Print

Mexican Street Corn Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy the bold and zesty flavors of this Mexican Street Corn Salad, a fresh and creamy twist on the classic elote. Featuring charred corn, cotija cheese, and a tangy lime dressing, it's the perfect side dish for any BBQ, taco night, or summer gathering. Easy to make and bursting with Mexican flavor, this salad is ideal for potlucks and weeknight dinners alike.

Ingredients

Scale
  • 4 cups corn kernels (fresh, grilled or frozen)

  • 1/3 cup mayonnaise

  • 1/4 cup sour cream

  • 1/2 cup cotija cheese, crumbled

  • 1/4 cup fresh cilantro, chopped

  • 1 jalapeño, finely diced (optional)

  • 1/2 tsp chili powder

  • 2 tbsp lime juice

  • Salt and pepper to taste

Instructions

  1. Char the corn: If using fresh or frozen corn, grill or pan-sear until slightly charred.

  2. Mix dressing: In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.

  3. Combine ingredients: In a large bowl, mix the charred corn with cotija, cilantro, jalapeño, and the dressing.

  4. Chill or serve: Serve immediately or chill for 30 minutes for enhanced flavor.

  5. Garnish: Top with extra cotija, cilantro, and a dash of chili powder before serving.

Notes

  • Substitute Greek yogurt for a lighter option.

  • For more spice, add hot sauce or more jalapeños.

  • Tastes best served fresh, but can be refrigerated for up to 2 days.

Nutrition