Mexican Street Corn Salad Recipe

There’s something utterly irresistible about the bold, smoky, and creamy flavors of Mexican street corn. This salad takes all the best parts—charred corn, tangy lime, crumbly cheese, and a touch of spice—and tosses them together into a vibrant, spoonable side dish that steals the show every time.

this Recipe

I first whipped up this salad for a backyard barbecue, hoping to impress my in-laws with something beyond the usual coleslaw. Not only did it disappear in minutes, but I was begged for the recipe before dessert was even served. It’s now a go-to dish that never fails to wow, no matter the season.

Let’s dive into why you’ll fall head over heels for this Mexican Street Corn Salad.

Why You’ll Love This Mexican Street Corn Salad

Get ready to experience the magic of elote—in salad form. This Mexican Street Corn Salad is more than just a side dish; it’s a bold, flavor-packed explosion that elevates any meal.

First of all, it’s ridiculously easy to make. With just a handful of ingredients and a quick stovetop or grill session, you’ll have a zesty salad on the table in under 20 minutes. No fancy techniques, no long prep time—just flavor and fun.

It’s also a budget-friendly crowd-pleaser. Fresh or frozen corn, a few pantry staples, and a sprinkle of cheese come together to create a dish that feels gourmet without hurting your wallet.

Versatility is another huge perk. Serve it cold or warm, alongside tacos, burgers, grilled chicken, or even scooped up with tortilla chips. It’s the ultimate potluck MVP.

Plus, it’s family-friendly and can easily be made milder or spicier depending on your crowd. Want to sneak in some extra veggies? Go for it—this recipe welcomes customization with open arms.

Next, let’s take a closer look at what you’ll need to make it shine.

Ingredients Notes

The beauty of this salad lies in its humble yet flavor-packed ingredients. Each one plays a critical role in bringing together the creamy, tangy, smoky magic of classic street corn.

Corn is, of course, the star. You can use fresh corn cut off the cob for the most flavor, especially when grilled or charred in a skillet. But don’t shy away from frozen corn—it’s quick, convenient, and roasts up beautifully straight from the bag.

Mayonnaise acts as the creamy base that ties everything together. It mimics the traditional crema used in authentic elote. If you prefer a lighter version, you can substitute some of the mayo with plain Greek yogurt for a touch of tang and added protein.

Cotija cheese adds that essential salty kick and crumbly texture. If you can’t find Cotija, feta cheese is a great stand-in, offering a similar briny bite that works just as well in the mix.

Fresh lime juice brightens the entire dish, cutting through the richness with zippy citrus. Don’t skimp on it—fresh-squeezed makes all the difference here, and you might even want a little zest for extra punch.

You’ll also need a large nonstick skillet or grill pan if you’re charring your corn indoors. A mixing bowl, citrus juicer, and microplane (for zesting lime or grating garlic) will make prep even easier.

How To Make This Mexican Street Corn Salad

Making this salad is as satisfying as eating it. It comes together quickly and doesn’t require any complicated steps—just a bit of charring and tossing.

Start by heating a large skillet over medium-high heat. Add your corn—no need to thaw if frozen—and let it cook without stirring for a few minutes. This helps achieve that golden, slightly charred edge that mimics street-style grilled corn. Give it a stir and let it continue to cook until it’s evenly browned and tender.

Once the corn is done, transfer it to a large bowl and let it cool slightly. This prevents the cheese and mayo from melting too quickly and ensures the salad stays creamy, not greasy.

In a separate small bowl, whisk together the mayonnaise, lime juice, garlic (grated finely if using fresh), and chili powder or Tajín. Adjust the heat level to your preference—some like it mild, while others crave a smoky chipotle kick.

Pour the dressing over the corn and gently toss to combine. Add in your crumbled Cotija cheese, chopped cilantro, and diced red onion if desired. The onion adds a slight crunch and sharpness that balances the creaminess of the dressing.

Taste and adjust with more lime juice, salt, or spice. The salad can be served immediately while warm or chilled for later—both options are fantastic and flavorful.

From start to finish, you’re looking at about 20 minutes of total time. Fast, flavorful, and seriously addictive.

Storage Options

One of the best parts about this salad? It stores like a dream. Keep any leftovers in an airtight container in the refrigerator for up to 3 days. In fact, the flavors often deepen overnight, making it even more delicious the next day.

If you're prepping ahead for a party or picnic, you can char the corn and make the dressing separately. Store them individually and toss everything together just before serving to keep the texture fresh.

Avoid freezing this salad—the mayo-based dressing doesn’t hold up well to thawing, and the texture will be compromised.

When it’s time to reheat (if serving warm), gently warm the salad in a skillet over medium heat or in the microwave in short bursts, stirring in between. Just be careful not to overheat, as the cheese can get rubbery.

Variations and Substitutions

This salad is endlessly customizable, which is part of its charm. You can tweak the ingredients to suit your taste buds, pantry, or dietary needs with ease.

For a lighter twist, swap some or all of the mayonnaise for Greek yogurt or sour cream. You’ll still get that creamy texture but with a bit more tang and a little less fat.

If you like it spicy, add minced jalapeños, chipotle peppers in adobo, or a sprinkle of cayenne. For a smoky depth, smoked paprika or chipotle powder works wonders.

Add extra veggies for more bulk—diced red bell peppers, cherry tomatoes, or even avocado are all welcome additions that add texture and color.

Going dairy-free? Use a vegan mayo and skip the cheese, or opt for a plant-based alternative. The salad will still be full of flavor and satisfying.

Don’t be afraid to experiment and make it your own. This is the kind of recipe that’s meant to be played with—and loved every time.

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