Mexican Street Corn Salad Recipe

There's something irresistible about the smoky, zesty flavors of Mexican street corn – especially when transformed into a creamy, crunchy salad. Each bite of this dish delivers a burst of charred corn, tangy lime, and creamy cotija that feels like summer in a bowl.

I first discovered this recipe after a backyard cookout where we grilled way too many ears of corn. The leftovers turned into an impromptu salad the next day, and let me tell you – it was love at first bite. Now, it's a go-to side dish for barbecues, taco nights, or even quick weekday lunches.

Let’s dive into what makes this Mexican Street Corn Salad a must-try favorite for any occasion.

Why You’ll Love This Mexican Street Corn Salad

Get ready to meet your new favorite side dish. This Mexican Street Corn Salad – also known as Esquites – captures all the crave-worthy street food flavors in a quick and easy format.

First, it’s lightning fast to prepare. Whether you're using fresh, frozen, or canned corn, this salad comes together in under 20 minutes – no fuss, no stress.

It’s also wildly versatile. Serve it cold, warm, or at room temperature. It pairs beautifully with grilled meats, tacos, or even scrambled eggs for a breakfast twist.

This dish is both budget-friendly and crowd-pleasing. You’ll only need a handful of inexpensive ingredients, many of which you probably already have on hand.

Finally, the flavor is unmatched. Creamy mayo, salty cotija cheese, bright lime, and just the right amount of heat make this salad addictively delicious – and completely unforgettable.

Next, let’s break down what you’ll need to make this irresistible dish.

Ingredients Notes

The beauty of Mexican Street Corn Salad lies in its humble yet bold ingredients. They’re simple, but each one contributes to that signature flavor and texture.

Corn is the star of the show. Fresh, grilled corn on the cob adds incredible smoky flavor, but frozen or canned corn work perfectly in a pinch. If using frozen, thaw it completely and pat it dry for best results. You’ll want to get a nice char for that authentic street-style touch.

Mayonnaise brings creaminess and binds the flavors together. While some versions use sour cream or Greek yogurt, classic mayo provides the smooth, slightly tangy base that really makes this salad sing.

Cotija cheese adds a salty, crumbly bite that mimics the cheese used in traditional elote. Can’t find cotija? Crumbled feta or queso fresco are good stand-ins, but cotija is worth seeking out for its unique flavor.

Fresh lime juice is non-negotiable. It cuts through the richness and brightens up every bite. Be generous – the citrusy zing is a signature part of this dish.

Chili powder or Tajín lends a mild kick and beautiful color. You can adjust the spice level to taste or even add a dash of cayenne for extra heat. Smoked paprika is a great addition too, especially if you’re not grilling the corn.

To make the salad, you’ll need a large skillet or grill pan (if you’re not using an outdoor grill), a sharp knife, and a mixing bowl. That’s it – no fancy equipment required.

How To Make This Mexican Street Corn Salad

Creating this mouthwatering Mexican Street Corn Salad is easier than you might think. Here’s a step-by-step guide to help you get it just right.

Start by charring the corn. If you’re using fresh corn, grill the cobs over high heat, rotating them until nicely blistered and slightly blackened. No grill? No problem – a hot skillet or cast-iron pan will do the trick. If you’re using frozen or canned corn, sauté it over medium-high heat until golden brown in spots.

Once your corn is cooked, remove the kernels. Let the cobs cool slightly, then stand them on a cutting board and slice downward with a sharp knife. If using sautéed corn, just transfer it to a mixing bowl and let it cool.

Next, stir in the creamy ingredients. Add mayonnaise, lime juice, and a bit of chili powder to the bowl of corn. Mix well until everything is evenly coated. Taste as you go – this is the best time to adjust the seasoning.

Now comes the fun part: mix-ins and garnishes. Stir in chopped cilantro, diced red onion, and crumbled cotija cheese. Some folks like to add jalapeño for heat or a pinch of sugar to balance the acidity – feel free to customize.

Let the salad chill for at least 10 minutes before serving, if time allows. This helps the flavors meld together. Serve with a sprinkle of extra cheese and a dash of Tajín or chili powder on top.

From start to finish, this dish takes about 15–20 minutes. It’s quick, low-mess, and so flavorful it often outshines the main course.

Storage Options

This salad stores beautifully, making it a great option for meal prep or leftovers.

In the fridge, store the salad in an airtight container for up to 3 days. The flavors will intensify slightly over time, making the leftovers just as delicious – if not more.

If you're planning to make it ahead for a gathering, keep the cheese and lime juice separate until just before serving. This helps preserve the texture and brightness of the dish.

Freezing isn’t recommended, as the mayonnaise and fresh herbs don’t thaw well. The texture will become watery and grainy, which takes away from the salad's appeal.

To reheat (if desired), warm gently in a skillet over low heat, stirring frequently. While traditionally served cold or room temperature, a warm version can be just as tasty – especially in colder months.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. You can tweak it to suit your tastes, pantry, or dietary needs.

For a healthier twist, swap out the mayo for Greek yogurt or a blend of yogurt and light sour cream. You’ll still get that creamy tang with fewer calories.

If you want to turn this into a main dish, add some protein! Grilled shrimp, shredded rotisserie chicken, or black beans are all fantastic additions that make it more filling.

Not a fan of cotija? No problem. Feta, queso fresco, or even parmesan (in a pinch) can add a similar salty punch.

Make it vegan by using plant-based mayo and skipping the cheese – or substituting it with a vegan feta alternative. You can also bulk it up with avocado for creaminess and texture.

Love spice? Add jalapeños, smoked paprika, or even a spoonful of chipotle in adobo to the dressing. For milder palates, simply stick to Tajín or a sprinkle of sweet paprika.

Don’t be afraid to make it your own – this salad is endlessly customizable and just as good warm as it is cold.

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