Why You’ll Love This Mexican Street Corn Salad
- All the flavor, none of the mess. We’re keeping the iconic combination of creamy, spicy, tangy, and salty but serving it up in a bowl. No more sticky fingers or corn kernels stuck in your teeth—just pure, unadulterated enjoyment with a fork or a chip.
- It’s incredibly versatile. Think of this salad as your new culinary best friend. Serve it as a vibrant side dish with grilled chicken or fish, spoon it over tacos, or even use it as a killer dip with sturdy tortilla chips. It transitions effortlessly from a casual picnic to an elegant dinner party.
- The texture is a total dream. You get the juicy pop of sweet corn, the creamy richness of the sauce, the crumbly bite of cotija cheese, and a little fresh crunch from the red onion and cilantro. Every single bite is a delightful little adventure.
- It’s a crowd-pleaser through and through. Honestly, I’ve never brought this to a gathering without someone asking for the recipe. It has that special something that appeals to almost everyone, and it’s a fantastic way to introduce friends to the wonderful world of Mexican street food.
Ingredients & Tools
- 6 ears fresh corn, husks and silk removed
- 2 tablespoons olive oil or avocado oil, for grilling
- 1/2 cup mayonnaise (use a good-quality one, it makes a difference!)
- 1/4 cup Mexican crema or sour cream
- 1/2 cup freshly crumbled cotija cheese, plus more for garnish
- 1 large lime, juiced (about 2 tablespoons)
- 1/2 teaspoon chili powder, plus more for sprinkling
- 1/4 teaspoon smoked paprika
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 small jalapeño, seeds and ribs removed, finely minced (optional for heat)
- Salt and freshly ground black pepper, to taste
Tools: A grill or grill pan, a large mixing bowl, a sharp knife, a small bowl for the sauce.
A quick note on the ingredients—using fresh, in-season corn is key for the best sweetness. And don’t skip the cotija! Its salty, briny flavor is non-negotiable for authenticity. If you can’t find Mexican crema, full-fat sour cream is a perfect substitute.
Serves: 6 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Grill vs. Stovetop? Grilling the corn is highly recommended because it adds an irreplaceable smoky char. But if you’re stuck indoors, a hot cast-iron skillet or grill pan works wonders. You can even broil the corn in the oven for a similar effect.
- What if corn isn’t in season? No worries! Frozen fire-roasted corn is a fantastic pantry savior. Just thaw and pat it dry—you’ll still get a great result without the grilling step.
- Cotija cheese substitutes. If you absolutely can’t find cotija, feta cheese is the closest in texture and saltiness. Just remember that feta is a bit tangier, so taste as you go.
- Make it ahead! This salad is a fantastic make-ahead dish. Prepare it up to a day in advance, but hold off on adding the final garnishes (extra cheese, chili powder, cilantro) until just before serving to keep everything looking fresh.
- Controlling the heat. The jalapeño is optional. For a mild salad, leave it out entirely. For a kick, include it. Remember, the seeds and white ribs hold most of the heat, so remove them for a gentler warmth.
How to Make Mexican Street Corn Salad
Step 1: First, we need to get that beautiful char on the corn. Fire up your grill to medium-high heat (or get a grill pan screaming hot on the stove). While it’s heating, brush the ears of corn lightly with the olive oil. This will help them get a nice sear and prevent sticking. Place the corn directly on the grill grates. You’ll hear that satisfying sizzle—that’s exactly what you want.
Step 2: Now, let the corn cook, turning it every 2-3 minutes with tongs. You’re looking for those lovely, dark brown kernels and a bit of blackened spotting. This should take about 8-10 minutes total. Don’t be afraid of the char—it’s where the deep, smoky flavor comes from! Once the corn is nicely blistered all over, transfer it to a plate or cutting board and let it cool until it’s safe to handle.
Step 3: While the corn is cooling, let’s whip up the creamy dressing. In your large mixing bowl, combine the mayonnaise, Mexican crema (or sour cream), the juice of one lime, chili powder, and smoked paprika. Whisk it all together until it’s smooth and beautifully pale orange. Give it a taste—this is your base, so adjust the salt and pepper now. It should be tangy, creamy, and a little smoky.
Step 4: Time to deal with the corn. Standing one ear upright on the cutting board, use a sharp knife to carefully slice downward, removing the kernels from the cob. You’ll notice a bit of a mess is inevitable—that’s part of the fun! Try to capture all those milky, starchy juices; they add incredible flavor to the salad. Repeat with all the ears of corn and add all the kernels to the bowl with the dressing.
