Oh my gosh, let me tell you about the first time I tried authentic Mexican street corn – it was life-changing! I was wandering through a bustling mercado in Mexico City when the smoky, buttery aroma stopped me in my tracks. That first bite of elote, slathered in creamy sauce and dusted with chili powder? Absolute perfection. That’s exactly what inspired this Mexican Street Corn Salad – all those incredible flavors in an easy-to-eat bowl.

Now this isn’t just any corn salad, friends. It’s my go-to summer side dish that disappears faster than you can say “¡qué rico!” at every backyard BBQ I host. The combination of sweet corn, tangy lime, and that irresistible cotija cheese makes people go back for thirds (I’ve seen it happen!). Best part? It comes together in about the time it takes to sip one margarita – now that’s my kind of cooking!

Why You’ll Love This Mexican Street Corn Salad

Listen, I know you’re going to adore this salad as much as I do – here’s why:

• Crazy fast: You’re 15 minutes away from flavor town (plus chilling time, but who’s counting?)
• Summer in a bowl: That perfect balance of sweet corn, creamy dressing, and zesty lime will make your taste buds dance
• Crowd-pleaser magic: I’ve never brought this to a potluck without someone begging for the recipe
• No fancy skills needed: If you can boil water and stir, you’ve got this
• Better than takeout: All those authentic elote flavors without leaving your kitchen

Trust me, once you try this, you’ll be making it all season long!

Ingredients for Mexican Street Corn Salad

Here’s everything you’ll need to make this flavor-packed salad (measurements matter!):

• 4 cups corn kernels (fresh-cut or frozen both work great)
• 1/2 cup mayonnaise (the real stuff, none of that low-fat business)
• 1/2 cup sour cream
• 1/2 cup crumbled cotija cheese (that salty Mexican magic)
• 1/4 cup chopped cilantro (stems and all for extra flavor)
• 1 teaspoon chili powder (adjust to your heat preference)
• 1 lime, juiced (about 2 tbsp – and zest it too if you’re feeling fancy)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Ingredient Notes & Substitutions

No worries if you can’t find exact ingredients – here’s how to adapt:

Cotija cheese: Feta works in a pinch, though it’s saltier. Queso fresco is another good swap.

Sour cream: Plain Greek yogurt gives you that same tang with extra protein.

Fresh vs frozen corn: I actually keep frozen corn in my freezer for last-minute cravings – just thaw it first!

Spice level: Start with 1/2 tsp chili powder if you’re sensitive, then add more after tasting. Smoked paprika adds great depth too.

How to Make Mexican Street Corn Salad

Okay, let’s get mixing! This salad comes together so easily – I’ll walk you through each simple step.

Step 1: Cook the Corn

First, bring a pot of water to boil (no salt needed – we’ll season later). Toss in your fresh or frozen corn kernels and let them bubble away for just 3 minutes – we want them crisp-tender, not mushy! Drain immediately and spread them on a baking sheet to cool. Pro tip: If you’ve got a grill handy, throw those ears directly on the grates for incredible smoky flavor before cutting off the kernels!

Step 2: Mix the Dressing

While the corn cools, grab a big mixing bowl. Plop in the mayonnaise and sour cream, then squeeze that lime like it owes you money! Add the chili powder, salt, and pepper. Whisk until it’s smooth and dreamy – you’ll know it’s ready when the spices are fully incorporated and there are no mayo streaks left.

Step 3: Combine & Chill

Dump your cooled corn into the dressing bowl and gently fold everything together until each kernel gets coated. Now sprinkle in the cotija and cilantro, giving just a few more stirs to distribute evenly. Here’s the hard part: Pop it in the fridge for at least 30 minutes (I know, the wait kills me too). This chilling time lets the flavors mingle and the dressing cling perfectly to every bite.

