Bright, zesty, and bursting with flavor, this Mexican Street Corn Salad is the summer side you’ll crave long after corn season ends! Inspired by the classic elote you’d find sizzling on a Mexican street cart, this salad brings together charred sweet corn, creamy dressing, and vibrant toppings in a bowl that’s irresistible for BBQs, picnics, or simply anytime you want something fresh and fun.
Why You’ll Love This Recipe
- Captures Authentic Street Flavors: Smoky grilled corn, creamy dressing, and salty cheese bring iconic Mexican street corn right to your kitchen.
- Quick & Easy to Make: This dish hits your table in just 20 minutes with only a handful of steps and vibrant, easy-to-find ingredients.
- Totally Customizable: Easily make it vegetarian, vegan, or dial up the heat depending on your cravings and dietary needs.
- A Guaranteed Crowd-Pleaser: Whether you serve it at potlucks, family dinners, or taco night, everyone will be reaching for seconds!
Ingredients You’ll Need
The magic of this Mexican Street Corn Salad is how simple ingredients come together into such a bold, colorful dish! Every single component adds a special touch, from sweet and smoky to bright and tangy, making each bite a flavor-packed delight.
- Fresh corn on the cob (4 ears): The charred kernels are the star of the show, giving that classic elote flavor and a satisfying crunch.
- Extra-virgin olive oil: Brushed over the corn before grilling to get those irresistible golden edges and a touch of richness.
- Mayonnaise (or vegan mayo): Creates that dreamy, creamy base that coats every kernel, just like the real street snack.
- Garlic: Just a single clove, finely minced, infuses the salad with savory depth and aroma.
- Lime (zest and juice): Adds a bright citrus punch, making all the other flavors absolutely pop.
- Chopped scallions: For vibrant color and a delicate onion bite that rounds out the salad.
- Cotija or feta cheese: Tangy and crumbly, this cheese brings a salty kick (feta is a great stand-in if Cotija is hard to find!).
- Fresh cilantro: Chopped cilantro adds a burst of herby freshness and that signature Mexican flavor.
- Smoked paprika or chili powder: For smoky warmth and just the right amount of subtle heat.
- Jalapeño pepper (diced): Amp up the excitement with fresh, diced jalapeño—use more or less depending on your spice preference.
- Sea salt: A pinch brings everything together and enhances all the natural flavors.
Variations
The beauty of Mexican Street Corn Salad is how easily you can make it your own! Whether you’re working with what’s on hand, catering to dietary needs, or just craving a fresh twist, there are endless ways to put your stamp on this dish.
- Vegan version: Swap in your favorite vegan mayonnaise and skip the cheese—or use a plant-based cheese crumble for that classic finish.
- Extra spicy: Add more jalapeño, or mix in a little hot sauce or cayenne pepper if you want some serious heat.
- Mild & kid-friendly: Leave out the jalapeño entirely and use sweet paprika for a version that’s full of flavor but gentle on spice.
- No grill, no problem: Sauté corn kernels in a hot skillet until browned, or even use high-quality canned or frozen corn in a pinch.
- Taco topper: Spoon it over tacos, nachos, or grilled proteins for a festive upgrade to your meal.
How to Make Mexican Street Corn Salad
Step 1: Grill the Corn
Preheat your grill to medium-high. Brush each ear of freshly husked corn with a little olive oil to help those sweet kernels caramelize beautifully. Place the corn directly on the grates and grill for about 2 minutes per side, turning until you see plenty of deep, golden char marks all around. This step captures the smoky, irresistible flavor that sets Mexican Street Corn Salad apart!
Step 2: Make the Creamy Dressing
While the corn is cooling, combine the mayonnaise, minced garlic, plus all the fresh lime zest and juice in a roomy salad bowl. Whisk until smooth—the creamy base is going to envelop every bite with a tangy, garlicky hug.
Step 3: Assemble the Salad
Once the corn is cool enough to handle, carefully slice the kernels off each cob. Drop them straight into the bowl with your dressing. Toss in the chopped scallions and mix it all up! This is where the party really starts—the heat from the corn wakes up all that flavor.
Step 4: Add the Toppings and Serve
Gently fold in the crumbled Cotija or feta, fresh cilantro, smoked paprika (or chili powder), diced jalapeño, and salt. Taste and adjust seasoning if needed—sometimes an extra squeeze of lime or pinch of salt is just right. Serve immediately while the salad’s still warm, or chill for later—the flavors intensify as it sits!
Pro Tips for Making Mexican Street Corn Salad
- Char It Like a Pro: Get your grill or grill pan sizzling hot before adding the corn—don’t rush this step for that perfect smoky flavor!
