Mexican Street Corn Salad – A Flavor-Packed Twist on a Classic
Nothing says vibrant summer flavors quite like Mexican street corn, also known as elote. Traditionally served on the cob and smothered with creamy sauce, tangy lime, chili powder, and cotija cheese, this street food has become a global favorite. But if you’re looking for a version that’s easier to serve at gatherings, picnics, or weeknight dinners, Mexican street corn salad is the answer.
This salad takes all the irresistible flavors of classic elote and transforms them into a bowl full of creamy, tangy, smoky goodness. Roasted or grilled corn is tossed with mayonnaise, lime juice, spices, and cheese, creating a dish that is bold, colorful, and packed with texture. It works beautifully as a side dish, but it’s also hearty enough to enjoy as a light main course.
Ingredients Needed
| Ingredient | Quantity | Calories (approx.) |
|---|---|---|
| Fresh corn (off the cob) | 4 cups (about 4 ears) | 400 kcal |
| Mayonnaise | ¼ cup | 360 kcal |
| Sour cream (or Greek yogurt) | ¼ cup | 120 kcal |
| Lime juice (fresh) | 2 tbsp | 8 kcal |
| Chili powder | 1 tsp | 6 kcal |
| Paprika (smoked, optional) | ½ tsp | 3 kcal |
| Cotija cheese (crumbled) | ½ cup | 210 kcal |
| Fresh cilantro (chopped) | ¼ cup | 1 kcal |
| Salt | To taste | 0 kcal |
| Black pepper | To taste | 0 kcal |
Step-by-Step Cooking Instructions
- Cook the corn – Grill corn on the cob until charred and slightly smoky, about 8–10 minutes. Alternatively, roast kernels in a skillet until golden. Remove kernels from the cob once cooled.
- Prepare the dressing – In a large bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, paprika, salt, and pepper.
- Mix it all together – Add the cooked corn kernels to the bowl and toss until evenly coated with the dressing.
- Add cheese and herbs – Stir in cotija cheese and chopped cilantro. Adjust seasoning if needed.
- Chill or serve warm – You can serve it immediately for a warm salad or refrigerate for 20–30 minutes to let flavors meld.
Tips for Customizing the Recipe
- Make it lighter – Swap mayonnaise with extra Greek yogurt for a healthier version.
- Add protein – Mix in black beans, grilled chicken, or shrimp to turn it into a hearty main dish.
- Spice it up – Add jalapeños, cayenne pepper, or hot sauce for extra heat.
- Go vegan – Use vegan mayo and dairy-free cheese alternatives for a plant-based version.
- Extra crunch – Top with crushed tortilla chips for added texture.
Nutritional Information (Per Serving, Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 7 g |
| Carbohydrates | 24 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sodium | 360 mg |
Serving Suggestions
- Serve as a side dish with grilled meats, tacos, or burgers.
- Enjoy it as a topping for nachos, baked potatoes, or rice bowls.
- Pair with tortilla chips for a fun party appetizer.
- Turn it into a meal prep option by adding quinoa or chickpeas for extra substance.
Mexican Street Corn Salad – A Flavor-Packed Twist on a Classic
4
servings10
minutes10
minutes280
kcalIngredients
4 cups fresh corn kernels (about 4 ears) – 400 kcal
¼ cup mayonnaise – 360 kcal
¼ cup sour cream (or Greek yogurt) – 120 kcal
2 tbsp fresh lime juice – 8 kcal
1 tsp chili powder – 6 kcal
½ tsp smoked paprika (optional) – 3 kcal
½ cup Cotija cheese, crumbled – 210 kcal
¼ cup fresh cilantro, chopped – 1 kcal
Salt, to taste – 0 kcal
Black pepper, to taste – 0 kcal
Directions
- Cook the corn – Grill corn on the cob until lightly charred (about 8–10 minutes), then cut off the kernels. If using frozen corn, roast in a skillet until golden.
- Make the dressing – In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper.
- Combine – Add the roasted corn to the bowl and mix until coated evenly.
- Finish – Stir in Cotija cheese and fresh cilantro. Adjust seasoning as needed.
- Serve – Enjoy immediately warm or chill for 20–30 minutes before serving cold.
Recipe Video
Notes
- For the best flavor, char the corn until it develops those golden-brown edges—that smoky touch makes the salad irresistible. If you’re preparing it ahead, keep the dressing separate and mix just before serving to keep everything fresh and creamy.
FAQs
1. Can I use frozen or canned corn instead of fresh?
Yes! While fresh corn gives the best flavor, frozen corn works well—just roast it in a skillet until slightly charred. Canned corn can be used in a pinch, but make sure to drain and dry it before cooking.
2. How long does Mexican street corn salad last in the fridge?
It can be stored in an airtight container for up to 3 days. The flavors intensify as it sits, but the texture is best within the first 24 hours.
3. What can I use instead of Cotija cheese?
If Cotija isn’t available, feta cheese or Parmesan are great substitutes. They both add the salty, tangy bite this salad needs.
4. Can I make this recipe vegan?
Absolutely! Swap regular mayonnaise for vegan mayo, use plant-based sour cream, and replace Cotija cheese with a dairy-free cheese alternative or nutritional yeast.
5. Is this salad served warm or cold?
It can be enjoyed both ways. Serve warm right after mixing for cozy comfort, or chill it in the fridge for 20–30 minutes to enjoy as a refreshing cold salad.
6. What dishes pair best with Mexican street corn salad?
It’s a fantastic side for tacos, fajitas, grilled chicken, steak, or even burgers. It also works well as a dip with tortilla chips.
Conclusion
Mexican street corn salad is a flavorful, versatile dish that brings all the charm of traditional elote into a bowl. With its smoky corn, creamy dressing, tangy lime, and bold spices, it’s the perfect balance of indulgence and freshness. Quick to prepare and endlessly customizable, it works as a crowd-pleasing side, a light main dish, or even a snack.
