Mexican Street Corn Salad Recipe

I cut roasted elote from the cob into a creamy, flavor-packed Mexican Street Corn Salad that I often bring as one of the best Side Dishes For Barbecue, and the unexpected mix of ingredients will make you want to keep reading.

I first made this Mexican Street Corn Salad after getting curious about how elote off the cob would stand up in a bowl, and wow it changed the way I think about corn. Bright kernels, a hit of mayonnaise, and crumbled cotija cheese give it this creamy, salty thing that keeps pulling you back, but theres also a little tang that keeps it lively.

It’s messy in the best way, and oddly perfect for casual spreads like What Goes With A Nacho Bar when you want something bold but easy. Try it once and you might be hooked, I know I was.

Ingredients

• Corn: sweet starchy kernels, good fiber and carbs, gives crunchy sweet depth.
• Mayonnaise: creamy fat, adds silkiness and calories, boosts overall savory mouthfeel.
• Mexican crema: tangy creaminess that cools heat, a mild sour note.
• Cotija cheese: salty crumbly cheese, adds umami, protein, and salty finishing touch.
• Lime juice: bright acidity, cuts richness, adds vitamin C and lively zip.
• Chili powder: smoky heat and warmth, low cal, layers peppery flavor and color.
• Cilantro: herby citrusy freshness, adds brightness and some antioxidants, not everyone likes.
• Jalapeño: crunchy pepper kick, seeds add more spice, gives green vegetal note.

Ingredient Quantities

• 5 to 6 ears fresh corn, kernels cut off the cob (about 5 to 6 cups) or about 4 cups frozen, thawed
• 2 tbsp vegetable oil or unsalted butter
• 1/2 cup mayonnaise, cuz it’s creamy
• 1/2 cup Mexican crema or sour cream
• 1/2 cup crumbled cotija cheese, plus extra for serving
• 2 tbsp fresh lime juice (from 1 to 2 limes)
• 1 tsp chili powder, plus more for sprinkling
• 1/4 tsp smoked paprika or cayenne pepper, optional
• 1/2 cup chopped fresh cilantro
• 2 green onions, thinly sliced (or 1/4 cup diced red onion), optional
• 1 jalapeño, seeded and finely chopped, optional
• Kosher salt and freshly ground black pepper to taste (about 1 tsp salt)

How to Make this

1. If using fresh corn, husk and stand each ear upright on a cutting board and cut the kernels off with a sharp knife into a bowl, you should have about 5 to 6 cups. If using frozen, thaw and pat dry with paper towels so it sears instead of steaming.

2. Heat a large heavy skillet over medium high heat until very hot, add 2 tablespoons vegetable oil or unsalted butter and swirl to coat the pan.

3. Add the corn in an even layer and let it cook undisturbed for a couple minutes so it gets brown bits, then stir and cook until most kernels are lightly charred and tender about 8 to 10 minutes total. If you like more smoke, char under a broiler or on a hot grill instead.

4. If using jalapeño or green onions, toss them into the pan in the last 2 minutes to soften and char a little, or leave raw for more bite.

5. While the corn cools slightly mix the dressing in a large bowl: 1/2 cup mayonnaise, 1/2 cup Mexican crema or sour cream, 2 tablespoons fresh lime juice, 1 teaspoon chili powder, the optional 1/4 teaspoon smoked paprika or cayenne, and about 1 teaspoon kosher salt plus black pepper to taste. Whisk until smooth.

6. Add the warm corn to the dressing along with 1/2 cup crumbled cotija cheese, 1/2 cup chopped cilantro, and the thinly sliced green onions or 1/4 cup diced red onion if using. Stir to combine so the warm corn soaks up the creamy sauce.

7. Taste and adjust: add more lime if it needs brightness, more salt if flat, or extra chili powder if you want heat. Save extra cotija for serving.

8. Let the salad sit 5 to 15 minutes for flavors to marry, it can also be served chilled, both are great.

9. Serve with a sprinkle of extra cotija, a dusting of chili powder and lime wedges on the side, or scoop with tortilla chips or spoon next to grilled meats.

Equipment Needed

1. Large cutting board, sturdy for standing ears and cutting kernels
2. Sharp chef’s knife, for cutting corn and chopping jalapeño/onions
3. Large heavy skillet (cast iron or stainless), for searing and charring the corn
4. Mixing bowls, one medium for the corn and one large for the dressing
5. Measuring cups and spoons, for mayo, crema, lime juice and spices
6. Whisk and a rubber spatula or wooden spoon, whisk the dressing, spatula to stir the corn
7. Citrus juicer or reamer, to get the most juice from the limes
8. Paper towels, for drying thawed corn so it sears instead of steams

FAQ

Mexican Street Corn Salad Recipe Substitutions and Variations

• Mayonnaise -> plain Greek yogurt, 1:1 swap; it’ll be tangier and lighter, thin with a splash of milk if it’s too thick.
• Mexican crema or sour cream -> crème fraîche or plain yogurt thinned with 1 tsp lime juice or milk to get a crema-like texture; use same volume.
• Cotija cheese -> queso fresco for a milder crumbly cheese, or feta if you want more tang; rinse feta quick if it’s too salty, then crumble equal amount.
• Jalapeño -> serrano for more heat, roasted poblano or diced red bell pepper for little to no heat, or chopped pickled jalapeños for tangy kick.

Pro Tips

– Get a real sear on the corn, dont crowd the pan. Let the kernels sit for a couple minutes so they brown, then stir. If you use frozen corn pat it very dry first or it will steam instead of char. For extra smoke quick-blast the ears under the broiler or throw them on a hot grill.

– Add the warm corn to the dressing, not the other way around. Warm kernels soak up the mayo-crema mix way better so the salad tastes more cohesive. Also go easy with salt at first since cotija is salty, taste as you go.

– Think about texture and balance. If it feels too heavy add a squeeze more lime and a spoonful of crema or plain yogurt. If it needs sweetness a tiny pinch of sugar or a dot of honey brings out the corn. For heat use chili powder for flavor, cayenne if you just want straight burn.

– Make-ahead hacks: you can prep the corn and dressing a few hours ahead. Undercook the corn a touch if you know you’ll store it, or keep the dressing separate and toss just before serving. If the salad gets a bit flat after chilling, let it sit at room temp 10 minutes and sprinkle extra cotija and lime right before serving.