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Mexican Street Corn Salad

Jun 26, 2023 · 6 Comments

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Collage with a silicone serving spoon scooping up Mexican street corn salad from a skillet on top, the same salad topped with cotija cheese and chili lime seasoning in a wooden bowl on bottom, and the words "Mexican street corn salad" in the center.

This fresh Mexican Street Corn Salad combines the classic authentic flavors of the popular street food with some simple and fresh flavors to create a tangy, spicy, and deliciously creamy side dish perfect for potlucks and summer picnics.

Mexican street corn salad in a wooden bowl topped with lime slices, cotija cheese, and chile lime seasoning with a teal linen napkin and bunch of fresh cilantro behind the bowl.

Mexican Street Corn Salad

This Mexican Street Corn Salad is inspired by the flavors of the popular Mexican street food with added fresh summer vegetables to make a beautiful, bright, and fresh summer dish. It's tangy, spicy, and deliciously creamy.

If you're looking for a more authentic version, you'll definitely like this esquites recipe, which is the authentic Mexican street corn cups.

This Mexican street corn salad takes all of the authentic flavors and adds in a few fresh new ones to make a simple and fresh summer salad with charred corn, red onions, cucumber, jalapeno, and fresh cilantro tossed in sour cream, mayo, lime and chili dressing.

What is Mexican Street Corn Made of?

Authentic Mexican street corn (both elote and esquites) is made from grilled corn on the cob, mayo, crema, cotija cheese, chili powder, and lime.

This salad includes all of these flavors, plus some extra fresh vegetables and herbs to turn it in into a fresh summer salad version.

Is Mexican Street Corn Salad Supposed to be Served Hot or Cold?

Traditionally, Mexican street corn or street corn cups (esquites) is served warm.

Since this is a bit of an Americanized version, inspired by the flavors but not authentic, I like to serve it cold like a pasta or potato salad. It can also be served warm, if you prefer.

Silicone spoon with a large scoop of Mexican street corn salad with cherry tomatoes added. Spoon is hovering over a skillet full of the same salad with fresh lime slices

Mexican Street Corn Salad Variations

Here are some simple variations on the original recipe to make this dish your own.

  • Corn- Fresh, frozen, or canned will all work for this recipe. Thaw frozen corn first and rinse canned corn.
  • Fresh veggies- add other fresh vegetables such as bell peppers, tomatoes, or whatever you have on hand.
  • Beans - add some extra fiber and protein to this dish by adding in a can of drained and rinsed black or pinto beans.
  • Cheese - Add more cotija cheese to taste, or use feta instead in a pinch.
  • Sour Cream - Sour cream is easiest to find, but you can use Mexican crema if your grocery store has it or even use plain yogurt if you have that on hand.

What Do I Serve with Mexican Street Corn Salad?

Mexican Street Corn Salad makes an excellent dish for a potluck or picnic.

It can go well with virtually any main dish, including burgers or grilled chicken.

It can also be served with our favorite grilled cilantro lime chicken or even crockpot beef or chicken tacos.

More Corn Recipes You'll Love

  • Easy Corn Fritters - loaded with fresh (or canned or frozen) sweet corn and pan fried to golden perfection. I love mine topped with a little sour cream and some fresh chives.
  • Southern Succotash - a southern side that features fresh summer vegetables including fresh corn, cherry tomatoes, okra, and basil topped with some crispy bacon and lime juice.
  • Crock Pot Corn Chowder - a great recipe to make with fresh summer corn and freeze for the coming cold winter months.
  • Homemade Creamed Corn - my kids' favorite corn recipe. The one they always request and hope for if they see "corn" on the menu. This creamed corn is rich, creamy, and ridiculously easy to make. (and tastes absolutely nothing like the canned version).
  • Corn Side Dish Recipes - an epic list of corn recipes to try all season long!

