Mexican Street Corn Salad

This recipe has become my go-to for everything from casual weeknight dinners to summer picnics with friends. I love how it comes together in under 30 minutes and fills the kitchen with such an irresistible aroma. And honestly, it’s one of those dishes that instantly makes you feel like you’re at a fiesta, even if you’re just sitting down to a regular family meal.

If you’ve ever walked through a lively Mexican street market, you’ve probably caught a whiff of the smoky, savory, and tangy scent of elote, or Mexican street corn. It’s one of those street food staples that immediately grabs your attention, and every bite is pure joy.

But what if I told you there’s a salad version of that iconic corn that’s just as delicious — if not more? Let me introduce you to Mexican street corn salad, a dish that brings all the bold, mouthwatering flavors of elote into a fun, easy-to-make side dish.

This salad is a game-changer when it comes to easy and flavorful meals. You get the same smoky, creamy, and cheesy goodness that you crave from the classic Mexican street corn, but in a fresh and vibrant salad form. It’s like all your favorite flavors rolled into one bite-sized delight.

Whether you’re hosting a barbecue, looking for a quick side to add to a weeknight dinner, or just craving something different, this dish checks all the boxes.

What makes Mexican street corn salad so special is its versatility and comfort factor. It’s budget-friendly, easy to throw together, and can be served chilled or at room temperature — perfect for those busy days when you need a quick yet tasty dish. Plus, it’s a crowd-pleaser at every gathering. Trust me, this salad will disappear faster than you can say “más por favor!”

What is Mexican Street Corn Salad?

Mexican Street Corn Salad, or Esquites, is a delicious and creamy salad made with charred corn, mayonnaise, cotija cheese, chili powder, lime, and cilantro. The flavors are inspired by the traditional Mexican street corn, elote, but in a bowl rather than on a cob.

This recipe takes all the rich, smoky, and tangy flavors you love from elote and transforms them into a salad that’s easy to eat with a fork (or maybe even just a spoon, if you’re feeling like a true corn-lover).

What sets this dish apart from other corn salads is the combination of crispy charred corn with the creamy texture from the mayo and the salty, crumbly cotija cheese. The addition of lime juice and chili powder gives it that zesty kick, making it not just another corn salad, but a fiesta of flavors in every bite.

Plus, unlike many other salad recipes, this one doesn’t require a long cooking process or fancy ingredients — just a handful of simple, fresh items.

Why You’ll Love It

1. It’s packed with flavor – The combination of smoky, sweet corn, tangy lime, and spicy chili powder is an irresistible mix that hits all the right notes.
2. It’s super easy to make – No long prep times here! This salad comes together quickly, so you won’t be stuck in the kitchen for hours.
3. Perfect for any occasion – Whether it’s a BBQ, picnic, or a weeknight dinner, this salad fits right in and always gets rave reviews.
4. It’s customizable – Want a bit more heat? Add extra chili powder or some hot sauce. Looking for a fresher twist? Throw in some chopped tomatoes or avocado for extra flavor and texture.
5. It’s a crowd-pleaser – Seriously, everyone loves it. Kids, adults, vegans, and meat-lovers alike — it’s one of those dishes that’s guaranteed to make everyone happy.

Ingredient List

For the Salad:

• 4 cups fresh corn kernels (about 4-5 ears of corn, or 2 bags of frozen corn)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup crumbled cotija cheese (or feta if you can’t find cotija)
• 1 tablespoon fresh lime juice (about 1 lime)
• 1 tablespoon chili powder (adjust to your spice preference)
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Optional Toppings:

• Extra cotija cheese for garnish
• Hot sauce or chili powder for extra spice
• Sliced jalapeños for heat (if desired)

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Ingredient Notes

• Fresh corn vs. frozen corn: Fresh corn is ideal for that charred, smoky flavor, but if fresh corn isn’t available, frozen corn works just as well. Just be sure to cook it thoroughly before using it in the salad.
• Mayonnaise: I always use a full-fat mayonnaise for a creamier texture. You can also swap half for Greek yogurt for a lighter option.
• Cotija cheese: If you can’t find cotija, feta is a great substitute. It has the right salty, crumbly texture.
• Chili powder: Don’t skip this ingredient! It’s what gives the salad that signature smoky heat. Adjust the amount depending on your preferred spice level. If you like it hot, you can add a pinch of cayenne pepper as well.
• Lime: Fresh lime juice brightens up the entire dish — don’t use bottled lime juice if you can avoid it!

