Mexican Street Corn Salad Recipe

There's something utterly irresistible about the smoky-sweet aroma of grilled corn mixed with creamy dressing, tangy lime, and a hint of chili. This Mexican Street Corn Salad captures all those bold street food flavors in a bowl—and it’s just as addictive as the classic elote that inspired it.

I first discovered this recipe while planning a backyard BBQ. I wanted something easy, vibrant, and a little unexpected. This salad turned out to be the hit of the party—bright, zesty, and gone in minutes. Now, it’s a staple side dish for everything from taco night to lazy summer lunches.

Once you try it, you’ll understand why this quick and colorful dish earns a permanent spot in your recipe rotation.

Why You’ll Love This Mexican Street Corn Salad

If you’ve never tried Mexican street corn off the cob, you’re in for a treat. This salad is everything you love about elote—just a little less messy and way more shareable.

First of all, it's ridiculously easy to make. Whether you’re working with fresh grilled corn or frozen kernels, the whole thing comes together in about 20 minutes. It's weeknight-fast and party-ready.

Second, it’s the perfect balance of creamy, tangy, and spicy. The dressing hits all the right notes thanks to a combo of mayonnaise, lime juice, and cotija cheese, plus a little chili powder for heat.

This salad is also wonderfully versatile. Serve it warm or cold, as a side dish or a taco topping. You can even add protein like grilled shrimp or chicken to make it a light meal.

And let’s not forget—it’s budget-friendly. Corn, mayo, cheese, and limes are all easy to find and inexpensive, making this a fantastic choice for feeding a crowd without breaking the bank.

The best part? Leftovers taste just as amazing the next day (if there are any left, that is). Let’s talk ingredients.

Ingredients Notes

The magic of this Mexican Street Corn Salad comes from the way simple, humble ingredients come together to create something bold and unforgettable.

Corn is the heart of this dish. Fresh corn on the cob yields the best flavor—especially when grilled for that smoky char. But in a pinch, you can absolutely use frozen corn or even canned (just drain it well). If using frozen, try pan-searing it in a hot skillet to mimic that grilled flavor.

Mayonnaise forms the creamy base of the dressing. It clings to every kernel and gives the salad its signature richness. If you're not a fan of mayo, Greek yogurt is a good substitute—slightly tangier and a bit lighter.

Cotija cheese adds that unmistakable salty bite. This crumbly Mexican cheese is similar in texture to feta but with a milder flavor. If you can’t find cotija, use feta or even grated parmesan in a pinch.

Lime juice is essential for brightness. It cuts through the creaminess of the mayo and lifts the whole dish with its fresh acidity. Use freshly squeezed lime juice for the best flavor.

You’ll also need chili powder (or Tajín for extra zing), a touch of garlic, and fresh cilantro to round everything out. As for equipment, a grill or cast iron pan works great for charring the corn, and a large mixing bowl is all you need to bring it all together.

How To Make This Mexican Street Corn Salad

Making this salad is as satisfying as eating it. With just a few easy steps, you'll have a dish that looks (and tastes) like it came straight from your favorite taco stand.

Start by prepping the corn. If you're using fresh ears, shuck them and lightly brush with oil. Grill over medium-high heat, turning occasionally, until charred in spots—about 10 minutes total. Then let them cool slightly and slice the kernels off with a sharp knife. If you're using frozen corn, sauté it in a dry or lightly oiled pan until golden and caramelized.

Next, whip up the dressing. In a large bowl, combine mayonnaise, fresh lime juice, minced garlic, chili powder, and a pinch of salt and pepper. Stir until smooth and creamy.

Add the corn kernels to the bowl, then toss everything together to coat evenly. Don’t forget to crumble in your cotija cheese and stir in a handful of chopped cilantro. You can add more chili powder to taste if you like things spicy.

If you're making this ahead, hold off on the cheese and cilantro until right before serving for maximum freshness and color.

In total, this salad takes about 20 minutes to make from start to finish. You’ll end up with a side dish that’s colorful, crowd-pleasing, and full of punchy flavor.

Storage Options

This salad stores beautifully, which makes it an excellent make-ahead option for parties, picnics, or meal prep.

To refrigerate, transfer leftovers to an airtight container. It will keep well in the fridge for up to 3 days. In fact, the flavors deepen as it sits, making it even more delicious the next day.

If you’re planning to serve it later, store the corn and dressing separately and mix them together just before serving. This keeps the salad crisp and fresh.

Freezing is not recommended, as the mayo-based dressing and fresh herbs don’t hold up well to thawing.

For reheating (if you prefer it warm), pop the salad in a skillet over low heat for a few minutes, or microwave in short bursts. Just note that heating will mellow the lime and herbs, so consider adding a splash of fresh lime juice before serving.

Variations and Substitutions

One of the best things about this salad is how easy it is to customize based on your tastes and what you have on hand.

For a spicier version, add diced jalapeños or a few dashes of hot sauce to the dressing. Chipotle powder or smoked paprika also brings a nice smoky heat.

If you're going lighter, swap the mayo for Greek yogurt or even mashed avocado for a creamy, dairy-free twist that still packs plenty of flavor.

Want to bulk it up? Stir in black beans, diced bell peppers, or even cherry tomatoes for a heartier salad. This is a great way to stretch it for more servings, too.

For a more taco-ready topping, reduce the amount of dressing so it’s less saucy. It adds the perfect pop of flavor to grilled meats, nachos, or tostadas.

And don’t be afraid to play with the cheese. While cotija is traditional, queso fresco, feta, or even a sprinkle of sharp cheddar can work in a pinch.

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