Mexican Street Corn Salad Recipe
If you’re searching for a zesty, creamy, and crazy-addictive summer side, you have to try Mexican Street Corn Salad. Picture all the flavors of classic elote tossed together in a single bowl: sweet corn kissed by smoky char, tossed with tangy mayo, lime, chili spice, a flurry of cilantro, and a generous shower of cotija. It’s a side dish that steals the spotlight from the main course, and it’s so quick to toss together you’ll wonder why you haven’t made it sooner!
Ingredients You’ll Need
This colorful salad calls for simple but essential ingredients, each one chosen to create a balance of flavors and textures—think crunch, creaminess, tang, and just a kiss of heat. Here’s how each bit works its magic in Mexican Street Corn Salad.
- Corn kernels (4 cups): The sweetest foundation; use fresh for the brightest flavor, but frozen or canned work well in a pinch.
- Olive oil (1 tablespoon): Gives the corn a beautiful char and helps develop those irresistible roasted notes.
- Mayonnaise (1/3 cup): Lends creamy richness, creating the signature “street corn” texture and mouthfeel.
- Sour cream (1/4 cup): Adds tang and helps balance out the richness from the mayo.
- Chili powder (1/2 teaspoon): Brings warmth and smokiness to every bite—feel free to dial it up for more kick.
- Smoked paprika (1/4 teaspoon): Infuses subtle smokiness and a pop of deep color.
- Garlic powder (1/2 teaspoon): Packs each bite with savory depth, without overpowering the freshness.
- Lime juice (from 1 lime): Wakes up the whole dish with vibrant acidity—don’t skip this squeezing step!
- Cotija cheese (1/3 cup, plus extra): This crumbly, salty cheese is what makes the salad taste just like authentic street corn.
- Fresh cilantro (1/4 cup): Adds herby brightness and beautiful color.
- Salt and black pepper: Essential for seasoning—taste and adjust as you go.
- Red onion (1/4 cup, optional): For a sharp, colorful crunch that pairs well with the sweet corn.
- Diced jalapeño (optional, to taste): Toss in for a fresh, lively heat if you’re feeling bold.
How to Make Mexican Street Corn Salad
Step 1: Char the Corn
If you’re using fresh or frozen corn, start by heating the olive oil in a large skillet over medium-high heat. Once hot, add your corn kernels and let them cook for about 5 to 7 minutes. You want those kernels to get a bit of golden-brown char—they should smell toasty and sweet, with some darker spots for that authentic street corn flavor. Give them a stir every now and then so they cook evenly, then remove from the heat and let them cool slightly before mixing.
Step 2: Mix the Dressing
In a big bowl (big enough to handle all that glorious corn), whisk together the mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, fresh lime juice, a pinch of salt, and black pepper. This creamy base combines all the punchy flavors that make Mexican Street Corn Salad so memorable and craveable.
Step 3: Combine Everything
Once the corn has cooled to warm or room temperature, gently toss it into the bowl with the dressing. Add the crumbled cotija cheese, chopped cilantro, red onion, and jalapeño (if using). Mix until everything is evenly coated—the creamy dressing should hug every kernel, and you’ll see flecks of green, gold, and white all throughout.
Step 4: Taste and Adjust
Grab a spoon and taste a bite! This is your moment to fine-tune: add more lime for brightness, extra salt or cheese for punch, or a hint more chili powder for heat. Trust your palate—you really can’t go wrong with this step.
Step 5: Finish and Serve
Transfer your completed Mexican Street Corn Salad to a serving bowl, then give it a final dusting of cotija cheese and extra cilantro on top. Serve it right away for the best texture, or pop it in the fridge to chill before serving if you like it extra cold. The flavors deepen beautifully as it sits!
How to Serve Mexican Street Corn Salad
Garnishes
No Mexican Street Corn Salad is complete without plenty of garnishes. Sprinkle extra cotija cheese and fresh cilantro on top for that classic look, and don’t hesitate to finish with a pinch more chili powder or a wedge of lime for guests to squeeze over their servings. If you love heat, a few thin slices of fresh jalapeño look stunning and add a spicy kick.