Kitchen Tools Needed

• Large skillet or grill pan – To char the corn and bring out that smoky flavor. A cast-iron skillet is my go-to for this because it gives the corn a perfect sear.
• Sharp knife – To easily cut the kernels off the cob. I love using a Santoku knife for its precision.
• Mixing bowl – For tossing together all the ingredients. A medium-sized bowl works best to ensure everything gets mixed evenly.
• Measuring spoons and cups – For accurate amounts of lime juice, mayonnaise, and chili powder. I love my stainless steel set because it’s sturdy and easy to clean.
• Chopping board – For chopping the cilantro and any additional toppings. A good, large bamboo board is my favorite—it’s durable and gentle on knives.
• Tongs or a spoon – To mix the salad together. I use tongs for easy tossing, but a large spoon works just as well!

Instructions

1. Char the Corn

• Heat a large skillet or grill pan over medium-high heat. Once hot, add the corn (fresh or frozen). If using fresh corn, you can also grill it for extra smoky flavor.
• Cook the corn for about 7-10 minutes, stirring occasionally, until the kernels are slightly charred and tender. You want a nice golden-brown color — don’t rush this step! The char adds that irresistible smoky flavor.
• Pro tip: If using fresh corn on the cob, grill it whole first, then cut off the kernels. The grill marks add even more flavor!

2. Mix the Dressing

• While the corn is cooking, in a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt and pepper.
• Taste and adjust seasoning if needed. You can add more lime for extra zing or chili powder if you like it spicy!
• Pro tip: For a smoother dressing, make sure to whisk everything thoroughly to avoid lumps from the sour cream or mayo.

3. Combine Corn and Dressing

• Once the corn is done, let it cool slightly before adding it to the bowl with the dressing. You don’t want the hot corn to melt the mayo and sour cream!
• Add the crumbled cotija cheese and chopped cilantro.
• Gently toss everything together until the corn is well coated in the creamy dressing.
• Pro tip: Be patient while stirring — this is where the magic happens! The flavors meld together beautifully.

4. Taste and Adjust

• Give the salad a quick taste. This is your chance to add extra lime juice, salt, or chili powder.
• If you like extra heat, feel free to drizzle some hot sauce on top or add sliced jalapeños.

5. Serve and Enjoy

• Transfer the salad to a serving bowl and garnish with extra cotija cheese, cilantro, or even a sprinkle of chili powder if you like it extra spicy.
• Serve immediately or chill in the fridge for up to an hour.
• Enjoy as a side dish or snack — it’s great with grilled meats, tacos, or on its own!

Tips and Tricks for Success

• Char the corn well! Don’t rush it — those brown bits are pure flavor. It may seem tempting to skip this step, but trust me, the smokiness from the char is what takes this salad to the next level. Take your time to get those golden kernels!
• Make it ahead of time – This salad actually tastes even better after sitting for a bit, as the flavors have time to meld. You can make it an hour or even a few hours in advance and store it in the fridge. Just be sure to save a bit of cilantro and cheese for garnish right before serving!
• Don’t skip the lime – A little fresh lime juice really brightens up this salad. It balances out the creamy mayo and adds a zesty kick that makes each bite pop. If you don’t have lime, lemon can work as a substitute in a pinch, but lime is truly the star here.
• Make it your own – Mexican Street Corn Salad is so customizable! You can add diced tomatoes, avocado, or even grilled bell peppers for extra flavor and color. If you like a more traditional version, toss in some chili-lime seasoning or Tajín for a deeper kick.

