Dessert

Mexican Street Corn Salad Recipe

Name: Mexican Street Corn Salad Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Mexican
Ingredients: 4 cups corn kernels (fresh or frozen, about 5–6 ears of corn); 2 tablespoons butter; ¼ cup mayonnaise; ¼ cup sour cream; ½ cup crumbled cotija cheese (or feta if unavailable); 1 garlic clove, minced; Juice of 1 lime; 1 teaspoon chili powder; ½ teaspoon smoked paprika; ¼ cup chopped fresh cilantro; Salt and black pepper, to taste; Optional: pinch of cayenne pepper for extra heat

ByMatteo Rossi February 27, 2026February 27, 2026

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Introduction

Mexican Street Corn Salad is a vibrant, flavorful dish that captures the smoky, tangy essence of traditional elote in an easy-to-serve form. Perfect for summer barbecues or a quick weeknight side, this salad combines charred corn with creamy, zesty dressing and fresh herbs.

A white plate sits on a white marbled surface, filled with a colorful corn salad that has about three layers. The bottom layer is made of bright yellow corn kernels. On top of the corn, there are small bits of green herbs and finely chopped red onions scattered evenly. The dish is drizzled with a creamy white sauce that gently covers the corn, with a light dusting of red and green spices adding extra color. A wedge of lime is placed on the left side of the plate as a garnish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups corn kernels (fresh or frozen, about 5–6 ears of corn)
2 tablespoons butter
¼ cup mayonnaise
¼ cup sour cream
½ cup crumbled cotija cheese (or feta if you can’t find cotija)
1 garlic clove, minced
Juice of 1 lime
1 teaspoon chili powder
½ teaspoon smoked paprika
¼ cup chopped fresh cilantro
Salt and black pepper, to taste

Instructions

Step 1: If using fresh corn, cut the kernels off the cob. For frozen corn, thaw and pat dry to remove excess moisture.
Step 2: Heat a large skillet over medium-high heat and melt the butter.
Step 3: Add the corn to the skillet and cook for 5–7 minutes, stirring occasionally, until the kernels develop a golden-brown char.
Step 4: While the corn cools slightly, mix mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, salt, and pepper in a large bowl.
Step 5: Add the cooled corn to the bowl and stir to coat each kernel evenly with the dressing.
Step 6: Fold in the crumbled cotija cheese and chopped cilantro.
Step 7: Transfer the salad to a serving bowl, garnish with extra cotija cheese, chili powder, and a squeeze of lime before serving.

Tips & Variations

For extra heat, add a pinch of cayenne pepper or diced jalapeño to the dressing.
Use feta cheese if cotija is unavailable; it provides a similar salty, crumbly texture.
Char the corn under a broiler if you don’t have a skillet or prefer a smokier flavor.
Swap out cilantro for chopped parsley if you’re not a fan of cilantro’s flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely overnight. Reheat gently in a microwave or enjoy chilled. Add fresh lime juice before serving to brighten the salad again.

How to Serve

A white plate holds a colorful dish with three main layers. The bottom layer is bright yellow corn kernels that look soft and juicy, spread evenly across the plate. On top of the corn, there are small pieces of red onion mixed in, adding a bit of purple color and texture. The whole dish is drizzled with a creamy white sauce, sprinkled with green herbs and a red spice for extra color. A wedge of pale green lime sits on the side of the plate. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn for this recipe?

While fresh or frozen corn yields the best results, you can use canned corn. Drain it well, pat dry, and sauté briefly to achieve some caramelization.

Is it okay to prepare this salad ahead of time?

Yes, it can be made a few hours ahead or the day before. Keep it refrigerated and stir in fresh lime juice and cilantro just before serving for the best taste.