If you’re craving a vibrant dish that bursts with flavor and color, this Mexican Street Corn Salad Recipe is your new best friend. Imagine sweet, juicy corn kernels mingling with creamy mayo and sour cream, zesty lime juice, and a perfect kick of chili powder, all topped with the salty, crumbly goodness of cotija cheese and fresh cilantro. This salad is the ultimate celebration of fresh ingredients coming together in a way that’s simple, refreshing, and absolutely addictive. Whether you’re hosting a barbecue or just looking for a quick side to brighten up your dinner, this recipe is guaranteed to become a staple in your kitchen.
Ingredients You’ll Need
Getting your ingredients right is half the fun and magic here. These simple essentials each play a crucial role in delivering the creamy, tangy, and slightly spicy experience that makes this salad unforgettable.
- 4 cups corn kernels (fresh or frozen): The star of the dish, sweet and juicy corn adds natural sweetness and delightful texture.
- 1/2 cup mayonnaise: Gives the salad a creamy, luscious base that binds all the flavors together.
- 1/4 cup sour cream: Adds a cool tanginess that brightens the overall profile.
- 2 tablespoons lime juice: A fresh, zesty punch that wakes up your taste buds and balances richness.
- 1 teaspoon chili powder: Brings gentle heat and a smoky depth that’s essential for authentic flavor.
- 1/2 teaspoon garlic powder: Boosts the savory notes with warm, aromatic undertones.
- 1/4 cup fresh cilantro, chopped: Provides a herby freshness that contrasts beautifully with creamy and spicy elements.
- 1/4 cup cotija cheese, crumbled: A salty, crumbly cheese that adds texture and a signature Mexican touch.
- Salt and pepper to taste: Essential seasonings to enhance and balance all the ingredients.
How to Make Mexican Street Corn Salad Recipe
Step 1: Prepare the Corn
Start by prepping your corn. If you’re using fresh corn, the best method is to grill it lightly or boil it until tender, then carefully slice off the kernels from the cob. This step is important because fresh corn has a sweeter, more vibrant flavor which forms the hearty base of your salad. Frozen corn works perfectly as well; just thaw it fully to avoid excess moisture.
Step 2: Mix the Creamy Dressing
In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and garlic powder. This dressing is where the magic starts—the creamy mayonnaise and sour cream provide richness, while lime juice and spices wake up your senses. Combining these now ensures every bite of corn gets that irresistible flavor coating.
Step 3: Combine Corn and Fresh Ingredients
Add your corn kernels into the bowl with the dressing followed by the chopped cilantro and crumbled cotija cheese. Gently fold everything together, being careful to keep some of the texture from the ingredients intact. This step blends layers of freshness, creaminess, and the characteristic salty bite that makes this salad so crave-worthy.
Step 4: Season to Perfection
Now it’s time to add salt and pepper. Taste as you go, because these simple seasonings make all the other ingredients shine even brighter. Don’t be shy—good seasoning is key to balancing the creaminess and the tangy, spicy elements of the dish.
Step 5: Chill and Serve
You can serve your Mexican Street Corn Salad Recipe chilled or at room temperature. Either way, the flavors meld beautifully by resting for a bit, making it even more delicious as the salad soaks up the lime and spices.
How to Serve Mexican Street Corn Salad Recipe
Garnishes
To elevate your presentation and add a finishing touch of flavor, sprinkle extra crumbled cotija cheese and a few fresh cilantro leaves on top. A light dusting of chili powder over the salad before serving will add a beautiful pop of color and a little extra zing—just the way I love it!
Side Dishes
This salad pairs wonderfully with a variety of dishes. Serve it alongside grilled meats like steak, chicken, or shrimp for a complete meal that’s perfect for warm weather dinners. It’s also fantastic with simple tacos or quesadillas, adding a fresh, creamy contrast to bold flavors.
