Go Back
Mexican street corn, or "elote," is a beloved street food that has captured the hearts and palates of many around the world. Traditionally, it's grilled corn on the cob, slathered with creamy sauces, sprinkled with cheese, and topped with spices. However, as culinary creativity flourishes, this iconic dish has been transformed into a vibrant and refreshing salad—Zesty Mexican Street Corn Salad. This salad encapsulates all the delightful flavors of its predecessor while providing a delightful twist that makes it perfect for any occasion.

Easy Mexican Street Corn Salad

Discover a fresh twist on a classic favorite with this Zesty Mexican Street Corn Salad recipe! Combining sweet corn, crisp vegetables, and creamy Cotija cheese, this vibrant salad is bursting with flavors. Perfect for barbecues, picnics, or light dinners, it's easy to prepare and customizable to your taste. With a zesty lime dressing and a hint of spice, this salad not only pleases the palate but also adds a colorful touch to any meal. Enjoy the delightful crunch and creaminess in every bite!
Print Recipe Pin Recipe

Ingredients
  

4 cups sweet corn (fresh, canned, or frozen)

1/2 red onion, finely chopped

1 jalapeño pepper, seeded and minced

1/2 cup crumbled cotija cheese (or feta if preferred)

1/4 cup mayonnaise

1 tablespoon sour cream

1 tablespoon fresh lime juice

1 teaspoon chili powder

1/4 teaspoon smoked paprika (optional)

Salt and freshly ground black pepper, to taste

1/4 cup fresh cilantro, chopped

Lime wedges, for serving

Instructions
 

Prepare the Corn: For fresh corn, grill the corn cobs over medium heat for approximately 10 minutes, rotating them frequently until they are nicely charred. Once grilled, allow them to cool before carefully slicing the kernels off the cob. For canned corn, simply drain and rinse. If using frozen corn, cook according to package instructions and allow to cool.

    Combine the Ingredients: In a large mixing bowl, add the freshly cut corn kernels, finely chopped red onion, and minced jalapeño. Stir to mix the ingredients evenly.

      Prepare the Dressing: In a separate medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika (if desired), alongside a pinch of salt and black pepper. Mix until you achieve a smooth and creamy consistency.

        Mix Everything Together: Pour the dressing over the corn mixture in the large bowl. Carefully fold in the crumbled cotija cheese and chopped cilantro, ensuring all ingredients are well combined. Taste your salad and adjust the seasoning, adding more salt, pepper, or lime juice as necessary.

          Chill the Salad: Cover the salad with plastic wrap or a lid and refrigerate for a minimum of 30 minutes. This chilling period allows the flavors to meld beautifully.

            Serve Up: Before serving, garnish the salad with additional cilantro. Serve alongside lime wedges to provide extra zest and freshness!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                Presentation Tips: For a vibrant display, serve the salad in a colorful bowl and sprinkle additional cotija cheese on top, adding an extra pop against the bright ingredients.