Mexican Street Corn Salad Recipe

There's something irresistible about the smoky-sweet flavor of grilled corn, especially when it's tossed with zesty lime, creamy mayo, and a hint of chili. This Mexican Street Corn Salad takes all the best parts of classic elote and turns them into a vibrant, spoonable side dish.

this Recipe

I first made this salad for a summer BBQ, thinking it would be just another side option. But it disappeared before the burgers even came off the grill! Now, it’s my go-to for everything from taco night to potlucks.

Whether you're feeding a crowd or just jazzing up your weeknight dinner, this dish is quick, crowd-pleasing, and absolutely packed with flavor. Let’s dive into why this salad deserves a spot in your regular rotation.

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) is bold, creamy, and just a little spicy – everything you want in a summer salad and more.

It’s lightning-fast to make. You can whip up this salad in under 20 minutes, especially if you use frozen or canned corn. It’s the ultimate last-minute addition when you’re short on time but want to impress.

It uses budget-friendly ingredients. Corn, mayo, lime, and spices – that’s basically your shopping list. It proves that you don’t have to spend a lot to make something totally delicious.

It’s customizable and easy to scale. Serving a big group? Just double or triple the ingredients. Prefer more heat or less mayo? Totally your call. This recipe flexes with your tastes and pantry.

It works year-round. While grilled fresh corn is a treat in the summer, you can just as easily make this with frozen corn in a skillet for the same roasted flavor any time of year.

With all those perks, it’s no wonder this salad never lasts long on the table. Let’s take a look at what makes this recipe shine.

Ingredients Notes

The ingredients in this Mexican Street Corn Salad are simple but come together in a big way. Each one plays a role in creating that signature creamy-tangy-spicy balance.

Corn is the heart of this salad. Fresh corn on the cob, charred on the grill or in a cast iron skillet, adds the best flavor and texture. No fresh corn? Frozen works great too—just make sure to dry it well before sautéing for that perfect roasted edge.

Mayonnaise forms the creamy base of the dressing. You only need a little to bind everything together. For a lighter version, you can use Greek yogurt or sour cream, but classic mayo gives the most authentic flavor.

Cotija cheese brings that salty, crumbly goodness. It’s the traditional choice and adds a punch of umami. Can’t find it? Feta cheese is a solid substitute, though a little more tangy.

Fresh lime juice is essential. It cuts through the richness and lifts all the flavors. Don’t skip it, and always go with fresh-squeezed for the brightest taste.

Chili powder or Tajin delivers the signature street corn kick. Use more or less depending on your heat preference. A pinch of smoked paprika or cayenne can add an extra smoky layer if you like things spicy.

For equipment, you’ll need a sharp knife, a large mixing bowl, and either a grill, skillet, or grill pan to char the corn. A microplane zester is handy for the lime zest, but not required.

How To Make This Mexican Street Corn Salad

Making this salad is super straightforward and perfect even for beginners. Here’s exactly how it comes together, step by step.

Start by cooking the corn. If using fresh cobs, shuck them and lightly brush with oil. Grill them over medium-high heat, turning occasionally, until they’re slightly charred all over—about 10 minutes. If using frozen corn, cook it in a hot skillet with a bit of oil until golden brown in spots.

Let the corn cool slightly, then cut the kernels off the cob. A tip: stand the cob upright in a shallow bowl so the kernels don’t scatter everywhere.

In a large mixing bowl, combine the mayo, lime juice, lime zest, and chili powder. Stir until smooth. This is your creamy, zippy dressing that holds everything together.

Next, toss in the corn, along with crumbled cotija, chopped cilantro, and a dash of salt. Mix everything until the corn is evenly coated in that creamy goodness.

Give it a taste and adjust the seasoning. Add more lime, chili, or salt to suit your preferences. If you're prepping it ahead, cover and chill for at least 30 minutes to let the flavors meld.

From start to finish, this dish takes about 15–20 minutes, depending on how you cook the corn. It’s quick, colorful, and guaranteed to be the star of your spread.

Storage Options

This salad holds up surprisingly well, making it a great make-ahead option for parties or meal prep.

Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen as it sits, so don’t be afraid to make it a few hours in advance.

Avoid freezing this salad, as the dairy and fresh herbs don’t thaw well and the texture will suffer.

To reheat, it’s best to serve it cold or at room temperature. However, if you prefer it warm, pop it in the microwave for 20–30 seconds. Just know the mayo might separate slightly when reheated.

Variations and Substitutions

The beauty of Mexican Street Corn Salad is how easily you can adapt it. There are tons of fun variations to try based on your tastes or what’s in your fridge.

If you’re dairy-free, swap the mayo for a plant-based alternative and skip the cheese, or try a vegan feta. The lime and spices will still carry plenty of flavor.

Craving more crunch? Stir in some diced red bell pepper or finely chopped red onion. They add color and a fresh, crisp contrast to the creamy corn.

For a protein boost, toss in some grilled shrimp or diced chicken. It turns this side dish into a hearty, standalone meal.

Not a fan of cilantro? No problem. Chopped green onions or flat-leaf parsley offer a milder, herby finish without the polarizing flavor.

Spice lovers can add a dash of hot sauce or finely minced jalapeño to dial up the heat. Or, sprinkle extra Tajin on top right before serving.

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