MEXICAN STREET CORN SALAD ULTIMATE

Craving the smoky, tangy, and utterly addictive flavors of Mexican street corn, but want it in an easier-to-eat, party-friendly format? This Mexican Street Corn Salad delivers all that and more, bursting with sweet corn kernels, creamy sauce, and a zesty kick that will leave everyone reaching for seconds. Get ready to experience elote in a whole new way – I promise you’ll be hooked!

The Must-Have Ingredients

For the Salad:

• 6 ears of corn, husked (or 6 cups frozen corn, thawed)
• 1/2 cup mayonnaise
• 1/2 cup Mexican crema or sour cream
• 1/2 cup crumbled Cotija cheese, plus more for garnish
• 1/4 cup chopped fresh cilantro
• 1-2 jalapeños, seeded and minced (optional)
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

Optional Toppings:

• Avocado, diced
• Hot sauce
• Extra Cotija cheese
• Red onion, finely diced

Let’s Make Some Magic: Step-by-Step Instructions

Getting Started: Cooking the Corn

1. Grill the Corn (Recommended): Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until the kernels are slightly charred and tender, about 10-15 minutes. Let cool slightly before cutting the kernels off the cob.
2. Boil the Corn (Alternative): Bring a large pot of salted water to a boil. Add the corn and cook for 5-7 minutes, or until tender. Let cool slightly before cutting the kernels off the cob.
3. Pan-Fry the Corn (Another Option): Heat a tablespoon of oil in a large skillet over medium heat. Add the corn kernels (fresh or thawed frozen) and cook, stirring occasionally, until lightly browned and slightly softened, about 8-10 minutes.

Mixing the Salad

1. In a large bowl, combine the cooked corn kernels, mayonnaise, Mexican crema (or sour cream), Cotija cheese, cilantro, and jalapeño (if using).
2. In a small bowl, whisk together the lime juice, chili powder, and cumin. Pour the dressing over the corn mixture.
3. Season with salt and pepper to taste. Mix well to combine.

Chill Out (Important!)

1. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for the best flavor!

Serving Time: The Grand Finale

1. Before serving, give the salad a good stir.
2. Garnish with extra Cotija cheese, chopped cilantro, and a squeeze of lime juice. You can also add diced avocado, a sprinkle of hot sauce, or finely diced red onion for extra flair.
3. Serve chilled and enjoy!

Tips & Tricks for the BEST Mexican Street Corn Salad

Okay, best friend, let’s talk about how to make this salad truly shine. I’ve got a few secrets up my sleeve that will take your Mexican Street Corn Salad from “good” to “absolutely amazing.”

Dealing with Frozen Corn

Using frozen corn is totally fine, especially when fresh corn isn’t in season. Just make sure to thaw it completely and pat it dry before cooking. This will help it brown nicely and prevent a soggy salad.

The Secret to Charred Perfection (Even Without a Grill!)

Don’t have a grill? No problem! You can get that delicious charred flavor by broiling the corn in the oven. Place the corn on a baking sheet and broil for a few minutes, turning occasionally, until lightly charred. Watch it closely, as it can burn quickly!

Spice it Up (or Down!)

The jalapeño adds a nice kick, but feel free to adjust the amount to your liking. If you’re sensitive to spice, remove the seeds and membranes from the jalapeño before mincing. For even more heat, add a pinch of cayenne pepper to the dressing. Or, skip the jalapeño entirely for a milder flavor.

Choosing the Right Cheese

Cotija cheese is the traditional choice for elote, but it can be a bit salty and hard to find. If you can’t find Cotija, you can substitute queso fresco or even a crumbly feta cheese. Just be mindful of the saltiness and adjust the seasoning accordingly.

Make-Ahead Magic

This salad is even better the next day, as the flavors have time to meld together. You can make it up to 24 hours in advance and store it in the refrigerator. Just be sure to add the avocado right before serving, as it can brown over time.

Variations to Make it Your Own

This recipe is a fantastic base, but don’t be afraid to get creative and put your own spin on it! Here are a few ideas to get you started:

Adding Protein

Turn this salad into a main course by adding grilled chicken, shrimp, or black beans. Grilled chicken coated in Mexican Chicken Marinade would be especially delicious! You could also consider adding the shrimp from the Shrimp Tacos Recipe.

Spice it Up with Different Peppers

Experiment with different types of peppers for varying levels of heat and flavor. Try using poblano peppers for a mild, smoky flavor, or serrano peppers for a more intense kick.

Sweet and Savory Twist

Add a touch of sweetness by incorporating grilled pineapple or mango into the salad. The tropical flavors will complement the savory elements beautifully.

