Mexican Street Corn Salad Recipe

There's something undeniably mouthwatering about the smoky, sweet, and creamy flavor of Mexican street corn. Now imagine all that goodness tossed into a fresh, zesty salad that's perfect for potlucks, picnics, or weeknight dinners.

this Recipe

I first whipped this up after craving elote but not wanting to fire up the grill. One bite in, and I knew it was a keeper – creamy, tangy, just the right kick of spice, and absolutely addicting.

This Mexican Street Corn Salad is fast, flavorful, and completely irresistible. Let’s dive into why it deserves a spot on your table tonight.

Why You'll Love This Mexican Street Corn Salad

If you love the flavors of elote, you’re going to be obsessed with this bold and beautiful salad. It’s got everything you want – smoky charred corn, creamy dressing, tangy lime, and a little chili kick.

First off, it’s incredibly easy to make. You can whip this up in under 20 minutes, especially if you use frozen or canned corn. It’s a simple stir-and-serve dish that feels gourmet with minimal effort.

It’s the ultimate crowd-pleaser. Whether you’re bringing it to a barbecue or serving it with tacos on taco night, this dish always disappears fast. It’s colorful, flavorful, and makes everyone go back for seconds.

Budget-friendly and pantry-accessible. You probably have most of the ingredients already—corn, mayo, lime, cheese, and spices. Nothing fancy, just smart flavor layering.

Great for meal prep. It keeps well in the fridge and can be made ahead, which makes it a lifesaver during busy weeks or for entertaining.

This salad is pure summer in a bowl, and the best part? You don’t need a grill or fancy tools to make it shine.

Ingredients Note

The beauty of Mexican Street Corn Salad lies in how a few well-chosen ingredients come together to create something magical. Here's what makes this dish so crave-worthy.

Corn is, of course, the star. Fresh corn on the cob will give you the best texture and a lovely char when grilled or seared in a skillet. But don’t worry—frozen or canned corn work just fine too. The key is to sauté it until golden brown to bring out that roasty, sweet flavor.

Mayonnaise adds the creamy richness that mimics traditional elote. If you’re not a mayo fan, you can sub with sour cream or Greek yogurt, but mayo gives it that authentic street-food tang and silkiness.

Cotija cheese brings in that salty, crumbly punch that makes each bite pop. It’s similar to feta in texture but less sharp and more mellow. If you can’t find Cotija, crumbled feta or even Parmesan can be used in a pinch.

Lime juice and zest balance the richness with their bright acidity. Fresh lime is non-negotiable here – bottled juice won’t deliver the same zingy freshness.

Chili powder or Tajin gives it that signature spicy warmth. You can adjust to your heat preference. A sprinkle of smoked paprika adds a touch of depth and drama, especially if you skip grilling.

No special equipment needed—just a sharp knife, a skillet or grill pan, and a big mixing bowl. That’s all it takes to bring this flavor-packed salad together.

How To Make This Mexican Street Corn Salad

Making this salad is surprisingly simple, and it all starts with caramelizing the corn to intensify its natural sweetness and bring out that roasted flavor.

Start by heating a large skillet over medium-high heat. Add a drizzle of oil and toss in your corn—fresh kernels cut from the cob, or thawed frozen corn. Let it sit undisturbed for a few minutes to get some char, then stir and repeat until the corn is golden and toasty.

While the corn cools slightly, mix up the dressing. In a large bowl, combine mayonnaise, lime juice and zest, chili powder, and a pinch of salt. Whisk until smooth and creamy. This will be the luscious base that coats each piece of corn.

Next, stir in the charred corn, followed by crumbled Cotija, chopped cilantro, and a little finely diced red onion for bite. Mix everything until well combined. Taste and adjust the seasoning—maybe a little extra lime or chili if you’re feeling bold.

For a beautiful finishing touch, sprinkle extra cheese, chili powder, and cilantro on top before serving. It looks as vibrant as it tastes!

This dish comes together in about 20 minutes from start to finish and can be served warm, at room temperature, or chilled. It’s as flexible as it is flavorful.

Storage Options

Leftovers of this Mexican Street Corn Salad keep beautifully, making it a great option for prepping ahead or enjoying throughout the week.

Store the salad in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days, though it’s best within the first two when the flavors are boldest and the texture is crisp.

If you’re making it ahead for an event, consider holding off on mixing in the cheese and cilantro until just before serving. That way, everything stays bright and fresh.

When it comes to reheating—don’t! This salad is best served cold or at room temperature. If you must warm it, do so gently in a skillet over low heat, but know that it changes the texture slightly.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize based on your preferences or what you have on hand.

Make it vegan by swapping the mayo with a plant-based version and skipping the cheese or using a vegan crumble alternative. It still packs a punch!

Add protein by tossing in grilled shrimp, rotisserie chicken, or crispy bacon. It transforms the salad into a main dish without much extra effort.

Try different cheeses. If Cotija isn’t available, feta, queso fresco, or grated Parmesan all work well. Each adds a unique flavor profile.

Play with spice levels. Like it hotter? Add a diced jalapeño or a few dashes of hot sauce. Want it milder? Skip the chili powder or go light with paprika instead.

Turn it into a dip. Add a bit more mayo and some cream cheese, and serve with tortilla chips. It’s a guaranteed hit at parties!

Don’t be afraid to make it your own. This is one of those dishes where a little tweak here and there still delivers big flavor.

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