I still remember the first time I made this Mexican Street Corn Salad for a backyard barbecue. The smoky aroma of grilled corn, the vibrant mix of colors, and that unmistakable creamy, tangy flavor instantly made it the star of the evening. Every bite took me back to the lively streets of Mexico, where grilled elote is served fresh and hot, coated with cheese and spices. But instead of serving it on the cob, I wanted something easier to share—a salad that captures all those flavors in one spoonful.
Why You’ll Love This Recipe
You’ll love this recipe because it delivers bold taste with minimal effort. Whether you’re planning a summer cookout or a quick weeknight dinner, this salad fits right in. It’s bright, slightly spicy, and perfectly creamy. But the best part? It tastes just as delicious served warm, chilled, or at room temperature.
Versatile
This dish works as a side for grilled meats, a topping for tacos, or even a main for a light lunch. You can serve it hot, room temp, or straight from the fridge. Want it cheesier? Add more cotija. Like more heat? Toss in extra jalapeño. You can even make it vegan by using plant-based mayo and cheese.
Budget-Friendly
This recipe uses pantry staples and seasonal corn, making it both cost-effective and flavor-packed. There’s no need for expensive ingredients or long shopping lists. If you don’t have fresh corn, frozen or canned corn works too.
Ingredients for Mexican Street Corn Salad
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4 ears fresh sweet corn, husks removed (or 4–5 cups corn kernels)
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1 tablespoon olive oil
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1/2 cup diced red onion
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1 jalapeño pepper, seeded and finely diced
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2 garlic cloves, minced
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1/4 cup mayonnaise
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1/2 cup crumbled cotija cheese (or feta) + extra for garnish
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2 tablespoons fresh lime juice
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1/2 teaspoon chili powder
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1/4 teaspoon smoked paprika
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1/4 teaspoon salt
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1/4 cup chopped fresh cilantro + extra for garnish
This combination of ingredients brings out layers of flavor—smokiness from the grilled corn, heat from jalapeño, creaminess from the mayo, tang from lime juice, and that salty pop from cotija cheese. Up next, I’ll walk you through the exact steps to make this irresistible salad.
How to Make This Recipe
Making this Mexican Street Corn Salad is surprisingly quick and completely satisfying. Whether you use fresh, frozen, or canned corn, the preparation is straightforward, and the results are packed with flavor. I’ve made it countless times for potlucks, picnics, and even weeknight dinners, and it never disappoints. Let’s break down every step so you can recreate it perfectly at home.
Step-by-Step Instructions for Making
Step 1: Prepare the Corn
Start by removing the husks from four fresh ears of sweet corn. Rinse the corn under water to remove any silk. Then brush each ear lightly with olive oil to help it char nicely. Preheat your grill to medium-high heat and place the corn directly over the flame. Grill for 10–12 minutes, turning occasionally, until you see char marks on all sides. Once grilled, set the corn aside to cool slightly.
Step 2: Cut the Kernels
Once the corn has cooled enough to handle, stand each ear on a cutting board and use a sharp knife to slice the kernels off the cob. Aim to cut close to the cob to get the full kernels. Collect the kernels in a large mixing bowl. If you prefer, you can skip grilling and use frozen corn instead. Just thaw it and pan-fry it in a skillet over medium-high heat with a bit of oil until lightly charred. Canned corn also works—drain it well, then pan-fry until browned.
Step 3: Prepare the Flavor Base
Add the diced red onion to the bowl. Then finely dice a seeded jalapeño and add it in. Mince the garlic cloves and add them to the mix. These three ingredients create the bold aromatic base that gives the salad a delicious kick.
Step 4: Add the Creamy and Tangy Elements
Now stir in 1/4 cup of mayonnaise, which coats the corn in a smooth and creamy layer. Follow this with 2 tablespoons of fresh lime juice. The lime cuts through the richness of the mayo and lifts the entire flavor. Add 1/2 teaspoon of chili powder and 1/4 teaspoon of smoked paprika. The chili adds gentle heat, while the paprika gives a subtle smoky touch. Sprinkle in 1/4 teaspoon of salt to balance all the flavors.
