If you are craving a dish that bursts with vibrant flavors, creamy textures, and a perfect touch of smoky sweetness, the Mexican Street Corn Salad Recipe is exactly what you need on your table. This salad is a delightful twist on the classic elote, trading the traditional cob for a tossed salad that is ridiculously easy to make yet packed with all the authentic tastes you love. Whether you use fresh, frozen, or canned corn, each bite delivers that wonderful charred flavor harmonized with zesty lime, spicy chili powder, and salty cotija cheese. It’s a crowd-pleaser and an instant favorite that you’ll find yourself reaching for at every summer barbecue or weeknight dinner!
Ingredients You’ll Need
Ingredients You’ll Need
This recipe shines because of its straightforward ingredients, each chosen for its unique contribution to the overall magic. From the sweetness of corn to the tangy punch of lime and the creamy, cheesy goodness, these essentials come together effortlessly.
- 4 cups corn (fresh, frozen, or canned): The star of the dish, providing natural sweetness and a satisfying bite.
- 2 tablespoons mayonnaise: Adds luscious creaminess that binds all elements together.
- 2 tablespoons sour cream or Mexican crema: Introduces a subtle tang and richness that balances the flavors.
- 1 tablespoon fresh lime juice: Brings brightness and a lovely acidity to lift the salad.
- 1 teaspoon chili powder: Offers warmth and a touch of smokiness, essential for that Mexican street food vibe.
- 1 cup cotija cheese, crumbled: Provides a salty, crumbly texture that complements the corn perfectly.
- 2 tablespoons fresh cilantro, chopped: Adds a fresh herbal note and vibrant green color.
- 1 clove garlic, minced (optional): For those who want an extra burst of savory depth.
- 1/2 teaspoon salt: Enhances every ingredient’s flavor.
- 1/4 teaspoon black pepper: Offers a gentle kick to round out the dish.
How to Make Mexican Street Corn Salad Recipe
Step 1: Char the Corn
The secret to that smoky, irresistibly tasty salad starts with charring your corn. Whether you’re using fresh ears sliced off the cob or loose kernels from frozen or canned corn, heat a skillet or grill until really hot and toss the corn in a single layer. Let it brown in spots without stirring too often to develop those beautiful charred bits. This step imparts deep flavor that sets this salad apart.
Step 2: Whisk the Creamy Dressing
In a large mixing bowl, combine mayonnaise, sour cream or crema, lime juice, chili powder, salt, and black pepper. Whisk these together until perfectly smooth. This dressing is what gives the salad its creamy texture and zesty personality, marrying all flavors beautifully.
Step 3: Combine Corn and Dressing
Add the charred corn to your bowl of dressing and gently fold everything together until every kernel is generously coated. This ensures that each bite is packed with flavor and creaminess from the first taste to the last.
Step 4: Add Cheese, Cilantro, and Garlic
Now comes the finishing touch: fold in the crumbled cotija cheese and freshly chopped cilantro. If you’re a garlic lover, toss in the minced clove here too. These fresh, bold ingredients add layers of flavor and delightful texture, providing the authentic kick of a true Mexican street corn salad.
Step 5: Taste and Adjust
Give your salad a little taste test and feel free to tweak it with a bit more lime juice or chili powder if it needs extra brightness or heat. This step lets you customize the dish perfectly to your palate.
Step 6: Serve Warm or Chilled
You can enjoy this salad fresh and warm right after mixing, which makes the flavors pop even more, or, if you prefer, let it chill in the fridge for about 30 minutes. Both ways offer slightly different experiences but equally delicious results.
Step 7: Garnish and Enjoy!
Before serving, sprinkle an extra handful of cotija and some cilantro on top for that irresistible, fresh finish. The presentation is simple but will make your Mexican Street Corn Salad Recipe look as amazing as it tastes!
How to Serve Mexican Street Corn Salad Recipe
Garnishes
Fresh garnishes take this salad to the next level. Extra crumbled cotija cheese adds a salty pop, while lime wedges on the side invite guests to add a splash of brightness. A sprinkle of chili powder on top can add an inviting color and subtle heat, making the salad look vibrant and appetizing.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken or steak, and it’s a fantastic side for tacos, quesadillas, or even a hearty bean chili. It adds freshness and texture that balance out richer dishes beautifully, making your whole meal feel more festive and satisfying.