Mexican Street Corn Salad Video

Overhead view of Mexican street corn salad in a large wooden bowl topped with cotija cheese, chile lime seasoning, and lime slices next to a bunch of fresh cilantro and a striped linen napkin on a rustic background.

Mexican Street Corn Salad

This fresh Mexican Street Corn Salad combines the classic authentic flavors of the popular street food with some simple and fresh flavors to create a tangy, spicy, and deliciously creamy side dish perfect for potlucks and summer picnics.
5 from 6 votes
Print Pin Rate
Course: Side Dish
Cuisine: American, Mexican
Keyword: Mexican Street Corn Salad
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 8 servings
Calories: 179kcal
Author: Michelle
Prevent your screen from going dark

Ingredients

  • 2 tablespoon light olive oil
  • 6 medium ears of corn cut off the cob (about 4 cups of kernels)
  • 1 jalapeno seeded and chopped
  • ¼ cup sour cream (or Mexican crema)
  • 2 tablespoons mayonnaise
  • ¼ cup freshly squeezed lime juice
  • 1 tablespoon Tajin plus more for garnish
  • 1 teaspoon chili powder
  • ½ teaspoon salt or more to taste
  • ½ red onion chopped
  • ½ English cucumber sliced and quartered
  • ⅓ cup chopped cilantro plus more for topping
  • ½ cup cotija cheese or queso fresco plus more for topping

Instructions

  • Heat the butter in a large skillet over medium heat.
  • Add the corn, and then spread into an even layer. Cook for 10-15 minutes with a lid on, stirring very occasionally, until corn is mostly toasted.
  • Transfer to a large bowl and let cool for a few minutes.
  • In a small bowl, add red onion and cover with cold water. Set aside.
  • In a separate medium mixing bowl, add mayonnaise, crema or sour cream, lime juice, Tajin, chili powder, and salt, and whisk together.
  • Add the dressing, red onions (drained and patted dry), cucumber, half the cilantro, and half the cheese to the corn, and stir to incorporate. Taste and add salt as needed.
  • Top with remaining cheese and cilantro and more Tajin. Serve immediately or cover and chill until ready to serve.

Notes

  • Use 4 cups of thawed frozen corn instead of fresh ears.
  • Don't have to char the corn but it's highly recommended for extra flavor.
  • Storage: Store covered in the refrigerator for up to 4 days. 

Nutrition

Serving: 1serving | Calories: 179kcal | Carbohydrates: 20g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 299mg | Potassium: 262mg | Fiber: 3g | Sugar: 5g | Vitamin A: 747IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 1mg
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Gluten Free, Mexican, Recipes, Salads, Side Dishes, Summer, Vegetarian, Veggies Mexican Street Corn Salad Recipe

Reader Interactions

Comments

  1. Brandi says

    October 27, 2023 at 9:25 am

    This is delicious and has so much flavor. I love to make it with tacos for Taco Tuesday!

    Reply
  2. Shelby says

    October 27, 2023 at 9:37 am

    If you like corn, you're going to love this recipe. It has great texture and tastes just like authentic Mexican street corn. Yum!

    Reply
  3. Beth says

    October 27, 2023 at 10:06 am

    Elote is one of my favorite Mexican snacks. I love this version of it. It's so interesting looking.

    Reply
  4. Caroline says

    October 27, 2023 at 10:20 am

    Mexican street corn salad is always a favorite summery side in our house. Your take on it looks yummy.

    Reply
  5. Andrea says

    October 27, 2023 at 10:23 am

    Loving all the fresh and vibrant flavors in this Mexican street corn salad. It's perfect for lunch or dinner.

    Reply
  6. Jacqueline says

    October 27, 2023 at 5:38 pm

    Oh yes please! I can't wait to try it. I know I will love it.

    Reply

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Hello! I'm Michelle!
I'm a comfort food lover and self-taught cook with five amazing kids and a firefighter husband, surviving mostly on coffee. I love to create easy and delicious family recipes, and share creative family tips I've learned along the way.
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