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Ingredient Substitutions and Variations

• Corn: You can use frozen corn if fresh isn’t available. Just make sure to cook it until it’s slightly crispy in the pan to get that roasted flavor. Canned corn works, too, but be sure to drain and pat it dry.
• Mayonnaise: If you’re not a mayo fan or want a lighter option, substitute with Greek yogurt. It will still give you a creamy texture, and the tang complements the lime perfectly.
• Sour Cream: If you’re looking for something richer, you can use Mexican crema, which has a slightly smoother, milder flavor than sour cream.
• Cotija Cheese: Feta cheese works as a great substitute if you can’t find cotija. It’s a bit more crumbly but still adds that salty, savory punch.
• Spice: If you’re sensitive to heat, you can skip the chili powder and just add a pinch of paprika for a milder flavor. Want it extra spicy? Toss in some diced jalapeños or drizzle with your favorite hot sauce.

Serving Suggestions

• With Tacos: This salad pairs perfectly with tacos, especially if you’re serving grilled chicken, shrimp, or carne asada. The creamy, tangy flavors of the salad complement the savory fillings so well.
• Alongside BBQ: I love serving this with barbecued meats like ribs or burgers. The smoky sweetness from the corn is the perfect side dish for a summer BBQ feast.
• As a Dip: Grab some tortilla chips and use this salad as a dip! It’s so creamy and flavorful that it doubles as a crowd-pleasing snack at any gathering.
• On Grilled Meat: You can also top grilled meats (like grilled chicken or steak) with this salad for a flavor-packed dinner. The tangy lime and smoky corn bring an extra layer of taste to the meat.
• With Grilled Vegetables: For a light and refreshing vegetarian meal, serve this salad alongside grilled vegetables like zucchini, bell peppers, or eggplant. The contrast in textures and flavors is just perfect.

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Storage and Reheating Instructions

• Refrigerate: Store any leftovers in an airtight container in the fridge for up to 2-3 days. The flavors get better as they sit! Just give it a quick stir before serving.
• Avoid Freezing: I wouldn’t recommend freezing this salad because the mayo and sour cream can separate when thawed, which affects the texture. Best enjoyed fresh or within a few days.
• Serve Cold or Room Temperature: I prefer this salad chilled, but it can also be served at room temperature. If it’s been in the fridge, let it sit out for a few minutes to bring it back to the perfect temp before serving.
• Freshen It Up: If the salad feels a little dry after a day or two in the fridge, just add a touch more mayo or sour cream and a squeeze of lime juice to bring back the creaminess and tang. It’s like giving it a little refresh!

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! This salad tastes better after sitting for a while as the flavors meld together. You can prepare it up to 2-3 hours in advance and store it in the fridge. Just remember to save a little cilantro and cotija cheese for garnish right before serving.

Can I use canned corn instead of fresh or frozen?

Yes, you can! Just make sure to drain and dry the canned corn before using it. While fresh or frozen corn adds that perfect smoky flavor, canned corn works just fine if that’s what you have on hand.

How spicy is this salad?

It’s up to you! The recipe calls for chili powder, but you can adjust the spice level to your liking. If you prefer it milder, cut back on the chili powder. For extra heat, you can add diced jalapeños or a drizzle of hot sauce.

Can I use a different cheese instead of cotija?

Absolutely! Feta cheese is a great substitute for cotija. It has a similar crumbly texture and salty flavor. If you’re looking for a milder option, you can use parmesan, but cotija really adds that special touch.

Is this recipe gluten-free?

Yes! This Mexican Street Corn Salad is naturally gluten-free, so it’s perfect for anyone following a gluten-free diet. You can serve it alongside gluten-free dishes for a full meal.

Can I add other veggies to the salad?

Definitely! You can add chopped tomatoes, diced avocado, or grilled bell peppers for extra flavor and texture. It’s one of those recipes that’s really flexible, so feel free to make it your own!

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I hope you’re as excited as I am to try this Mexican Street Corn Salad! It’s easy, flavorful, and the perfect dish for any occasion. Whether you’re serving it at a barbecue or enjoying it as a side for dinner, it’s sure to impress.

If you make this recipe, I’d love to hear what you think — connect with me on social media (tasiahub) or leave a comment below! Let’s keep the conversation going and share all our food adventures together.