Creative Ways to Present
Looking to impress? Serve the Mexican Street Corn Salad Recipe in individual mini mason jars for a rustic, fun presentation at a party. Or pile the salad into taco shells for a playful twist. You can also use it as a topping for grilled avocado halves or as a vibrant layer in a colorful Mexican-inspired grain bowl for an exciting fusion dish.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The salad will keep well for up to 2 days, but keep in mind that the freshness of the cilantro and the cheese may lessen slightly over time. Stir gently before serving again to redistribute the dressing.
Freezing
Because the salad contains creamy dairy and fresh herbs, freezing isn’t recommended. The texture and flavor will degrade, especially with the cilantro and dressing separating when thawed. It’s best enjoyed fresh or refrigerated.
Reheating
If you prefer to serve the salad warm after refrigeration, gently reheat it in a microwave-safe dish for 30 to 45 seconds or until just warmed through. Avoid overheating as the creamy dressing could separate. Toss lightly before serving to refresh the texture.
FAQs
Can I use frozen corn for this recipe?
Absolutely! Frozen corn works perfectly when thawed and well-drained. Just make sure to char it in a hot skillet to get those delicious browned bits that add smoky flavor to the salad.
What if I don’t have cotija cheese?
If cotija isn’t available, try using feta cheese as a substitute. It has a similar crumbly texture and salty punch that complements the other ingredients well.
Is this recipe spicy?
The chili powder adds a gentle warmth but nothing overpowering. You can adjust the amount to suit your taste or even add a dash of cayenne if you prefer more heat.
Can I make this salad vegan?
Yes! Substitute the mayonnaise and sour cream with vegan alternatives and omit the cotija cheese or use a plant-based cheese substitute. The flavors will still shine through beautifully.
How long does it take to prepare?
This Mexican Street Corn Salad Recipe takes about 15 minutes to prepare from start to finish, making it a fantastic option for quick weeknight dinners or last-minute gatherings.
Final Thoughts
This Mexican Street Corn Salad Recipe is a true celebration of bold, fresh flavors and simple ingredients coming together in perfect harmony. It’s a dish that feels both comforting and exciting, easy enough for everyday meals yet special enough to wow your guests. Give it a try and watch it become one of your go-to favorites for adding a splash of sunshine to your plate!
Print
Mexican Street Corn Salad Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
A vibrant and creamy Mexican Street Corn Salad that combines charred corn with a tangy, spiced dressing, fresh lime juice, and crumbled cotija cheese. This quick and easy salad can be served warm or chilled, making it a perfect side dish for any occasion.
Ingredients
Main Ingredients
- 4 cups corn (fresh, frozen, or canned)
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream or Mexican crema
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1 cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- 1 clove garlic, minced (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Char the Corn: Heat a skillet or grill over high heat, then add the corn. Cook until the kernels are slightly browned and charred to develop a smoky flavor. If using canned or frozen corn, drain it well before charring.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream (or Mexican crema), fresh lime juice, chili powder, salt, and black pepper until smooth and well combined.
- Combine Corn and Dressing: Add the charred corn to the bowl with the dressing. Stir thoroughly to ensure all the corn kernels are evenly coated with the creamy mixture.
- Add Cheese and Herbs: Mix in the crumbled cotija cheese and chopped fresh cilantro. If you choose to use garlic, add the minced clove at this stage and stir to distribute evenly.
- Adjust Seasoning: Taste the salad and add additional lime juice or chili powder to suit your preference for acidity and spice.
- Serve or Chill: You can serve the salad immediately while still warm, or refrigerate it for about 30 minutes if you prefer it chilled. Both options are delicious.
- Garnish and Present: Before serving, garnish the salad with extra crumbled cotija cheese and fresh cilantro to enhance its flavor and visual appeal.
Notes
- Use fresh corn on the cob for the best flavor but frozen or canned corn works well too after proper draining.
- Mexican crema can be substituted for sour cream for an authentic taste.
- Char the corn carefully to avoid burning; the goal is light browning for smoky flavor.
- Add minced garlic only if you like an extra punch of flavor.
- This salad can be made ahead and refrigerated, but add fresh cilantro garnish just before serving.
