Craving something bold, tangy, and totally irresistible? This Easy Mexican Street Corn Salad is about to be your new go-to side dish. Inspired by the beloved elote sold by street vendors across Mexico, this version—known as Esquites—takes all the iconic flavors and transforms them into a creamy, scoopable salad. Whether you’re hosting a barbecue, prepping for taco night, or just want a flavor-packed dish that comes together in minutes, this is it.
You’ll love how quick and versatile this salad is. It’s smoky, spicy, creamy, and perfectly balanced with a squeeze of lime juice. Best of all? It takes just 20 minutes from start to finish and pairs beautifully with almost any summer dish.
Ingredients
Here’s everything you’ll need to make this irresistible Mexican Street Corn Salad:
- 4 cups corn kernels (from about 5-6 ears of corn or frozen/thawed corn)
- 2 tablespoons butter or olive oil
- â…“ cup mayonnaise (Greek yogurt works well for a lighter version)
- ¼ cup sour cream
- ½ cup crumbled Cotija cheese (or substitute with feta if needed)
- 2 tablespoons fresh lime juice (about 1 juicy lime)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika (optional but highly recommended for that smoky depth)
- ¼ teaspoon ground cumin (optional but adds a warm, earthy note)
- Salt and black pepper, to taste
- 2 tablespoons fresh cilantro, finely chopped
- 1 jalapeño, finely diced (optional for extra heat)
Optional Garnishes:
- Extra Cotija cheese
- Lime wedges
- Fresh chopped cilantro
- TajÃn seasoning for a zesty, tangy kick
How to Make Mexican Street Corn Salad
1. Char the Corn
If you’re using fresh corn, slice the kernels off the cob. For frozen corn, be sure to thaw and pat it completely dry first—moisture will prevent that delicious char.
Heat the butter or olive oil in a large skillet over medium-high heat. Once hot, add the corn and let it cook for 7–10 minutes, stirring just occasionally. The goal here is to get those golden, slightly blackened bits that mimic grilled street corn. You’ll smell the toasty sweetness as the corn caramelizes—so good!
Want even more charred flavor? Grill whole ears of corn and then slice off the kernels once they’re cool enough to handle.
2. Mix the Creamy Dressing
In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and black pepper until smooth and creamy.
If you prefer a lighter version, you can swap half the mayo for Greek yogurt. It still gives you that creamy texture with a bit more tang and less fat.
3. Combine and Toss
Add the charred corn straight into the bowl with the dressing while it’s still warm. This helps the flavors really soak in. Toss everything together until the corn is evenly coated.
Now stir in the Cotija cheese, chopped cilantro, and diced jalapeño (if you’re going for a bit of heat). Taste and adjust the seasoning—maybe another squeeze of lime or a dash more salt.
4. Garnish and Serve
Spoon the salad into a serving dish and top with more crumbled Cotija, a sprinkle of chili powder or TajÃn, and a handful of fresh cilantro. Serve with lime wedges on the side so everyone can add an extra squeeze if they’d like.
This salad is amazing served warm, but it’s just as delicious at room temperature or chilled. Perfect for making ahead!
Tips and Tricks
- Use fresh corn when in season. It brings a natural sweetness and texture that’s unbeatable. But don’t stress—frozen corn works beautifully too.
- Don’t crowd the skillet. If your pan is too full, the corn will steam instead of char. Cook in batches if needed.
- Customize the spice. Not a fan of heat? Skip the jalapeño. Love it fiery? Add more chili powder or a dash of hot sauce.
- No Cotija? Feta is a great substitute. It has a similar crumbly, salty character. Queso fresco or grated Parmesan also work in a pinch.
- Add-ins: Try chopped red onion for crunch, diced avocado for creaminess, or a handful of black beans to make it heartier.
Serving Suggestions
This salad is the ultimate summer side. Try serving it with:
- Tacos of any kind – beef, chicken, shrimp, or veggie
- Grilled meats – especially chicken, steak, or even grilled fish
- Burrito bowls – spoon it over rice with beans and salsa
- Tortilla chips – yes, this salad makes a fabulous dip!
- Quesadillas or enchiladas – serve it on the side or on top
You’ll be surprised how fast it disappears. It adds such a vibrant flavor and texture contrast to any meal.
Storage Instructions
This salad keeps well, making it perfect for prepping ahead.
- Store: Place leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: You can enjoy it cold or let it sit out to come to room temperature. Gently reheat in a skillet if you prefer it warm.
- Make ahead tip: For the best texture, prep the salad and the dressing separately. Combine them right before serving to keep the corn crisp and fresh.
Variations You’ll Love
- Spicy Kick: Add more diced jalapeño or a few splashes of your favorite hot sauce.
- Creamier Version: Just stir in a bit more mayo or sour cream.
- Vegan Twist: Use vegan mayo and sour cream, and skip the cheese or use a plant-based cheese alternative.
- Avocado Addition: Fold in chunks of ripe avocado just before serving for a creamy, dreamy upgrade.
- Cheesy Boost: Mix in some shredded cheddar or pepper jack if you want more cheesiness.
FAQs
Can I use frozen corn instead of fresh?
Absolutely. Just thaw it and pat it dry before cooking so you still get a good char.
What’s the best cheese to use if I don’t have Cotija?
Feta is the closest match, but Parmesan or queso fresco are also great options.
Can I grill the corn instead of using a skillet?
Definitely! Grilling gives a more authentic street-corn flavor. Just char the whole ears and slice off the kernels.
Should I serve this hot or cold?
Whatever you prefer! It’s delicious warm, at room temp, or chilled.
How can I make this dairy-free?
Use dairy-free mayo and sour cream and skip the cheese or sub a vegan cheese.
How do I prevent soggy corn?
Make sure it’s dry before cooking and don’t overcrowd the pan—that ensures a nice char and crispy bits.
Can I make it ahead of time?
Yes! Just keep the dressing and corn separate until just before serving if you want to maintain the freshest texture.
Conclusion
This Mexican Street Corn Salad is a celebration of bold, zesty, creamy flavors all in one bowl. It’s fast, flexible, and guaranteed to be a crowd-pleaser at any gathering. Whether you’re grilling outdoors, prepping weekday lunches, or just craving something bright and delicious, this salad delivers every time.
Give it a try—you might just find your self eating it straight from the bowl with a spoon. It’s that good.
Mexican Street Corn Salad
Ingredients
- 4 cups corn kernels (fresh or frozen, about 5-6 ears of corn)
- 2 tablespoons butter or olive oil
- 1/3 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- 1/2 cup Cotija cheese, crumbled (or feta)
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon ground cumin (optional)
- 1 jalapeño, finely diced (optional)
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper, to taste
Instructions
- Heat butter or olive oil in a large skillet over medium-high heat.
- Add corn and cook for 7–10 minutes, stirring occasionally, until charred and golden. Thaw and pat dry if using frozen corn.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and pepper until smooth.
- Add charred corn to the dressing and stir to coat evenly.
- Stir in Cotija cheese, chopped cilantro, and jalapeño (if using).
- Taste and adjust seasoning as needed.
- Garnish with extra cheese, cilantro, lime wedges, or a sprinkle of TajÃn if desired.
- Serve warm, at room temperature, or chilled.
