Amazing Mexican Street Corn Salad: 3 Secrets for a Perfect Bowl

Mexican street corn salad, or Elote salad, is a vibrant and flavorful dish that captures the essence of traditional Mexican street food. When the corn is at its sweetest peak or you’re craving something fresh and exciting, this salad is perfect for any occasion—from backyard barbecues to family dinners. In my kitchen, it’s become a go-to recipe, blending creamy, zesty, and savory elements into a delightful bowl of goodness. Once you uncover the 3 secrets for a perfect bowl, you’ll understand why this salad deserves a special place at your table!

Reasons You’ll Love This Recipe

One of the standout features of this Mexican street corn salad is its incredible versatility. It’s a quick and budget-friendly dish that doesn’t skimp on flavor. Whether you’re serving it up as a refreshing side during summer gatherings or enjoying it on a cozy weeknight, this recipe will satisfy both kids and adults alike. The combination of fresh corn, creamy dressing, and zesty lime creates a mouthwatering experience that you’ll find yourself making again and again.

“This salad exceeded my expectations! It’s so flavorful and easy to make. Everyone at our barbecue raved about it!” – Sarah M.

Your Easy Cooking Guide

Making Mexican street corn salad might seem daunting, but it’s surprisingly easy! This dish comes together in just a few simple steps. You’ll start by cooking the corn to achieve that beautiful char, which adds depth to the flavor. Next, whip up a creamy dressing full of zesty lime and fresh herbs, and finally, combine it all together for a perfect blend. Let’s break it down step-by-step!

Gather Your Ingredients

To create this delightful bowl of Mexican street corn salad, you will need the following ingredients:

• 4 cups fresh or frozen corn kernels (approximately 6-8 ears of corn)
• 2 tablespoons unsalted butter or olive oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 1/4 cup crumbled cotija cheese, plus more for garnish
• 2 tablespoons fresh lime juice (from 1-2 limes)
• 1/2 teaspoon chili powder, plus more for garnish
• 1/4 teaspoon smoked paprika (optional)
• 1/4 cup finely chopped fresh cilantro, plus more for garnish
• 1 small jalapeño, seeded and minced (optional, for heat)
• Salt and freshly ground black pepper to taste

Note: Feel free to substitute Greek yogurt for sour cream if you prefer a lighter option!

Step-by-Step Directions

1. Heat your pan: In a large skillet or cast-iron pan, melt the butter or heat the olive oil over medium-high heat.
2. Add the corn: Stir in the corn kernels and cook for 5-7 minutes, allowing them to become tender and slightly charred. If using frozen corn, just cook until heated through and lightly browned.
3. Cool the corn: Once cooked, remove the skillet from heat and let the corn cool for a few minutes.
4. Make the dressing: In a large bowl, mix together mayonnaise, sour cream (or crema), 1/4 cup of cotija cheese, lime juice, chili powder, and smoked paprika (if using) until smooth.
5. Combine: Add the cooled corn to the dressing along with chopped cilantro and minced jalapeño if desired. Stir gently to ensure everything is coated.
6. Season: Taste the salad and season with salt and freshly ground black pepper as needed, remembering that cotija cheese can be salty.
7. Serve: Transfer the salad to a serving bowl and garnish with more cotija cheese, a sprinkle of chili powder, and extra cilantro.

Best Way to Serve

This amazing Mexican street corn salad shines as an accompaniment to grilled meats, but it’s equally delightful as a stand-alone dish. Serve it alongside tacos, barbecued chicken, or even a simple green salad for a well-rounded meal. You can also serve it chilled to allow the flavors to meld, making it a fantastic make-ahead option for gatherings.

Storage Tips

To keep your Mexican street corn salad fresh longer, store it in an airtight container in the refrigerator. It’s best consumed within 3-4 days, but the flavors continue to develop, making day-old salad just as delicious! Avoid freezing if possible, as the texture of the corn may change. Always practice safe food handling, refrigerating promptly after serving.

Tips and Tricks

• Charring the Corn: For the most flavorful corn, don’t skip the charring step! This adds a smoky depth that elevates the dish.
• Creaminess Factor: You can adjust the creaminess of the salad by altering the ratio of mayo to sour cream or crema to suit your personal taste.
• Add-ins: Feel free to incorporate black beans, avocado, or diced red bell pepper for added texture and flavor!

Creative Twists

Experimenting with flavors can make this dish even more exciting! Consider adding crumbled bacon for a smoky crunch, or swapping out the cotija for feta cheese if you prefer. For a vibrant twist, toss in diced mango or pineapple to introduce a hint of sweetness. You could also make a spiced version by incorporating chipotle in adobo for an added kick!

Your Questions Answered

How long does it take to prepare this salad?

This salad can be prepared in about 20-30 minutes, making it a quick option for any meal.

Can I use canned corn instead of fresh or frozen?

Yes, you can use canned corn, but be sure to drain it well. You won’t achieve the same char as fresh or frozen, but it’ll still be tasty.

Is this salad suitable for meal prep?

Absolutely! Just store it in an airtight container in the refrigerator for up to four days to enjoy as a quick and delicious option.

Mexican Street Corn Salad

---

• Total Time: 25 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Pin Recipe

Pin Recipe

Description

A vibrant and flavorful Mexican street corn salad, perfect for summer gatherings or cozy dinners.

---

Ingredients

Scale 1x2x3x

• 4 cups fresh or frozen corn kernels (approximately 6–8 ears of corn)
• 2 tablespoons unsalted butter or olive oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 1/4 cup crumbled cotija cheese, plus more for garnish
• 2 tablespoons fresh lime juice (from 1–2 limes)
• 1/2 teaspoon chili powder, plus more for garnish
• 1/4 teaspoon smoked paprika (optional)
• 1/4 cup finely chopped fresh cilantro, plus more for garnish
• 1 small jalapeño, seeded and minced (optional, for heat)
• Salt and freshly ground black pepper to taste

---

Instructions

1. Heat your pan: In a large skillet or cast-iron pan, melt the butter or heat the olive oil over medium-high heat.
2. Add the corn: Stir in the corn kernels and cook for 5-7 minutes, allowing them to become tender and slightly charred.
3. Cool the corn: Once cooked, remove the skillet from heat and let the corn cool for a few minutes.
4. Make the dressing: In a large bowl, mix together mayonnaise, sour cream (or crema), 1/4 cup of cotija cheese, lime juice, chili powder, and smoked paprika (if using) until smooth.
5. Combine: Add the cooled corn to the dressing along with chopped cilantro and minced jalapeño if desired. Stir gently to ensure everything is coated.
6. Season: Taste the salad and season with salt and freshly ground black pepper as needed.
7. Serve: Transfer the salad to a serving bowl and garnish with more cotija cheese, a sprinkle of chili powder, and extra cilantro.

Notes

This salad is best served chilled and can be stored in an airtight container in the refrigerator for up to 4 days.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 5g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 7g
• Cholesterol: 25mg

Keywords: Mexican corn salad, Elote salad, summer salad, easy salad recipe