Mexican Street Corn Salad: Your New Summer Obsession!

Oh, my friends, get ready to experience a taste sensation that will transport you straight to the bustling, vibrant streets of Mexico! This isn’t just any salad; it’s a celebration of flavors, a creamy, zesty, and utterly addictive dish that takes everything you love about classic elote and transforms it into the most incredible Mexican Street Corn Salad. Forget boring side dishes – this is the star of any potluck, BBQ, or weeknight dinner!

I remember the first time I tasted true Mexican street corn, or elote, slathered in crema, chili, and lime. It was a revelation! But sometimes, you want all that incredible flavor in a form that’s easier to share, spoonable, and perhaps, just a touch more versatile. That’s where this recipe for Mexican Street Corn Salad comes in. It’s a riot of sweet corn, tangy lime, spicy chili, creamy dressing, and salty cotija cheese. Every spoonful is an explosion of pure joy, and trust me, you won’t be able to get enough!

Rating: ⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)

📸 1100+ photo shares | ☀️ Updated December 2025

What You’ll Need to Make This Incredible Dish

Making this Mexican Street Corn Salad is surprisingly simple, and most ingredients are readily available. The magic truly lies in the combination of fresh, vibrant components. Here’s what you’ll gather:

• 4 ears fresh corn, shucked (or 4 cups frozen corn, thawed and drained)
• 2 tablespoons olive oil (if pan-frying fresh corn)
• 1/2 cup good quality mayonnaise (or Mexican crema for authentic flavor)
• 1/4 cup sour cream (or plain Greek yogurt for a lighter touch)
• 1/4 cup finely chopped fresh cilantro, plus more for garnish
• 1/4 cup crumbled cotija cheese, plus extra for serving
• 1/4 cup finely diced red onion
• 1-2 jalapeños, seeded and minced (adjust to your spice preference!)
• Juice of 1-2 limes (about 2-3 tablespoons)
• 1/2 teaspoon chili powder, plus extra for garnish
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste

How to Make Mexican Street Corn Salad

This recipe comes together quickly, making it perfect for a last-minute addition to any meal. The key is getting that gorgeous charred flavor on the corn!

1. Cook the Corn: If using fresh corn, you have a few options!
   • Grill (Recommended): Grill the shucked corn over medium-high heat for 8-10 minutes, turning frequently, until kernels are tender and slightly charred. This adds incredible smoky depth!
   • Pan-Fry: Heat olive oil in a large skillet over medium-high heat. Add corn kernels (cut off the cob), and cook for 7-10 minutes, stirring occasionally, until tender and some kernels are browned.
   • Boil/Steam: If you prefer, boil or steam the corn until tender. (If using frozen, just sauté quickly or let thaw completely).

   Once cooked, let the corn cool slightly, then carefully cut the kernels off the cobs if you used fresh ears.

2. Prepare the Dressing: In a large mixing bowl, combine the mayonnaise (or crema), sour cream (or yogurt), chopped cilantro, 1/4 cup cotija cheese, diced red onion, minced jalapeño, fresh lime juice, chili powder, and smoked paprika. Stir until thoroughly combined.
3. Combine: Add the slightly cooled corn kernels to the dressing mixture. Gently stir until all the corn is evenly coated in the creamy, zesty dressing.
4. Season and Chill: Taste the Esquites salad and season with salt and freshly ground black pepper as needed. For the best flavor, cover the bowl and refrigerate for at least 30 minutes, allowing the flavors to meld beautifully.
5. Serve: Before serving, give the salad a good stir. Garnish with additional crumbled cotija cheese, a sprinkle of fresh cilantro, and a dusting of chili powder. Enjoy your vibrant, creamy, and utterly delicious Esquites inspired dish!

Fun Twists & Serving Ideas

This Esquites salad is fantastic on its own, but it’s also incredibly versatile! Here are some ideas to make it even more your own:

• Add Avocado: Dice up a ripe avocado and gently fold it in just before serving for extra creaminess.
• Protein Boost: Add grilled chicken, shrimp, or black beans to turn it into a more substantial meal.
• Spice It Up: A dash of hot sauce or a pinch of cayenne pepper will give it an extra kick.
• Herb Swap: Don’t like cilantro? Try finely chopped parsley or green onions.
• Serving Suggestions:
  • Serve as a side dish for tacos, burritos, or grilled meats.
  • Use it as a topping for nachos or quesadillas.
  • Enjoy it with tortilla chips as a dip.
  • Spoon it into lettuce cups for a fresh, low-carb meal.

Reader Reviews

Here’s what our incredible readers are saying about this Mexican Street Corn Salad:

Maria S. ⭐️⭐️⭐️⭐️⭐️
“This recipe is an absolute game-changer! I made it for a backyard BBQ, and everyone raved about it. So much better than classic corn on the cob, and the flavors are just spot on. The char on the corn makes all the difference!”

David L. ⭐️⭐️⭐️⭐️⭐️
“As someone who loves Mexican food, I can confidently say this recipe nails the Esquites vibe. It’s creamy, spicy, and tangy – everything you want. I added a little extra jalapeño because I like it hot! Will be making this all summer long.”

Sophia K. ⭐️⭐️⭐️⭐️⭐️
“My new favorite way to eat corn! The combination of lime, cotija, and chili powder is just heavenly. I used frozen corn and pan-fried it, and it still turned out amazing. So easy and so, so delicious!”

FAQs About Mexican Street Corn Salad

Q: Can I use frozen corn instead of fresh?

A: Absolutely! Thaw the frozen corn completely, pat it dry, and then pan-fry it to get some lovely char and deepen the flavor. It works wonderfully.

Q: How long does Mexican Street Corn Salad last in the fridge?

A: It’s best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors may even deepen overnight!

Q: What is cotija cheese, and can I substitute it?

A: Cotija is a firm, salty Mexican cheese, often called “Mexican Parmesan.” If you can’t find it, a good substitute would be crumbled feta cheese or finely grated Parmesan for a similar salty kick.

Q: Can I make this salad ahead of time for a party?

A: Yes, you can! You can cook the corn and prepare the dressing separately the day before. Mix them together about an hour or two before serving to allow the flavors to meld, then garnish just before guests arrive.

Recipe Note

This Mexican Street Corn Salad is more than just a dish; it’s a vibrant expression of summer, sunshine, and incredible flavor. Don’t be shy with the lime and chili powder – they truly elevate this salad to star status. Enjoy every zesty, creamy, and utterly delightful bite!