Irresistible Mexican Street Corn Salad Recipe in 30 Minutes

Oh my gosh, you guys – if there’s one dish that screams “summer cookout” to me, it’s this Mexican Street Corn Salad! You know those heavenly elote stands you see on every corner in Mexico? This is my brilliant off-the-cob version that lets everyone dig in without the mess. Trust me, once you try this at your next BBQ, it’ll become your signature side dish.

I first fell in love with this recipe during a particularly chaotic family reunion. Picture this: my uncle’s famous ribs on the grill, kids running everywhere, and me trying to serve corn on the cob to a crowd. Disaster! That’s when I had my lightbulb moment – why not take all those amazing elote flavors and turn them into an easy-to-serve salad? The result was this magical mix of smoky grilled corn, creamy dressing, and that perfect salty crunch from cotija cheese.

What makes this Mexican Street Corn Salad so special is how it captures all the bold flavors of traditional elote while being ridiculously easy to make ahead. No more sticky fingers from corn cobs – just pure, irresistible flavor in every bite. It’s become my go-to potluck dish because honestly? People go wild for it!

Why You’ll Love This Mexican Street Corn Salad

Let me tell you why this salad is about to become your new summer obsession. I mean, where do I even start? This Mexican Street Corn Salad is the kind of dish that makes people ask for the recipe before they’ve even finished their first bite.

First off, the flavors – oh wow, the flavors! That perfect combo of smoky grilled corn with the tangy lime, creamy dressing, and salty cotija cheese? It’s like a party in your mouth. Then there’s the ease factor – no special skills required here, just simple mixing and chilling. I can throw this together in minutes while chatting with guests.

But here’s the real game-changer: make-ahead magic. Unlike some salads that get soggy, this one actually gets better as it sits! I often make it the morning of a party so the flavors have time to mingle. And talk about a crowd-pleaser – I’ve yet to meet anyone who doesn’t go back for seconds (and thirds… don’t judge).

Seriously, this Mexican Street Corn Salad checks all the boxes: bold, easy, do-ahead deliciousness that makes you look like a rockstar host. What’s not to love?

Ingredients for Mexican Street Corn Salad

Okay, let’s talk ingredients – because the magic of this Mexican Street Corn Salad starts with getting just the right components. I’ve made this so many times I could probably do it in my sleep, but I still measure everything carefully because balance is key here!

Here’s what you’ll need to make this flavor bomb happen:

• 4 cups roasted or grilled corn kernels (that’s about 4 ears) – trust me, that slightly charred flavor makes all the difference
• 1/2 cup mayonnaise – the creamy base of our dressing (yes, you can use light mayo if you prefer)
• 1/4 cup sour cream – for that perfect tangy balance
• 1/2 cup crumbled cotija cheese – packed and crumbled (this is the good salty stuff!)
• 1/4 cup chopped fresh cilantro – stems and all for maximum flavor
• 1 teaspoon chili powder – adjust to your spice level
• 1/2 teaspoon smoked paprika – my secret weapon for that smoky depth
• 1 lime, juiced – about 2 tablespoons, but I always taste and add more if needed
• 1/4 teaspoon salt – though I usually start with less since the cotija is salty
• 1/4 teaspoon black pepper – freshly ground if you’ve got it

Quick note about substitutions: Fresh corn is ideal, but I’ve totally used frozen roasted corn from Trader Joe’s in a pinch (just thaw and pat dry). No cotija? Feta works in a pinch, though it’s a bit tangier. And if cilantro isn’t your thing (I know some folks have that soap gene), fresh parsley gives a similar fresh pop without the soapy taste.

How to Make Mexican Street Corn Salad

Alright, let’s get to the fun part – actually making this glorious Mexican Street Corn Salad! I promise it’s so easy you’ll wonder why you haven’t been making it all summer long. Just follow these simple steps and you’ll have a bowl of elote magic ready to wow your guests.

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Preparing the Dressing

First things first – that creamy, dreamy dressing that makes this salad so irresistible. Grab a big mixing bowl (I like to use one with high sides to prevent splatters) and let’s get mixing!

Start by plopping in your mayonnaise and sour cream. Use a whisk or fork to blend them together until they’re completely smooth – no lumps allowed! Now squeeze in that fresh lime juice (about 2 tablespoons, but I always taste as I go). The dressing should be slightly runny at this point – that’s perfect!

Time for the spices! Sprinkle in your chili powder, smoked paprika, salt, and pepper. Now whisk it all together until you’ve got this beautiful orange-hued dressing with flecks of spices throughout. Give it a little taste – want more lime? More spice? This is your moment to adjust! The dressing should coat the back of a spoon nicely but still be pourable.

