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Mexican Street Corn Salad

Mexican Street Corn Salad

This Mexican Street Corn Salad is a bright, creamy, smoky, and slightly spicy side dish inspired by classic elote. Made with sweet corn, tangy lime, chili seasoning, and fresh herbs, it’s the perfect party food, great for BBQs, potlucks, weeknight dinners, and Mexican side dishes. You’ll love how quick, easy, and customizable this salad is—ideal for last-minute gatherings or weekly meal prep.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Salad
  • 4 cups corn kernels fresh, canned, or frozen thawed
  • 1 tablespoon olive oil for sautéing corn if needed
  • ⅓ cup red onion finely diced
  • ½ cup cotija cheese or feta, crumbled
  • ¼ cup cilantro chopped
  • 1 jalapeño finely chopped (optional for heat)
  • For the Dressing
  • ¼ cup mayonnaise
  • ¼ cup sour cream or Greek yogurt
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. Prepare the Corn
  2. If using fresh or frozen corn, heat olive oil in a skillet over medium-high heat.
  3. Add corn and sauté for 5–7 minutes until slightly charred for that smoky street-corn flavor.
  4. Allow corn to cool slightly.
  5. Make the Dressing
  6. In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
  7. Combine the Salad
  8. In a large bowl, add corn, red onion, cilantro, jalapeño, and cotija cheese.
  9. Pour the dressing over the top and mix until everything is well coated.
  10. Chill & Serve
  11. Taste and adjust lime or seasoning as needed.
  12. Serve immediately or refrigerate for 1 hour to let flavors develop.

Notes

Corn options:
Fresh grilled corn gives the best flavor, but canned or frozen works perfectly for an easy version.
Make it healthier: Swap mayo for all Greek yogurt.
Heat level: Add jalapeños, chipotle powder, or hot sauce for a spicy version.
Serving ideas: A great topping for tacos, burrito bowls, nachos, or BBQ plates.
Storage: Keeps well 2–3 days in the fridge.