If you are craving a vibrant and flavorful side that bursts with creamy, tangy, and smoky elements all at once, this Easy Mexican Street Corn Salad Recipe is exactly what you need. It takes the beloved street food classic and transforms it into a fresh, scoopable salad that’s perfect for summer barbecues, casual dinners, or any time you want to impress without effort. With sweet corn, zesty lime, chili powder’s subtle kick, and the salty tang of cotija cheese, this dish comes together quickly and delivers bold, authentic taste in every bite.
Ingredients You’ll Need
Though this salad looks gourmet, its magic lies in straightforward, easily accessible ingredients. Each brings a unique layer of flavor and texture that melds into a colorful, crave-worthy dish.
- 4 cups corn kernels: Fresh is best for sweetness, but frozen or canned works in a pinch.
- 1/4 cup mayonnaise: Adds creaminess and helps bind the salad together.
- 1/4 cup sour cream: Creates tang and smoothness to complement the corn.
- 1 tablespoon lime juice: Brightens and balances the richness with citrusy notes.
- 1 teaspoon chili powder: Brings smoky warmth without overpowering the other flavors.
- 1/2 teaspoon garlic powder: Offers subtle depth and savory undertones.
- 1/4 cup fresh cilantro, chopped: Fresh herbaceous zing and vibrant green color.
- 1/4 cup cotija cheese, crumbled: Salty, crumbly topping that perfectly finishes this dish.
- Salt and pepper, to taste: Essential seasoning to tie everything together.
How to Make Easy Mexican Street Corn Salad Recipe
Step 1: Prepare the Corn
Start with your corn—if it’s fresh on the cob, boil it in water for about 5 minutes to soften. Once cooked and cooled just enough to handle, carefully cut the kernels off the cob. If you’re using frozen corn, thaw it fully, or drain canned corn well so the salad won’t be watery. This ensures your salad has the perfect sweet, juicy bite.
Step 2: Mix the Creamy Dressing
In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, and garlic powder. This mixture is the heart of the salad, so blend it thoroughly until smooth and evenly seasoned—it’s where tang, creaminess, and spice unite.
Step 3: Combine Corn and Dressing
Add the prepared corn and fresh chopped cilantro to the bowl with the dressing. Gently fold everything together to coat the kernels evenly without mashing them. This step ensures each spoonful offers flavor in every corn bite, balanced with herbal freshness.
Step 4: Season to Perfection
Sprinkle salt and pepper over the salad and mix again. Taste as you go, adjusting seasoning so the flavors shine just right. Salt is key here because it amplifies the sweet corn and creamy tang beautifully.
Step 5: Garnish with Cotija Cheese
Finally, sprinkle the crumbled cotija cheese over the top. This salty cheese adds a lovely texture contrast and authentic Mexican flavor, elevating your Easy Mexican Street Corn Salad Recipe into a festive, irresistible dish.
How to Serve Easy Mexican Street Corn Salad Recipe
Garnishes
For an extra pop of color and taste, consider topping with a fresh lime wedge, a dash more chili powder, or a few whole cilantro leaves. You can even add a sprinkle of smoked paprika if you want to amp up the smoky flavor. These little touches turn simple salad into an inviting centerpiece.
Side Dishes
This salad is incredibly versatile and complements a variety of meals. Serve alongside grilled chicken or steak for a festive feast, or pair it with tacos, quesadillas, and burritos to bring authentic flavor and texture contrast. It’s also a brilliant addition to any summer picnic, thanks to its bright and refreshing qualities.
Creative Ways to Present
Think beyond just a bowl—try layering this corn salad in clear glasses for pretty individual servings or use it as a topping for toasted baguette slices for a fun appetizer twist. You can even stuff grilled poblano peppers with it for a visually stunning and tasty presentation. The Easy Mexican Street Corn Salad Recipe is that adaptable star that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
You can store any leftover corn salad covered in the refrigerator for up to 3 days. The flavors actually deepen after sitting for a while, making it perfect for prepping ahead of time. Just give it a quick stir before serving to refresh its creamy texture.
Freezing
Because of the mayo and sour cream, this salad doesn’t freeze well—it can separate and become watery once thawed. For best results, enjoy it fresh or refrigerated, and plan your portions accordingly.
Reheating
This salad is best served chilled or at room temperature, so reheating isn’t necessary. If you prefer warm corn salad, gently warm the corn kernels separately before mixing in the dressing, but avoid heating the dressed salad directly to maintain its texture and flavor balance.
FAQs
Can I use frozen corn for this recipe?
Absolutely! Frozen corn works wonderfully—just thaw it completely and drain any excess water before mixing to keep the salad from becoming soggy.
Is cotija cheese necessary?
While cotija cheese is traditional and adds a distinctive salty bite, you can substitute feta or parmesan if needed. The salad will still taste delicious but with a slightly different flavor profile.
Can I make this recipe vegan?
Yes! Swap mayonnaise and sour cream for vegan alternatives, and omit the cheese or use a plant-based crumble. The bold flavors will still shine through beautifully.
How spicy is this salad?
The chili powder adds a mild warmth that enhances but doesn’t overwhelm. If you want a spicier kick, feel free to add more chili powder or a pinch of cayenne.
Is this salad good as a dip?
Definitely! Easy Mexican Street Corn Salad Recipe doubles as a great dip for tortilla chips or veggie sticks, making it perfect for parties and casual snacking.
Final Thoughts
There’s something incredibly satisfying about this Easy Mexican Street Corn Salad Recipe—its quick prep, vibrant flavor, and creamy texture make it a guaranteed crowd-pleaser every time. Whether you’re feeding family or bringing a dish to a potluck, it’s one of those recipes that feels special and feels like home at the same time. Give it a try soon, and watch it become your new favorite go-to side!
Print
Easy Mexican Street Corn Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
Description
This Easy Mexican Street Corn Salad combines sweet corn with a creamy, tangy dressing made from mayonnaise, sour cream, lime juice, and classic Mexican spices. Finished with fresh cilantro and crumbled cotija cheese, this vibrant salad is perfect as a side dish or a tasty dip for tortilla chips. Quick to prepare, it works beautifully with fresh, frozen, or canned corn.
Ingredients
Corn
- 4 cups corn kernels (fresh, frozen, or canned)
Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
Additional Ingredients
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- Salt and pepper, to taste
Instructions
- Cook corn: If using fresh corn, boil the ears in water for 5 minutes to cook the kernels thoroughly.
- Prepare fresh corn: After boiling, carefully cut the kernels off the cob and place them in a large mixing bowl.
- Prepare frozen or canned corn: If using frozen corn, thaw completely before use. If using canned corn, drain well to remove excess liquid. Add the corn to the mixing bowl.
- Mix dressing: Add mayonnaise, sour cream, lime juice, chili powder, garlic powder, and chopped cilantro to the corn. Stir the mixture until the corn is evenly coated with the dressing.
- Season: Taste the salad and add salt and pepper as needed to enhance the flavors, stirring well to incorporate.
- Garnish: Sprinkle the crumbled cotija cheese evenly over the top of the salad for a salty and creamy finish.
- Serve: Enjoy the salad immediately as a vibrant side dish or as a flavorful dip paired with tortilla chips.
Notes
- Fresh corn can be substituted with frozen or canned corn depending on availability; ensure it’s well thawed or drained.
- Adjust chili powder amount to suit your preferred spice level.
- For a lighter version, use Greek yogurt instead of sour cream.
- Serving immediately retains the best texture, but leftovers can be refrigerated for up to 2 days.
- For extra zest, add a pinch of smoked paprika or a dash of hot sauce before serving.
