If you’re searching for the perfect summer side dish that’s bold, bright, and unbelievably quick to make, look no further than Easy Mexican Street Corn Salad. This irresistible salad transforms classic flavors you love from Mexican street corn (elote) into an effortless, crowd-pleasing bowl. Whether you’re making it for a backyard BBQ or a Taco Tuesday feast, each bite bursts with juicy charred corn, creamy tangy dressing, crumbly cheese, and fresh cilantro. No grill required, no fuss—just pure flavor magic!
Ingredients You’ll Need
One of the best parts about Easy Mexican Street Corn Salad is how streamlined the ingredient list is. Every component brings something unique—maybe it’s the smoky pop of chili powder, the creamy richness of mayonnaise, or cilantro’s fresh zing. Here’s what you’ll want to gather before getting started:
- Corn kernels: The star of the dish! Use fresh, frozen, or even canned (just drain well) for sweet bursts of flavor and texture.
- Olive oil: If you’re sautéing the corn, this brings out a lovely roasted, slightly charred note.
- Mayonnaise: Adds creaminess and that signature elote-style tang to the dressing.
- Sour cream: Provides a velvety texture and slight tang that balances the spices perfectly.
- Garlic powder: Adds savory depth without overpowering the bright corn flavor.
- Chili powder: Offers gentle heat and smoky color—feel free to adjust to taste!
- Lime juice: Brings a fresh, zesty lift that wakes up all the flavors.
- Cotija cheese (or feta): Crumbly, salty, and absolutely essential to getting that authentic street corn vibe.
- Fresh cilantro: A handful of this brings color and an irresistible herbal brightness to the bowl.
- Salt and pepper: Simple seasonings that pull all the other flavors together just right.
- Extra chili powder and lime wedges (optional): Perfect for garnishing each portion with an extra kick and citrusy pop.
How to Make Easy Mexican Street Corn Salad
Step 1: Char the Corn
If you’re using fresh or frozen corn, heat a large skillet with a bit of olive oil over medium-high. Add the corn and let it sizzle for five to seven minutes—just enough time for the kernels to get a kiss of golden color and a slightly smoky aroma. This quick sautéing step unlocks another layer of toasty flavor, making the Easy Mexican Street Corn Salad truly special. Don’t worry if you’re using canned corn—just drain it well and skip right to the next step.
Step 2: Make the Dressing
While the corn cools, grab a big mixing bowl and whisk together the mayo, sour cream, garlic powder, chili powder, lime juice, plus a generous pinch of salt and pepper. This lush, spiced dressing is the luscious base that transforms simple corn into something spectacular. Take a moment to taste and tweak the chili or lime to your preference.
Step 3: Combine Corn and Dressing
Once the corn is warm but not piping hot, add it to the bowl with your creamy dressing. Toss until every kernel is gleaming and fully coated, ensuring all the flavors are evenly distributed throughout the salad.
Step 4: Add Cheese and Cilantro
Now the magic really happens! Gently fold in the crumbled cotija cheese (or feta) and chopped cilantro, letting the cheese’s salty tang and the cilantro’s bright green flecks peek through. Give everything a final taste—maybe another squeeze of lime or pinch of chili powder?
Step 5: Taste, Garnish, and Serve
Spoon the salad into a serving bowl—warm, room temp, or even after chilling. For the grand finish, sprinkle extra chili powder, a bit more cheese, and tuck in lime wedges around the edges. There’s Easy Mexican Street Corn Salad, ready to steal the spotlight at any table!
How to Serve Easy Mexican Street Corn Salad
Garnishes
Go wild with the toppings! For a burst of color and an extra layer of zestiness, sprinkle more cotija cheese over the salad and dust everything lightly with chili powder. Squeeze a little lime over each portion right before eating for the ultimate flavor sparkle.
Side Dishes
Easy Mexican Street Corn Salad pairs beautifully with classic Mexican and Tex-Mex mains like grilled chicken, tacos, enchiladas, or smoky barbecued meats. For a truly summery meal, serve it alongside crisp green salads and fresh watermelon wedges.
Creative Ways to Present
Transform this salad into party-friendly cups for easy mingling, or pile it onto tortilla chips for the most irresistible loaded nachos. It’s also fantastic as a taco or burrito filling, or even stuffed into grilled avocados for a showstopping presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Mexican Street Corn Salad keeps well in the fridge for up to three days. Store it in an airtight container to lock in the freshness and flavors. The dressing may settle or thicken, so give everything a gentle toss before serving again.
Freezing
Freezing isn’t recommended for this salad, as the dressing can become watery and the cheese and cilantro lose their texture. It’s best enjoyed fresh or within a couple of days of making.
Reheating
If you’d like to serve the salad warm after refrigerating, a quick zap in the microwave (about 20 seconds per serving) does the trick. Stir well before eating, and add a fresh squeeze of lime or more cheese, as needed, to revive the vibrant flavors.
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! Just be sure to drain the corn really well before adding it to your Easy Mexican Street Corn Salad. If you want a touch of char, dry it on a paper towel and sauté briefly in a hot pan.
What other cheeses can I substitute for cotija?
Feta cheese is the best stand-in, offering a similar salty crumbly texture. You can also try queso fresco or even grated Parmesan if that’s what you have available.
Is Easy Mexican Street Corn Salad spicy?
As written, there’s just a gentle warmth thanks to the chili powder, but feel free to dial it up by adding diced jalapeño, hot sauce, or a pinch of cayenne for your preferred spice level.
How far in advance can I make this dish?
You can prepare Easy Mexican Street Corn Salad up to 24 hours ahead for the freshest flavor and texture. Just wait to add the final garnishes and lime until it’s time to serve.
Is this recipe gluten-free and vegetarian?
Yes, Easy Mexican Street Corn Salad is naturally gluten-free and vegetarian, making it a fantastic option for potlucks and gatherings with varied dietary needs.
Final Thoughts
There’s a reason Easy Mexican Street Corn Salad keeps making its way onto my table—it’s the kind of dish that impresses every time, no matter the occasion. The flavors are vibrant, the prep is quick, and the options for serving and personalizing are endless. I can’t wait for you to try it and see just how fun and delicious eating corn salad can be!
Print
Easy Mexican Street Corn Salad Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Easy Mexican Street Corn Salad recipe is a flavorful twist on classic elote, featuring charred corn mixed with a creamy, tangy dressing and savory seasonings. It’s a versatile side dish perfect for summer gatherings or as a delicious accompaniment to any Mexican-inspired meal.
Ingredients
Main Ingredients:
- 4 cups corn kernels (fresh, frozen, or canned and drained)
- 1 tablespoon olive oil (if sautéing)
Dressing:
- ⅓ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 1 tablespoon lime juice
- ½ cup crumbled cotija cheese (or feta)
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
- Extra chili powder and lime wedges for serving (optional)
Instructions
- Cook the Corn: If using fresh or frozen corn, heat olive oil in a large skillet over medium-high heat. Add corn and cook for 5–7 minutes, stirring occasionally, until lightly charred. Let cool slightly.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream, garlic powder, chili powder, lime juice, salt, and pepper. Add the cooked or drained corn and toss to coat.
- Finish the Salad: Fold in crumbled cotija cheese and chopped cilantro. Taste and adjust seasoning if needed.
- Serve: Serve warm, room temperature, or chilled. Garnish with extra chili powder, more cheese, and lime wedges if desired.
Notes
- For added flavor, grill fresh corn on the cob before cutting off the kernels.
- Add diced jalapeño or hot sauce for heat.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 4g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