Mexican Street Corn Salad Bowls

Serve this salad over rice or quinoa with your favorite toppings to create a flavorful and satisfying bowl. Think of it as a deconstructed Street Corn Chicken Bowl! Or, you can use it as a topping for a Taco Rice Bowl, Chicken Enchilada Bowls or even a Carne Asada Burrito.

Serving Suggestions: Beyond the Bowl

This Mexican Street Corn Salad is incredibly versatile and can be served in a variety of ways:

• Side Dish: Serve it as a side dish at your next barbecue or potluck. It pairs perfectly with Bbq Ribs With Corn, grilled chicken, or fish.
• Taco Topping: Use it as a topping for tacos, quesadillas, or nachos.
• Salad Bar Addition: Add it to your salad bar for a fun and flavorful twist.
• Soup Garnish: Swirl it into a bowl of Creamy Mexican Street Corn Soup for a burst of flavor and texture.
• Party Dip: Serve with tortilla chips for a crowd-pleasing appetizer.

Storage Instructions: Keeping it Fresh

Store leftover Mexican Street Corn Salad in an airtight container in the refrigerator for up to 3 days. The corn may release some liquid over time, so you may want to drain it before serving. As mentioned before, if you added avocado, it’s best to eat it within a day to prevent browning.

Why You’ll Fall in Love with This Recipe

This isn’t just another salad recipe; it’s a flavor explosion that will transport you to the streets of Mexico with every bite. It’s the perfect balance of sweet, savory, creamy, and spicy, making it a guaranteed crowd-pleaser. Plus, it’s so easy to make and customize to your liking. So, ditch the boring side dishes and whip up this Mexican Street Corn Salad – you won’t regret it!

Mexican Street Corn Salad Ultimate

Alice Yowell

This Mexican Street Corn Salad captures the essence of elote in an easy-to-eat format, combining sweet corn kernels with a creamy, zesty sauce. Perfect for parties or as a vibrant side dish, this salad delivers a burst of flavor that’s sure to be a crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Salad, Side Dish

Cuisine Mexican

Servings 6

Calories 350 kcal

Equipment

• Grill (optional)
• Large pot (optional)
• Large Skillet (optional)
• Baking sheet (optional)
• Large bowl
• Small bowl
• Whisk
• Cutting board
• Knife
• Measuring cups
• Measuring spoons
• Spatula or tongs
• Refrigerator

Ingredients

  

• 6 ears of corn, husked
• ½ cup mayonnaise
• ½ cup Mexican crema or sour cream
• ½ cup crumbled Cotija cheese, plus more for garnish
• ¼ cup chopped fresh cilantro
• 1-2 jalapeños, seeded and minced optional
• 1 lime, juiced
• 1 teaspoon chili powder
• ½ teaspoon cumin
• Salt to taste
• Pepper to taste
• Optional toppings: Avocado, diced
• Optional toppings: Hot sauce
• Optional toppings: Extra Cotija cheese
• Optional toppings: Red onion, finely diced
• 1 tablespoon oil for pan-frying option

Instructions

 

• If grilling corn: Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until the kernels are slightly charred and tender, about 10-15 minutes. Let cool slightly before cutting the kernels off the cob.
• If boiling corn: Bring a large pot of salted water to a boil. Add the corn and cook for 5-7 minutes, or until tender. Let cool slightly before cutting the kernels off the cob.
• If pan-frying corn: Heat a tablespoon of oil in a large skillet over medium heat. Add the corn kernels (fresh or thawed frozen) and cook, stirring occasionally, until lightly browned and slightly softened, about 8-10 minutes.
• In a large bowl, combine the cooked corn kernels, mayonnaise, Mexican crema (or sour cream), Cotija cheese, cilantro, and jalapeño (if using).
• In a small bowl, whisk together the lime juice, chili powder, and cumin. Pour the dressing over the corn mixture.
• Season with salt and pepper to taste. Mix well to combine.
• Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
• Before serving, give the salad a good stir.
• Garnish with extra Cotija cheese, chopped cilantro, and a squeeze of lime juice. You can also add diced avocado, a sprinkle of hot sauce, or finely diced red onion for extra flair.
• Serve chilled and enjoy!

Notes

For best flavor, chill the salad for at least 30 minutes before serving. You can use frozen corn, but make sure to thaw and dry it thoroughly. To add charred flavor without a grill, broil the corn in the oven, watching closely to prevent burning. Adjust the amount of jalapeño to control the spice level. Cotija cheese can be substituted with queso fresco or feta. The salad can be made up to 24 hours in advance, but add avocado just before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Adding grilled chicken, shrimp, or black beans can make it a main course. Consider adding grilled pineapple or mango for a sweet and savory twist. Serve as a side dish, taco topping, salad bar addition, soup garnish or party dip.