Mexican Street Corn Salad

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If you’re a fan of bold, tangy flavors with a creamy crunch, you’re going to fall hard for this Mexican Street Corn Salad. Inspired by the beloved elote sold by street vendors in Mexico, this salad captures all the smoky, spicy, and savory essence of grilled corn, but in an easy-to-make, spoonable version perfect for parties, BBQs, or taco night at home.

Every bite delivers a mix of sweet corn kernels, rich crema, zesty lime, chili powder heat, and salty crumbles of cotija cheese. Finished with a sprinkle of fresh cilantro, it’s a side dish that knows how to steal the spotlight. Whether served warm or chilled, it’s a no-fuss recipe that tastes like sunshine and celebration.

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What Kind of Corn Should I Use?

Fresh corn cut off the cob is ideal, especially if you can grill or char it slightly to get that smoky depth. But don’t stress if it’s not corn season—frozen corn or even canned corn will work in a pinch. Just be sure to drain and dry it well before sautéing to avoid any excess moisture.

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Ingredients for the Mexican Street Corn Salad

Corn: The sweet star of the show. Whether grilled, sautéed, or fresh, corn brings juicy bursts to every bite.

Mayonnaise: Adds that creamy texture and helps the dressing cling to the corn.

Sour Cream or Mexican Crema: Offers a tangy richness that balances the spice.

Cotija Cheese: Crumbly, salty, and essential. If you can’t find cotija, feta makes a decent stand-in.

Lime Juice: Brightens the whole dish and cuts through the richness.

Chili Powder: Adds a smoky, spicy kick that defines the flavor profile.

Cilantro: Brings freshness and color to every bite. If you’re not a fan, parsley is a fine alternative.

Garlic (optional): A touch of minced garlic deepens the savory notes.

Salt and Pepper: For balancing and enhancing all the flavors.

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How To Make the Mexican Street Corn Salad

Step 1: Char the Corn

If you’re using fresh corn on the cob, grill or sauté the kernels in a hot skillet until they start to brown slightly. This caramelization gives the salad that signature smoky flavor. If using canned or frozen corn, make sure to drain it well, then pan-sear to achieve a similar result.

Step 2: Mix the Creamy Base

In a large bowl, whisk together mayonnaise, sour cream (or Mexican crema), lime juice, chili powder, and a pinch of salt and pepper. This creamy mixture will be the flavor-packed glue that holds your salad together.

Step 3: Combine the Ingredients

Add the charred corn to the bowl with the dressing. Stir until all the kernels are fully coated. Toss in crumbled cotija cheese and chopped cilantro. If using garlic, now is the time to mix in a small minced clove.

Step 4: Taste and Adjust

Give your salad a taste and adjust the seasoning. Need more lime? Add a squeeze. Craving more heat? Sprinkle in extra chili powder. This dish is super adaptable.

Step 5: Serve or Chill

Serve immediately while warm, or refrigerate for 30 minutes to enjoy a chilled version. Either way, top it off with more cotija and cilantro before serving for a final pop of color and flavor.

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How to Serve and Store Mexican Street Corn Salad

Mexican Street Corn Salad is a versatile dish that works great warm or cold. Serve it straight from the skillet for a cozy, comforting feel, or let it chill in the fridge for a few hours if you prefer a refreshing salad-style experience. It pairs beautifully with tacos, grilled meats, BBQ spreads, or even as a zesty topping over baked potatoes or nachos.

To store leftovers, keep the salad in an airtight container in the refrigerator for up to 3 days. Before serving again, give it a good stir and maybe an extra splash of lime juice to refresh the flavors. Freezing isn’t recommended as the texture may become mushy.

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Frequently Asked Questions

What if I can’t find cotija cheese?

Feta cheese is a solid substitute. It has the same crumbly texture and salty bite that makes cotija so special.

Can I use canned corn instead of fresh?

Absolutely. Just be sure to drain and dry it well, then sear it in a skillet to add flavor.

Is this dish spicy?

It’s got a gentle kick from the chili powder, but nothing too intense. You can adjust the spice level by adding more chili powder or a pinch of cayenne.

Can I make this ahead of time?

Yes, it actually tastes even better after the flavors have melded. Make it a few hours in advance and keep it refrigerated until ready to serve.

What proteins go well with this salad?

Grilled chicken, shrimp, or steak are fantastic pairings. It also complements black beans or grilled tofu for a vegetarian meal.

Is this gluten-free?

Yes, all the ingredients are naturally gluten-free. Just double-check any seasoning blends or cheese labels to be sure.

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Want More Salad Ideas Bursting with Flavor?

If you love this Mexican Street Corn Salad, you’ll want to check out these other bold and satisfying salad-style dishes:

• Honeycrisp Broccoli Salad for a crisp and fruity crunch.
• Strawberry Crunch Cheesecake Salad if you’re craving something creamy and sweet.
• Super Crunch Salad with layers of texture and tang.
• Mediterranean White Beans & Greens for a wholesome, hearty bowl.
• Garlic Herb Roasted Potatoes and Veggies for a warm, satisfying twist.

These recipes offer a colorful range of textures, flavors, and easy prep for any season.

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Tried this Mexican Street Corn Salad? Let me know in the comments how it turned out for you! Did you char your corn or go the creamy chilled route? Did you add a spicy twist?

I love seeing the creative ways you bring these recipes to life in your own kitchen. Your questions and variations are always welcome — let’s inspire each other!

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