This Mexican Street Corn Salad is a fresh and flavorful twist on classic elote. Corn is roasted until lightly charred and then tossed with a creamy lime dressing, Cotija cheese, cilantro and a few spices to create an intense and irresistible side dish.
Perfect for a summer barbecue, weeknight dinner, potluck or taco night, it can come together in just minutes. Served warm or at room temperature, this salad is always a crowd favorite.
Why Your Family Loves This Corn Salad
This recipe delivers all the flavor of street corn without the need to pick and eat the corn! This corn salad is a simple way to add bold, fresh flavor to your table with minimal effort. Creamy, tangy, slightly smoky, and full of texture. It has everything you could want in a standout side dish.
Families love it because:
- Quick and easy (ready in 15 minutes)
- Made with simple and fresh ingredients
- Great for sharing
- Customizable to suit your spice level
- Kid-friendly with bold yet balanced flavors
The combination of creaminess, tanginess, sweetness and smokiness makes every dish delicious.
Tips for the Best Street Corn Salad
- use high fever To get those golden, solid bits on the corn.
- Do not over-stir. Better texture and flavor.
- Fresh lime juice makes a big difference in brightness.
- Taste and adjust salt or lime as needed before serving.
easy transformation
This salad can be easily customized to your taste.
Make it milder
- Skip the jalapenos or use less.
Make it spicier
- Add jalapenos or chili powder.
Don’t use dairy
- Skip the cheese or use a dairy-free alternative.
Add protein
- For a heartier dish, add grilled chicken or black beans.
Storage tips:
refrigerator:
Store in an airtight container for up to 1 hour. 3 days.
Serving Tips:
For best flavor, let it come to room temperature or slightly warm before serving.
What to serve with Mexican Street Corn Salad:
Mexican Street Corn Salad
This corn salad is a simple way to add bold, fresh flavor to your table with minimal effort. Creamy, tangy, slightly smoky, and full of texture. It has everything you could want in a standout side dish.
Serving Size: 6
- 4 ear Fresh peeled corn You can use frozen corn
- 1 tablespoon butter
- 1 garlic clove, minced
- 2 tablespoon mayonnaise
- 2 tablespoon cream
- 1/4 teaspoon sea salt
- Zest and juice of 1 lime
- 1/3 cup thinly sliced green onion powder
- 1/4 cup Crumbled Cotija Cheese Or feta
- 1/4 cup Finely chopped fresh cilantro
- 1/4 teaspoon Smoked paprika or chili powder
- 1 They said it was jalapeno. Options for Columns
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Cut out the kernels from the inside. Melt the butter in a large skillet over high heat. Add garlic and cook until fragrant, about 10 seconds. Add the corn and cook, stirring occasionally, until the corn is tender and slightly charred at the edges, about 5 minutes.Tip: Don’t stir too often to allow the corn to caramelize.
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Transfer the cooked corn to a large bowl. Add: mayonnaise, sour cream, sea salt, lime juice, zest. Stir until combined. The heat from the corn helps melt the dressing into a creamy coating.
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Mix in green onions, cotija cheese, cilantro, and jalapeños (if using). Mix well to combine.
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Transfer to a serving plate and top with extra cheese, smoked paprika or chili powder, and additional cilantro or green onions.Serve warm or at room temperature.
