Description
Inspired by the beloved street food elote, this Mexican Street Corn Salad is a bold, zesty side dish that’s perfect for summer gatherings. Grilled corn is tossed with creamy dressing, tangy lime, crumbled cheese, and a dash of spice, creating a flavorful and refreshing salad that complements just about any main course. Whether you’re hosting a barbecue or looking for a crowd-pleaser for potlucks, this salad brings big flavor in every bite.
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Ingredients
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4 cups corn kernels (fresh, grilled, or frozen and thawed)
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2 tbsp olive oil (for grilling or sautéing)
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⅓ cup mayonnaise
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¼ cup sour cream
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1½ tbsp fresh lime juice
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½ tsp chili powder
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¼ tsp smoked paprika (optional)
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Salt and black pepper to taste
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½ cup crumbled cotija cheese (or feta as an alternative)
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¼ cup chopped fresh cilantro
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¼ cup finely chopped red onion
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1 jalapeño, finely diced (optional for heat)
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Lime wedges for serving
Instructions
Step 1: Cook the Corn
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If using fresh corn, grill or sauté the kernels in olive oil over medium-high heat until charred, about 5-7 minutes.
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Let cool slightly before mixing with other ingredients.
Step 2: Make the Dressing
3. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper until smooth.
Step 3: Mix the Salad
4. Add cooked corn to the bowl with the dressing.
5. Stir in cotija cheese, chopped cilantro, red onion, and jalapeño if using.
6. Mix until everything is evenly coated and combined.
Step 4: Chill & Serve
7. Chill in the refrigerator for 15-20 minutes to let the flavors meld.
8. Garnish with extra cheese, cilantro, and lime wedges before serving.
Notes
Char the Corn – Adds authentic smoky flavor.
Use Fresh Lime Juice – Brightens and balances the creaminess.
Adjust Heat – Add more or less jalapeño depending on your spice tolerance.
Use Cotija Cheese – Offers authentic texture and taste (feta works too).
Let It Chill – A short rest in the fridge enhances the flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: Mexican-Inspired