Mexican Street Corn Salad Recipe

There’s something irresistible about the smoky, creamy, tangy flavors of Mexican street corn. When you transform it into a salad, you get all that deliciousness in a bowl—perfect for picnics, potlucks, or just a side dish that steals the show.

I first discovered this salad at a summer barbecue when someone brought it in a giant glass bowl. One bite, and I was hooked. Since then, I’ve adapted and simplified the recipe for our own kitchen, and now it’s a regular on our weekly menu. It’s fast, budget-friendly, and bursting with flavor. Let me show you how to make it.

Why You’ll Love This Mexican Street Corn Salad

Get ready to meet your new favorite side dish. This Mexican Street Corn Salad, also known as Esquites, takes everything you love about classic elote and makes it even easier to enjoy.

First of all, it's fast and foolproof. You can whip up this salad in about 20 minutes, and there's no need to fire up the grill unless you want to. It’s just as delicious using stovetop-charred corn or even frozen kernels in a pinch.

This dish is incredibly budget-friendly. With a handful of pantry staples and some fresh corn or frozen corn, you can serve a crowd without spending much at all. It's one of those recipes that tastes expensive but costs next to nothing.

It’s also super versatile. Serve it warm, cold, or room temp. It pairs beautifully with grilled meats, tacos, or even a simple bowl of tortilla chips. You can customize the spice level, add protein, or swap out ingredients for what you have on hand.

And let’s not forget the flavor. Creamy mayo, zesty lime, cotija cheese, smoky chili powder, and sweet corn create a flavor combo that’s downright addictive. One spoonful leads to another, and soon the bowl’s empty.

Whether you’re serving it at a backyard gathering or meal-prepping for the week, this salad is always a hit.

Ingredients Notes

This salad may look simple, but each ingredient brings something special to the table. Let’s walk through what makes this dish shine.

Corn is the star of the show. You can use fresh corn straight off the cob, frozen corn, or even canned in a pinch. If you're using fresh, grill or pan-roast it until slightly charred for that signature smoky flavor. Frozen works great too—just be sure to thaw and dry it before sautéing.

Mayonnaise creates the creamy base that binds the salad together. Traditional Mexican street corn uses mayo for richness, and this salad is no different. If you prefer a lighter version, you can sub in Greek yogurt or sour cream, or use a mix of both.

Cotija cheese adds a salty, crumbly element that’s iconic in elote. It’s similar to feta but with a drier texture and slightly funkier flavor. Can’t find cotija? Feta or queso fresco will do just fine as substitutes.

Fresh lime juice gives the salad its bright, citrusy kick. Don’t skimp on this ingredient—it cuts through the richness and balances all the flavors. I always add a little zest, too, for extra zing.

Chili powder or Tajín delivers the smoky, peppery edge that ties the whole dish together. You can go as mild or as spicy as you like. Smoked paprika is a great alternative if you want flavor without too much heat.

You’ll also need some fresh cilantro for a herbal pop, garlic for depth, and a bit of red onion for crunch. No special equipment required—just a skillet and a big mixing bowl.

How To Make This Mexican Street Corn Salad

Making this salad is quick, easy, and incredibly rewarding. Let’s break it down.

Start by prepping your corn. If you’re using fresh, shuck the ears and slice off the kernels. Heat a large skillet over medium-high heat and add a touch of oil. Once hot, add the corn and cook until lightly charred in spots—about 5-7 minutes. Stir occasionally to prevent burning, but let some kernels brown for that roasty flavor.

While the corn is cooking, finely dice your red onion, mince the garlic, and chop the cilantro. If you’re using fresh lime, now’s a good time to zest and juice it. This mise en place makes final assembly a breeze.

Once the corn is done, remove it from the heat and let it cool slightly. You can assemble the salad warm or let the corn come to room temperature depending on your preference.

In a large mixing bowl, whisk together the mayonnaise, lime juice, garlic, and chili powder. This creamy base will coat every bite of corn in flavor.

Add the cooked corn, red onion, cilantro, and crumbled cotija to the bowl. Toss everything gently to combine, ensuring the dressing evenly coats the ingredients. Taste and adjust seasoning with salt, pepper, or extra lime as needed.

The whole process takes about 20 minutes from start to finish. What you end up with is a vibrant, creamy, tangy, and slightly smoky corn salad that’s good warm or chilled.

Storage Options

Mexican Street Corn Salad stores beautifully, making it a great make-ahead option for parties or weekly meal prep.

To refrigerate, place leftovers in an airtight container and store for up to 4 days. The flavors deepen as it sits, so it often tastes even better the next day.

Avoid freezing this dish, as the creamy dressing doesn’t hold up well once thawed. The texture can become watery or separated.

If you’re preparing this in advance for a gathering, you can cook the corn and mix the dressing ahead of time. Just combine everything before serving to keep the texture fresh and vibrant.

For reheating, gently warm the salad in a skillet over low heat if you want to serve it warm again. Otherwise, it’s perfectly fine served cold or at room temp.

Variations and Substitutions

This salad is endlessly customizable, which is part of what makes it so lovable. Here are a few of my favorite twists.

For a spicy version, add a diced jalapeño or a few dashes of hot sauce. Chipotle powder or adobo sauce also brings a smoky heat that pairs perfectly with the sweetness of the corn.

Want to make it vegan? Swap the mayo for vegan mayo and use a plant-based cheese or simply omit the cotija altogether. Add a few tablespoons of mashed avocado for extra creaminess.

To make it heartier, toss in some black beans or diced grilled chicken. It instantly transforms into a protein-packed main dish or lunchbox favorite.

You can also mix in diced bell peppers, cherry tomatoes, or cucumber for added crunch and color. This works especially well if you're serving the salad at room temperature.

And for a low-dairy option, try using just a drizzle of olive oil and lime juice instead of a creamy dressing. It’s still flavorful and vibrant, just lighter on the palate.

Don’t be afraid to experiment—this recipe is very forgiving and invites creativity. Make it your own!

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