Mexican Street Corn Salad

This Mexican Street Corn Salad is one of those recipes I keep coming back to when I want something bold, flavorful, and effortless. Inspired by the classic elote—grilled corn slathered in creamy sauce, chili, lime, and cheese—this version skips the cob and goes straight into the bowl. It's tangy, creamy, slightly spicy, and perfect for any time you need a punch of flavor on your plate.

I love how it balances creamy mayonnaise with the natural sweetness of corn, all tied together with fresh cilantro, lime juice, crumbly cotija cheese, and a dash of chili powder. Whether I’m making it as a side for tacos, scooping it with tortilla chips, or serving it at a summer BBQ, it’s always a crowd favorite.

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Why You’ll Love This Mexican Street Corn Salad

It’s quick, easy, and absolutely bursting with flavor. You don’t need a grill or any fancy tools—just a pan, a few fresh ingredients, and 15 minutes of your time. It’s great served warm or cold, which makes it incredibly flexible for weeknight dinners, potlucks, or meal prep. The creaminess, combined with that zesty kick of lime and chili, will keep you going back for seconds.

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What Kind of Corn Should I Use?

Fresh corn cut off the cob is unbeatable for this salad, especially if it’s been grilled or charred in a skillet. But don’t worry if corn isn’t in season—frozen or canned corn works just as well. Just make sure to heat it up and get a bit of caramelization for the best flavor. That smoky edge makes all the difference.

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Options for Substitutions

• Mayonnaise: If you're not a fan of mayo, try using Greek yogurt or sour cream for a tangier twist.
• Cotija Cheese: Crumbled feta or queso fresco are excellent substitutes if cotija isn’t available.
• Chili Powder: Swap for smoked paprika or Tajín for a different flavor profile.
• Cilantro: If you’re not into cilantro, chopped green onions or parsley can bring in some freshness.
• Lime Juice: Lemon juice can be used in a pinch, but the lime is more traditional and brighter.

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Ingredients for this Mexican Street Corn Salad

• Corn (fresh, frozen, or canned): The star of the dish. It brings sweetness and texture. Charring it gives the salad a smoky depth.
• Mayonnaise: Adds creaminess and helps all the flavors meld together.
• Sour Cream: Provides tanginess and lightens the richness of the mayo.
• Cotija Cheese: A salty, crumbly cheese that elevates the salad with authentic Mexican flavor.
• Fresh Cilantro: Brightens the dish and adds herbaceous freshness.
• Garlic (minced): Adds a punch of savory depth.
• Lime Juice: Cuts through the creaminess and brings a zesty balance.
• Chili Powder: Brings heat and that signature elote-style spice.
• Salt and Pepper: Essential to bring all the flavors into harmony.
• Optional: Jalapeño (finely chopped): For extra heat and a little crunch.

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Step 1: Prepare the Corn

If using fresh corn, cut the kernels off the cob. For frozen or canned corn, drain and pat dry. Heat a skillet over medium-high heat, then add the corn and cook for 5–7 minutes until slightly charred. Stir occasionally for even browning.

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Step 2: Mix the Creamy Base

In a large mixing bowl, combine mayonnaise, sour cream, minced garlic, lime juice, and a pinch of salt and pepper. Stir until smooth and well-blended. This creamy dressing is what gives the salad its irresistible flavor.

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Step 3: Toss the Corn

Add the charred corn to the bowl with the creamy mixture. Stir until all the kernels are evenly coated. At this point, the salad starts coming together beautifully.

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Step 4: Add the Flavor Boosters

Fold in the chopped cilantro, cotija cheese, and jalapeño if using. Sprinkle in chili powder and stir gently to combine. Taste and adjust salt, pepper, or lime juice if needed.

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Step 5: Garnish and Serve

Transfer the salad to a serving bowl. Top with extra cotija, chili powder, and fresh cilantro for a burst of color and extra flavor. Serve immediately while warm, or chill and enjoy cold.

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How Long to Prepare the Mexican Street Corn Salad

Prep Time: Most of the prep time goes into chopping and mixing, which takes about 10 minutes. If you're using canned or frozen corn, you save even more time.

Cooking Time: Charring the corn takes about 5–7 minutes. If you’re using already-grilled corn or leftovers, you can skip this step. The entire recipe comes together in under 20 minutes from start to finish.

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Tips for Perfect Mexican Street Corn Salad

• Make sure the corn is dry before cooking so it chars, not steams.
• Use freshly squeezed lime juice for the brightest, cleanest flavor.
• Don’t skip the cotija cheese—it’s a key ingredient for authenticity.
• Let the salad sit for a few minutes before serving to allow flavors to meld.
• For a richer taste, char the corn in butter instead of oil.

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Watch Out for These Mistakes While Cooking

• Overcrowding the pan: This causes the corn to steam instead of char. Use a large skillet or cook in batches.
• Too much mayo: It can overpower the other flavors. Balance is key.
• Not tasting as you go: The lime, salt, and chili levels can vary—adjust to your taste.
• Skipping fresh herbs: Cilantro adds brightness. Without it, the salad feels heavy.
• Using cold corn straight from the fridge: Warm corn absorbs flavor better.

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What to Serve With Mexican Street Corn Salad?

1. Grilled Chicken Tacos

The creamy, zesty corn complements the smoky flavor of grilled meats.

2. Carne Asada

This salad is the perfect cooling, tangy contrast to rich beef dishes.

3. Tortilla Chips

Serve it as a dip at parties—it disappears fast.

4. Black Bean Burritos

Adds texture and flavor when served alongside or even stuffed inside.

5. Shrimp Skewers

The lime and chili in both dishes tie together beautifully.

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Storage Instructions

Refrigeration: Store leftover salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again, as the dressing may settle.

Freezing: Not recommended. The texture of the mayo and cheese changes when thawed.

Make Ahead: You can prep the ingredients ahead of time, but mix everything together just before serving for the best texture.

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Estimated Nutrition (Per Serving)

• Calories: ~210
• Protein: 5g
• Carbohydrates: 16g
• Fat: 15g
• Saturated Fat: 5g
• Sodium: 260mg
• Sugar: 4g
• Fiber: 2g

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Frequently Asked Questions

How do I make it spicier?

Add more chili powder or include finely chopped jalapeños or hot sauce to taste.

Can I make this vegan?

Yes! Use vegan mayo and skip the cheese or use a plant-based feta alternative.

What if I don’t have cotija cheese?

Crumbled feta or queso fresco are great substitutes with similar textures.

Can I grill the corn instead of charring it in a pan?

Absolutely! Grilled corn adds a smoky depth that elevates the dish even more.

Is this dish served hot or cold?

Both! It’s delicious warm right after mixing, or chilled after some time in the fridge.

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Conclusion

Mexican Street Corn Salad is one of those side dishes that never fails to impress. It’s quick, it’s bursting with flavor, and it’s endlessly adaptable. Whether you're making it for Taco Tuesday, a summer picnic, or just as a crave-worthy snack, this salad hits all the right notes—sweet, spicy, tangy, and creamy. Once you try it, it’s bound to become a regular part of your rotation.

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