Name: Mexican Street Corn Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 4 cups corn kernels (fresh, canned, or frozen); 2 tbsp mayonnaise; 2 tbsp sour cream or Mexican crema; 2 tbsp lime juice (about 1 lime); 1/2 cup cotija cheese, crumbled (or feta); 1 clove garlic, minced; 1 tsp chili powder; 1/2 tsp paprika (optional); Salt and pepper, to taste; 2 tbsp fresh cilantro, chopped; Optional: 1 jalapeño, diced or a dash of hot sauce

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This Mexican Street Corn Salad is creamy, tangy, and bursting with bold flavor. Inspired by the popular Mexican street food elote, I love making this dish as a side for tacos, grilled meats, or simply on its own. It combines sweet corn with creamy dressing, fresh lime, cotija cheese, and a touch of spice—it’s vibrant, easy, and totally addictive.

Why You’ll Love This Recipe

I love how this salad turns simple ingredients into something unforgettable. It’s quick to toss together, full of texture, and always a hit at cookouts and gatherings. The sweetness of the corn plays perfectly with the smoky chili powder, bright lime juice, and salty cheese. Best of all, I can serve it warm, cold, or at room temperature—it works anytime, anywhere. Mexican Street Corn Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Corn (fresh, canned, or frozen)
Mayonnaise
Sour cream or Mexican crema
Lime juice
Cotija cheese (or feta as a substitute)
Garlic, minced
Chili powder
Paprika (optional, for smokiness)
Salt and pepper
Fresh cilantro, chopped
Optional: diced jalapeño or hot sauce for heat

Directions

If I’m using fresh corn, I cut the kernels off the cobs and sauté them in a skillet over medium-high heat until slightly charred. If using frozen or canned, I drain and dry the corn before toasting it in the skillet for extra flavor.
In a large bowl, I mix together the mayonnaise, sour cream, lime juice, garlic, chili powder, paprika, salt, and pepper.
Once the corn is cooked and slightly cooled, I stir it into the dressing.
I fold in crumbled cotija cheese and chopped cilantro, adjusting seasoning as needed.
If I want some heat, I mix in diced jalapeño or a splash of hot sauce.
I chill the salad briefly or serve it immediately, topped with extra cheese, cilantro, and a sprinkle of chili powder.

Servings and timing

This recipe makes about 4–6 servings. It takes about 10–15 minutes to prepare, including cooking the corn and mixing the dressing. It’s ready to serve in under 20 minutes.

Variations

I sometimes add diced red onion, avocado, or cherry tomatoes for extra flavor and color.
For a heartier salad, I mix in black beans or cooked quinoa.
A sprinkle of Tajín seasoning adds a nice citrusy kick.
I swap the mayo for Greek yogurt when I want a lighter version.
For a smoky twist, I grill the corn on the cob before slicing off the kernels.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It’s best served cold or at room temperature, so I don’t reheat it. If the salad sits for a while, I give it a good stir before serving to bring the flavors back together. Mexican Street Corn Salad

FAQs

Can I make this ahead of time?

Yes, I often make it a few hours in advance. The flavors meld beautifully as it chills. I just wait to add the cilantro and extra toppings until right before serving.

What’s the best corn to use?

I love using fresh corn in summer, but frozen or canned works too. Toasting it in a skillet brings out a great roasted flavor no matter which kind I use.

What’s a good substitute for cotija cheese?

Feta is my go-to if I can’t find cotija—it has a similar crumbly texture and salty bite.

Can I make this dairy-free?

Yes, I use dairy-free mayo and skip the cheese or use a plant-based substitute. It’s still delicious and full of flavor.

Is this salad spicy?

It’s only mildly spicy as written, but I can easily adjust the heat by adding more chili powder, jalapeños, or hot sauce.

Conclusion

Mexican Street Corn Salad is one of my favorite side dishes for summer and beyond. It’s fast, flavorful, and always a crowd-pleaser. Whether I’m serving it with tacos, grilled chicken, or scooping it up with chips, it brings brightness and boldness to every bite.