Why You’ll Love This Mexican Street Corn Salad

• All the flavor, none of the mess. We’ve taken the classic street food experience and made it fork-friendly. It’s perfect for serving at a gathering where you want people to mingle easily without sticky fingers.
• It’s incredibly versatile. Honestly, this salad wears many hats. Serve it as a side with grilled meats, spoon it over tacos, or even use it as a killer dip with sturdy tortilla chips. It’s a real crowd-pleaser.
• The textures are a dream. You get the juicy pop of sweet corn, the creamy sauce, the crumbly cheese, and a little bite from the red onion and jalapeño. It’s a party in your mouth with every single spoonful.
• It comes together surprisingly fast. While the corn is charring, you can whip up the simple sauce. A quick toss, and you’re done. It’s one of those recipes that looks and tastes like you put in way more effort than you actually did.

Ingredients & Tools

• 6 ears fresh corn, husks and silk removed
• 1/2 cup mayonnaise (full-fat for best texture)
• 1/3 cup Mexican crema or sour cream
• 1/2 cup finely crumbled cotija cheese, plus more for garnish
• 1/2 medium red onion, finely diced
• 1 large jalapeño, seeds and ribs removed for less heat, finely diced
• 1/2 cup fresh cilantro, chopped
• 1 large clove garlic, minced or pressed
• 1 tsp chili powder, plus more for garnish
• 1/2 tsp smoked paprika
• Juice of 1-2 limes (about 2-3 tablespoons)
• Salt and freshly ground black pepper to taste

Tools: A grill or grill pan, a large mixing bowl, a sharp knife, a cutting board, and a small bowl for the dressing.

Don’t skip the fresh corn here—it really makes a difference. The char you get from grilling brings a smoky depth that frozen corn just can’t replicate. And about the cotija: it’s a salty, crumbly cheese that doesn’t melt, so it keeps its texture in the salad. If you absolutely can’t find it, feta is a decent stand-in, but cotija is the real deal.

Serves: 6 | Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins

Before You Start: Tips & Ingredient Notes

• Char is key. Don’t be shy about getting some dark, caramelized spots on your corn. That’s where the big, smoky flavor comes from. A little black is a good thing—it’s not burning, it’s flavor-building.
• Cotija vs. Feta. While they look similar, cotija is saltier and less tangy than feta. If you use feta, taste before adding extra salt. For authenticity, cotija is worth seeking out in the international cheese aisle.
• Control your heat. The jalapeño is where you can really customize this salad. For mild, remove all seeds and white ribs. For a kick, leave some in. Remember, you can always add more heat, but you can’t take it away!
• Dice everything finely. You want all the ingredients to be roughly the same size as a kernel of corn. This ensures you get a little bit of everything in every single bite, creating a perfect harmony of flavors and textures.

How to Make Mexican Street Corn Salad

Serving Suggestions

Complementary Dishes

• Grilled Chicken or Steak Skewers — The smoky, creamy salad is the perfect cool and crunchy counterpart to simply seasoned, juicy grilled meats.
• Black Bean Tacos — Spoon this salad right on top of your favorite veggie or bean tacos for an instant upgrade that adds creaminess and a ton of flavor.
• Carne Asada — This is a classic pairing for a reason. The rich, savory steak and the bright, tangy corn salad are a match made in heaven.

Drinks

• A Crisp Mexican Lager — The light, effervescent beer cuts through the richness of the mayo and crema perfectly, cleansing the palate between bites.
• Classic Margarita (on the rocks!) — The tart lime and tequila complement the zesty lime and spicy chili flavors in the salad brilliantly.
• Sparkling Water with Lime — A non-alcoholic option that still provides the bubbly, refreshing contrast you need with this flavorful dish.

Something Sweet

• Mango Sorbet — The tropical sweetness and cold, smooth texture are a fantastic, light way to end a meal after the savory, spicy notes of the salad.
• Churros with Chocolate Sauce — Go all out with a classic Mexican dessert. The warm, cinnamony churros are a delightful contrast.
• Fresh Fruit Platter — Keep it simple and refreshing with slices of watermelon, pineapple, and berries for a clean, sweet finish.

Top Mistakes to Avoid

• Mistake: Adding the dressing to hot corn. This is a big one. The heat will cause the mayo-based dressing to break and become oily, and it will wilt your fresh herbs and onions. Patience is key—let the corn cool completely.
• Mistake: Not tasting as you go. Limes vary in juiciness, and cotija cheeses vary in saltiness. Taste your dressing before adding it, and taste the final salad before serving. Adjust the lime, salt, or spice level to your preference.
• Mistake: Skipping the char on the corn. If you just boil or steam the corn, you’ll miss the deep, smoky flavor that defines this dish. The char is non-negotiable for that authentic elote taste.
• Mistake: Over-mixing the salad. You want to gently fold the ingredients together until just combined. Aggressive stirring can bruise the herbs and make the corn kernels pop, resulting in a mushier texture.

Expert Tips

• Tip: Use a cake pan to cut the corn. Instead of a bowl, place a small, upturned bowl or a Bundt pan center hole in a large cake pan. Stand the corn on the center piece and slice downward—the kernels will fall neatly into the pan without flying everywhere.
• Tip: Make it ahead! You can grill the corn and make the dressing a day in advance. Store them separately in the fridge. Combine everything an hour before serving to let it come to room temperature for the best flavor.
• Tip: Add a touch of sweetness. If your corn isn’t super sweet, a tiny pinch of sugar or a teaspoon of honey in the dressing can help balance the acidity and spice beautifully.
• Tip: For a smokier flavor, use chipotle powder. Swap the regular chili powder for chipotle chili powder. It adds an extra layer of smokiness that’s absolutely incredible with the grilled corn.

FAQs

Can I make this Mexican Street Corn Salad ahead of time?
You absolutely can, and it’s a great timesaver! The best method is to prep the components separately. Grill the corn, let it cool, and cut it off the cob. Make the dressing. Store them in separate airtight containers in the fridge for up to a day. About 30-60 minutes before you plan to serve, combine the corn with the other fresh ingredients (onion, jalapeño, cilantro), then mix in the dressing. This keeps the textures fresh and prevents the salad from becoming watery.

What can I use if I can’t find cotija cheese?
Feta cheese is the most common substitute because of its similar crumbly texture. The main difference is that feta is tangier and often stored in brine, while cotija is saltier and drier. If using feta, taste the salad before adding any extra salt. Queso fresco is another option, but it’s much milder and less salty, so you’ll definitely need to adjust the seasoning accordingly.

Is there a way to make this recipe without grilling?
Yes! If grilling isn’t an option, you can achieve a similar char using your oven’s broiler. Place the corn on a baking sheet lined with foil and broil for 8-12 minutes, turning occasionally, until nicely blistered. You can also use a very hot cast-iron skillet on the stovetop, rolling the corn around to get color on all sides. The goal is that smoky, caramelized flavor, however you can get it.

How long will the leftovers keep?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad may release a little liquid as it sits, so just give it a good stir before serving again. The texture of the corn will soften a bit, but the flavors will still be delicious. I don’t recommend freezing it, as the dairy-based dressing will separate and the vegetables will become mushy upon thawing.

Can I make this salad vegan?
Definitely! For a vegan version, use a plant-based mayonnaise and substitute the Mexican crema with a vegan sour cream or even plain, unsweetened vegan yogurt. For the cheese, there are some good vegan feta-style cheeses available, or you can simply omit it and add a pinch more smoked paprika and salt for flavor. The charred corn and fresh ingredients are so flavorful that it will still be a fantastic dish.