Mexican Street Corn Salad

Mexican Street Corn Salad is one of those dishes that never lets me down when I need something bold, quick, and bursting with texture. Inspired by the flavors of classic elote, it transforms grilled or seared corn, creamy mayo, fresh lime, chili, and salty cheese into a vibrant, craveable salad. At summer parties, potlucks, or just added to any weeknight meal, it always disappears faster than expected.

I first whipped up this salad after a street market inspired me, and now my friends always ask for the recipe whenever they visit. That zesty combination is like summer in a bowl.

Ingredients

• Corn: whether fresh from the cob or thawed frozen gives that natural sweetness and essential crunch
• Mayonnaise: is the key for that velvety sauce use a quality one for flavor that shines
• Cotija cheese: is traditional for its salty bite but feta works if you cannot find cotija
• Lime juice: must be fresh for that classic bright zip
• Chili powder: delivers a gentle underlying heat and color pick a mild or hot blend to suit your taste
• Garlic: freshly minced adds deep savory complexity without overpowering
• Cilantro: brings herby freshness and a vibrant pop of color look for lively green bunches
• Jalapeño: offers a fresh crisp heat adjust or omit to control the spice level
• Red onion: gives subtle sharpness and a pleasant crunch slice it thin and rinse if you want to tame its bite
• Salt and black pepper: let you perfectly balance the summery flavors taste and adjust as you go

Step-by-Step Instructions

Cook the Corn:

Cook corn on a hot dry skillet or grill pan over medium high heat. Stir every couple of minutes until you see some charred spots on the kernels. This usually takes six to eight minutes. Once charred allow the corn to cool five minutes so it does not melt your dressing.

Make the Dressing:

In your largest mixing bowl thoroughly whisk together mayonnaise fresh lime juice chili powder garlic salt and pepper. Keep whisking until the mixture is completely smooth and well blended.

Combine Everything:

To the bowl with your dressing add the cooled cooked corn cotija cheese chopped cilantro finely diced jalapeño and thinly sliced red onion. Toss everything to coat very thoroughly so each bite will have a mix of toppings and dressing.

Taste and Adjust:

Take a small taste and decide if you want more lime more salt or extra chili powder. If there is time chill the salad about ten or fifteen minutes to meld the flavors or serve immediately for maximum crunch.

Save

Cotija cheese is my favorite part of this recipe its saltiness delivers pure elote nostalgia with each scoop. I still remember my cousin’s backyard barbecue where we first made this dish as a group and realized we needed to triple the batch next time because everyone wanted seconds.

Storage Tips

Store leftover salad covered tight in the fridge for up to three days. The flavor gets even better by the next day but the cilantro may lose some brightness. Give it a stir before serving and add a squeeze of lime or a sprinkle of extra cheese if it seems a bit flat. If planning to make it ahead for a party wait to add the cheese and herbs until just before serving for best color.

Ingredient Substitutions

No fresh corn on hand Use thawed frozen corn and char it quickly in a skillet so you still get that signature roasted flavor. Cotija may be swapped with feta for a similar texture and tang or use queso fresco for a milder finish. Vegan mayo and a plant based cheese crumble work well for a dairy free option. Fresh parsley or green onions can replace cilantro if you need a different herb.

Serving Suggestions

Mexican Street Corn Salad pairs well with tacos grilled meats veggie burgers and even inside baked potatoes. My family loves to heap it onto tortilla chips for an irresistible appetizer or spoon it straight over fajitas. At barbecues I serve it alongside smoky ribs and there are never any leftovers.

A Little Background

This recipe is inspired by elote the irresistible street corn that’s popular throughout Mexico. Street vendors char whole cobs over grills then slather them in a creamy sauce roll them in cheese and dust them with chili powder for a snack that is truly unforgettable. My salad version makes it easy to serve a crowd and brings those favorite flavors indoors year round.

Save

Recipe FAQs

→ What type of corn works best?

Fresh summer corn is ideal, especially when grilled or skillet-charred. Frozen corn seared in a pan also gives great flavor. Canned corn is an option in a pinch—just drain and toast it well before using.

→ Can I substitute cotija cheese?

Feta cheese provides a salty, crumbly alternative, while queso fresco offers a milder flavor. For dairy-free needs, try plant-based cheese or simply omit cheese altogether.

→ How can I adjust the spiciness?

Use less jalapeño or chili powder for a milder salad, or skip jalapeño entirely. You can also add extra chili for more heat if you prefer a spicier kick.

→ What meals pair well with this dish?

This salad shines alongside tacos, grilled meats, burgers, barbecue ribs, fajitas, or even served with tortilla chips as a dip.

→ How long does the salad keep?

Store in an airtight container in the fridge and enjoy within 2 to 3 days. Stir before serving to refresh texture and flavors.

→ Can it be made ahead?

Absolutely! Prep ingredients and store dressing separately for best freshness. Add cheese and herbs just before serving for optimal flavor.