Delicious Mexican Street Corn Salad

Mexican Street Corn Salad is the dish I make when I want something bright, creamy, and impossible to stop eating. Maybe you’ve had one of those days where dinner needs to be quick, tasty, and zero fussy. Or you’re staring at ears of corn and wondering how to make them shine. Or you’ve tried elote at a fair and want that same flavor at home without the mess on a cob. This recipe checks every box and then some. It’s simple enough for weeknights and special enough for potlucks.

Authentic Ingredients for the Best Street Corn Salad

The magic starts with a few real-deal ingredients. You do not need a long list, but you do want the right ones. This is the heart of the flavor, and it is why a bowl of this gets demolished every time I put it out. My go-to version is classic and crowd-pleasing.

Pantry and Produce

• Corn: Fresh in summer is best, but frozen works great too.
• Cotija: Salty, crumbly Mexican cheese. Feta is a decent stand-in if needed.
• Mayonnaise: The creamy base that makes it luscious.
• Sour cream or Mexican crema: Adds tang and smooths the dressing.
• Fresh lime juice: Bright, zippy, and a must for balance.
• Cilantro: Fresh and fragrant. Use the tender stems too.
• Green onions: Adds a gentle bite that pairs with the sweetness of corn.
• Jalapeño: Optional heat, finely diced with seeds removed for milder flavor.
• Garlic: Just a little goes a long way.
• Chili powder and smoked paprika: For warmth and that signature street corn vibe.
• Kosher salt and black pepper: Season to taste.

This Mexican Street Corn Salad leans on contrast. Sweet corn and salty cheese, creamy dressing and tart lime, fresh herbs and warm spice. It is simple, but every bite feels special.

The Best Corn for Esquites: Fresh, Frozen, or Canned?

Good news: you can make this year-round. Use what you have, then coax the most flavor out of it.

How each type works

Fresh corn: If you can get it, do. Cut kernels off the cob and char them in a hot pan or on the grill. The natural sugars caramelize, giving you crisp edges and a light smoke.

Frozen corn: Choose a high-quality brand with no added sauce. Do not thaw all the way. Add straight to a ripping hot skillet so the moisture evaporates and the corn browns instead of steams.

Canned corn: Drain and pat dry first. Then brown it in a hot pan with a touch of oil. It will not get quite as crispy as fresh or frozen, but the flavor is still great when well seasoned.

If you love corn-based comfort food too, try my slow cooker version of cozy street corn soup here: Mexican Street Corn Soup in the crockpot. It is creamy, hands-off, and perfect when you want to set it and forget it.

How to Make Mexican Street Corn Salad: Step-by-Step Instructions

Quick overview

To make Mexican Street Corn Salad at home, you’ll char the corn, whisk a simple dressing, toss everything together, and top with a few finishing touches. That is it. The key is making sure the corn gets color before you mix in the creamy ingredients.

1. Char the corn. Heat a large skillet over medium-high with a bit of oil. Add corn and let it sit for a minute before stirring so it gets those browned spots. Cook until golden in places, 5 to 8 minutes. Cool slightly.

2. Make the dressing. In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, and a pinch of salt and pepper. It should taste a little bold right now. Corn will mellow it out.

3. Toss and taste. Add charred corn, chopped cilantro, green onions, jalapeño, and most of the cotija. Toss gently until coated. Squeeze in extra lime to taste and adjust salt.

4. Finish and serve. Sprinkle the salad with remaining cotija and a dusting of chili powder. Serve slightly warm or at room temp. It is also delicious chilled.

Tip: If you want a lighter dressing, use Greek yogurt in place of sour cream. Or go half yogurt, half mayo to keep the flavor while cutting a bit of richness.

Grilling vs. Skillet-Charring: How to Get That Smoky Flavor

Both methods work. Choose based on your kitchen setup and mood.

When you do not have a grill

Skillet-charred corn is easy and quick. Use a cast-iron or stainless pan for the best browning. Heat it hot, then add corn in a single layer. Let it sit before stirring so it caramelizes. Finish with a pinch of salt.

Grilled corn gives classic smoky notes. Grill the cobs over medium-high heat, turning every 2 to 3 minutes until lightly charred all over. Cut off the kernels after they cool. You can even brush the cobs with a tiny bit of oil and lime juice for extra flavor.

Either way, you are aiming for color. Color equals flavor, and flavor is what makes this salad pop.

Zesty Creamy Dressing: The Secret to Professional-Grade Elote Salad

The dressing is where the wow happens. You want it creamy but not heavy, tangy but balanced, and well seasoned. Start with a base of mayo and sour cream, then add lime for brightness and smoky spices for depth. If it tastes a little punchy on its own, you are doing it right. The corn will calm it down.