Combining the Salad

Now for the main event – bringing all those amazing flavors together! Take your roasted or grilled corn kernels and gently pour them into the bowl with the dressing. Here’s my pro tip: use a rubber spatula to fold everything together rather than stirring aggressively. You want every golden kernel coated in that creamy goodness without smushing the corn.

Once the corn is evenly dressed (and I mean evenly – no naked kernels allowed!), it’s time for the cotija cheese and cilantro. Sprinkle them over the top and give just a few more gentle folds to distribute them throughout. Don’t overmix here – you want to see pretty specks of green and white peeking through.

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Now comes the hardest part – walk away! Cover your bowl with plastic wrap and pop it in the fridge for at least 30 minutes. I know it’s tempting to dive right in, but trust me, this chilling time is what makes all the flavors become best friends. The dressing seeps into the corn, the cheese gets slightly softened, and the whole thing transforms into something magical.

When you’re ready to serve, give it one last gentle stir and maybe sprinkle a little extra cotija and cilantro on top for that picture-perfect finish. Then watch it disappear faster than you can say “¡qué rico!”

Tips for the Best Mexican Street Corn Salad

After making this Mexican Street Corn Salad more times than I can count (seriously, I should probably buy stock in corn and cotija), I’ve picked up some foolproof tricks to take it from good to “Oh my gosh, what IS this?!” levels of delicious. Here are my absolute can’t-live-without tips:

1. Char that corn like your taste buds depend on it! If you’re grilling the corn yourself, don’t be shy with those beautiful blackened spots. I leave my ears on the grill a few extra minutes to get those dark, smoky char marks because that’s where the magic happens. No grill? No problem – a screaming hot cast iron skillet works wonders too. That caramelized crunch makes all the difference between “meh” and “more please!”

2. Play with your spices like a flavor scientist. The measurements I gave are just starting points – your kitchen, your rules! Want more heat? Add an extra pinch of chili powder or even some cayenne. Love smoky flavors? Go heavy on the paprika. I always make my husband taste-test because he likes it spicier than I do. And here’s my secret: I usually mix the spices into the mayo mixture first, taste, then adjust before adding the corn.

3. Garnish like you mean it right before serving. That final sprinkle of fresh cilantro and crumbled cotija right before serving? Non-negotiable. It adds texture, color, and that perfect salty bite that makes everyone’s eyes light up. I keep a little extra lime wedges on the side too – nothing beats that bright squeeze right before the first bite. Pro tip: if you’re serving this at a party, set up a cute little garnish station with extra toppings so guests can customize their portions!

Variations for Mexican Street Corn Salad

Now here’s the fun part – making this Mexican Street Corn Salad your own! I love playing around with different add-ins and swaps depending on what’s in my fridge or who I’m serving. The basic recipe is perfection, but sometimes you just gotta mix it up, you know?

For the cheese lovers: If you can’t find cotija (or just want to try something different), crumbled feta works surprisingly well. It’s a bit tangier, so I use a touch less lime juice. Queso fresco is another great option if you want something milder.

For the veggie boosters: I often throw in diced avocado right before serving – just be gentle so it doesn’t turn to mush. Cherry tomatoes add a nice pop of acidity too. My sister swears by adding black beans for extra protein, though I usually keep those on the side for picky eaters.

For the heat seekers: Oh boy, this is where you can really have fun! A minced jalapeño or serrano pepper takes this to the next level. My crazy uncle adds a dash of hot sauce to his portion – I’m talking about the kind that makes your nose run!

For the mayo-wary: Greek yogurt makes a great substitute if you’re not into mayo. It’s tangier, so you might want to balance it with a teaspoon of honey or agave. I’ve even used half mayo, half Greek yogurt for a lighter version that still tastes indulgent.

The beauty of this Mexican Street Corn Salad is how adaptable it is – as long as you keep that perfect balance of creamy, tangy, and smoky flavors, you really can’t go wrong. So go ahead, make it your own! What fun variations have you tried?

Serving Suggestions

Okay, let me tell you about my absolute favorite ways to serve this Mexican Street Corn Salad – because trust me, it’s so much more than just a side dish! This stuff is basically the life of any party I throw. Here’s how I like to make it shine:

Perfect Pairings: This salad was practically made for grilled everything. Slap it next to some smoky ribs, juicy burgers, or my personal favorite – carne asada tacos. The cool, creamy salad cuts through rich meats like a dream. I always bring it to taco Tuesdays – just spoon it right onto your plate next to all the fixings.

