Mexican Street Corn Salad

Mexican Street Corn Salad is a vibrant, zesty, and creamy side dish inspired by the beloved street food elote. This salad combines sweet corn with tangy lime, creamy mayonnaise, and a sprinkle of chili powder for a bold flavor explosion.

Perfect for barbecues, potlucks, or a quick weeknight side, this dish is a crowd-pleaser every time!

Kitchen Equipment Needed

• Large skillet or grill pan
• Sharp knife
• Cutting board
• Mixing bowl
• Wooden spoon

Ingredients

• 4 cups (about 5 ears) fresh corn, kernels removed (or 3 cups frozen corn, thawed)
• 2 tbsp unsalted butter (optional)
• 1/3 cup mayonnaise
• 2 tbsp sour cream
• Juice of 1 lime
• 1/2 tsp chili powder (adjust to taste)
• 1/4 tsp smoked paprika
• 1/4 cup fresh cilantro, chopped
• 1/3 cup cotija cheese, crumbled (or feta as a substitute)
• Salt and black pepper to taste

Directions

1. Cook the Corn: Heat a large skillet over medium-high heat. Melt butter (if using), then add the corn. Cook for 5–7 minutes, stirring occasionally, until the corn is lightly charred. Remove from heat and let cool slightly.
2. Mix the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
3. Combine Ingredients: Add the cooked corn to the dressing, then toss to coat evenly.
4. Finish with Toppings: Fold in chopped cilantro and most of the cotija cheese, reserving a small amount for garnish.
5. Serve: Transfer to a serving dish and sprinkle with the reserved cheese. Serve warm, at room temperature, or chilled.

Prep Time

10 minutes

Cook Time

7 minutes

Total Time

17 minutes

Nutrition (Per Serving, Approx.)

• Calories: 190
• Protein: 5g
• Fat: 13g
• Carbohydrates: 18g
• Sodium: 220mg

Expert Tips

• Fresh or Frozen Corn: Fresh corn gives the best flavor, but frozen corn is a convenient alternative—just be sure to thaw and pat it dry before cooking.
• Charred Flavor: If you have a grill, you can grill the whole ears of corn for extra smoky flavor before cutting off the kernels.
• Custom Spice Level: Adjust the chili powder to your taste or add a dash of cayenne for a spicy kick.

FAQs

Can I make this salad ahead of time?
Yes, you can prepare it up to a day in advance. Store it in the refrigerator and add the cheese and cilantro just before serving.

What can I use instead of cotija cheese?
Feta cheese works well as a substitute, or you can try grated Parmesan for a slightly different flavor.

Can I make this dairy-free?
Yes, use a dairy-free mayonnaise and omit the cheese, or use a plant-based cheese alternative.

Storing & Reheating

• Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Enjoy the salad cold or warm it gently in a skillet over low heat.

Substitutions & Variations

• Avocado: Add diced avocado for extra creaminess.
• Vegetables: Mix in diced red bell peppers or cherry tomatoes for added color and crunch.
• Protein: Turn it into a main dish by adding grilled shrimp, chicken, or black beans.

Mexican Street Corn Salad

Mexican Street Corn Salad is a vibrant, zesty, and creamy side dish inspired by the beloved street food *elote*. This salad combines sweet corn with tangy lime, creamy mayonnaise, and a sprinkle of chili powder for a bold flavor explosion.

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Equipment

• - Large skillet or grill pan
• - Sharp knife
• - Cutting board
• - Mixing bowl
• - Wooden spoon

Ingredients

  

• - 4 cups about 5 ears fresh corn, kernels removed (or 3 cups frozen corn, thawed)
• - 2 tbsp unsalted butter optional
• - 1/3 cup mayonnaise
• - 2 tbsp sour cream
• - Juice of 1 lime
• - 1/2 tsp chili powder adjust to taste
• - 1/4 tsp smoked paprika
• - 1/4 cup fresh cilantro chopped
• - 1/3 cup cotija cheese crumbled (or feta as a substitute)
• - Salt and black pepper to taste

Instructions

 

• **Cook the Corn:** Heat a large skillet over medium-high heat. Melt butter (if using), then add the corn. Cook for 5–7 minutes, stirring occasionally, until the corn is lightly charred. Remove from heat and let cool slightly.
• **Mix the Dressing:** In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
• **Combine Ingredients:** Add the cooked corn to the dressing, then toss to coat evenly.
• **Finish with Toppings:** Fold in chopped cilantro and most of the cotija cheese, reserving a small amount for garnish.
• **Serve:** Transfer to a serving dish and sprinkle with the reserved cheese. Serve warm, at room temperature, or chilled.