If you’ve ever craved a dish bursting with vibrant flavors, creamy texture, and a hint of smoky spice, then the Mexican Street Corn Salad Recipe is an absolute must-try for you. This salad takes the beloved street food classic elote and transforms it into a rich, spoonable celebration of corn, tangy lime, and a sprinkle of cotija cheese that’s perfect for any occasion. It’s fresh, zesty, and wonderfully easy to whip up, making it an instant favorite to share with family and friends.
Ingredients You’ll Need
This Mexican Street Corn Salad Recipe celebrates a handful of simple but essential ingredients, each bringing a special touch to the dish. From creamy mayo to bright lime and fragrant cilantro, every element works in harmony to create its signature flavor and texture.
- Corn kernels (4 cups, fresh or frozen): The star of the dish; fresh corn adds sweetness and a satisfying crunch.
- Mayonnaise (1/2 cup): Provides rich creaminess that holds the salad together beautifully.
- Sour cream (1/4 cup): Adds a tangy depth that brightens the overall flavor profile.
- Lime juice (2 tablespoons): Brings a zesty freshness that lifts all the ingredients.
- Chili powder (1 teaspoon): Infuses a subtle smoky heat that’s signature to Mexican cuisine.
- Garlic powder (1/2 teaspoon): Enhances the savory layers without overpowering the other flavors.
- Fresh cilantro (1/4 cup, chopped): Adds herbal brightness and vibrant green color.
- Cotija cheese (1/4 cup, crumbled): A salty, crumbly cheese that adds a tangy richness.
- Salt and pepper (to taste): Essential seasonings to balance and elevate every bite.
How to Make Mexican Street Corn Salad Recipe
Step 1: Prepare the Corn
Start by prepping your corn. If you’re lucky to have fresh ears, grilling or boiling them will make the kernels sweet and juicy, with a lovely smoky hint if grilled. Then simply cut the kernels off the cob carefully—this is where the magic begins!
Step 2: Mix the Creamy Base
In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and garlic powder. This mixture is the luscious, tangy dressing that turns ordinary corn into something extraordinary, so make sure everything is well combined.
Step 3: Combine Corn and Flavors
Add your prepared corn kernels, chopped cilantro, and crumbled cotija cheese into the bowl with the creamy mixture. Gently stir everything together so each kernel is beautifully coated without mashing the corn. This balance keeps the salad fresh and texturally exciting.
Step 4: Season and Taste
Season with salt and freshly ground black pepper to your liking. This step ensures the salad’s flavors are perfectly balanced—take a moment to taste and adjust if needed.
Step 5: Chill or Serve
For the best experience, serve the salad chilled or at room temperature. The flavors deepen as it rests, but it’s also fantastic freshly made if you’re eager to dig right in.
How to Serve Mexican Street Corn Salad Recipe
Garnishes
Adding a sprinkle of extra cotija cheese or a few lime wedges on the side brightens the presentation and adds an extra punch of flavor. You can also toss on some thinly sliced jalapeños or a dash of smoked paprika for a personalized twist.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken, steak, or shrimp, making it a fantastic side for any cookout or family dinner. It also complements tacos or quesadillas perfectly, offering a refreshing contrast to spiced dishes.
Creative Ways to Present
For a fun party serving, spoon the Mexican Street Corn Salad Recipe into small cups or mini mason jars for individual portions. Alternatively, use it as a vibrant topping for tostadas or inside soft tacos, giving your meals an exciting and colorful boost.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in an airtight container in the fridge for up to 3 days. Leaving the dressing to meld with the corn overnight enhances the flavors, making leftovers even tastier the next day.
Freezing
Because the salad has a creamy base and fresh ingredients like cilantro and cheese, freezing is not recommended as the texture and flavor will suffer upon thawing. It’s best enjoyed fresh or refrigerated.
Reheating
This salad is best served cold or at room temperature, so reheating isn’t necessary. If you prefer it slightly warmer, simply allow it to come to room temperature on the counter for about 20 minutes before serving.
FAQs
Can I use frozen corn for this salad?
Absolutely! Frozen corn is a great convenient alternative. Just thaw and drain it well before mixing to prevent excess moisture in the salad.
What can I substitute for cotija cheese?
If cotija isn’t available, feta or queso fresco make excellent substitutes as they have a similar crumbly texture and tangy flavor.
Is this recipe spicy?
The chili powder adds a mild warmth but the salad is generally mild. You can adjust the chili powder amount or add fresh chili for more heat.
Can this salad be made vegan?
Yes! Swap the mayonnaise and sour cream for vegan versions, and omit the cotija or replace it with a plant-based cheese alternative to keep it vegan-friendly.
How long does it take to prepare this salad?
This Mexican Street Corn Salad Recipe comes together quickly in about 10 minutes, making it a perfect option when you want something delicious without a lot of fuss.
Final Thoughts
This Mexican Street Corn Salad Recipe is one of those dishes that feels like sunshine in a bowl—bright, fresh, and delightfully satisfying. Whether you’re hosting a barbecue, looking for a quick side, or just want to brighten up a weeknight meal, this salad will quickly become a favorite. So grab your ingredients, follow the steps, and enjoy every delicious bite with those you love!
