This Mexican Street Corn Salad combines everything you love about grilled Mexican street corn in a mind-blowing salad that my family and friends can’t get enough!
Here’s What You Need
Mexican Street Corn Salad is bursting with fresh chargrilled corn, creamy, dressing and all the yummy elotes toppings, all mixed into delicious, summer-y salad.
Mexican Street Corn Salad Recipe Ingredients
Here’s what goes into my Mexican corn salad recipe:
- Fresh Corn: You’ll need about 3 cups of corn kernels (use frozen corn, or 4 cobs).
- Mayonnaise
- Crumbled Cotija Cheese: A dry, crumbly Mexican cheese that adds a distinctive salty flavor. You can swap in feta cheese, which has a similar taste.
- Fresh Cilantro
- Garlic
- Jalapeños or Serrano Peppers
- Cayenne Powder: For less heat and a different flavor, swap in paprika or a teaspoon of chili powder (like my homemade chili seasoning).
- Fresh Lime Juice
Variations and Substitutions
Here’s how you can adapt or double down on your Mexican street corn salad:
- Add protein: Turn the salad into a full meal by tossing in chicken (like my buffalo chicken pasta salad, yum!), shrimp, or black beans.
- Add other veggies: red onion, green onions, and/or a little diced red bell pepper adds color and flavor.
- Cut the mayo: swap half the mayonnaise for queso fresco, Mexican crema, sour cream, or Greek yogurt for a lighter, less mayo-y version. (Psst. try my delicious Cilantro Lime Crema, baja sauce and Avocado Crema recipes).
Here are a few other favorite salads: Peanut Noodle Pasta Salad, Curry Chicken Salad with Grapes, Creamy Potato Salad with Eggs, Creamy Indian Chickpea Salad
Making Mexican Street Corn Salad: a Step-by-Step Guide
- Prep the Corn
- Char the Corn: You can grill the corn, roast it, or char it in a hot pan. I use a hot pan so that I can cut the kernels off the cob first, vs. trying to cut them off when the cob is hot.
- Mix the Ingredients & Serve Immediately: This dish is best enjoyed while the corn is still warm and the cheese is slightly melted.
How to Serve It
To make Mexican street corn in a cup like they do in Mexico (as esquites), serve each portion in its own little paper cup. Or try it like this:
- As a side dish: Street corn salad makes an epically-tasty side dish for all your favorite Mexican recipes, along with my Mexican slaw recipe (Slaw for Fish Tacos) and Instant Pot Mexican Rice.
- Party dip: Serve with tortilla chips as a dip, perhaps along with guacamole, aguachiles shrimp and taco salsa.
- Top a taco: Use this as a flavorful topping for Chicken Street Tacos, Spicy Fish Tacos, Ground Beef Tacos, and/or Slow Cooker Chicken Tacos.
Make Ahead and Storage Tips
- Make Ahead: The corn can be cut from the cob and refrigerated a day ahead.
- Storing Leftovers: If you have leftovers, refrigerate them in an airtight container for up to 4 days.
- Reheat: I serve next-day street corn salad cold or at room temperature. If you like, you can lightly reheat leftovers in the microwave, but be sure to mix well before serving.
Tips for Making the Best Mexican Street Corn Salad
- Use Fresh Corn: A freshly shucked corn cob will give the best sweet flavor and juicy texture to your Mexican street corn salad, but using frozen corn kernels will do just fine.
- Adjust the Heat: Don’t be afraid to customize the level of spiciness to your preference.
- Serve Immediately: For the best experience, serve this corn salad warm.
More Easy Mexican Recipes:
Mexican Street Corn Salad (Quick + Easy!)
This Mexican Street Corn Salad combines everything you love about Mexican street corn in a mind-blowing salad. My family can't get enough!
Video
Ingredients
- 3 cups fresh or frozen corn kernels (from 4 medium cobs)
- 2 tbsp vegetable oil
- ½ tsp kosher salt
- ¼ cup mayonnaise
- ¼ cup finely crumbled Cotija or feta cheese
- 1 tbsp finely minced fresh cilantro
- 1 clove garlic minced
- ½ -1 jalapeno or serrano pepper seeds and veins removed, finely chopped
- ½ teaspoon cayenne powder
- Juice of one lime
- Lime wedges to serve optional
Instructions
- Remove the husks and silk from the corn. Cut the kernels off the cob with a sharp knife by laying it flat lenghtwise, slicing off a side, then rotating onto its flat side. Continue rotating the corn as you cut away the sides, always keeping a flat side on the cutting board for stability.
- Heat a large skillet over medium-high heat for 5 full minutes. Add the corn kernels and salt. Stir to coat evenly with oil, then let them cook without stirring until they are charring on one side (about 5 minutes). Stir and let them char on the other side (about 2-3 more minutes). Be careful, as the odd kernel may sputter and pop out of the pan.
- In a large bowl, combine the charred corn, mayonnaise, Cotija cheese, cilantro, garlic, jalapeno (if using), cayenne powder, lime juice, and salt. Mix until all the ingredients are well combined.
- Divide the mixture into cups, garnish with extra cheese, cilantro, a sprinkle of cayenne, and lime wedges if desired.
Notes
If the corn releases a lot of liquid during cooking drain it in a colander before preparing the salad so you don’t water down the dressing. Some corn has a lot of “corn milk”.
Feel free to swap in frozen – you’ll need about 3 cups of corn kernels.
One lime typically yields about 2 tablespoons (30 milliliters) of juice. It’s always a good idea to roll the lime on a hard surface before juicing to help release more juice. Using a citrus juicer can also help you extract as much juice as possible from the lime.
Nutrition
Calories: 124kcal | Carbohydrates: 1g | Protein: 1g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 10mg | Sodium: 329mg | Potassium: 19mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 113IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Leave a comment!
Can it be left on the cob to cook this? I live in AZ and buy this from Mexicans where they sell it already made on the cob. It’s sooo good. If you make the sauce separate can you just brush it on? That’s what they do when you buy it. Sprinkle on whatever don’t go in the sauce.
Yes, you can absolutely leave it on the cob. Grill the corn or char it in a hot skillet or directly over a gas flame, turning until well blistered. That’s exactly how the street vendors do it.
Mix the sauce separately and brush it on while the corn is hot so it clings well. Finish with crumbled cheese, chili, and lime sprinkled over the top.
Thanks for sharing this awesome Mexican Roasted Corn Off The Cob recipe! Perfect!
Loved your Mexican Roasted Corn Off The Cob recipe! Easy to make and super delicious. Can’t wait to try more from your blog!
Tried this and it was so good!