Mexican Street Corn Salad
This Mexican Street Corn Salad has become a summer favorite in our household! Packed with the fresh flavors of elote, this vibrant salad combines charred corn, crumbled cotija or feta cheese, fresh lime juice, chile powder, and a touch of mayonnaise and sour cream for creaminess.
Looking for more ways to enjoy elote? Make sure to check out our Mexican Street Corn Fritters!
Key ingredients
- Sweet corn: I use fresh sweet corn on the cob for this salad, but frozen kernels will also work. Stay away from canned corn–its texture is too mushy to hold up here.
- Mayo and sour cream: A mixture of mayo and sour cream provides the base for the creamy dressing.
- Cheese: Cotija is traditional but feta is just as delicious. Make sure to crumble it very finely so it blends smoothly into the dressing.
- Lime juice: Brightens up the salad. Don’t forget to add more to taste.
- Jalapeño: I love the crunch of fresh jalapeño in this salad, but feel free to leave it out if you want less heat.
- Cilantro and green onion: Adds fresh herby flavor to balance the sweetness of the corn.
- Chile powder: Ancho and guajillo chile powders are my go-to, but regular chili powder does the job in a pinch.
Step by step photos
Step 1: Char the sweet corn on the grill or under the broiler.
Step 2: Cut the corn off the cob.
Step 3: Combine all of the remaining ingredients in a mixing bowl.
Step 4: Mix the dressing with the charred corn.
Make ahead and storage
This salad is perfect for potlucks and gatherings because it tastes even better the next day after the flavors have had time to really meld! Store in an airtight container in the refrigerator and give it a stir before serving. If it loses some of its creaminess, add a small spoonful of sour cream. Garnish with extra cilantro, green onion and chile powder right before serving.
Leftover Mexican street corn salad can be stored in an airtight container in the refrigerator for 3-4 days.
FAQs
For whole cobs, lightly brush the corn with oil and broil for 3-5 minutes per side or rotate over a gas flame until charred. For loose kernels, use a hot skillet with oil or butter, letting them sit undisturbed for 3-4 minutes to develop char.
You can also completely skip the char and use boiled corn instead. I’ve done this several times and the salad will have a slightly different texture, but it’s just as tasty!
I don’t recommend canned corn for this recipe, but frozen corn will work well! Thaw the corn and pat dry. Cook in a skillet with a bit of oil or butter until some pieces are slightly charred.
Yes! The spice labeled “chili powder” in the United States typically contains cumin, garlic, and oregano in addition to ground chiles. It’s milder than Mexican chile powders, but still adds excellent flavor. My favorite chile powders for Mexican street corn salad are ancho and guajillo.
Elote en vaso (corn in a cup), also called esquites, is a Mexican street food that consists of boiled corn mixed with butter and served in individual cups. The toppings often include lime juice, cotija cheese, mayo and chile powder.
Our potluck-style version includes charring the corn and calls for a few extra ingredients not always typical in esquites.
This is one salad where I don’t have a huge preference. Mixing the dressing with the freshly charred corn is absolutely delicious. But the leftovers taste just as amazing right from the refrigerator.
More taco night favorites
Mexican Street Corn Salad Recipe
- Total Time: 25 minutes
- Yield: 6
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grill
- Cuisine: Mexican
Description
This Mexican Street Corn Salad brings the flavors of elote to your table with charred corn, lime juice and a creamy chile-spiced dressing! Perfect for barbecues, potlucks or taco night!
Ingredients
- 6 ears fresh sweet corn, husked
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 2 ounces (55g) feta or cotija cheese, crumbled
- 1 jalapeño, seeded and stemmed, finely chopped
- 3 green onions, finely chopped, dark and light green parts only
- 1/4 cup chopped cilantro, leaves and thin stems
- 1.5 tablespoons fresh lime juice
- 1/2–1 teaspoon chile powder, such as ancho or guajillo
- Kosher salt to taste
Instructions
- Grill the corn. Preheat the grill to medium heat (400°F / 205°C). Place the 6 ears of corn directly over the flame, close the lid, and cook for 8–10 minutes, turning occasionally, until the kernels are lightly charred. Remove from the grill and let cool slightly. (See notes for charring corn without a grill.)
- Cut off the kernels. Once cool enough to handle, use a sharp knife to cut the kernels off the cobs. Stand the charred cob upright in a large bowl to catch falling kernels. Using a sharp chef’s knife, make downward strokes from top to base, rotating the cob as you work to remove all kernels.
- Make the dressing. In a separate bowl, combine the mayonnaise, sour cream, cheese, jalapeño, green onions, cilantro, lime juice, and chile powder. Mix well.
- Combine and serve. Pour the dressing over the charred corn and toss until evenly coated. Garnish with extra green onions, cilantro and a sprinkle of chile powder if desired.
Notes
Charring corn without a grill: For whole cobs, brush with oil and broil 3-5 minutes per side or char over a gas flame. For loose kernels, cook in a hot skillet with oil or butter until some pieces are charred. Alternatively, skip charring. Boiled corn works perfectly and tastes just as good, though with a softer texture.
Storage: Leftovers will keep in an airtight container in the refrigerator for 3-4 days.
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