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Mexican Street Corn Salad Recipe

Mexican Street Corn Salad

iamwinfred
This Mexican Street Corn Salad takes everything you love about classic elote — the creamy mayo coating, tangy cotija cheese, smoky chili powder, and bright lime — and transforms it into a scoopable, shareable salad ready in under 30 minutes. Charred corn kernels are tossed in a bold, spiced sour cream and mayo dressing, finished with jalapeño, red onion, fresh cilantro, and a generous crumble of cotija for a side dish that disappears from the table every single time.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Salad, Side Dish
Cuisine Mexican
Servings 6 servings
Calories 280 kcal

Equipment

  • Cast iron skillet or large heavy-bottomed pan For charring the corn
  • Large mixing bowl
  • Sharp chef's knife
  • Cutting board
  • Corn stripper tool Optional; alternatively use a sharp knife to cut kernels off the cob
  • Citrus juicer or reamer
  • Microplane or fine grater For lime zest
  • Measuring spoons and cups
  • Silicone spatula or wooden spoon
  • Small bowl For mixing the dressing
  • Serving bowl
  • Colander For draining canned corn (optional)
  • Garlic press Optional; alternatively mince garlic with a knife
  • Paper towels For patting corn dry before charring

Ingredients
  

For the Corn

  • 6 ears of fresh corn or 4 cups (about 600g) frozen or canned corn kernels, drained and thoroughly patted dry
  • 1 tbsp avocado oil 15ml; or vegetable oil
  • salt and black pepper to taste, for seasoning the corn while charring

For the Creamy Dressing

  • 1/3 cup mayonnaise about 75g
  • 1/4 cup sour cream about 60g; or Greek yogurt for a lighter version
  • 2 cloves garlic minced as finely as possible
  • 2 tbsp fresh lime juice 30ml; from 1 to 2 limes
  • 1 tsp lime zest from about 1 lime
  • 1 tsp chili powder reduce to 1/2 tsp for milder heat
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper optional, for extra heat; omit for mild version

For the Salad

  • 1 cup cotija cheese about 120g, crumbled; divided — 3/4 cup mixed in, 1/4 cup reserved for topping; substitute with crumbled feta if unavailable
  • 1 jalapeño finely diced; remove seeds and white pith for mild, keep seeds for spicy
  • 1/4 cup red onion about 40g, finely diced
  • 3 tbsp fresh cilantro chopped, leaves and tender stems included

For Serving

  • fresh lime wedges for serving alongside
  • chili powder pinch, for dusting over the top before serving
  • smoked paprika pinch, for dusting over the top before serving
  • fresh cilantro leaves a few leaves for garnish

Instructions
 

  • If using fresh corn, husk the ears and slice the kernels off each cob using a sharp knife, cutting downward close to the cob. If using frozen or canned corn, measure out 4 cups and pat the kernels thoroughly dry with paper towels to remove excess moisture.
  • Heat a cast iron skillet over high heat for 2 to 3 minutes until very hot, then add the avocado oil and corn in a single layer. Let the corn sit undisturbed for 2 to 3 minutes to char, then stir and cook another 2 to 3 minutes until about 30 to 40 percent of the kernels have dark char spots. Season with salt and pepper, then transfer to a large mixing bowl to cool for 5 to 7 minutes.
  • While the corn cools, finely dice the jalapeño (remove seeds for mild) and red onion, mince the garlic, chop the cilantro, and zest and juice the limes.
  • In a small bowl, stir together the mayonnaise, sour cream, minced garlic, lime juice, lime zest, chili powder, smoked paprika, cumin, and cayenne until smooth and fully combined. Taste and adjust seasoning as needed.
  • Pour the dressing over the cooled corn, then add the jalapeño, red onion, 3/4 cup of the crumbled cotija cheese, and the chopped cilantro. Gently fold everything together until evenly coated.
  • Taste and adjust salt, pepper, or lime juice as needed, then transfer to a serving bowl. Top with the reserved 1/4 cup cotija, a pinch of chili powder and smoked paprika, fresh cilantro leaves, and lime wedges on the side.

Notes

  • Dry the corn well: Whether using fresh, frozen, or canned corn, patting the kernels thoroughly dry is the most important step for achieving a good char instead of steaming.
  • Preheat your pan properly: The skillet must be very hot before adding the corn. A lukewarm pan will steam the kernels and prevent charring.
  • Don't overcrowd the skillet: For a large batch, char the corn in two separate batches to maintain high heat and achieve even charring.
  • Cool before dressing: Always let the charred corn cool for at least 5 to 7 minutes before adding the mayo and sour cream dressing, or the heat will cause it to become watery.
  • Cotija substitute: If cotija is unavailable, crumbled feta cheese is the best substitute. Queso fresco also works well.
  • Make it lighter: Swap the mayonnaise for plain Greek yogurt to reduce calories while keeping the dressing creamy.
  • Make ahead: The full salad can be made up to 24 hours in advance and stored covered in the refrigerator. Add the final cotija topping and a fresh squeeze of lime just before serving.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the creamy dressing will separate upon thawing.
  • Grilled version: For even deeper smoky flavor, grill husked corn directly over medium-high heat for 10 to 12 minutes, turning occasionally, before cutting off the kernels.
  • Serving tip: This salad doubles as a fantastic chip dip — serve it with sturdy tortilla chips for a crowd-pleasing party appetizer.

Nutrition

Serving: 1ServingCalories: 280kcalCarbohydrates: 25gProtein: 7gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 390mgPotassium: 290mgFiber: 3gSugar: 5gVitamin A: 12IUVitamin C: 15mgCalcium: 12mgIron: 6mg
Keyword corn salad recipe, cotija corn salad, elote salad, mexican street corn salad, summer side dish
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