Step 5: Add Cheese and Herbs
Add 1/2 cup of crumbled cotija cheese—or feta if cotija isn’t available. Stir it in gently. Cotija adds a salty depth and creamy texture that melts perfectly into the mix. Then stir in 1/4 cup of chopped fresh cilantro. It adds brightness and a hint of citrus that ties everything together.
Step 6: Toss and Taste
Now mix everything thoroughly. Toss the corn and all the added ingredients until everything is well coated. Take a moment to taste. You can add more lime juice if you like extra tang, or more salt if it needs a boost. If you like it spicy, add a pinch more chili powder or even some red pepper flakes.
Step 7: Serve and Garnish
Transfer the salad to a serving bowl. Sprinkle with more cotija cheese on top, a little extra chili powder, and a few fresh cilantro leaves. Serve warm, at room temperature, or chilled depending on your preference.
Quick and Easy
This salad takes just 15 minutes from start to finish. Even on a busy day, you can throw it together while your main dish cooks. There’s minimal chopping, and the flavors come together fast.
Customizable
Don’t like heat? Skip the jalapeño. Want it dairy-free? Use plant-based mayo and skip the cheese or swap with vegan feta. Want extra crunch? Add diced red bell pepper. You can even make it a full meal by mixing in black beans or grilled chicken.
Crowd-Pleasing
This is one of those recipes everyone raves about. The flavor is familiar yet different enough to be exciting. It’s great for BBQs, potlucks, and lunchboxes. I’ve even used leftovers as a taco topping or stirred into rice for a quick burrito bowl.
FAQs
Can I make this salad ahead of time?
Yes, absolutely. You can prepare the salad a few hours in advance and store it in the refrigerator. Just give it a quick stir before serving. If you’re making it the night before, add the cilantro and extra cheese right before serving to keep it fresh.
Can I use frozen or canned corn instead of fresh?
Yes. If fresh corn isn’t available, use frozen corn (thawed) or canned corn (well drained). Pan-fry it in a hot skillet with a bit of oil until lightly charred for best flavor.
Is there a substitute for cotija cheese?
If you can’t find cotija, feta cheese is a good alternative. It’s similarly crumbly and salty. For a dairy-free version, you can use a plant-based cheese or simply leave it out.
What can I serve this with?
This salad goes great with grilled meats, tacos, rice bowls, or even inside wraps. It’s also a great side dish for summer cookouts and potlucks.
How spicy is this dish?
It’s mildly spicy, mostly from the jalapeño and chili powder. You can adjust the heat by adding more or less of those ingredients, or removing the seeds from the jalapeño completely.
Mexican Street Corn Salad
This Mexican Street Corn Salad is a creamy, tangy, and slightly spicy dish that brings all the flavor of traditional elote off the cob. Perfect for barbecues, potlucks, or as a fresh side dish, it’s quick to make and easy to customize with simple ingredients.
- Total Time: 15 minutes
- Yield: 4–6 servings 1x
Ingredients
4 ears fresh sweet corn, husks removed (about 4–5 cups of corn)
1 tablespoon olive oil
1/2 cup diced red onion
1 jalapeño pepper, seeded and finely diced
2 cloves garlic, minced
1/4 cup mayonnaise
1/2 cup crumbled cotija cheese (or feta), plus more for garnish
2 tablespoons fresh lime juice
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 cup chopped fresh cilantro, plus more for garnish
Instructions
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Brush corn with olive oil and grill over medium-high heat, turning until lightly charred on all sides. Let cool slightly.
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Cut the kernels off the cobs and transfer them to a large bowl. (Alternatively, use thawed frozen or canned corn and pan-fry until charred.)
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Add red onion, jalapeño, garlic, mayonnaise, cotija cheese, lime juice, chili powder, smoked paprika, salt, and cilantro.
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Toss everything together until evenly combined.
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Taste and adjust seasoning if needed.
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Garnish with extra cotija cheese, chili powder, and cilantro.
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Serve warm, room temperature, or chilled.
Notes
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For less heat, use only half a jalapeño or remove all seeds.
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Cotija cheese can be replaced with feta or a vegan cheese.
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Fresh corn gives the best flavor, but canned or frozen is still delicious.
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Can be made a few hours ahead and stored in the fridge.
- Prep Time: 5 minutes
- Cook Time: 10 minutes