This Mexican Street Corn Salad is set to become your new favorite side dish, perfect for summer cookouts, potlucks, or a flavorful addition to any meal. Inspired by the classic Mexican street food elotes, this vibrant salad captures all the creamy, spicy, and tangy flavors you love in an easy-to-make, crowd-pleasing recipe. If you’re a fan of fresh corn, prepare to be amazed at how this simple salad elevates it to a whole new level of deliciousness. Move over plain corn on the cob, this Mexican street corn salad is here to steal the show!
Mexican Street Corn Salad
What Makes This Mexican Street Corn Salad Special?
Drawing inspiration from authentic Mexican elotes, this salad brings the irresistible flavors of street corn right to your kitchen. Elotes, traditionally grilled corn on the cob slathered with creamy mayonnaise, spicy chili powder, zesty lime, and salty Cotija cheese, are a beloved Mexican street food. This recipe deconstructs the classic elote, transforming it into a refreshing and convenient salad that’s perfect for sharing.
What sets this Mexican street corn salad apart is its harmonious blend of textures and tastes. The sweetness of grilled corn is beautifully complemented by the creamy dressing, the zing of lime, the sharpness of garlic and scallions, and the salty, tangy bite of Cotija cheese. A touch of smoked paprika adds depth, while jalapeño provides a pleasant kick. It’s a symphony of flavors in every bite!
Key Ingredients for Your Mexican Corn Salad
This vibrant salad requires just 10 simple ingredients, each playing a crucial role in creating its signature flavor profile. Here’s what you’ll need:
- Grilled Corn: The star of the show! Grilling the corn brings out its natural sweetness and adds a delightful smoky char that enhances the overall flavor of the salad.
- Mayonnaise: Provides the creamy base for the dressing, coating the corn kernels perfectly. For a lighter option, you can use vegan mayonnaise.
- Lime Juice and Zest: Essential for that signature tangy and zesty flavor that’s characteristic of Mexican cuisine. Fresh lime juice and zest brighten up the salad and balance the richness of the mayonnaise.
- Garlic and Scallions: Add pungent and savory notes, creating a flavorful foundation for the salad.
- Cotija Cheese: A hard, salty Mexican cheese that adds a wonderful salty and tangy pop. If Cotija is unavailable, feta cheese makes a great substitute.
- Fresh Cilantro: Contributes a burst of freshness and herbaceousness, essential in Mexican cooking.
- Smoked Paprika: Lends a smoky depth and warmth to the salad. Chili powder can be used as an alternative if you prefer a different kind of heat.
- Jalapeño: Adds a touch of spice to balance the sweetness and richness. For a milder flavor, you can use pickled jalapeños or adjust the quantity to your preference.
- Sea Salt: Enhances all the flavors and brings them together in perfect harmony.
- Olive Oil: For brushing the corn before grilling, ensuring it gets beautifully charred and flavorful.
How to Make Mexican Street Corn Salad: Step-by-Step
Making this Mexican street corn salad is incredibly easy and quick. Here’s a simple guide:
- Grill the Corn: Preheat your grill to medium-high heat. Brush the husked corn with olive oil and grill for about 10-15 minutes, turning occasionally, until kernels are tender and slightly charred. Let the corn cool slightly.
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, lime juice, lime zest, and minced garlic. Set aside.
- Combine Ingredients: Cut the grilled corn kernels off the cob. In a large bowl, combine the corn kernels, chopped scallions, crumbled Cotija cheese, chopped cilantro, smoked paprika, and diced jalapeño.
- Dress the Salad: Pour the prepared dressing over the corn mixture. Gently fold everything together until the corn and other ingredients are evenly coated with the creamy dressing.
- Chill and Serve: While you can serve the salad immediately, it tastes even better after chilling in the refrigerator for at least 30 minutes to allow the flavors to meld.
Mexican Street Corn Salad Recipe
Serving Suggestions for Mexican Corn Salad
This versatile Mexican street corn salad is a fantastic side dish for a wide array of meals. Its vibrant flavors and textures make it a perfect accompaniment to:
- BBQs and Cookouts: Bring it to your next barbecue or picnic! It pairs wonderfully with classic cookout fare such as veggie burgers, BBQ sandwiches, black bean burgers, or portobello burgers.
- Mexican-Themed Dinners: Elevate your Mexican fiesta by serving this salad alongside tacos, enchiladas, fajitas, or quesadillas. It complements the flavors of Mexican cuisine beautifully.
- Burrito Bowls: Transform leftovers into a delicious and healthy burrito bowl. Combine the corn salad with cilantro lime rice, your favorite dressing, guacamole, black beans, pico de gallo, and mango or tomatillo salsa for a complete meal.
- Grilled Meats and Fish: Serve it as a side with grilled chicken, steak, or fish for a fresh and flavorful contrast.
Don’t forget to pair your Mexican feast with refreshing margaritas!
corn salad
Explore More Summer Salad Recipes
If you’re as captivated by this Mexican corn salad as we are, you’ll love these other delicious summer salad recipes:
Mexican Street Corn Salad Recipe
Rate this recipe 4.98 from 167 votes
Serves: 4 people
This easy Mexican street corn salad is the ultimate summer side dish! Lightly creamy, spicy, and bright, it’s a recipe you’ll want to make again and again.
Equipment
- Grill (or grill pan)
- Mixing bowls
- Whisk
- Cutting board
- Knife
Ingredients
- 4 ears fresh corn, husked
- Extra-virgin olive oil, for brushing
- 1 ½ tablespoons mayonnaise, or vegan mayo
- 1 garlic clove, minced
- Zest and juice of 1 lime
- ⅓ cup chopped scallions
- ¼ cup crumbled Cotija, or feta cheese
- ¼ cup finely chopped fresh cilantro
- ¼ teaspoon smoked paprika, or chili powder
- 1 jalapeño pepper, diced*
- ¼ teaspoon sea salt
Instructions
- Preheat grill to medium-high heat. Brush corn with olive oil and grill, turning occasionally, until tender and slightly charred, 10-15 minutes. Let cool slightly.
- In a small bowl, whisk together mayonnaise, garlic, lime zest, and lime juice.
- Cut corn kernels off the cob and place in a large bowl. Add scallions, Cotija cheese, cilantro, smoked paprika, and jalapeño.
- Pour dressing over corn mixture and fold to combine. Season to taste with salt.
- Serve immediately, or chill for later.
Recipe Notes
*For extra flavor, roast the jalapeño alongside the corn on the grill. To make this recipe vegan, simply omit the Cotija cheese or use a vegan cheese alternative; ensure you are using vegan mayonnaise. Enjoy!
