Few dishes capture the bold, irresistible flavors of Mexican cuisine quite like street corn, or elote. This Mexican Street Corn Salad brings all that smoky, tangy, and creamy goodness into a bowl, making it easier to serve and enjoy. With roasted corn, zesty lime, creamy dressing, and a sprinkle of chili, every spoonful delivers the same vibrant street-food experience, perfect for barbecues, potlucks, or weeknight dinners.
Ingredients List
- 4 cups corn kernels (fresh, grilled, or frozen and thawed)
- 2 tbsp unsalted butter
- ⅓ cup mayonnaise
- ⅓ cup sour cream or Mexican crema
- ½ cup Cotija cheese, crumbled (or feta as substitute)
- 2 cloves garlic, minced
- Juice of 2 limes
- ½ tsp smoked paprika
- ½ tsp chili powder
- ¼ cup fresh cilantro, chopped
- Salt and pepper, to taste
Optional Garnish: extra Cotija, lime wedges, jalapeño slices
Step-by-Step Instructions
Roast the Corn
Heat butter in a large skillet over medium-high heat. Add corn and cook for 6–8 minutes, stirring occasionally, until lightly charred. For maximum flavor, you can grill corn on the cob first, then cut off the kernels.
Prepare the Dressing
In a mixing bowl, whisk together mayonnaise, sour cream, garlic, lime juice, smoked paprika, chili powder, salt, and pepper.
Combine the Salad
Add roasted corn to the dressing and toss until evenly coated. Stir in crumbled Cotija cheese and chopped cilantro.
Garnish and Serve
Transfer salad to a serving bowl. Top with more Cotija, cilantro, and chili powder. Serve with lime wedges on the side.
Cook Time
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
Servings
Serves 4–6 as a side dish.
Nutritional Information (approx. per serving)
- Calories: 230
- Protein: 6g
- Carbohydrates: 18g
- Fat: 15g
- Fiber: 3g
- Sugar: 5g
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Mix in fresh cilantro and a squeeze of lime before serving again to refresh flavors.
- Not recommended for freezing, as the dressing may separate.
Suggestions
- Add diced jalapeños or hot sauce for extra heat.
- Mix in black beans or grilled chicken to turn it into a hearty main dish.
- Serve alongside tacos, grilled meats, or as part of a summer picnic spread.
Seasonal Relevance
This salad shines in summer when fresh corn is at its sweetest and perfect for grilling. However, it can also be enjoyed year-round with frozen corn, bringing a burst of Mexican-inspired flavor to your table even in colder months.
Conclusion
Mexican Street Corn Salad takes a beloved street food and transforms it into a versatile, crowd-pleasing dish. With its smoky charred corn, creamy dressing, zesty lime, and a kick of chili, it’s a recipe that never fails to impress. Whether served at a backyard barbecue, family dinner, or holiday gathering, this salad is proof that simple ingredients can create extraordinary flavor.
Mexican Street Corn Salad Recipe Thats Easy
4
servings10
minutes10
minutes230
kcalThis Mexican Street Corn Salad (Esquites) brings all the bold flavors of classic elote into a refreshing, easy-to-serve dish. With smoky roasted corn, creamy lime dressing, chili, Cotija cheese, and fresh cilantro, it’s a perfect side for summer barbecues, potlucks, or weeknight meals.
Ingredients
4 cups corn kernels (fresh, grilled, or frozen and thawed)
2 tbsp unsalted butter
⅓ cup mayonnaise
⅓ cup sour cream or Mexican crema
½ cup Cotija cheese, crumbled (or feta)
2 cloves garlic, minced
Juice of 2 limes
½ tsp smoked paprika
½ tsp chili powder
¼ cup cilantro, chopped
Salt and black pepper, to taste
Optional garnish: extra Cotija, lime wedges, jalapeño slices
Directions
- Heat butter in a skillet over medium-high heat. Add corn and cook 6–8 minutes until lightly charred.
- In a bowl, whisk together mayonnaise, sour cream, garlic, lime juice, paprika, chili powder, salt, and pepper.
- Toss roasted corn with the dressing. Stir in Cotija cheese and cilantro.
- Transfer to a serving bowl, garnish with more Cotija and lime wedges, and serve warm or chilled.
Recipe Video
Notes
- For more heat, add jalapeños or hot sauce.
- Feta makes a good substitute if Cotija isn’t available.
- Best eaten fresh but can be stored up to 2 days in the fridge.
- Works great as a taco topping or paired with grilled meats.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare it a few hours in advance. For best results, keep the dressing separate and mix it with the corn just before serving.
What cheese can I use if I can’t find Cotija?
Feta cheese is the closest substitute in terms of texture and flavor. Queso fresco also works, though it’s milder.
Can I serve this salad warm or cold?
Both work well, serve it warm right after cooking for a comforting dish, or chilled for a refreshing summer salad.
