If you love the vibrant flavors of Mexican street food, you’ll absolutely adore this Easy Mexican Street Corn Salad Recipe. It captures the essence of elote in a fresh, creamy salad form that’s bursting with tangy lime, smoky chili powder, and the perfect hit of salty cotija cheese. This salad is effortless to whip up in just 15 minutes, making it a brilliant choice for quick weeknight dinners, casual get-togethers, or whenever you crave a bright, satisfying dish that feels like a fiesta in every bite.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together beautifully to create layers of flavor and texture. Each one plays a vital role—from the sweet corn kernels providing a juicy crunch to the creamy mayo and sour cream balancing spicy and tangy notes, plus the fresh green cilantro adding a pop of color and brightness.
- 4 cups corn kernels: fresh gives the best crunch, but frozen or canned work perfectly after proper preparation.
- 1/4 cup mayonnaise: adds luscious creaminess that binds everything smoothly.
- 1/4 cup sour cream: brings a tangy richness to complement the spices.
- 1 tablespoon lime juice: injects fresh acidity and brightness that wakes up the flavors.
- 1 teaspoon chili powder: offers smoky warmth, a signature element in Mexican street corn.
- 1/2 teaspoon garlic powder: deepens the savory profile without overpowering.
- 1/4 cup fresh cilantro, chopped: adds herbal freshness and a vibrant green contrast.
- 1/4 cup cotija cheese, crumbled: salty and crumbly, it’s the classic topping that ties it all together.
- Salt and pepper, to taste: essential for seasoning and enhancing every ingredient’s flavor.
How to Make Easy Mexican Street Corn Salad Recipe
Step 1: Prepare the Corn
If you’re starting with fresh corn, boil the ears for about 5 minutes then carefully slice the kernels off the cob. For frozen corn, make sure to thaw completely and drain any excess moisture, and if you’re using canned corn, rinse and drain well to avoid sogginess. This ensures the perfect corn texture, which is the heart of this salad.
Step 2: Mix the Creamy Dressing
In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, and garlic powder. Stir these together until smooth and creamy. This dressing is where the magic begins, giving the salad its luscious, tangy, and mildly spicy personality.
Step 3: Combine Corn and Dressing
Add the prepared corn kernels into the dressing bowl, then fold in the chopped cilantro. Gently toss everything so the corn is evenly coated with that rich, flavorful dressing. This step ensures every bite boasts that perfect balance of creaminess and spice.
Step 4: Season to Taste
Sprinkle in salt and pepper gradually, tasting as you go to make sure the seasoning is just right. Well-seasoned salad is key to highlighting each component without overpowering the natural sweetness of the corn.
Step 5: Garnish and Serve
Top your corn salad with crumbled cotija cheese, which adds a salty punch and authentic crumbly texture. Now your Easy Mexican Street Corn Salad Recipe is ready to enjoy!
How to Serve Easy Mexican Street Corn Salad Recipe
Garnishes
While cotija cheese is the classic finish, you can add an extra sprinkle of smoked paprika for more color or chopped jalapeños if you like a little heat. A wedge of lime on the side invites guests to add a fresh squeeze at the table, elevating the salad even further.
Side Dishes
This salad pairs beautifully with grilled meats like juicy chicken or steak, and complements tacos, quesadillas, or even as a zesty side to a laid-back BBQ. It also doubles as an irresistible dip for crunchy tortilla chips, perfect for entertaining.
Creative Ways to Present
Serve this corn salad in clear glass bowls to show off its colorful layers or pile it onto tostada shells for a fun, crunchy handheld twist. Wrapping it in warm corn tortillas with a sprinkle of extra cheese and cilantro creates a quick and tasty vegetarian taco option.
Make Ahead and Storage
Storing Leftovers
Leftover corn salad keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, but for best texture, give it a gentle stir before serving to redistribute the dressing.
Freezing
This salad is not freeze-friendly due to the creamy dressing and fresh herbs, which may separate or become watery upon thawing. It’s best enjoyed fresh or refrigerated for a short time as mentioned.
Reheating
Since this is a cold salad, no reheating is necessary. Simply stir well and serve chilled for the freshest taste. If you prefer it slightly warmer, bring it to room temperature briefly but avoid microwaving to maintain texture and flavor.
FAQs
Can I use frozen corn in this Easy Mexican Street Corn Salad Recipe?
Absolutely! Frozen corn works great and is super convenient. Just thaw it completely and drain well so the salad doesn’t get soggy.
Is there a substitute for cotija cheese?
If you can’t find cotija, feta cheese makes a good alternative because of its crumbly texture and salty flavor, though the taste will be slightly different.
How spicy is this recipe?
The chili powder adds a gentle smoky heat, but you can easily adjust the amount or add some fresh jalapeño if you want more kick.
Can I make this salad vegan?
Yes! Swap the mayonnaise and sour cream with plant-based versions and omit the cotija cheese or replace it with a vegan cheese alternative to keep it dairy-free.
What’s the best way to serve this salad at a party?
Serve it in a pretty bowl with tortilla chips on the side for dipping or spoon it over mini tostadas for a festive finger food option everyone will love.
Final Thoughts
This Easy Mexican Street Corn Salad Recipe is a total crowd-pleaser that brings the flavor and fun of Mexican street food right to your table with minimal fuss. Whether you’re new to cooking or just need a quick and tasty side, this salad delivers every time. I can’t wait for you to try it and add your own twist to this vibrant favorite!
Print
Easy Mexican Street Corn Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
Description
This Easy Mexican Street Corn Salad is a vibrant and flavorful side dish that combines sweet corn kernels with a creamy, tangy dressing seasoned with lime, chili powder, and garlic. Topped with fresh cilantro and crumbly cotija cheese, it captures the essence of classic Mexican street corn in a quick, no-cook salad perfect for any occasion.
Ingredients
Salad Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- Salt and pepper, to taste
Instructions
- Cook corn: If using fresh corn, boil the ears for 5 minutes to cook, then carefully cut the kernels off the cob. For frozen or canned corn, simply thaw or drain thoroughly to remove excess moisture.
- Mix dressing: In a large mixing bowl, combine the cooked corn kernels with mayonnaise, sour cream, lime juice, chili powder, garlic powder, and chopped cilantro. Stir well to ensure all the ingredients are evenly incorporated.
- Season: Add salt and pepper according to your taste. Mix again so the seasoning distributes throughout the salad evenly.
- Garnish: Sprinkle crumbled cotija cheese on top to add a tangy, creamy finish that complements the flavors beautifully.
- Serve: Serve the Mexican street corn salad immediately as a refreshing side dish or as a dip alongside crunchy tortilla chips for a snack.
Notes
- You can grill fresh corn before cutting the kernels for a smoky flavor.
- Substitute cotija cheese with feta if unavailable, though it will alter the taste slightly.
- Adjust chili powder to control the heat level according to preference.
- If you want a lighter version, swap sour cream and mayonnaise with Greek yogurt.
- The salad is best served fresh but can be refrigerated up to 1 day.
