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
- 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.
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
Ingredients
Equipment
Method
- **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.
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