Mexican Street Corn Salad

Craving a dish that bursts with bold flavors and brings the lively spirit of Mexican street food to your table? This Mexican street corn salad, inspired by elote, is your answer! It’s a colorful, zesty mix of charred corn, creamy dressing, tangy lime, and a kick of spice that’s perfect for summer barbecues, taco nights, or any time you want a side dish that steals the show.

Readers will love how easy it is to whip up, its crowd-pleasing versatility, and the way it delivers smoky, savory, and fresh notes in every bite.

Recipe Overview

This Mexican street corn salad is a deconstructed take on classic elote, blending sweet, juicy corn with a creamy, tangy dressing and pops of spice. It’s ready in under 30 minutes, making it ideal for busy weeknights or last-minute gatherings.

The texture is a delightful mix of crisp corn kernels, velvety sauce, and crumbly cotija cheese, while the flavors—smoky, zesty, and slightly spicy—dance on your palate. Whether served as a side, a dip with tortilla chips, or a topping for tacos, this salad is a guaranteed hit.

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Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 4-6

Ingredients List

• 4 cups fresh corn kernels (about 5-6 ears of corn, or use frozen corn, thawed) – Fresh corn gives the best sweet, juicy texture, but frozen works in a pinch.
• 2 tablespoons olive oil – For charring the corn to enhance its smoky flavor.
• 1/3 cup mayonnaise Calculates mayonnaise – Adds a creamy, rich texture to the dressing.
• 1/4 cup sour cream – Provides a tangy, smooth balance to the spice.
• 1/4 cup cotija cheese, crumbled – This salty, crumbly cheese is traditional for elote and adds authentic flavor.
• 2 tablespoons fresh lime juice (from 1 lime) – Fresh lime juice brings a bright, citrusy zing.
• 2 tablespoons chopped fresh cilantro – Adds a fresh, herbaceous note.
• 1 jalapeño, seeded and finely chopped – For a mild heat that complements the creamy dressing.
• 1 teaspoon chili powder – Adds a smoky, spicy depth.
• 1/2 teaspoon smoked paprika – Enhances the charred corn’s smokiness.
• 1/4 teaspoon garlic powder – For a subtle savory boost.
• Salt and black pepper to taste – Enhances all the flavors.
• Optional: Lime wedges and extra cilantro for garnish – For an extra pop of color and flavor.

Step-by-Step Instructions

1. Prepare the Corn: If using fresh corn, shuck the ears and carefully cut the kernels off the cob. If using frozen corn, thaw completely and pat dry to ensure even charring. This prevents excess moisture from steaming the corn instead of charring it.
2. Char the Corn: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the corn kernels in a single layer and cook for 5-7 minutes, stirring occasionally, until golden brown and slightly charred. Let cool slightly. Charring brings out the corn’s natural sweetness and adds a smoky depth.
3. Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth. Taste and adjust seasoning if needed. The dressing should be creamy with a tangy, spicy kick.
4. Combine Ingredients: Add the charred corn, chopped jalapeño, cilantro, and crumbled cotija cheese to the bowl with the dressing. Toss gently to coat evenly. The cotija adds a salty contrast to the sweet corn and creamy dressing.
5. Taste and Adjust: Give the salad a final taste. Add more lime juice for extra zing or a pinch of chili powder for more heat, if desired. This ensures the flavors are perfectly balanced to your liking.
6. Serve or Chill: Serve immediately for a warm, fresh taste, or refrigerate for 1-2 hours to let the flavors meld for a cooler, more refreshing salad.

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Tips for Success

• Get a Good Char: Don’t rush the charring process; let the corn sit in the hot skillet for a minute or two before stirring to develop those smoky, caramelized spots.
• Use Fresh Lime Juice: Bottled lime juice lacks the bright, fresh flavor that makes this salad pop. Squeeze a fresh lime for the best results.
• Adjust the Heat: If you’re sensitive to spice, reduce or omit the jalapeño. For extra kick, leave the seeds in or add a pinch of cayenne pepper.
• Don’t Overmix: Toss the salad gently to keep the corn kernels intact and avoid a mushy texture.
• Taste as You Go: Corn sweetness and lime tartness can vary, so taste the salad before serving to fine-tune the seasoning.

Serving Suggestions

Serve this Mexican street corn salad as a vibrant side dish alongside grilled chicken, steak, or fish tacos for a complete Mexican-inspired meal. It also shines as a dip with crispy tortilla chips or as a topping for nachos, tacos, or burrito bowls. For a stunning presentation, garnish with extra cotija cheese, a sprinkle of chili powder, and a few lime wedges on the side. For a fun twist, serve it in small mason jars for individual portions at a party, adding a festive, portable touch.

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Storage Tips

• Room Temperature: The salad can sit at room temperature for up to 2 hours if serving at a gathering. Keep it covered to maintain freshness.
• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Stir gently before serving to redistribute the dressing.
• Freezing: Freezing is not recommended, as the creamy dressing and fresh ingredients lose their texture and flavor when frozen.

FAQs

Can I use canned corn instead of fresh or frozen?
Canned corn can work, but it’s less sweet and may have a softer texture. Drain and pat it dry thoroughly before charring to avoid excess moisture.

What can I substitute for cotija cheese?
Feta cheese is a great substitute for its similar salty, crumbly texture, though it’s slightly tangier. Parmesan can also work in a pinch.

How can I make this salad vegan?
Use vegan mayonnaise and sour cream, and replace cotija cheese with a vegan cheese crumble or nutritional yeast for a cheesy flavor.

Can I make this salad ahead of time?
Yes! Prepare the salad up to a day in advance and store it in the fridge. Add a splash of lime juice and stir before serving to refresh the flavors.

What if my corn doesn’t char properly?
Ensure your skillet is hot and the corn is dry before cooking. Avoid overcrowding the pan, and let the kernels sit undisturbed for a minute to develop a char.

Conclusion

This Mexican street corn salad is a love letter to the bold, vibrant flavors of Mexican street food. It’s quick, easy, and guaranteed to light up your taste buds with its smoky, creamy, and zesty goodness.

Give it a try for your next meal or gathering, and watch it disappear! Share your creations with us—we’d love to hear how it turned out!