If you’re searching for an explosion of flavor, color, and texture all in one bowl, look no further than this Mexican Street Corn Salad. Imagine all the irresistible qualities of classic elote — smoky-sweet charred corn, zesty lime, creamy tang, salty cheese, and a little chili kick — but served as a vibrant, scoopable salad perfect for backyard gatherings, Taco Tuesdays, or whenever you need a little sunshine at your table. Trust me, once you try this, you’ll want to make it for every potluck and picnic!
Ingredients You’ll Need
This recipe gets its magic from simple, everyday ingredients that are easy to find, but each one plays a crucial role in delivering that distinctive street corn flavor. Don’t skip a thing — every bite is a perfect balance of creamy, smoky, spicy, and bright!
- Corn kernels: Fresh, frozen, or even canned all work beautifully — just make sure they’re sweet and juicy for the best results.
- Olive oil: Helps the corn caramelize and develop that crave-worthy charred edge.
- Mayonnaise: Lends rich creaminess and helps all the flavors cling to each kernel.
- Sour cream: Adds a slight tang that balances out the sweetness of the corn.
- Lime juice: The fresh, zippy citrus is essential for authentic Mexican Street Corn Salad – don’t be shy with it!
- Cotija cheese: Salty, crumbly, and utterly delicious, it brings everything together. If you can’t find cotija, feta is a tasty substitute.
- Cilantro: Offers an unmistakable freshness and a pop of green color that wakes up the whole dish.
- Chili powder: Brings gentle heat and a touch of earthiness without overpowering the other ingredients.
- Smoked paprika: Adds subtle smokiness that mimics the flavors from a street vendor’s grill.
- Cayenne pepper (optional): For an extra little kick, sprinkle in some cayenne to taste.
- Salt and pepper: Essential for making all the flavors sing and balancing out the creaminess.
How to Make Mexican Street Corn Salad
Step 1: Char the Corn
Start by heating your olive oil in a large skillet over medium-high heat. Toss in the corn kernels and let them sizzle, stirring every so often, for about 5–7 minutes. You want the corn to get some beautiful golden spots and a little smoky aroma, just like authentic street corn. This step is key — the charred bits add tons of flavor!
Step 2: Let It Cool Slightly
Once your corn is perfectly charred, transfer it to a big mixing bowl and give it a few minutes to cool off. If you mix in the creamy ingredients while it’s too hot, the dressing can separate or become greasy. Just a short wait ensures everything coats the corn just right.
Step 3: Mix in the Creamy Goodness
Now for the delicious part! Add mayonnaise, sour cream, and lime juice to the bowl with your corn. Stir well to combine until every kernel is slick and luscious with the dressing. The combination of mayo and sour cream gives a balanced creaminess that’s never too rich.
Step 4: Add Cheese, Herbs, and Spices
Crumble in your cotija cheese, sprinkle the chopped cilantro, chili powder, smoked paprika, and (if you love heat) a touch of cayenne. A good pinch of salt and a few cracks of black pepper bring everything together. Give it all a gentle stir so every nibble gets a little bit of everything.
Step 5: Chill or Serve
At this point, your Mexican Street Corn Salad is ready to eat — but if you have time, pop it in the fridge for 30 minutes. The flavors meld, and the salad gets extra refreshing. Serve it straight away or pull it out chilled; either way, it’s irresistible!
How to Serve Mexican Street Corn Salad
Garnishes
Nothing brings this salad to life quite like a shower of fresh toppings! A little extra cotija, more fresh cilantro, and a dusting of chili powder make for a show-stopping presentation. For an extra pop, serve with lime wedges on the side — a final squeeze brings everything up a notch.
Side Dishes
This salad is a superstar alongside anything grilled, whether it’s fajitas, carne asada, or even a simple barbecue chicken. It’s also divine tucked next to tacos or alongside a bowl of tortilla chips for dipping. Basically, it’s the ultimate team player for any Mexican-inspired feast!
Creative Ways to Present
Get playful and serve Mexican Street Corn Salad in lettuce cups for a modern twist, or pile it high on tostadas for a fun appetizer. I’ve even loaded it into taco shells for a unique veggie taco, and guests always rave. Looking to impress? Spoon tiny portions into mini cups for eye-catching party bites!
Make Ahead and Storage
Storing Leftovers
Leftovers keep like a dream in the fridge. Simply scoop any remaining Mexican Street Corn Salad into an airtight container and enjoy within 2 to 3 days. The flavors deepen as it sits, making tomorrow’s lunch something to look forward to!
Freezing
While you technically can freeze it, I don’t recommend it — the creamy dressing and cheese can become watery or grainy after thawing. Stick to making it fresh or chilling in the fridge for the best flavor and texture.
Reheating
This salad truly shines served cold or at room temperature, so there’s no need to reheat. If you prefer it warm, gently bring it up to temperature in a skillet over low heat, but avoid simmering to keep the dressing velvety.
FAQs
Can I use canned corn for Mexican Street Corn Salad?
Absolutely! Just be sure to drain and dry the kernels well so they sear instead of steam in the skillet. The charred flavor is key to the authentic street corn experience.
What’s a good substitute for cotija cheese?
Feta is a fantastic stand-in if you can’t find cotija — it has a similar salty, crumbly vibe that works beautifully. Queso fresco also works for a milder touch.
How spicy is this salad?
It’s totally customizable! The chili powder is mild, but you can dial up the heat by adding cayenne, or keep it mellow and kid-friendly by omitting the spicy stuff altogether.
Can I make Mexican Street Corn Salad ahead of time?
Absolutely. In fact, making it a few hours ahead lets the flavors mingle beautifully. Just wait to add the extra garnishes until right before serving for the freshest presentation.
Is there a lighter option for the creamy dressing?
Yes! Swap out the mayonnaise for Greek yogurt to lighten things up and add extra tang. It still gives the salad a luxuriously creamy texture with fewer calories.
Final Thoughts
I hope this Mexican Street Corn Salad finds its way into your regular recipe rotation. It’s cheerful, quick, and bursting with flavor — perfect for sharing with friends or brightening up any meal. Give it a whirl and let this salad liven up your table!
Print
Mexican Street Corn Salad Recipe
- Total Time: 17 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Mexican Street Corn Salad, also known as Esquites, is a flavorful and easy-to-make side dish that captures the essence of street food in Mexico. With sweet corn, tangy lime, creamy cotija cheese, and a hint of spice, this salad is a perfect addition to any summer meal.
Ingredients
Corn Salad:
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 tbsp olive oil
Dressing:
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 tbsp lime juice
Additional Ingredients:
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro (chopped)
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- Cook 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. Transfer corn to a large mixing bowl and let cool slightly.
- Prepare Dressing: Stir in mayonnaise, sour cream, lime juice, cotija cheese, cilantro, chili powder, smoked paprika, cayenne pepper if using, salt, and pepper. Mix until evenly coated.
- Serve: Serve immediately or chill for 30 minutes for best flavor.
Notes
- For a lighter version, replace mayonnaise with Greek yogurt.
- This salad pairs well with grilled meats, tacos, or as a dip with tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish, Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 20 mg