Side Dishes
This salad is shockingly versatile. Pair it with tacos, grilled chicken, steak, or even salmon for the easiest summer dinner. It’s delicious next to tortilla chips or tucked into a picnic spread. And if you’re hosting, watch how fast it disappears at potlucks and barbecues—be sure to make enough!
Creative Ways to Present
Take your Mexican Street Corn Salad up a notch by piling it high on individual tostada shells, topping tacos, or even using it as a base for loaded burrito bowls. For a playful party twist, spoon it into small cups or lettuce leaves for grab-and-go appetizers that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Salad keeps beautifully in the fridge. Just scoop it into an airtight container, and it’ll stay fresh for up to 3 days. The flavors actually marry and intensify, so it’s perfect for making a little ahead before your meal.
Freezing
This salad is best enjoyed fresh due to its creamy dressing and fresh herbs, but if you need to freeze it, do so before adding the cilantro and cheese. Thaw in the refrigerator and stir in those finishing touches right before serving for best texture and flavor.
Reheating
While Mexican Street Corn Salad is typically served cold or at room temperature, you can gently warm it in the microwave in 10–15 second bursts if you prefer it warm. Just don’t overheat, as too much time will affect the creamy texture.
FAQs
Can I use canned corn instead of fresh?
Absolutely! Canned corn works in a pinch—just be sure to drain it well. For added flavor, give it a quick sauté in a hot, dry pan to mimic those delicious, charred notes found in grilled or roasted fresh corn.
What can I substitute for cotija cheese?
If cotija isn’t available, feta cheese is your best friend; it’s salty, crumbly, and brings a similar punch to the salad. Queso fresco is even milder and works in a pinch as well.
Is Mexican Street Corn Salad spicy?
It’s as spicy or mild as you like! The basic recipe has warmth from chili powder and smoked paprika, but add jalapeño or extra chili for real heat. Leave the spices mild for a family-friendly version.
Can I make this salad dairy-free?
Definitely! Use your favorite plant-based mayo and sour cream, and swap cotija for a vegan cheese or skip it altogether. Fresh herbs and spices will still keep your salad lively and flavorful.
How far in advance can I make Mexican Street Corn Salad?
Up to a day in advance is ideal. Just cover tightly and refrigerate until ready to serve. Add the extra garnishes right before serving to keep them looking fresh and vibrant.
Final Thoughts
There’s a reason Mexican Street Corn Salad has become a staple at backyard gatherings and weekday tables alike—its punchy, craveable flavors are impossible to resist. Give this sunny, satisfying dish a try at your next meal, and don’t be surprised when friends ask for the recipe!
Print
Mexican Street Corn Salad Recipe
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
A delightful Mexican Street Corn Salad, also known as Esquites, that combines charred corn with a creamy, tangy dressing and savory seasonings. This versatile dish can be served as a side or a light main course, perfect for summer gatherings or as a flavorful addition to any meal.
Ingredients
Corn Salad:
- 4 cups corn kernels (fresh, canned, or frozen)
- 1 tablespoon olive oil
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- juice of 1 lime
- 1/3 cup crumbled cotija cheese (plus more for topping)
- 1/4 cup chopped fresh cilantro
- salt and black pepper to taste
- 1/4 cup finely chopped red onion (optional)
- diced jalapeño (optional, to taste)
Instructions
- Char the Corn: If using fresh or frozen corn, heat olive oil in a large skillet over medium-high heat. Add corn and cook for 5–7 minutes until slightly charred, stirring occasionally. Remove from heat and let cool slightly.
- Prepare Dressing: In a large bowl, whisk together mayonnaise, sour cream, chili powder, paprika, garlic powder, lime juice, salt, and pepper.
- Combine Ingredients: Stir in the charred corn, cotija cheese, cilantro, and red onion or jalapeño if using. Mix until well combined.
- Adjust Seasoning: Taste and adjust seasoning if needed.
- Serve: Transfer to a serving bowl and sprinkle with extra cotija cheese and cilantro. Serve immediately or chill until ready to serve.
Notes
- For added smokiness, grill the corn on the cob and cut off the kernels.
- You can substitute feta cheese if cotija isn’t available.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 3/4 cup
- Calories: 220
- Sugar: 4g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
