If you’re craving a fresh, vibrant dish that bursts with colors and bold flavors, this Mexican Street Corn Salad Recipe is your new best friend. It’s a delightful twist on the classic elote, combining sweet corn with creamy, tangy, and spicy elements, all coming together in a salad that is as easy to make as it is irresistible. Whether you’re hosting a barbecue, looking for a quick side, or just want to enjoy a little taste of Mexico at home, this salad has got you covered with every bite.
Ingredients You’ll Need
Gathering these simple ingredients is all it takes to create the magic of this salad. Each one plays a crucial role—corn brings that natural sweetness and crunch, creamy mayonnaise and sour cream add tang and silkiness, while chili powder and lime juice deliver layers of zest and warmth. Fresh cilantro and crumbly cotija cheese finish it off with herbaceous brightness and salty depth.
- 4 cups corn kernels (fresh or frozen): Sweet, juicy, and the star of the dish—grill fresh corn for extra smoky notes or use frozen when pressed for time.
- 1/2 cup mayonnaise: This creamy base binds all the flavors together with a subtle richness.
- 1/4 cup sour cream: Adds a cool tang that balances the spiciness from the chili powder perfectly.
- 2 tablespoons lime juice: A zesty kick that brightens every bite and lifts the salad’s flavor.
- 1 teaspoon chili powder: Provides gentle heat and a distinctive smoky spice, essential for that authentic taste.
- 1/2 teaspoon garlic powder: Infuses a savory depth without overpowering the freshness.
- 1/4 cup fresh cilantro, chopped: Brings a burst of herbaceous freshness that complements the creamy dressing.
- 1/4 cup cotija cheese, crumbled: This salty, crumbly cheese adds a perfect savory contrast and traditional Mexican flair.
- Salt and pepper to taste: Simple seasonings to bring all the elements together harmoniously.
How to Make Mexican Street Corn Salad Recipe
Step 1: Prepare the Corn
Start by deciding whether you’ll use fresh or frozen corn. For fresh, grilling adds an irresistible smoky flavor and caramelization—just grill the ears until lightly charred, then carefully slice off the kernels. Boiling is a great alternative for a more straightforward approach. If using frozen, simply thaw and drain them well. This step ensures your corn is bursting with flavor and texture, the real heart of this salad.
Step 2: Make the Creamy Dressing
In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and garlic powder. These ingredients create a rich, tangy, and slightly spicy dressing that perfectly coats each kernel of corn, enhancing every mouthful with complex flavors and smooth texture. The lime juice also gives a fresh zing that keeps the salad lively.
Step 3: Combine the Salad Ingredients
Add the prepared corn kernels, chopped fresh cilantro, and crumbled cotija cheese to the bowl with the dressing. Fold everything gently together, so each ingredient stays distinct yet harmoniously mixed. This step is all about blending those vibrant textures and tastes while maintaining that irresistible bite.
Step 4: Season to Taste
Finish the salad by seasoning with salt and pepper to your preference. This simple but essential step ensures the flavors are balanced perfectly. Taste it as you go, so the seasoning enhances the other ingredients without overpowering them.
Step 5: Serve Chilled or at Room Temperature
You can enjoy this salad straight away or let it chill in the fridge for an hour to let the flavors marry beautifully. It’s deliciously refreshing both cold and room temperature—making it a flexible, crowd-pleasing dish for any occasion.
How to Serve Mexican Street Corn Salad Recipe
Garnishes
To really elevate your Mexican Street Corn Salad Recipe, consider topping it with a sprinkle of extra cotija cheese or fresh cilantro leaves. A small drizzle of spicy hot sauce or a pinch of smoked paprika adds a little kick and impressive presentation. These simple touches make it feel special and inviting.
Side Dishes
This salad is a perfect companion to all your grilled favorites, especially juicy steaks, marinated chicken, or smoky sausages. It also pairs beautifully with tacos, quesadillas, or as part of a festive Mexican-inspired spread alongside beans and rice.
Creative Ways to Present
For a fun twist, serve it in hollowed-out mini bell peppers or sturdy lettuce cups for a fresh handheld appetizer. Layer it in a clear glass bowl to showcase all the vibrant colors if you’re bringing it to a potluck. The visual appeal is just as delightful as the flavor.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. This salad keeps well for up to 3 days, and the flavors actually deepen slightly as they sit. Just give it a quick stir before serving again.
Freezing
Because of the creamy dressing and fresh herbs, freezing Mexican Street Corn Salad Recipe is not recommended. It can negatively affect the texture and freshness, making the dish less enjoyable.
Reheating
This salad is best served cold or at room temperature, so reheating is unnecessary. If you prefer it slightly warm, allow it to sit out for about 15 minutes or gently warm a small portion in the microwave, but avoid overheating to preserve texture.
FAQs
Can I use canned corn for this salad?
Yes, canned corn can work in a pinch, but be sure to drain it well to avoid excess moisture. Fresh or frozen corn will give the best flavor and texture.
Is this salad spicy?
The chili powder adds a mild, smoky heat, but it’s not overly spicy. You can always adjust the amount or add a pinch of cayenne if you like things hotter.
What can I substitute for cotija cheese?
If cotija isn’t available, feta cheese is a good substitute because of its crumbly texture and salty tang, though it has a slightly different flavor.
Can this salad be made vegan?
Absolutely! Swap the mayonnaise and sour cream for vegan alternatives, and use a vegan cheese or simply omit the cotija. The flavors will still shine through beautifully.
How long does this salad last in the fridge?
Stored properly in an airtight container, it will stay fresh for about 3 days. After that, the texture and flavor might start to decline.
Final Thoughts
There’s something so joyful about the way this Mexican Street Corn Salad Recipe brings together bright colors, bold flavors, and simple ingredients in one delicious bowl. It’s a wonderful dish to make any day feel a little more festive and any meal a lot more delicious. Give it a try—you might just find it becoming your go-to crowd-pleaser for many seasons to come!
Print
Mexican Street Corn Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Description
This Mexican Street Corn Salad is a fresh, creamy, and tangy side dish featuring sweet corn, zesty lime, spicy chili powder, and crumbled cotija cheese. Perfect as a quick salad to accompany grilled meats or as a flavorful addition to any Mexican-inspired meal.
Ingredients
Corn
- 4 cups corn kernels (fresh or frozen)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
Mix-ins
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- Salt and pepper to taste
Instructions
- Prepare the Corn: If using fresh corn, grill or boil the ears until cooked, then carefully cut the kernels off the cob. If using frozen corn, thaw completely and drain.
- Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and garlic powder until smooth and well combined.
- Combine Ingredients: Add the corn kernels, chopped cilantro, and crumbled cotija cheese into the bowl with the dressing. Gently stir everything together to evenly coat the corn with the creamy dressing.
- Season: Taste the salad and season with salt and freshly ground black pepper as desired to enhance the flavors.
- Serve: Serve the Mexican Street Corn Salad chilled or at room temperature as a vibrant and delicious side dish.
Notes
- For extra smokiness, grill fresh corn before cutting off the kernels.
- Cotija cheese can be substituted with feta if unavailable.
- This salad can be made a few hours ahead and refrigerated to let flavors meld.
- Adjust chili powder to control the spiciness according to your preference.
- Leftovers store well in an airtight container in the refrigerator for up to 2 days.
