Mexican Street Corn Salad is everything you love about classic elotes—sweet corn, creamy dressing, salty cheese, a kick of chili—just in an easy-to-serve, no-mess bowl. It’s the kind of dish that makes you want to grab a spoon before it even hits the table. Whether you’re hosting a backyard barbecue or just craving something vibrant and flavorful, this salad brings the taste of Mexican street food right to your kitchen.

Let’s walk through how to make it, step by step. Don’t worry—this recipe is simple, quick, and incredibly satisfying.

What is Mexican Street Corn Salad?

Think of this salad as the deconstructed version of elote, the beloved Mexican grilled corn on the cob that’s slathered with mayonnaise, cheese, chili, and lime. In salad form, it’s called esquites—all the same bold flavors, but easier to serve, eat, and share.

Elote is usually served on the cob, often from a street cart, piping hot and dripping with flavor. Esquites takes that same magic and tosses it into a bowl with a creamy, tangy dressing that hugs every kernel. It’s perfect for potlucks, taco nights, or just a weekday dinner where you want something extra special without a lot of fuss.

Ingredients You’ll Need

Here’s what makes this salad sing. Every ingredient plays a part in delivering that authentic, crave-worthy flavor.

• Corn – Fresh off the cob is ideal (about 5 ears), but frozen works beautifully too. Just make sure it’s sweet corn and thawed completely before cooking.

• Mayonnaise – This brings creaminess and richness. It’s a must for that traditional elote flavor.

• Sour Cream or Mexican Crema – A little tang to balance the richness. Either one works, so use what you have.

• Garlic – Just one minced clove adds depth. It’s subtle but important.

• Lime Juice – Freshly squeezed for a bright pop of acidity.

• Chili Powder – Adds warmth and color. Adjust it to your spice preference.

• Cotija Cheese – Salty, crumbly, and essential. If you can’t find it, feta is a great stand-in.

• Cilantro – Fresh and fragrant, it brings the whole dish to life.

• Salt and Pepper – Always to taste.

• Optional: Jalapeño – Finely chopped if you like a little heat.

Tip: If you’re grilling already, throw the corn on for extra smokiness. It makes a noticeable difference.

How to Make Mexican Street Corn Salad (Step-by-Step)

This recipe comes together quickly, and you don’t need any fancy equipment—just a skillet, a bowl, and a little bit of time.

Step 1: Cook the Corn

Start by heating a dry skillet over medium-high heat. Once it’s hot, toss in the corn and let it cook for 5 to 7 minutes, stirring occasionally. You want some of the kernels to char and blister—that’s where the flavor is. If you’re using fresh corn on the cob, you can also grill it and slice off the kernels once it’s cool enough to handle.

The key here is caramelization. Don’t rush it, and don’t crowd the pan. If you’re doubling the recipe, cook in batches.

Step 2: Mix the Dressing

While the corn cools slightly, mix up the dressing. In a large bowl, stir together the mayonnaise, sour cream (or crema), garlic, lime juice, and chili powder. It should look creamy and speckled with spice—go ahead and taste it. Adjust the lime or chili to your liking.

Step 3: Toss and Season

Add the warm corn to the bowl and mix until the kernels are evenly coated. Fold in the crumbled cotija cheese and chopped cilantro. If you’re using jalapeño, now’s the time to stir that in too.

Give it a final season with salt and pepper. If you’re serving it cold later, you might want to slightly over-season now since flavors mellow in the fridge.

Step 4: Chill or Serve Warm

This salad is incredibly flexible. Serve it warm straight out of the bowl, or pop it in the fridge for a few hours if you prefer a chilled version. Either way, it’s delicious. Just before serving, sprinkle a little extra cheese and cilantro on top to make it feel special.

Tips for Success

• Use a cast iron skillet for best charring results. Nonstick pans don’t get quite hot enough.

• Lime zest adds even more citrus punch if you want to level it up.

