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Amazing Mexican Street Corn Salad: Secrets for a Perfect Bowl

Close-up of a white bowl filled with vibrant street corn salad topped with crumbled white cheese and fresh cilantro.

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Welcome! You can make this vibrant, tangy, and creamy Mexican Street Corn Salad, inspired by authentic elote, for your next summer barbecue or potluck. This recipe is simple, flavorful, and a guaranteed crowd-pleaser.

Ingredients

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  • 4 cups fresh or frozen corn kernels (thawed if frozen)
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt for a lighter option
  • 1/2 cup crumbled Cotija cheese
  • 1/4 cup fresh lime juice
  • 1 teaspoon chili powder (adjust to your heat preference)
  • 1/2 teaspoon ground cumin
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup finely chopped red onion
  • Salt and black pepper to taste

Instructions

  1. If using fresh corn, char the kernels. Heat olive oil in a large skillet over medium-high heat. Add corn and cook, stirring occasionally, until kernels are lightly browned and slightly charred, about 5 to 7 minutes. Remove from heat and let cool slightly.
  2. While the corn cools, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, and cumin until smooth.
  3. In a large bowl, combine the cooled corn, chopped cilantro, and red onion.
  4. Pour the dressing over the corn mixture. Gently fold everything together until the corn is evenly coated.
  5. Stir in half of the crumbled Cotija cheese.
  6. Season the salad with salt and pepper to your taste.
  7. Transfer the street corn salad to a serving dish. Sprinkle the remaining Cotija cheese over the top before serving.

Notes

  • For an authentic smoky flavor, grill the corn cobs before cutting off the kernels.
  • You can make this salad ahead of time; prepare the dressing and chop vegetables separately, then combine them about an hour before serving.
  • If you cannot find Cotija cheese, use feta cheese as a substitute.

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