Party Portions: For small gatherings (think 4-6 people), I’ll make the recipe as is. But for bigger crowds? I double it every time because people go nuts for seconds. At my last BBQ, I watched a grown man pile half the bowl onto his plate – no shame, I get it! A good rule of thumb: plan for about 3/4 cup per person if it’s the only side, or 1/2 cup if you’ve got other dishes.

Creative Serving Ideas: Sometimes I’ll serve it in individual little cups with tortilla chips for scooping – so fun! Or for something fancy, I’ll pile it into halved bell peppers or avocado halves. One time I even used it as a taco topping instead of plain corn – game changer!

Pro tip: Keep some extra lime wedges and hot sauce on the side so people can jazz up their portions. And don’t be surprised when someone inevitably asks for the recipe – it happens every time!

Storage and Reheating

Here’s the beautiful thing about this Mexican Street Corn Salad – it actually gets better as it sits! But let me tell you exactly how to store it so it stays fresh and fabulous. I’ve learned these tricks through many (many) batches over the years.

First, always use an airtight container – I’m partial to glass bowls with snap-on lids because they don’t absorb smells. Press a piece of plastic wrap directly onto the surface of the salad before sealing to prevent that weird dried-out top layer. It’ll keep happily in the fridge for 3 days, though in my house it never lasts that long!

Now here’s my golden rule: no reheating needed! This salad is meant to be served chilled straight from the fridge. I once made the mistake of leaving it out too long at a picnic, and while it was still delicious, the dressing got a bit loose. For best texture, keep it cool until serving time.

If you need to transport it, I always throw an ice pack in my cooler bag. And here’s a little secret – the flavors actually deepen overnight, so making it a day ahead is totally smart. Just give it a quick stir before serving to redistribute all that creamy goodness!

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Mexican Street Corn Salad FAQs

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Nutritional Information

Okay, let’s talk numbers – because I know some of you lovely folks like to keep track of what you’re eating (even when it’s something as irresistible as this Mexican Street Corn Salad!). Now, full disclosure: I’m not a nutritionist, but I’ve done my homework on this one. Here’s the scoop on what you’re getting in each delicious serving.

Nutrition can vary based on your specific ingredients (like how much cheese you go wild with – no judgment here!), but here’s the approximate breakdown per 1/2 cup serving:

• Calories: 220
• Fat: 15g (4g saturated – blame the yummy cheese and mayo)
• Carbs: 20g
• Fiber: 3g (thank you, corn!)
• Protein: 5g
• Sugar: 5g
• Sodium: 320mg

Now, here’s my two cents: This isn’t diet food, but it’s real food made with ingredients you can pronounce. The corn gives you fiber and vitamins, the cheese offers calcium, and those spices? They’re basically free antioxidants! I always say – life’s too short not to enjoy flavorful food, especially when it brings people together. Everything in moderation, right?

If you’re watching certain macros, you can totally lighten it up with my Greek yogurt swap mentioned earlier or go easy on the cheese. But personally? I say just enjoy every creamy, crunchy, flavor-packed bite!

Rate This Recipe

Alright, my fellow corn salad enthusiasts – now it’s your turn! Did you make this Mexican Street Corn Salad? Did it disappear faster than you could say “¡más por favor!” at your last cookout? I’d absolutely love to hear how it turned out for you!

Drop a star rating below and tell me all about your experience in the comments. Did you stick to the classic recipe or try any fun variations? Any brilliant tweaks I should know about? Your feedback helps me (and other readers) so much – plus, I just genuinely love hearing your kitchen stories!

And hey, if you snapped a pic of your masterpiece, tag me on Instagram – seeing your creations makes my day! Now go forth and spread the elote salad love, my friends. Happy cooking!

Mexican Street Corn Salad

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A vibrant and flavorful elote-inspired corn salad with roasted corn, cotija cheese, lime, and spices. Perfect for BBQs and summer gatherings.

• Author: Sophia Collins
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: No-Cook
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 4 cups roasted or grilled corn kernels (about 4 ears)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 lime, juiced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
2. Add corn kernels and toss to coat evenly.
3. Fold in cotija cheese and cilantro.
4. Chill for 30 minutes before serving.
5. Garnish with extra cotija and cilantro if desired.

Notes

• Use fresh corn for the best flavor, but frozen corn works too.
• Adjust spice levels to your preference.
• Make ahead for easier serving.

Nutrition

• Serving Size: 1/2 cup
• Calories: 220
• Sugar: 5g
• Sodium: 320mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 20mg