If you’ve ever wanted to capture the bold and vibrant flavors of a classic Mexican street food favorite in an easy, ready-to-go dish, this Mexican Street Corn Salad Recipe is just the answer. It’s a brilliant twist on elote, transforming grilled corn into a creamy, tangy, and slightly smoky salad that bursts with fresh herbs and a little heat. Whether you’re bringing something unique to a barbecue or just craving a zesty side that sings with every bite, this recipe combines simple ingredients into a dazzling flavor experience that everyone will love.
Ingredients You’ll Need
Getting the perfect blend of freshness, creaminess, and spice in this salad is all about choosing the right ingredients, each playing a key part in the texture and flavor. The beauty is how straightforward these essentials are, yet together they create something truly magical on your plate.
- 4 cups cooked corn kernels: Fresh is best for sweetness and crunch, but frozen works well, too, for convenience.
- 1/2 cup mayonnaise: Adds luscious creaminess and binds the salad together beautifully.
- 1/4 cup sour cream: Brings a tangy note that lifts the richness of the mayo.
- 2 tablespoons lime juice: The zesty brightness that makes every bite pop.
- 1 teaspoon chili powder: Infuses subtle smoky heat that’s unmistakably Mexican.
- 1/2 teaspoon smoked paprika: Deepens the smoky flavor without overwhelming the other spices.
- 1/2 teaspoon garlic powder: A gentle savory punch to balance the sweetness.
- 1/4 teaspoon salt: Enhances all the natural flavors without making it salty.
- 1/4 teaspoon black pepper: Adds a mild kick and complexity.
- 1/2 cup crumbled feta or cotija cheese: Salty, crumbly texture that melts perfectly into the salad’s creaminess.
- 1/4 cup fresh cilantro, chopped: Just the right fresh herbal brightness and color.
- 2 tablespoons green onions, chopped: Offers a mild oniony crunch and vibrant green specks.
- 1 tablespoon hot sauce (optional): For those who love a little extra fire in their food.
How to Make Mexican Street Corn Salad Recipe
Step 1: Combine the Base
Start by dropping your cooked corn kernels into a large mixing bowl. Add the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper. This step creates the creamy, flavorful dressing that coats every bite of sweet corn.
Step 2: Mix Until Creamy and Even
Use a sturdy spoon or spatula to stir everything thoroughly, making sure every kernel is evenly wrapped in that zesty, creamy mixture. This ensures that no single bite is missing out on that balanced blend of spice and tang.
Step 3: Fold in the Freshness and Cheese
Gently fold in the crumbled feta or cotija cheese along with the chopped cilantro and green onions. This step adds layers of texture and those fresh, herbaceous notes that bring the salad to life.
Step 4: Decide on the Heat Level
If you’re feeling daring or just love a little punch, drizzle your favorite hot sauce over the salad now. It’s optional but highly recommended for an extra flavor dimension that’s authentic and lively.
Step 5: Chill to Let Flavors Meld
Pop the bowl into the fridge for about 30 minutes. This chilling step is crucial because it allows all those beautiful flavors to marry together, making the salad even more irresistible when served.
Step 6: Ready to Serve
Serve your Mexican Street Corn Salad Recipe chilled or at room temperature—it’s versatile and delicious either way. Grab a serving spoon and watch your friends and family delight in every creamy, tangy, spicy bite.
How to Serve Mexican Street Corn Salad Recipe
Garnishes
A sprinkle of extra crumbled cheese, a few whole cilantro leaves, or a wedge of lime on the side can elevate the presentation and flavor of this salad. Don’t hesitate to get creative with a dash of smoked paprika or additional chili powder on top for a gorgeous finish.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken, steak, or shrimp, making it a star side dish for summer cookouts. It also complements Mexican-inspired dishes such as tacos and enchiladas perfectly, adding freshness and creaminess to every bite.
Creative Ways to Present
Try serving this salad in individual small bowls or layered in mason jars for stylish picnics and potlucks. You can also turn it into a vibrant taco topping or a dip with tortilla chips to give the dish new life and fun presentation ideas.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Salad Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. Just give it a gentle stir before serving again to redistribute the dressing and fresh herbs.
Freezing
Because this salad is creamy and fresh, freezing is not recommended. The texture and flavor of the dairy and fresh herbs tend to suffer from freezing and thawing, making the salad less appealing.
Reheating
This salad is best enjoyed cold or at room temperature, so reheating isn’t necessary. If it’s chilled too long, just let it sit out for 10-15 minutes to take the chill off, then toss lightly and serve.
FAQs
Can I use canned corn for this salad?
Yes, canned corn can work in a pinch. Just be sure to drain and rinse it well to avoid excess liquid, which can make the salad watery.
What can I substitute for cotija cheese?
If cotija isn’t available, feta cheese is a great substitute because it offers a similar crumbly texture and salty flavor.
Is this salad good for meal prep?
Absolutely! It’s a terrific make-ahead dish for meals throughout the week or for bringing to gatherings, as the flavors meld beautifully when it sits chilling.
How can I make this salad spicier?
Increase the chili powder or add fresh diced jalapeños for heat, or simply increase the amount of hot sauce you mix in or drizzle on top.
Can I make this vegan?
Yes, by swapping mayonnaise and sour cream for vegan alternatives and using a plant-based cheese or omitting it altogether, you can enjoy a vegan version without sacrificing flavor.
Final Thoughts
This Mexican Street Corn Salad Recipe is one of those delightful dishes that feels like a little celebration in every scoop. Its balance of creamy, tangy, spicy, and fresh flavors makes it a refreshing and crowd-pleasing star for any occasion. Don’t hesitate to dive in and make this vibrant salad part of your regular rotation—you’ll find it’s a recipe that keeps everyone coming back for more!
Print
Mexican Street Corn Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
Description
This vibrant Mexican Street Corn Salad combines sweet corn kernels with a creamy, tangy dressing and zesty spices, enhanced by the rich flavor of crumbled feta or cotija cheese. Garnished with fresh cilantro and green onions, it’s a refreshing and flavorful side dish perfect for summer gatherings or as a delicious accompaniment to any Mexican-inspired meal.
Ingredients
Corn Salad
- 4 cups cooked corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 1/2 cup crumbled feta cheese or cotija cheese
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons green onions, chopped
- 1 tablespoon hot sauce (optional)
Instructions
- Mix the base ingredients: In a large bowl, combine the cooked corn kernels with mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper. This forms the creamy and flavorful dressing for the salad.
- Combine thoroughly: Stir well to evenly coat all the corn kernels with the dressing, ensuring every bite is flavorful.
- Add garnishes: Gently fold in the crumbled feta or cotija cheese, chopped cilantro, and green onions to the corn mixture for added texture and freshness.
- Add optional heat: If desired, drizzle the hot sauce over the salad to give it a spicy kick according to your taste preferences.
- Chill the salad: Cover and refrigerate the salad for about 30 minutes. Chilling allows the flavors to meld beautifully and enhances the overall taste experience.
- Serve: Serve the Mexican Street Corn Salad chilled or at room temperature as a delicious side dish to complement your meal.
Notes
- You can use fresh or frozen corn kernels depending on availability; if using frozen, thaw and drain before using.
- Substitute mayonnaise and sour cream with vegan alternatives to make the salad vegan-friendly.
- Adjust the amount of chili powder and hot sauce to control the spiciness level.
- For an added smoky flavor, consider grilling the corn before cutting off the kernels.
- This salad pairs well with grilled meats, tacos, or as a standalone side for picnics and barbecues.
