Mexican Street Corn Salad Recipe

There’s something irresistible about the smoky-sweet scent of roasted corn mingling with zesty lime and creamy cheese. Mexican Street Corn Salad brings all those crave-worthy flavors into one vibrant, spoonable dish that’s perfect for summer cookouts, weeknight dinners, or even a solo snack you’ll look forward to.

this Recipe

I first discovered this salad after a trip to a local street fair where vendors were handing out elote—the iconic grilled Mexican corn on the cob. Inspired, I set out to recreate the magic at home, but in a form that didn’t require skewers or a grill. What I ended up with is now a staple in my fridge, devoured just as quickly as it’s made.

Let me show you why this dish deserves a place in your weekly rotation.

Why You'll Love This Mexican Street Corn Salad

Get ready to meet your new go-to side dish. Mexican Street Corn Salad takes everything you love about elote and transforms it into a low-effort, high-flavor bowl of goodness.

One of the biggest reasons to love this dish is how quick and easy it is. You can have everything prepped and ready to serve in under 20 minutes. No grilling required—just a hot skillet and a few pantry staples.

It’s also incredibly budget-friendly. With just a handful of ingredients like frozen or canned corn, mayo, lime, and Cotija cheese, you can make a big batch without breaking the bank.

And let’s not forget the flavor explosion. Between the creamy dressing, tangy lime juice, a touch of heat from chili powder, and the salty finish of cheese, every bite feels like a party in your mouth.

This salad is versatile too. Serve it alongside tacos, burgers, grilled chicken, or scoop it up with tortilla chips. It also works great as a potluck favorite or a midday lunch bowl with black beans or avocado thrown in.

Trust me—once you make this, it’ll become part of your weekly meal prep routine.

Ingredients Notes

What makes this salad truly shine is its bold yet simple ingredient list. Each component plays a key role in creating that authentic street corn flavor, and they come together with very little effort.

Corn is, of course, the star. While grilled fresh corn gives a smoky depth, don’t shy away from using frozen or canned corn. Just make sure to give it a good sear in a skillet or cast iron pan to bring out that caramelized, roasted flavor.

Mayonnaise might seem like an unexpected hero, but it’s essential for capturing that creamy elote base. I like using full-fat mayo for richness, but if you're after something lighter, Greek yogurt works surprisingly well without sacrificing flavor.

Cotija cheese adds a salty, crumbly finish that ties the whole dish together. If Cotija isn’t available near you, feta makes a fine substitute. It’s a bit tangier but still delivers that crave-worthy punch.

Lime juice is non-negotiable—it lifts and brightens the whole dish. Freshly squeezed is always best, and if you like an extra citrusy bite, zest a bit of the lime into the mix too.

Chili powder and garlic round out the flavor profile. You’ll get just enough heat without overwhelming the palate, while garlic brings that familiar earthy depth.

You won’t need much in the way of equipment—just a large skillet or sauté pan, a mixing bowl, and a spatula. A zester or microplane is helpful for the lime, but not required.

How To Make This Mexican Street Corn Salad

Making this salad is as satisfying as eating it. With just a few simple steps, you’ll have a dish that tastes like it came straight from a food truck—no grill necessary.

Start by heating a tablespoon of oil in a large skillet over medium-high heat. Add your corn and let it cook undisturbed for a few minutes to get those golden, slightly charred bits. Stir and continue cooking for another 5-7 minutes until the kernels are browned in spots and slightly crisp.

While the corn is cooking, prep the rest of your ingredients. Crumble your cheese, mince the garlic, and squeeze the lime juice into a large bowl. Add the mayonnaise and stir until you have a smooth, creamy base.

Once the corn is done, remove it from the heat and let it cool for a few minutes. You want it warm, not piping hot—this helps it absorb the dressing without melting everything into a gooey mess.

Add the corn to the dressing bowl and toss gently to coat. Make sure every kernel is covered in that creamy, tangy goodness. Then sprinkle in the chili powder, Cotija cheese, and a little salt to taste. Stir once more to combine.

If you have time, let the salad sit for 10-15 minutes. The flavors deepen beautifully as it rests, making each bite even more irresistible.

Total prep and cook time clocks in at about 15–20 minutes. What you’ll end up with is a bowl full of vibrant, creamy, tangy, and slightly smoky corn salad that’s impossible to resist.

Storage Options

Mexican Street Corn Salad stores surprisingly well, which makes it an ideal make-ahead option for busy weeks or gatherings.

To store, place any leftovers in an airtight container and refrigerate. It will keep well for up to 3 days, though it’s best enjoyed within the first 48 hours when the corn still retains a bit of its bite.

If you’re planning to make this ahead of time for an event, consider mixing everything except the cheese and lime juice. Add those right before serving for the freshest flavor and texture.

Avoid freezing this salad, as the creamy base doesn’t thaw well and can become watery. Stick to refrigerating for best results.

To reheat, simply enjoy it cold or let it sit at room temperature for 20 minutes. If you prefer it warm, a quick 20-second zap in the microwave does the trick, but be careful not to overheat it.

Variations and Substitutions

This salad is endlessly flexible, which is one of the reasons it’s become a staple in so many kitchens. With just a few tweaks, you can make it your own.

Want to make it vegan? Swap the mayo for vegan mayonnaise and use a dairy-free cheese alternative. The flavor is still rich and satisfying with a little added nutritional yeast for a cheesy punch.

For a spicier kick, add diced jalapeños or a pinch of cayenne pepper. You can even drizzle in some hot sauce to taste if you're after extra heat.

Looking to bulk it up for a full meal? Toss in a can of drained black beans, chopped avocado, or some grilled chicken. It turns into a filling, protein-packed bowl perfect for lunch or dinner.

If Cotija cheese isn’t available, use feta or Parmesan. Both bring that salty edge you’re after. And if you don’t have fresh lime, bottled will work in a pinch—just add a splash of vinegar to mimic that sharp tang.

Feel free to get creative with toppings too. Chopped cilantro, red onion, or even crumbled bacon can take this dish to the next level.

No matter how you serve it, this salad is a flavor-packed crowd-pleaser that you’ll want to make again and again.

Print