Step 5: Now for the fresh elements. Add the finely chopped red onion, the chopped cilantro, the minced jalapeño (if using), and that glorious 1/2 cup of crumbled cotija cheese right into the bowl. The colors at this point are just stunning—the bright yellow corn, deep red onion, and green herbs.
Step 6: This is the easy part. Gently fold all the ingredients together until the corn and veggies are evenly coated in the creamy dressing. You want to be thorough but not aggressive—we’re not making a puree. The trick is to mix just until everything is combined. Take one last taste and adjust the seasoning. Does it need more lime juice? A pinch more salt? Now’s the time to make it perfect for you.
Step 7: For the final flourish, transfer the salad to a serving bowl. Sprinkle the top with an extra handful of crumbled cotija cheese, another light dusting of chili powder, and a few extra cilantro leaves. This not only makes it look restaurant-worthy but also gives a burst of flavor with the first scoop. Serve it immediately, or pop it in the fridge to let the flavors meld.
Serving Suggestions
Complementary Dishes
- Grilled Carne Asada or Chicken Skewers — The rich, smoky meat is a perfect partner for the bright, creamy salad. They balance each other out beautifully on the plate.
- Black Bean Tacos — Spoon this salad right into soft tortillas along with seasoned black beans for a fantastic vegetarian taco night that’s bursting with texture.
- Simple Grilled Fish like Mahi-Mahi or Swordfish — The lightness of the fish allows the salad to really shine as a vibrant, flavorful side that doesn’t overpower.
Drinks
- A Classic Margarita (on the rocks!) — The tart lime and tequila cut through the richness of the salad in the most refreshing way possible. It’s a match made in heaven.
- An Ice-Cold Mexican Lager — Think Corona, Modelo, or Pacifico. The crisp, light beer is the ultimate thirst-quencher alongside the spicy, creamy flavors.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are a simple, clean palate cleanser between bites.
Something Sweet
- Mango Sorbet — The tropical sweetness of mango is a fantastic, light way to end the meal after all those savory, smoky notes.
- Churros with Chocolate Sauce — Go all out with a classic Mexican dessert. The warm, cinnamon-sugar dough and rich chocolate are a decadent finale.
- Paletas (Mexican Ice Pops) — Especially a creamy coconut or tangy tamarind paleta. They’re fun, refreshing, and keep the theme going perfectly.
Top Mistakes to Avoid
- Mistake: Skipping the char on the corn. Boiling or steaming the corn will give you a sweet salad, but you’ll miss the essential smoky depth that makes this dish special. That grilled flavor is the soul of the recipe.
- Mistake: Over-mixing the salad. Once you add the corn to the dressing, fold gently. Aggressive stirring can break down the corn kernels and make the salad mushy. We want distinct, juicy pops of corn.
- Mistake: Adding the garnishes too early. If you sprinkle the extra cheese, chili powder, and cilantro on top before refrigerating, they’ll wilt and bleed into the salad. Add them right before serving for a fresh look and burst of flavor.
- Mistake: Not tasting as you go. Cotija cheese and limes can vary in saltiness and acidity. Always taste your dressing before adding the corn, and again at the end, to adjust the seasoning perfectly.
Expert Tips
- Tip: Use the “milking” method for extra creaminess. After you’ve cut the kernels off the cob, use the back of your knife to scrape down the cobs. This releases a starchy, milky liquid that will make your dressing cling to the corn even better and intensify the corn flavor.
- Tip: Let it rest for maximum flavor. While you can eat it right away, if you have 30 minutes to let the salad sit in the fridge, do it. The flavors will meld and harmonize, becoming something greater than the sum of their parts.
- Tip: Turn it into a main course. Add a can of drained and rinsed black beans and some diced avocado to bulk it up. Suddenly, this side salad is a hearty, satisfying vegetarian lunch.
- Tip: Get creative with add-ins. Feel free to stir in diced avocado (add it right before serving to prevent browning), crumbled bacon, or even some chopped roasted poblanos for a different kind of heat.
FAQs
Can I make this Mexican Street Corn Salad ahead of time?
Absolutely, and it’s actually a great strategy! You can prepare the entire salad (including mixing) up to 24 hours in advance. Store it covered tightly in the refrigerator. The flavors will develop and deepen. The only thing I’d recommend is waiting to add the final sprinkling of cotija, chili powder, and cilantro on top until you’re ready to serve. This keeps the presentation bright and fresh. Give it a good stir before serving, as the dressing may settle a bit.
What’s the best way to cut corn off the cob without making a huge mess?
