This vibrant Mexican Street Corn Salad Recipe brings the iconic flavors of Mexican elotes right to your table, in an easy-to-make and utterly delicious salad. Inspired by the classic street food, this salad is perfect as a side dish for summer cookouts, potlucks, or a flavorful addition to your weeknight meals. If you’re a fan of fresh corn and crave a little zest and spice, this Mexican corn salad is guaranteed to become a new favorite.
Why You’ll Love This Mexican Street Corn Salad
This isn’t just another corn salad recipe; it’s a celebration of fresh, summer flavors! Here’s why you will absolutely adore this dish:
- Authentic Elote Flavor: Captures the essence of Mexican street corn with creamy, tangy, and spicy notes.
- Quick and Easy to Make: Ready in minutes, perfect for busy weeknights or last-minute gatherings.
- Perfect Summer Side: Light, refreshing, and complements any grilled dish beautifully.
- Make-Ahead Friendly: Tastes even better after chilling, making it ideal for meal prep and picnics.
- Versatile: Serve it as a side, a dip with tortilla chips, or even as a topping for tacos or bowls.
Close-up of vibrant Mexican Street Corn Salad in a white bowl, showcasing the grilled corn, creamy dressing, Cotija cheese, cilantro, and chili powder.
Key Ingredients for the Best Mexican Corn Salad
This recipe uses just a handful of fresh ingredients, each playing a crucial role in delivering that authentic Mexican street corn taste:
- Grilled Corn: Grilling the corn is highly recommended! It brings out a smoky sweetness that elevates the salad. You can grill it on the cob and then cut off the kernels, or use a grill pan for the kernels directly.
- Creamy Mayo: Provides the signature creamy base, mimicking the traditional elote topping. For a lighter option, you can use Greek yogurt or a combination of both. Vegan mayo works perfectly too!
- Lime Juice and Zest: Essential for that bright, tangy flavor that cuts through the richness and adds a refreshing zest.
- Garlic and Scallions: Bring a savory, pungent depth and a mild oniony bite, enhancing the overall flavor profile.
- Cotija Cheese: A firm, salty Mexican cheese that adds a wonderful salty and tangy punch. If you can’t find Cotija, feta cheese is a great substitute.
- Fresh Cilantro: Adds a burst of freshness and herbaceousness, balancing the richness of the other ingredients.
- Smoked Paprika: Lends a smoky, warm undertone that’s reminiscent of grilled elotes. Chili powder is another great option for a slightly different flavor.
- Jalapeño: Provides a touch of heat! Adjust the amount to your spice preference. For a milder salad, remove the seeds and membranes, or use pickled jalapeños for a tangy kick.
- Sea Salt: Brings all the flavors together, enhancing the sweetness of the corn and the tanginess of the lime.
How to Make Mexican Street Corn Salad: Step-by-Step
Making this delicious Mexican street corn salad is incredibly easy! Here’s a simple guide:
- Grill the Corn: Preheat your grill to medium heat. Brush the husked corn with a little olive oil and grill for about 10-15 minutes, turning occasionally, until kernels are tender and slightly charred. Alternatively, you can roast the corn in the oven or cook the kernels in a skillet. Let the corn cool slightly.
- Prepare the Dressing: In a small bowl, whisk together the mayo, minced garlic, lime juice, and lime zest. Set aside.
- Cut the Corn Kernels: Once the corn is cool enough to handle, cut the kernels off the cob. You can do this by standing the cob upright and running a knife down the sides.
- Combine Ingredients: In a large bowl, combine the grilled corn kernels, chopped scallions, crumbled Cotija cheese (or feta), chopped cilantro, smoked paprika, and diced jalapeño.
- Add Dressing and Toss: Pour the prepared dressing over the corn mixture. Season with sea salt and gently toss everything together until well combined.
- Chill and Serve: For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve chilled and enjoy!
