This Mexican Street Corn Salad is a vibrant and creamy side dish that perfectly captures the essence of summer. Inspired by traditional Mexican elotes, this recipe combines charred sweet corn with tangy lime, salty Cotija cheese, and a hint of spice for a crowd-pleasing favorite. Whether you are hosting a backyard barbecue or looking for a fresh weeknight side, this dish is guaranteed to be a hit.
Table of Contents
Why You Will Love This Recipe
You will love this Mexican Street Corn Salad because it offers a sophisticated balance of smoky, sweet, and savory flavors that complement almost any meal. It is incredibly easy to prepare, requiring only a handful of fresh ingredients and minimal prep time. Additionally, this salad is naturally vegetarian and can be easily adapted for vegan diets, making it a versatile option for any gathering.
Ingredients
- 4 ears fresh corn, husked
- Extra-virgin olive oil, for brushing
- 1.5 tablespoons mayo, or vegan mayo
- 1 garlic clove, minced
- Zest and juice of 1 lime
- 1/3 cup chopped scallions
- 1/4 cup crumbled Cotija, or feta cheese
- 1/4 cup finely chopped fresh cilantro
- 1/4 teaspoon smoked paprika, or chili powder
- 1 jalapeño pepper, diced
- 1/4 teaspoon sea salt
Step-by-Step Instructions
- Prepare the Grill: Preheat your grill or a grill pan to medium-high heat.
- Grill the Corn: Lightly brush the husked ears of corn with extra-virgin olive oil. Place them on the grill and cook for approximately 2 minutes per side. You want to see distinct char marks and tender kernels. Once finished, remove the corn from the heat and let it cool slightly.
- Whisk the Dressing: In a large mixing bowl, whisk together the mayonnaise, minced garlic, lime zest, and lime juice until the mixture is smooth and well-combined.
- Remove Kernels: Using a sharp knife, carefully slice the charred corn kernels off the cob.
- Assemble the Salad: Add the corn kernels to the bowl with the dressing. Toss in the chopped scallions and stir until the corn is evenly coated.
- Add Final Touches: Fold in the crumbled Cotija cheese, fresh cilantro, smoked paprika, diced jalapeño, and sea salt.
- Serve: Give the salad a final toss, season to taste with extra salt or lime if desired, and serve immediately or chill for later.
Expert Tips / Pro Tips
To get the best flavor for your Mexican Street Corn Salad, always use fresh corn on the cob whenever possible, as the natural sweetness is unmatched. If you prefer a smokier flavor, you can roast the jalapeño alongside the corn on the grill before dicing it. For the best texture, ensure you mince the garlic very finely so it distributes evenly through the creamy dressing without providing any harsh bites. Finally, while you can serve this immediately, letting the salad chill in the refrigerator for 30 minutes allows the flavors to meld together beautifully.
Variations & Substitutions
If you cannot find Cotija cheese at your local grocery store, crumbled feta cheese is an excellent substitute due to its similar salty and tangy profile. To make this recipe strictly vegan, simply use a plant-based mayonnaise and omit the cheese or use a vegan feta alternative. For those who prefer less heat, remove the seeds and ribs from the jalapeño before dicing, or swap it out for a small amount of diced green bell pepper. If you want an even deeper smoky flavor, try using chipotle powder in place of the smoked paprika.
Serving Suggestions
This Mexican Street Corn Salad is a fantastic companion to classic picnic fare like veggie burgers, BBQ sandwiches, or portobello burgers. It also shines as part of a Mexican-themed spread alongside rainbow veggie fajitas, black bean enchiladas, or sweet potato tacos. If you have leftovers, they make a wonderful addition to a DIY burrito bowl featuring cilantro lime rice, black beans, and a dollop of fresh guacamole.
Storage, Freezing & Reheating
Storage: Store any leftover salad in an airtight container in the refrigerator for up to 3 to 4 days. The flavors often improve the next day.
Freezing: We do not recommend freezing this salad. The mayonnaise-based dressing and the fresh vegetables will lose their texture and become watery once thawed.
Reheating: This dish is traditionally served cold or at room temperature. If you prefer it warm, you can gently sauté it in a pan over low heat for a minute or two, but be careful not to break down the creamy dressing.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 145 kcal |
| Carbohydrates | 18g |
| Protein | 4g |
| Fat | 8g |
| Fiber | 2g |
| Sodium | 210mg |
Mexican Street Corn Salad
Ingredients
Method
- Prepare the Grill: Preheat your grill or a grill pan to medium-high heat.
- Grill the Corn: Lightly brush the husked ears of corn with extra-virgin olive oil. Place them on the grill and cook for approximately 2 minutes per side until you see distinct char marks. Remove from heat and let cool slightly.4 ears fresh corn, Extra-virgin olive oil
- Whisk the Dressing: In a large mixing bowl, whisk together the mayonnaise, minced garlic, lime zest, and lime juice until the mixture is smooth and well-combined.1.5 tablespoons mayo, 1 clove garlic, 1 lime
- Remove Kernels: Using a sharp knife, carefully slice the charred corn kernels off the cob.4 ears fresh corn
- Assemble the Salad: Add the corn kernels to the bowl with the dressing. Toss in the chopped scallions and stir until the corn is evenly coated.1/3 cup scallions
- Add Final Touches: Fold in the crumbled Cotija cheese, fresh cilantro, smoked paprika, diced jalapeño, and sea salt.1/4 cup Cotija cheese, 1/4 cup fresh cilantro, 1/4 teaspoon smoked paprika, 1 jalapeño pepper, 1/4 teaspoon sea salt
- Serve: Give the salad a final toss, season to taste with extra salt or lime if desired, and serve immediately or chill for later.
Notes
FAQ
Can I use frozen or canned corn?
Yes, you can use frozen or canned corn if fresh ears are unavailable. To mimic the grilled flavor, sauté the kernels in a cast-iron skillet with a bit of olive oil over high heat until they are golden and slightly charred before adding them to the salad.
Is Mexican Street Corn Salad spicy?
This recipe has a mild to moderate kick depending on the heat of your jalapeño. To keep it mild, remove the seeds from the pepper. To make it spicier, leave the seeds in or add a dash of hot sauce.
What is Cotija cheese?
Cotija is a Mexican cow’s milk cheese that is firm and does not melt. It has a salty, milky flavor and a crumbly texture similar to Parmesan or Feta.
Can I make this salad ahead of time?
Absolutely! This is a great make-ahead dish. You can prepare the entire salad and keep it chilled in the refrigerator for several hours before your event.