Tips for the Best Mexican Street Corn Salad

Want to take your salad from good to “Oh my goodness, what IS this?!” delicious? Here are my foolproof tricks:

• Grill it, girl: Charred corn kernels add insane smoky depth – just toss them in a hot skillet if you don’t have a grill
• Spice control: Always taste your chili powder first! Some brands pack serious heat – start light, you can always add more
• Lime love: Serve with extra lime wedges – that fresh squeeze right before eating makes all the difference
• Texture play: Leave some corn kernels whole and roughly chop others for the perfect bite
• Chill time matters: Don’t skip the 30-minute rest – it turns good flavors into magical ones

Follow these and you’ll be the elote salad hero at every cookout!

Serving Suggestions for Mexican Street Corn Salad

This salad plays so well with others! I love piling it next to carne asada tacos or grilled chicken – the creamy corn cools down spicy meats perfectly. It’s also fantastic as a dip with tortilla chips (trust me, try it!). For summer parties, I’ll sometimes serve it in individual cups with tiny spoons – adorable and mess-free!

Storage & Reheating Instructions

This salad stays fresh in the fridge for up to 3 days – just keep it tightly covered. The flavors actually get better overnight! No reheating needed (wouldn’t that be weird?), just give it a quick stir before serving again. I don’t recommend freezing – the texture goes all wrong.

Mexican Street Corn Salad FAQs

I get asked about this salad all the time – here are the burning questions people always hit me with:

Can I use canned corn instead of fresh or frozen?
You can, but drain and rinse it well first! Canned corn tends to be mushier, so I only use it in a pinch. If you do, pat the kernels dry before mixing to keep your dressing from getting watery.

How spicy is this salad?
With 1 tsp chili powder, it’s got a gentle kick – like a friendly flavor nudge. My abuela would say it’s “poco picante.” For kids or spice-wimps, start with 1/2 tsp. Fire lovers can add diced jalapeños or cayenne!

Can I make this ahead for a party?
Absolutely! In fact, it tastes even better after chilling overnight. Just hold back half the cilantro and add it right before serving so it stays bright green and fresh.

What if I can’t find cotija cheese?
No pasa nada! Feta works (it’s saltier, so taste before adding extra salt), or try queso fresco for milder flavor. Even grated Parmesan in a pinch, though it changes the vibe.

Nutritional Information

Now let’s talk nutrition – but keep in mind, these numbers can wiggle a bit depending on your exact ingredients and brands. My general rule? This Mexican street corn salad comes in at about 250 calories per generous 1-cup serving, with roughly 18g of fat (hey, that’s where all the creamy goodness lives!).

I’m not a nutritionist, just a home cook who believes food should be enjoyed! The corn gives you fiber and vitamins, the cheese adds protein, and let’s be real – that lime juice practically counts as a health food, right? If you’re watching calories, you can absolutely lighten it up with Greek yogurt instead of sour cream – but I say life’s too short not to enjoy the full-fat version sometimes!

Alright, amigos – now it’s your turn! Whip up this Mexican Street Corn Salad and let me know how it turns out. Did you grill the corn? Add extra lime? Swap in feta? I want to hear all your tasty tweaks and see your beautiful creations! Drop a comment below with your thoughts (or just to tell me how many helpings you ate – no judgment here). And if you loved it as much as I do, pin it, share it, shout it from the rooftops! Happy cooking!

15-Minute Mexican Street Corn Salad That Steals Show

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• Author: Christina R. Jones
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A fresh and flavorful salad inspired by Mexican street corn, perfect for summer gatherings.

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Ingredients

Scale 1x2x3x

• 4 cups corn kernels (fresh or frozen)
• 1/2 cup mayonnaise
• 1/2 cup
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped cilantro
• 1 teaspoon chili powder
• 1 lime, juiced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Cook corn kernels in boiling water for 3 minutes. Drain and let cool.
2. In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
3. Add corn to the bowl and toss to coat evenly.
4. Stir in cotija cheese and cilantro.
5. Chill for 30 minutes before serving.

Notes

• Use grilled corn for extra flavor.
• Adjust chili powder to taste.
• Serve with extra lime wedges.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup
• Calories: 250
• Sugar: 5g
• Sodium: 400mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 25mg

Keywords: Mexican street corn salad, elote salad, corn salad