- Customize the Heat: Roasting the jalapeño alongside the corn mellows its spice and adds another layer of smokiness—perfect if you’re not sure about the heat level.
- Use Fresh Lime – Not Bottled: Fresh lime zest and juice make a huge difference in brightness; pre-packaged juice just won’t give the same pop.
- Make It Ahead: This salad is dreamy served warm but also great made ahead—a little chill time lets all those flavors mingle and deepen.
How to Serve Mexican Street Corn Salad
Garnishes
Sprinkle your Mexican Street Corn Salad generously with extra Cotija or feta for that irresistible salty finish! A handful of additional chopped cilantro and a dusting of smoked paprika or chili powder give every serving a burst of color and flavor. For a final wow moment, tuck a few lime wedges alongside so your guests can add even more zing as they please.
Side Dishes
This salad pairs beautifully with grilled tacos, smoky meats, or a platter of enchiladas. It’s also perfect alongside lighter fare like grilled shrimp, black bean burgers, or even as a hearty dip with tortilla chips. Bring it to barbecues and potlucks—watch it disappear in a flash!
Creative Ways to Present
Spoon Mexican Street Corn Salad into individual cups or jars for portable party portions, or pile it high in a colorful bowl for family style. For taco night, use it as a topping for tacos, tostadas, or loaded nachos. Want to impress at a picnic? Serve it lettuce-cup style or as the filling for savory stuffed avocados.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Salad stores beautifully in an airtight container in the fridge for up to 3 days. The flavors continue to meld, creating an even richer taste by day two—perfect for meal prepping or next-day snacking!
Freezing
It’s best to enjoy this salad fresh or refrigerated, as freezing can change the texture of the corn and dressing. If you absolutely must freeze, do so before adding the mayo, cheese, and fresh herbs—then mix those in after thawing for best results.
Reheating
No need to reheat! Mexican Street Corn Salad is best served at room temperature or chilled right from the fridge. If you prefer it warm, let it sit out a few minutes, or microwave it for just 20–30 seconds to take the chill off before serving.
FAQs
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Can I make Mexican Street Corn Salad ahead of time?
Absolutely! You can grill the corn, prepare the dressing, and even assemble the whole salad a day in advance. Store it covered in the refrigerator, and toss in extra cilantro or cheese right before serving for the freshest flavor.
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What can I use instead of Cotija cheese?
Feta cheese is an excellent substitute for Cotija in this recipe—it’s salty, crumbly, and widely available. You can also try queso fresco or even grated Parmesan for a twist.
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Can I use frozen or canned corn?
Yes! If fresh corn isn’t in season, use high-quality frozen corn (thawed and sautéed until caramelized in a skillet) or drained canned corn, though you won’t get quite the same smoky char you get from grilling.
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How spicy is Mexican Street Corn Salad?
This recipe has a mild kick thanks to jalapeño and chili powder, but you can absolutely adjust the spice to your liking—add more or use less jalapeño, or omit it entirely for a milder version.
Final Thoughts
There’s just something magical about sharing a big bowl of Mexican Street Corn Salad with friends and family! With its irresistible mix of vibrant veggies, creamy-tangy dressing, and festive toppings, it’s a dish you’ll come back to all year long. Go ahead—give it a try, and let this summer classic bring a little extra joy (and a whole lot of flavor) to your table!
Print
Mexican Street Corn Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Street Corn Salad is a flavorful and vibrant dish that captures the essence of traditional street corn in a convenient salad form. Grilled corn, creamy mayo, zesty lime, and a mix of spices create a perfect balance of flavors.
Ingredients
Grilled Corn:
- 4 ears fresh corn, husked
- Extra-virgin olive oil, for brushing
Dressing:
- 1 1/2 tablespoons mayo, or vegan mayo
- 1 garlic clove, minced
- Zest and juice of 1 lime
Salad:
- 1/3 cup chopped scallions
- 1/4 cup crumbled Cotija, or feta cheese
- 1/4 cup finely chopped fresh cilantro
- 1/4 teaspoon smoked paprika, or chili powder
- 1 jalapeño pepper, diced*
- 1/4 teaspoon sea salt
Instructions
- Preheat the Grill: Preheat a grill to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside.
- Prepare the Salad: In a large bowl, combine the mayo, garlic, and lime zest and juice. Slice the kernels off the corn and add to the bowl along with the scallions. Stir to coat, then add the cheese, cilantro, smoked paprika, jalapeño, and salt. Season to taste and serve immediately or chill until ready to serve.
Notes
- *Roast the jalapeño alongside the corn if you’d like.
- Make this recipe vegan by omitting the cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
