantro, and a hint of heat, it’s everything you love about elote—just easier to serve to a crowd. Mexican Street Corn Salad brings vibrant flavor and color to the table, whether you’re cooking for family, bringing a dish to a potluck, or spicing up taco night!
Ingredients You’ll Need
Every ingredient in Mexican Street Corn Salad is there for a reason. The recipe is simple, but each element adds an essential note: from the natural sweetness of corn to the creamy richness of dressing and the fresh finish of lime and cilantro. Don’t skip or substitute lightly—the magic is in the details!
- Corn Kernels: Fresh off the cob gives the best texture and flavor, but canned works nicely in a pinch; just make sure to drain well.
- Olive Oil: For skillet-charring the corn and infusing a light richness.
- Mayonnaise: Makes the dressing luxuriously creamy; swap in half Greek yogurt if you want it lighter!
- Sour Cream: Adds tang and keeps things wonderfully smooth, balancing the mayo.
- Cotija Cheese: This crumbly, salty Mexican cheese is key for that classic street corn flavor (feta works if you’re in a pinch).
- Fresh Lime Juice: Wakes up all the flavors with a bright, citrusy punch.
- Chili Powder: Delivers smoky warmth that lingers after every bite.
- Smoked Paprika: Layers in a gentle smokiness that compliments the charred corn.
- Cayenne Pepper (optional): A sprinkle for those who like a little extra kick.
- Fresh Cilantro: Chopped for a burst of color and herby freshness.
- Salt and Black Pepper: Essential for pulling all the flavors together just right.
How to Make Mexican Street Corn Salad
Step 1: Char the Corn
Start by heating the olive oil in a large skillet over medium-high heat. Add your corn kernels—whether you’ve cut them fresh from the cob or drained them from a can—and let them cook, undisturbed at first, so they get those gorgeous, toasted edges. Stir every couple of minutes and keep cooking for about five to seven minutes, until most of the kernels are lightly golden and charred. This step is the true secret behind Mexican Street Corn Salad’s amazing flavor—don’t rush it!
Step 2: Mix the Dressing
While the corn is cooling a bit, whisk together the mayonnaise, sour cream, cotija cheese, lime juice, chili powder, smoked paprika, cayenne (if using), and cilantro in a large bowl. Taste and adjust the lime and salt if you like—it should be zesty and crave-worthy on its own. That creamy dressing is what makes Mexican Street Corn Salad so addictive, and building its flavor before adding the corn is key.
Step 3: Combine and Toss
Add the freshly charred (and still slightly warm) corn right into the bowl of dressing. Toss thoroughly so every kernel is coated in that flavorful mixture. Give it a quick taste, then season with salt and black pepper as needed. Whether you serve this salad warm or chilled, the flavors pop in every single bite.
Step 4: Garnish and Serve
Right before serving, sprinkle on a little extra cotija cheese and more chopped cilantro for a festive finish. The final touch makes Mexican Street Corn Salad as stunning on the table as it is delicious.
How to Serve Mexican Street Corn Salad
Garnishes
You can’t go wrong with a shower of fresh cotija, a few extra cilantro leaves, and perhaps a dusting of chili powder or smoked paprika. For even more color, add a handful of finely diced red onion or sliced scallions on top. A final squeeze of lime right before serving brightens everything up and makes the flavors sing!
Side Dishes
Mexican Street Corn Salad is right at home alongside tacos, grilled meats, or roasted vegetables. It pairs beautifully with barbecued chicken, steak, or fish, and is a dream with hearty rice bowls. For a backyard cookout or Cinco de Mayo spread, don’t be surprised when it disappears first!
Creative Ways to Present
Spoon Mexican Street Corn Salad into individual cups for a portable party snack, or serve it as a dip with crunchy tortilla chips. It’s also a fantastic topping for nachos, burgers, or even baked potatoes. Sometimes, I even pile it onto a bed of greens for a fresh lunch salad.
Make Ahead and Storage
Storing Leftovers
Once made, leftover Mexican Street Corn Salad can be stored in an airtight container in the fridge for up to three days. The flavors meld even more over time, so don’t hesitate to make it ahead for stress-free entertaining.
Freezing
Because this salad relies on a creamy dressing and fresh ingredients, freezing isn’t recommended—it can break down the texture and make things watery. Enjoy Mexican Street Corn Salad fresh or from the fridge for the best experience.
Reheating
If you’d like to serve the salad a bit warm (which can be wonderful on cooler evenings), simply microwave it for 15-20 seconds at a time until just heated through. Stir well, but take care not to overcook, as this can make the dressing separate.
FAQs
Can I make Mexican Street Corn Salad ahead of time?
Absolutely! You can prep everything—the charred corn and the dressing—separately and combine them up to a day in advance. It holds well in the fridge and tastes fantastic chilled or at room temperature.
What if I can’t find cotija cheese?
Feta cheese is a fantastic substitute, offering a similar salty tang and crumbly texture. Queso fresco or even parmesan can do in a pinch, but cotija really creates the authentic street corn flavor.
Is Mexican Street Corn Salad spicy?
By default, the salad is just a little smoky, not overly spicy. The cayenne is optional—feel free to leave it out or add more to suit your tastebuds! You’re in total control of the heat.
Can I use frozen corn instead of fresh or canned?
Yes! Thaw the corn and pat it dry before charring in the skillet. It works beautifully and still gives you those caramelized golden bits that define Mexican Street Corn Salad.
Is this salad gluten-free?
Yes, Mexican Street Corn Salad is naturally gluten-free—just check your mayonnaise and other ingredients to be sure they’re free of hidden gluten sources.
Final Thoughts
If you haven’t fallen in love with Mexican Street Corn Salad yet, there’s no better time to try it than now. It’s easy, gorgeous, and always a crowd-pleaser. One bowl and a few minutes at the stove is all it takes—so grab some corn and let this become your new favorite go-to for any occasion!
Print
Mexican Street Corn Salad Recipe
- Total Time: 17 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
A delicious and vibrant Mexican Street Corn Salad, also known as Esquites, that combines charred corn kernels with a creamy, tangy dressing and flavorful seasonings. This versatile dish can be served as a side salad, dip, or taco topping, perfect for summer gatherings and potlucks.
Ingredients
For the Salad:
- 4 cups corn kernels (about 5 ears fresh or 3 cans, drained)
- 2 tablespoons olive oil
For the Dressing:
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/2 cup cotija cheese (crumbled)
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup fresh cilantro (chopped)
- Salt and black pepper to taste
Instructions
- Prepare the Corn: If using fresh corn, cut kernels off the cob. Heat olive oil in a large skillet over medium-high heat. Add corn and cook for 5–7 minutes, stirring occasionally, until lightly charred.
- Make the Dressing: In a large bowl, mix mayonnaise, sour cream, cotija cheese, lime juice, chili powder, smoked paprika, cayenne (if using), and cilantro until combined.
- Combine and Serve: Add charred corn to the dressing and toss to coat evenly. Season with salt and pepper to taste. Serve warm or chilled, garnished with extra cheese and cilantro if desired.
Notes
- For a lighter version, replace half the mayonnaise with Greek yogurt.
- This salad can also be served as a dip with tortilla chips or as a topping for tacos and grilled meats.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 5g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
