Mexican Street Corn Salad Recipe

If ever there was a bowl of sunshine, it’s a big, zesty serving of Mexican Street Corn Salad. This irresistible dish takes all the bold, tangy, and creamy flavors of elote – that classic Mexican street food – and transforms them into a fresh, colorful salad that comes together in just 30 minutes. I promise: one bite of these juicy, charred kernels tossed in a craveable dressing, and you’ll be hooked for life.

Ingredients You’ll Need

The real beauty of this Mexican Street Corn Salad is in its simple, everyday ingredients. Every element adds something special – from creamy cheese to fire-roasted corn and a hint of chili for the perfect kick.

• Fresh Corn Kernels: Use about 5–6 ears for the sweetest, juiciest flavor (or reach for canned corn if you’re short on time—just be sure to rinse and drain well).
• Red Bell Pepper: Adds a lovely crunch and a burst of color that looks as vibrant as it tastes.
• Red Onion: Finely chopped for just the right amount of sharp, tangy bite in every forkful.
• Jalapeño: Optional, but fantastic if you like a little extra heat (remove the seeds for milder flavor).
• Fresh Cilantro: Brings a refreshing, herbal note that’s absolutely classic in Mexican salads.
• Queso Fresco or Feta: Crumbled cheese lends the salad its creamy, salty richness—feta is a tasty backup if queso fresco is hard to find.
• Mayonnaise & Sour Cream (or Greek Yogurt): These make the creamy, tangy base for your dressing that clings to every kernel.
• Lime Juice: Not negotiable! Brightens the whole dish and gives it signature Mexican street corn zing.
• Chili Powder, Garlic Powder, & Cayenne: Bring smoky, savory depth—and a playful level of spice.
• Salt & Black Pepper: For balancing and bringing out all those fresh flavors.

Variations

The magic of Mexican Street Corn Salad is how easily it adapts to what you have on hand—or your current cravings. Get creative with additions or swaps, and make it entirely your own with these simple twists!

• Make It Vegan: Swap the mayonnaise and sour cream for dairy-free versions, and use vegan feta or skip the cheese altogether.
• Add Avocado: Diced avocado gives the salad an irresistible creamy, buttery bite that goes beautifully with the bright lime and chili flavors.
• Turn Up the Heat: Love it spicy? Double up on jalapeño or sprinkle in some hot sauce for extra kick.
• Extra Protein: Top with grilled chicken, shrimp, or black beans to turn this side dish into a seriously satisfying main.

How to Make Mexican Street Corn Salad

Step 1: Cook the Corn

For that true street-corn experience, grilling your fresh corn cobs until they’re slightly charred brings out their natural sweetness and a smoky depth. But if you’re in a hurry, boiling works just fine! Once cooked, let them cool, then carefully slice the kernels from the cob. Using canned corn? Drain, rinse, and pat dry for best texture—they brown up beautifully in a hot skillet if you want a little extra char.

Step 2: Prep the Veggies and Cheese

Dice the red bell pepper, finely chop your red onion, and mince as much jalapeño as your taste buds can handle. Chop up a bountiful handful of cilantro and crumble your queso fresco (or feta) so it’s ready to go – prepping everything in advance makes assembly a breeze.

Step 3: Mix Up the Dressing

Whisk together mayonnaise, sour cream (or Greek yogurt), fresh lime juice, chili powder, garlic powder, and a touch of cayenne in a small bowl. The result? A creamy, tangy, and lightly spiced dressing that truly clings to every bit of corn and peppery goodness.

Step 4: Assemble the Salad

In a big mixing bowl, toss together the corn, bell pepper, onion, jalapeño, cilantro, and cheese with a sprinkle of salt and pepper. Pour over the dressing, then toss gently so every kernel is glistening and coated. The bright colors and aromas will have you grinning already!

Step 5: Chill, Garnish, & Serve

To truly let the flavors meld, cover and chill your Mexican Street Corn Salad for at least 15 minutes—even longer if you have the patience. This also makes it perfect for prepping ahead! Just before serving, give it a gentle toss, sprinkle on a little extra cilantro or cheese, and bring to the table with lime wedges on the side.

How to Serve Mexican Street Corn Salad

Garnishes

Generous toppings of extra queso fresco, a sprinkling of chopped cilantro, and wedges of juicy lime will make your Mexican Street Corn Salad pop with freshness and color. A dash of chili powder or Tajín on top gives it that unmistakably authentic street corn vibe—irresistible!

Side Dishes

This salad plays nicely with so many meals! It’s fantastic with grilled meats (think carne asada, barbecue chicken, or shrimp skewers), alongside tacos or enchiladas, or spooned onto tostadas for a fun twist. Honestly, it also makes a pretty unforgettable topping for burgers or nachos.

Creative Ways to Present

Try serving your Mexican Street Corn Salad in lettuce cups for appetizer bites, pile it into mason jars for festive picnics, or layer it in a big, shallow platter for a show-stopping centerpiece at your next potluck. It’s always a conversation starter!

Make Ahead and Storage

Storing Leftovers

Store any leftover Mexican Street Corn Salad in an airtight container in the fridge. It stays wonderfully fresh for up to 3 days, and actually tastes even better after the flavors have a chance to mingle overnight!

Freezing

I don’t recommend freezing the salad, as the creamy dressing can separate and the veggies lose their crunch when thawed. Instead, enjoy it at its vibrant, just-made best within a few days for the brightest example of flavors and textures.

Reheating

This is a salad meant to be served cold or at room temperature, so reheating isn’t needed. Just let it sit out of the fridge for a few minutes before serving to let the flavors really shine again.

FAQs

Final Thoughts

If you’re looking for something playful, colorful, and bursting with flavor, you simply can’t beat this Mexican Street Corn Salad. Give it a try for your next gathering—or just to bring a little fiesta to your weeknight dinner. I can’t wait for you to fall in love, bite after bite!

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