I feel you—it can get chaotic! My favorite trick is to place a small, upside-down bowl inside a larger mixing bowl. Stand the corn cob on the small bowl and slice downward. The kernels will hit the sides of the large bowl and fall neatly to the bottom, contained much better than flying all over your counter. It’s a little thing, but it makes a big difference in cleanup.
Is there a way to make this recipe lighter or healthier?
For sure. You can easily lighten it up by using Greek yogurt in place of the mayonnaise and crema/sour cream. The result will be tangier and less rich, but still delicious. You can also reduce the amount of cheese slightly. Remember, a little goes a long way with the cotija because it’s so flavorful. The core of the dish—the grilled corn and fresh herbs—is already pretty wholesome!
My salad seems a bit dry. How can I fix it?
This can happen if your corn wasn’t super juicy or if you refrigerated it for a long time. No problem! Just whisk together an extra tablespoon or two of mayonnaise (or crema) with a squeeze of fresh lime juice. Fold this into the salad until it reaches your desired creaminess. Always adjust the seasoning again after adding more dressing.
How long will the leftovers keep in the fridge?
Leftovers will keep well in an airtight container for about 2-3 days. The texture of the corn may soften slightly, and the red onion will become more pronounced, but it will still taste wonderful. I don’t recommend freezing it, as the creamy dressing and the corn will separate and become watery upon thawing.
Mexican Street Corn Salad
Get the authentic taste of Mexican street corn without the mess! This easy elote salad recipe features grilled corn, creamy sauce, and cotija cheese. Ready in 25 minutes - perfect for BBQs!
Ingredients
Ingredients
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6 ears fresh corn (husks and silk removed)
-
2 tablespoons olive oil or avocado oil (for grilling)
-
1/2 cup mayonnaise (use a good-quality one, it makes a difference!)
-
1/4 cup Mexican crema or sour cream
-
1/2 cup freshly crumbled cotija cheese (plus more for garnish)
-
1 large lime (juiced (about 2 tablespoons))
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1/2 teaspoon chili powder (plus more for sprinkling)
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1/4 teaspoon smoked paprika
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1/4 cup red onion (finely chopped)
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1/4 cup fresh cilantro (chopped)
-
1 small jalapeño (seeds and ribs removed, finely minced (optional for heat))
-
Salt and freshly ground black pepper (to taste)
Instructions
-
First, we need to get that beautiful char on the corn. Fire up your grill to medium-high heat (or get a grill pan screaming hot on the stove). While it's heating, brush the ears of corn lightly with the olive oil. This will help them get a nice sear and prevent sticking. Place the corn directly on the grill grates. You'll hear that satisfying sizzle—that's exactly what you want.01
-
Now, let the corn cook, turning it every 2-3 minutes with tongs. You're looking for those lovely, dark brown kernels and a bit of blackened spotting. This should take about 8-10 minutes total. Don't be afraid of the char—it's where the deep, smoky flavor comes from! Once the corn is nicely blistered all over, transfer it to a plate or cutting board and let it cool until it's safe to handle.02
-
While the corn is cooling, let's whip up the creamy dressing. In your large mixing bowl, combine the mayonnaise, Mexican crema (or sour cream), the juice of one lime, chili powder, and smoked paprika. Whisk it all together until it's smooth and beautifully pale orange. Give it a taste—this is your base, so adjust the salt and pepper now. It should be tangy, creamy, and a little smoky.03
-
Time to deal with the corn. Standing one ear upright on the cutting board, use a sharp knife to carefully slice downward, removing the kernels from the cob. You'll notice a bit of a mess is inevitable—that's part of the fun! Try to capture all those milky, starchy juices; they add incredible flavor to the salad. Repeat with all the ears of corn and add all the kernels to the bowl with the dressing.04
-
Now for the fresh elements. Add the finely chopped red onion, the chopped cilantro, the minced jalapeño (if using), and that glorious 1/2 cup of crumbled cotija cheese right into the bowl. The colors at this point are just stunning—the bright yellow corn, deep red onion, and green herbs.05
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This is the easy part. Gently fold all the ingredients together until the corn and veggies are evenly coated in the creamy dressing. You want to be thorough but not aggressive—we're not making a puree. The trick is to mix just until everything is combined. Take one last taste and adjust the seasoning. Does it need more lime juice? A pinch more salt? Now's the time to make it perfect for you.06
-
For the final flourish, transfer the salad to a serving bowl. Sprinkle the top with an extra handful of crumbled cotija cheese, another light dusting of chili powder, and a few extra cilantro leaves. This not only makes it look restaurant-worthy but also gives a burst of flavor with the first scoop. Serve it immediately, or pop it in the fridge to let the flavors meld.07