Creative Ways to Present
For a fun twist, turn the salad into individual cups using small mason jars or serve it over a bed of arugula for extra greenery. You could even stuff it into roasted bell peppers or use it as a topping on crispy tortilla chips for an irresistible appetizer. The possibilities to get creative with this Mexican Street Corn Salad Recipe are endless!
Make Ahead and Storage
Storing Leftovers
This salad keeps really well in the refrigerator for up to 3 days. Just cover it tightly with plastic wrap or store in an airtight container. The flavors will continue to develop, making it even tastier the next day. Keep in mind the dressing may thicken slightly, so give it a gentle stir before serving.
Freezing
Freezing this salad is not recommended because the creamy dressing and fresh herbs do not hold up well after thawing. It’s best to enjoy this recipe fresh or within a few days refrigerated.
Reheating
Since this is a cold salad, reheating is unnecessary and will compromise the texture and flavor. Serve it chilled or at room temperature for the perfect bite every time.
FAQs
Can I use canned corn for this salad?
While fresh or frozen corn is ideal due to its sweetness and texture, canned corn can work in a pinch. Just be sure to drain and pat it dry very well to avoid excess liquid that can dilute the salad’s flavor.
What can I substitute for cotija cheese?
If cotija cheese is hard to find, feta cheese is a good alternative. It has a similar crumbly texture and salty flavor that complements the other ingredients nicely.
Is this salad spicy? Can I adjust the heat?
This Mexican Street Corn Salad Recipe has a mild, pleasant heat from the chili powder. If you prefer it spicier, add a pinch of cayenne pepper or finely chopped jalapeños. For less heat, simply reduce or omit the chili powder.
Can I make this salad vegan?
Yes! To make it vegan, use vegan mayonnaise and a dairy-free sour cream alternative, and swap cotija cheese for a vegan cheese or nutritional yeast for a cheesy flavor.
How long does the lime juice keep the salad fresh?
Lime juice not only adds bright flavor but also helps preserve the salad’s freshness for a few days. However, for the best taste and texture, plan to enjoy the salad within 2 to 3 days of preparation.
Final Thoughts
If you love bold, fresh flavors combined with creamy textures, this Mexican Street Corn Salad Recipe is a must-try. It’s incredibly easy to make but packs so much character, you’ll find yourself coming back to it again and again. Share it with friends, bring it to gatherings, or enjoy it as a simple weeknight treat — either way, it’s bound to brighten your meals and your mood!
Print
Mexican Street Corn Salad Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Street Corn Salad is a vibrant, creamy dish featuring sweet corn combined with zesty lime, smoky chili powder, and crumbled cotija cheese. A perfect side or snack, it offers a fresh twist on classic Mexican elote, easily prepared in just 10 minutes and served chilled or at room temperature.
Ingredients
Corn
- 4 cups corn kernels (fresh or frozen)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
Add-ins
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- Salt and pepper to taste
Instructions
- Prepare the Corn: If using fresh corn, either grill or boil the ears of corn until tender and lightly charred for extra flavor. Allow to cool slightly and carefully cut the kernels off the cob. If using frozen corn, thaw completely before use.
- Make the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and garlic powder until the mixture is smooth and well combined.
- Combine Ingredients: Add the prepared corn kernels, chopped cilantro, and crumbled cotija cheese to the bowl with the dressing. Gently fold everything together to evenly coat the corn with the creamy, spiced mixture.
- Season to Taste: Add salt and freshly ground black pepper to your preference, stirring gently once more to incorporate.
- Serve: This salad can be enjoyed immediately, served chilled if preferred, or at room temperature as a flavorful and refreshing side dish.
Notes
- Grilling the corn imparts a smoky flavor that enhances the salad but boiling is a quicker alternative.
- The cotija cheese can be substituted with feta cheese if unavailable, though this will slightly alter the taste.
- Adjust the amount of chili powder to control the heat level as desired.
- For a lighter version, substitute the mayonnaise and sour cream with Greek yogurt.
- This salad can be made a few hours ahead and refrigerated to allow flavors to meld.