I like to add a tiny pinch of sugar if my limes are very tart. And if you love spice, a dash of hot sauce never hurts. The dressing makes Mexican Street Corn Salad a star side dish without any extra fanfare.

Expert Tips for the Best Texture and Flavor Profile

Keep these simple moves in your back pocket for next-level results.

Patience with heat: Let the corn char in the pan before stirring. You want browning, not steaming.

Layer your salt: A pinch on the corn while it cooks, then another pinch in the dressing. Taste at the end and adjust.

Use fresh lime: Bottled juice just does not taste the same. You need that fragrant zestiness.

Herbs last: Add cilantro and green onion toward the end to keep them bright and fresh.

Hold some cotija back: Sprinkle on top for an eye-catching finish and a pop of salty flavor.

Recipe Variations: Adding Black Beans, Avocado, or Jalapeños for a Spicy Kick

You can keep it classic or make it a whole meal. Here are easy swaps and additions.

Black beans: Rinse and drain a can, then fold in gently. Adds protein and makes it more filling.

Avocado: Dice and add right before serving for creamy bites. Toss with lime juice to prevent browning.

Extra heat: Use serrano instead of jalapeño or add a pinch of cayenne. Chili-lime seasoning is great too.

Cheese swap: Feta or queso fresco works if cotija is hard to find.

Herb twist: A little fresh oregano or chives can be fun alongside cilantro.

Make-Ahead and Meal Prep Instructions for Summer Potlucks

Meal prep plan

Meal prepping this is easy. Char the corn and let it cool. Stir the dressing in a big bowl. Keep the two separate until a few hours before serving. Once mixed, it holds well for about a day, but the freshest taste is within 8 to 12 hours.

For lunches, pack the salad with a protein or extra veggies. It pairs well with lean chicken, shrimp, or beans. If you like hearty lunch salads, check out this protein-packed option too: Chickpea Avocado Feta Salad. It travels like a champ and stays tasty in the fridge.

Serving Suggestions: What to Pair with Your Mexican Corn Side Dish

Serve it with grilled meats, tacos, or as part of a vibrant picnic spread. It is also a fun topping for rice bowls or nachos.

• Taco night: Carnitas, chicken, or veggie tacos all love this on the side.
• Grill parties: Pair with steak, ribs, or burgers. It lightens up heavier mains.
• Rice or quinoa bowls: Spoon it over grains with extra lime and hot sauce.
• Game day: Serve with chips as a creamy, scoopy salad.
• Picnic plates: Add greens, sliced cucumbers, and a fresh fruit salad.

If you are in a bowl mood, this is a reader favorite for an easy meal: Street Corn Chicken Bowl. Want a classic combo that always satisfies? Try it alongside Chicken Caesar Pasta Salad for a crowd-pleasing duo.

Storage and Freezing: How to Keep Your Salad Fresh and Wilt-Proof

Store leftovers in an airtight container in the fridge for up to 3 days. The flavor actually deepens by day two. If you know you’ll have leftovers, hold some fresh cilantro and cotija to sprinkle on right before serving again. It wakes the salad back up.

Freezing is not recommended because dairy-based dressings can separate and the corn can turn mushy. If you need to make it extra early, keep the components separate and toss just before serving.

Nutritional Benefits of This Gluten-Free Summer Salad

This salad is naturally gluten-free, and you can tweak it to suit your goals. Corn offers fiber and natural sweetness. Lime and cilantro add micronutrients and energizing freshness. If you swap Greek yogurt for sour cream, you gain extra protein. Add black beans to boost fiber and make it more filling without a lot of extra calories.

Portion-wise, a generous side serving is often enough to satisfy because the flavors are big and bold. And it is an easy way to add veggies to a plate of tacos or barbecue.

Common Questions

How spicy is it? It is as mild or hot as you want. Start with jalapeño without seeds for mild heat, then add more to taste.

Can I use feta instead of cotija? Yes. Feta is saltier and creamier, but it works great in a pinch.

How do I keep it from getting watery? Let the corn cool before mixing and keep herbs fresh by adding them last. Pat canned corn dry if using.

Is it okay to make it the day before? Yes, but store components separately and toss a few hours before serving for the best texture.

What protein goes well with it? Grilled chicken, shrimp, or steak are awesome. Beans are great for a vegetarian option.

Let’s Eat: A Friendly Final Nudge

There you have it. A bowl of bright, creamy, zesty goodness you can throw together any night of the week. When you crave Mexican Street Corn Salad, this version delivers every time with minimal fuss and maximum flavor. If you want extra inspiration or a different spin, take a peek at this helpful guide too: Mexican Street Corn Salad Recipe – Love and Lemons. Now grab your skillet, squeeze that lime, and enjoy the crunch.

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