• Don’t skip the salt. It ties all the flavors together.

• Serving a crowd? This recipe doubles easily and tastes great at room temperature.

How to Serve Mexican Street Corn Salad

This salad is one of those side dishes that fits in just about anywhere. It’s vibrant, flavorful, and holds its own next to any main course. Whether you’re serving tacos, grilled chicken, steak, or even burgers, Mexican Street Corn Salad adds the perfect creamy, tangy contrast. It’s also a great way to liven up a simple rice bowl or a bed of greens.

You can serve it warm right after making it, which gives it that cozy, freshly-cooked vibe. Or chill it and serve cold—it’s refreshing, especially on hot days. There’s really no wrong way.

Hosting a party? Make it ahead and serve it buffet-style. Topping nachos or scooping it onto tostadas is fair game too. Don’t be surprised if guests eat it straight from the bowl with tortilla chips.

Variations and Substitutions

Once you’ve mastered the basic recipe, feel free to get creative. There are so many fun ways to tweak this salad to suit your taste, your guests, or just whatever you have on hand.

• Want it spicier? Add diced jalapeños, a pinch of cayenne, or even a dash of hot sauce. Chipotle chili powder adds a smoky kick too.

• Going vegan? Use plant-based mayo and a vegan cheese alternative. The flavor still shines through.

• Add some extras like diced avocado, halved cherry tomatoes, or black beans for more texture and color.

• Can’t find cotija? Feta is a great substitute. Parmesan also works in a pinch, though the texture is different.

• Fresh herbs beyond cilantro—think parsley or even green onions—can bring a different flavor profile.

Think of this salad as your base, and build from there.

Storage and Make-Ahead Tips

One of the best things about this recipe is how well it keeps. If you’re prepping for a party or just like to meal-prep, you’re in luck.

• In the fridge: Store leftovers in an airtight container for up to 3 days. The flavors actually deepen a little overnight.

• Make ahead: You can make this a few hours before serving. Just hold off on adding the cheese and cilantro until the last minute for the freshest taste.

• Freezing isn’t recommended—the texture of the corn and dressing can change too much after thawing.

To refresh leftovers, just give them a good stir and maybe a little squeeze of fresh lime juice before serving.

Frequently Asked Questions

Can I make this salad ahead of time?
Absolutely. Just keep it refrigerated and stir in cheese and cilantro just before serving for best flavor.

What cheese should I use?
Cotija is traditional—it’s salty, crumbly, and perfect for this recipe. If you can’t find it, feta is the closest match.

Can I use frozen corn?
Yes. Thaw it completely and pat it dry before cooking so you still get that nice char in the skillet.

Do I serve it hot or cold?
Either works. Warm gives a freshly-made feel, while chilled is refreshing and easy for make-ahead meals.

How spicy is it?
It’s mild as written, with just a hint of chili powder. For more heat, add jalapeño or a pinch of cayenne.

How long does it last in the fridge?
Up to 3 days, sealed tightly. It’s perfect for leftovers or lunch the next day.

Related Recipes

If you enjoyed this Mexican Street Corn Salad, you might also love these summer-friendly dishes:

• Avocado Toast with Feta Cheese: Fresh, creamy, and perfect for brunch.

• Marinated Cucumber Salad: A refreshing, tangy side that complements spicy dishes.

• Summer Strawberry Spinach Salad: Sweet and savory with a citrusy vinaigrette.

• Watermelon Salad with Feta: Cool, hydrating, and ideal for hot days.

• Spicy Mexican Corn Bites: A fun twist on corn, baked into bite-sized snacks.

Final Thoughts

This is one of those recipes that people remember. It’s simple to make but absolutely bursting with flavor—and it plays well with just about everything. Whether you’re serving it up next to grilled meats, spooning it into tacos, or enjoying it as a snack with chips, Mexican Street Corn Salad brings the perfect mix of creamy, zesty, and satisfying to the table.

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