Mexican Street Corn Salad Recipe

There's something magical about the smoky-sweet scent of charred corn mingling with tangy lime and creamy dressing on a warm summer day. This Mexican Street Corn Salad takes all the bold flavors of elote and transforms them into a crave-worthy side dish that's as easy to make as it is hard to stop eating.

I discovered this dish during a backyard cookout when a friend brought over a giant bowl of it—and I haven’t stopped making it since. It’s now a staple at every BBQ, potluck, and taco night at our house. Bright, bold, and irresistibly creamy, it’s the kind of crowd-pleaser that disappears in minutes.

Let’s take a closer look at why this salad deserves a permanent spot in your rotation.

Why You'll Love This Mexican Street Corn Salad

Get ready for your new favorite summer side dish. This Mexican Street Corn Salad is a bold, vibrant mix of flavor and texture that brings the party to any plate.

First, it's incredibly quick and easy to throw together. Whether you're using fresh, frozen, or canned corn, this recipe comes together in under 20 minutes with minimal prep. No fancy techniques needed—just a hot pan and a few pantry staples.

It’s also impressively budget-friendly. You don’t need expensive or hard-to-find ingredients. A few ears of corn, a couple of limes, and some mayo and cheese go a long way in delivering restaurant-quality flavor at a fraction of the cost.

The versatility of this dish is another big win. Serve it as a side, spoon it over tacos, or scoop it up with tortilla chips as a dip. You can even pile it onto grilled chicken or steak for a punch of flavor.

Best of all, this salad holds up well. You can make it ahead of time and store it in the fridge for gatherings, lunches, or just to enjoy it cold straight from the bowl. It’s the definition of fuss-free deliciousness.

Now let’s break down what you’ll need to make it.

Ingredients Notes

This salad may be simple, but the ingredients are carefully chosen to create the perfect harmony of creamy, zesty, and smoky flavors.

The star of the show is corn—and lots of it. Fresh corn on the cob, grilled or charred in a hot skillet, brings unbeatable flavor. If corn is out of season, don’t worry—frozen or canned works just fine. Just make sure to get some good browning for that signature roasted taste.

Next up is mayonnaise, which serves as the creamy base of the dressing. It binds the ingredients and adds richness. For a slightly lighter twist, you can mix in a bit of sour cream or Greek yogurt, but I find classic mayo gives that authentic street corn flavor.

Cotija cheese adds the signature salty, tangy kick. This crumbly Mexican cheese can be found in most grocery stores, but if it’s unavailable, feta makes a great stand-in. The texture and saltiness still do the trick beautifully.

Don’t skip the lime juice—it’s the zing that brings the whole dish to life. Freshly squeezed is best, giving the salad brightness and balance. It cuts through the richness of the mayo and cheese, keeping every bite fresh.

You’ll also want a sprinkle of chili powder or Tajin for that mild heat and smoky depth. It’s what gives this salad its unmistakable street-food essence. Add more or less depending on your heat preference.

As for tools, all you’ll need is a large mixing bowl, a sharp knife, a cutting board, and a skillet if you’re charring the corn yourself. A microplane for zesting lime is a nice bonus, but not essential.

How To Make This Mexican Street Corn Salad

Putting this salad together is a breeze, and it all starts with charring the corn to get that irresistible smoky flavor.

Begin by heating a large skillet over medium-high heat. Add a drizzle of oil and toss in your corn. If you're using fresh kernels, slice them off the cob first. Let the corn cook undisturbed for a few minutes until you see golden brown spots forming, then stir and repeat until most kernels are charred. This step brings out a deeper sweetness and makes the salad sing.

While the corn cools slightly, you can prepare the rest of the ingredients. Finely chop some fresh cilantro, crumble your cotija cheese, and squeeze a few limes to get that fresh juice ready. If you’re a fan of extra spice, dice a jalapeño or sprinkle in some cayenne at this point.

In a large mixing bowl, whisk together mayonnaise, lime juice, and chili powder until smooth. This creamy base is what coats the salad and ties it all together. Adjust the lime and seasoning to your taste—more acid for tang, more spice for heat.

Add the charred corn, cheese, and cilantro to the bowl and toss until everything is well coated. The warm corn will slightly melt the cheese and intensify the dressing, creating a luscious coating over each bite.

The entire process takes about 15 to 20 minutes from start to finish. Once mixed, you can serve the salad immediately or pop it in the fridge to chill. It’s delicious both warm and cold, and you’ll love the way the flavors deepen as it sits.

Storage Options

One of the best things about this recipe is how well it stores. Whether you’re making it ahead or saving leftovers, it keeps beautifully in the fridge.

Store any leftovers in an airtight container for up to 3 to 4 days. The flavors continue to meld, making it even tastier after a few hours of rest. Just give it a quick stir before serving to refresh the texture.

If you want to prep the ingredients ahead of time, you can char the corn and store it separately from the dressing. Combine everything just before serving for the freshest texture.

Avoid freezing this salad—mayonnaise-based dressings don’t freeze well and can separate when thawed, leading to a less appetizing result.

To reheat, you can gently warm it in a skillet if you'd like to serve it warm, or just enjoy it cold straight from the fridge. It's incredibly flexible.

Variations and Substitutions

This salad is already bursting with flavor, but it’s also a fantastic canvas for customization. Here are a few ways to switch things up based on your taste or what you have on hand.

Add protein like grilled shrimp, diced chicken, or black beans to turn it into a full meal. The creamy, tangy base pairs beautifully with these additions for a heartier dish.

Swap out cotija for feta, queso fresco, or even shredded parmesan if you're in a pinch. Each brings its own character while keeping the essence intact.

If you want to lighten things up, use Greek yogurt in place of mayonnaise or do a half-and-half mix. It adds a slight tang and extra protein, while still keeping the dressing creamy.

Turn the salad into a dip by mashing half the corn lightly before mixing. Serve with tortilla chips for an irresistible appetizer that's perfect for parties.

Not a fan of spice? Skip the chili powder and go for smoked paprika instead. You’ll still get depth of flavor without the heat. Or, on the flip side, add diced jalapeño or a splash of hot sauce if you like it fiery.

However you tweak it, this recipe is incredibly forgiving—and totally delicious. Don’t be afraid to experiment and make it your own.

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