Take all the irresistible flavors of classic Mexican street corn—charred kernels, creamy sauce, zesty lime, and a touch of heat—and transform them into a salad that’s easy to make and even easier to enjoy. Easy Mexican Street Corn Salad is vibrant, tangy, and full of bold flavors that will make any meal feel like a celebration.

The first time I made this salad, I was amazed at how quickly it came together and how perfectly it complemented everything from tacos to grilled chicken. The crunch of fresh corn, the creamy dressing, and the pop of lime make every bite a little party in your mouth.

What I love most about this recipe is its versatility—serve it as a side dish, a topping for nachos, or even scoop it up with tortilla chips. Let’s dive into making Easy Mexican Street Corn Salad!

Easy Mexican Street Corn Salad combines charred corn, a creamy lime dressing, and vibrant toppings for a quick, flavorful side dish inspired by elote, the beloved Mexican street food. Perfect for potlucks, barbecues, or weeknight dinners.

An Exciting Story

The first time I made this Easy Mexican Street Corn Salad, it was for a summer barbecue, and it stole the show. My husband couldn’t get enough of the smoky, tangy flavors, and the kids loved it with tortilla chips. Now, it’s a staple at every family gathering, and I can’t imagine summer without it.

Why This Easy Mexican Street Corn Salad?

• Bursting with Flavor: A perfect balance of smoky, tangy, and creamy.
• Quick and Easy: Ready in under 20 minutes.
• Versatile: Serve as a side dish, taco topping, or dip.
• Crowd-Pleaser: Perfect for potlucks, barbecues, or family dinners.
• Customizable: Adjust the spice level or add your favorite toppings.

What You Need for Easy Mexican Street Corn Salad

• For the Salad:
  • 4 cups corn kernels (fresh, canned, or frozen; about 6 ears of corn if fresh)
  • 1 tbsp olive oil (for charring the corn)
  • ½ cup crumbled cotija cheese (or feta cheese)
  • 3 tbsp fresh cilantro, chopped
• For the Dressing:
  • ¼ cup mayonnaise
  • ¼ cup sour cream (or Greek yogurt)
  • 1 garlic clove, minced
  • Juice of 1 lime (about 2 tbsp)
  • ½ tsp chili powder
  • ½ tsp smoked paprika (optional)
  • Salt and pepper, to taste
• Optional Toppings:
  • Diced jalapeño or red chili
  • Extra cotija cheese
  • Sprinkle of Tajín seasoning
  • Lime wedges

How to Make Easy Mexican Street Corn Salad

1. Char the Corn:
   • Heat a large skillet or grill pan over medium-high heat. Add the olive oil and corn kernels. Cook, stirring occasionally, until the corn is charred and golden brown, about 5-7 minutes. Remove from heat and let cool slightly.
2. Make the Dressing:
   • In a small bowl, whisk together the mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, salt, and pepper. Adjust the seasoning to taste.
3. Assemble the Salad:
   • In a large bowl, combine the charred corn, cotija cheese, and chopped cilantro. Pour the dressing over the mixture and toss until evenly coated.
4. Add Toppings:
   • Transfer the salad to a serving dish and garnish with additional cotija cheese, chopped jalapeños, a sprinkle of Tajín seasoning, and lime wedges.
5. Serve and Enjoy:
   • Serve immediately at room temperature or chill in the refrigerator for up to 2 hours before serving.

Tips for Easy Mexican Street Corn Salad

1. Fresh is Best: If using fresh corn, grill the whole ears before slicing off the kernels for extra smoky flavor.
2. Balance the Spice: Adjust the chili powder and jalapeños to suit your preferred heat level.

Substitutions and Variations

• Dairy-Free: Use vegan mayo and skip the cheese, or substitute with a plant-based cheese alternative.
• Spicier: Add a dash of cayenne pepper or chopped serrano peppers.
• Herb Swap: Replace cilantro with parsley if you’re not a fan of its flavor.
• Make It a Dip: Serve with tortilla chips for a party-friendly appetizer.

Make a Healthier Version

• Use Greek yogurt instead of sour cream for a lighter dressing.
• Skip the mayonnaise and use avocado for a creamy, dairy-free alternative.
• Reduce the cheese or use a lower-fat option.

Closing for Easy Mexican Street Corn Salad:

And there you have it—Easy Mexican Street Corn Salad, a flavorful and versatile dish that’s perfect for any occasion. Whether you’re serving it at a barbecue, enjoying it as a side dish, or scooping it up with tortilla chips, this salad is sure to become a favorite. Let us know how yours turn out, and don’t forget to explore more of our vibrant Mexican-inspired recipes!

Frequently Asked Questions for Easy Mexican Street Corn Salad

Can I make this salad ahead of time?
Yes, assemble the salad and refrigerate for up to 2 hours before serving. Add extra toppings just before serving for freshness.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Can I use canned corn?
Yes, just drain and pat it dry before charring in the skillet.

What if I don’t have cotija cheese?
Use feta cheese or Parmesan as a substitute.

How do I make it vegan?
Use vegan mayonnaise and a plant-based cheese alternative.

Can I freeze this salad?
It’s best enjoyed fresh, as the dressing and corn texture may change when frozen.

What pairs well with this salad?
Serve alongside tacos, grilled chicken, or steak for a complete meal.

How do I make it creamier?
Add an extra tablespoon of mayonnaise or sour cream to the dressing.

Can I make it less spicy?
Skip the chili powder and jalapeños, or use smoked paprika for a mild flavor.

What’s a fun serving idea?
Serve in individual cups or mason jars for a grab-and-go appetizer at parties.

Can I add more veggies?
Yes, mix in diced bell peppers, cherry tomatoes, or avocado for added texture and flavor.

How do I make it more filling?
Add black beans, cooked quinoa, or shredded chicken to turn it into a hearty main dish.

Easy Mexican Street Corn Salad

Recipe by CutsfoodCourse: All Recipes, Dinner Recipe, Lunch Recipe, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Salad:*8

• 4 cups corn kernels (fresh, canned, or frozen; about 6 ears of corn if fresh)

• 1 tbsp olive oil (for charring the corn)

• ½ cup crumbled cotija cheese (or feta cheese)

• 3 tbsp fresh cilantro, chopped

• For the Dressing:

• ¼ cup mayonnaise

• ¼ cup sour cream (or Greek yogurt)

• 1 garlic clove, minced

• Juice of 1 lime (about 2 tbsp)

• ½ tsp chili powder

• ½ tsp smoked paprika (optional)

• Salt and pepper, to taste

• Optional Toppings:

• Diced jalapeño or red chili

• Extra cotija cheese

• Sprinkle of Tajín seasoning

• Lime wedges

Directions

• Char the Corn:
• Heat a large skillet or grill pan over medium-high heat. Add the olive oil and corn kernels. Cook, stirring occasionally, until the corn is charred and golden brown, about 5-7 minutes. Remove from heat and let cool slightly.
• Make the Dressing:
• In a small bowl, whisk together the mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, salt, and pepper. Adjust the seasoning to taste.
• Assemble the Salad:
• In a large bowl, combine the charred corn, cotija cheese, and chopped cilantro. Pour the dressing over the mixture and toss until evenly coated.
• Add Toppings:
• Transfer the salad to a serving dish and garnish with additional cotija cheese, chopped jalapeños, a sprinkle of Tajín seasoning, and lime wedges.
• Serve and Enjoy:
• Serve immediately at room temperature or chill in the refrigerator for up to 2 hours before serving.