Overhead shot of hands tossing Mexican Street Corn Salad in a large white bowl, showing the mixing process and vibrant colors of the salad.
Serving Suggestions for Mexican Street Corn Salad
This versatile salad is fantastic as a side dish for almost anything, especially during the summer months. Here are some delicious ways to serve your Mexican corn salad:
- Cookout Side Dish: Perfect alongside grilled burgers, BBQ chicken, or veggie skewers at your next cookout or barbecue.
- Taco or Burrito Bowl Topping: Add a scoop to your tacos, burrito bowls, or nachos for extra flavor and texture.
- Picnic Salad: A great make-ahead option for picnics and potlucks. It travels well and holds up beautifully.
- With Mexican Fiesta Meals: Serve it as a side with enchiladas, fajitas, or quesadillas for a complete Mexican-inspired feast.
- Appetizer with Tortilla Chips: For a casual gathering, serve it as a dip with tortilla chips or pita bread.
Tips for the Best Mexican Street Corn Salad
- Fresh Corn is Key: Use the freshest sweet corn you can find, especially during summer corn season for the best flavor.
- Don’t Skip the Grilling: Grilling the corn adds a depth of flavor that is hard to replicate. If grilling isn’t possible, roasting or pan-cooking are good alternatives.
- Adjust the Spice Level: Control the heat by adjusting the amount of jalapeño or by using pickled jalapeños which offer less heat and more tang.
- Make it Vegan: Easily make this recipe vegan by using vegan mayo and omitting the Cotija cheese. You can add nutritional yeast for a cheesy flavor or use a vegan feta alternative.
- Make Ahead: This salad is perfect for making ahead! Prepare it up to a day in advance and store it in the refrigerator. The flavors actually deepen over time.
Mexican Street Corn Salad served in a bright blue bowl, placed on a wooden table with a light and airy outdoor setting, suggesting a summer picnic or cookout.
Mexican Street Corn Salad Recipe
(Inspired by Elotes)
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Total Time: 1 hour 5 minutes
Serves: 4-6 as a side dish
Ingredients:
- 4 ears fresh corn, husked
- Olive oil, for brushing
- 1 ½ tablespoons mayonnaise (or vegan mayo)
- 1 garlic clove, minced
- Zest and juice of 1 lime
- ⅓ cup chopped scallions
- ¼ cup crumbled Cotija cheese or feta cheese (omit for vegan)
- ¼ cup finely chopped fresh cilantro
- ¼ teaspoon smoked paprika or chili powder
- 1 jalapeño pepper, finely diced (adjust to taste)
- ¼ teaspoon sea salt, or to taste
Equipment:
- Grill or grill pan
- Large bowl
- Small bowl
- Knife
- Cutting board
Instructions:
- Grill the Corn: Preheat grill to medium heat. Brush corn with olive oil. Grill, turning occasionally, for 10-15 minutes until tender and slightly charred. Let cool.
- Make Dressing: In a small bowl, whisk together mayonnaise, minced garlic, lime juice, and lime zest.
- Cut Corn Kernels: Cut kernels off the cooled corn cobs.
- Combine Salad: In a large bowl, combine grilled corn kernels, scallions, Cotija cheese (or feta), cilantro, smoked paprika, and jalapeño.
- Add Dressing: Pour dressing over corn mixture. Season with sea salt. Toss gently to combine.
- Chill & Serve: Refrigerate for at least 30 minutes to chill and allow flavors to meld. Serve cold as a side dish, topping, or dip.
Recipe Notes:
- Spice Level: Adjust jalapeño amount to your preference. For milder flavor, remove seeds and membranes or use pickled jalapeños.
- Vegan Option: Use vegan mayo and omit cheese or substitute with vegan feta.
- Make Ahead: Salad can be made up to 1 day ahead and stored in the refrigerator.
Enjoy this vibrant and flavorful Mexican Street Corn Salad – a perfect taste of summer in every bite!
