Mexican Street Corn Salad

Mexican street corn salad is everything you crave in a summer side—charred corn, a tangle of creamy, tangy flavors, and that addictive hint of spice, all tossed together in one bowl. Whether you need a crowd-pleasing picnic dish or a quick weeknight side, this salad bursts with color, crunch, and bold taste.

My family always lights up when they see this hit our table, and every time I make it at a potluck, not a single kernel is left behind. Once I tasted this combo at a street fair, I knew I had to recreate it at home—the results are now a summer tradition.

Ingredients

• Fresh corn: gives the salad its signature char and sweetness Look for ears that feel heavy and have bright green husks or use high-quality frozen kernels for convenience
• Red onion: adds crunch and sharp flavor Choose a small one with shiny skin and firm texture
• Jalapeño: gives subtle heat For milder spice, remove seeds and membrane
• Fresh cilantro: brings brightness and an herbal lift Pick leaves that look vibrant and are not wilted
• Mayonnaise and sour cream: create a creamy, tangy base Use full fat for richness or try Greek yogurt instead
• Lime juice: brightens and balances all the flavors Squeeze fresh limes for the most zing
• Chili powder and smoked paprika: lend warmth and smoky background Opt for freshly ground if possible for vivid flavor
• Sea salt and black pepper: season everything evenly Taste and adjust for your preference
• Cotija cheese: adds salty, crumbly, creamy bursts Look for a block to crumble yourself or substitute with feta in a pinch
• Extra touches: like more chili powder and lime wedges offer garnish and fresh flair

Instructions

Sear the Corn:

Set a large skillet or grill pan over medium-high heat Toss in corn kernels and stir every minute until edges turn golden brown and start to char This usually takes about seven to eight minutes and deepens the flavor layer Remove from heat and let cool in the pan for a few minutes so it does not wilt the rest of the salad ingredients

Prep the Veggies:

Dice red onion finely and chop jalapeño and cilantro Aim for even pieces so every bite gets a little bit of everything Combine the cooled corn with these chopped vegetables in a generous mixing bowl

Make the Creamy Dressing:

In a separate small bowl whisk together mayonnaise sour cream fresh lime juice chili powder smoked paprika salt and black pepper until super smooth This will be the flavor-packed glue for the salad

Dress and Toss:

Pour all of the dressing over the salad in the mixing bowl Use a soft spatula or big spoon to toss, making sure the creamy mixture completely coats the kernels and herbs

Fold in the Cheese:

Add crumbled cotija cheese gently so it stays in bite-sized pieces Fold through just until mixed for ultimate creamy contrast with the sweet corn

Garnish and Serve:

Move the salad to a serving platter Dust with extra cotija and a pinch more chili powder Arrange lime wedges on the side for squeezing Serve straight away for freshest texture or chill up to several hours for a cool twist

Save

My kids insist on extra cheese and lime wedges—those tart little bursts always make them giggle

Storage Tips

Leftover salad keeps well for two or three days in a tightly sealed container in the refrigerator If you plan to make ahead for a party mix in the cheese just before serving so it stays fresh and creamy Avoid freezing since the vegetables lose their crunch

Ingredient Substitutions

Greek yogurt stands in for sour cream or mayo if you want to lighten things up Feta cheese works when cotija is unavailable and adds a tangy bite For extra bulk toss in diced avocado or black beans for a heartier version

Serving Suggestions

This salad shines at barbecues next to grilled chicken or steak It is also wonderful scooped straight onto crispy tortilla chips for an appetizer Try mixing leftovers into a lunch bowl with rice or leafy greens for a satisfying twist

Cultural and Historical Context

Mexican street corn locally called elote is a popular street snack served on sticks and loaded with creamy spicy toppings This salad takes the spirit of traditional elote and turns it into an easy to dollop side dish you can pass around at any gathering

Seasonal Adaptations

Fresh corn in summer highlights all the flavors Substitute roasted butternut squash in fall for a sweet autumn spin Sprinkle with pomegranate seeds in winter for a burst of color

Success Stories

My neighbor raved about bringing this to the block party and now it is her potluck signature One reader emailed that their picky eater finally tried corn and now requests this for Taco Tuesday

Freezer Meal Conversion

This salad is best fresh but you can prep the components in advance Store the charred corn and chopped veggies separately and freeze Cool completely before freezing Then simply combine with fresh dressing and cheese when ready to thaw and serve

Save

This salad is a colorful burst of summer in every bite and guaranteed to disappear fast from the table. Make extra—there will never be leftovers!

Your Questions Answered

→ Can I use frozen corn instead of fresh?

Yes, thawed frozen corn works well and can be charred in a skillet for a similar flavor.

→ Is feta cheese a suitable replacement for cotija?

Feta offers a similar crumbly texture and tang, making it a good alternative to cotija cheese.

→ How spicy is the salad with jalapeño?

Jalapeño adds mild heat; for less spice, remove the seeds or omit entirely.

→ Can I prepare this salad ahead of time?

Absolutely. Chill for up to a day in advance. Add cheese and garnishes just before serving.

→ Are there vegan options for this dish?

Substitute vegan mayo, dairy-free yogurt, and plant-based cheese for a vegan-friendly version.