My grandmother used to make esquites at every family gathering, and watching her char corn over an open flame while telling stories was pure magic. She would insist that properly cooked street corn salad needed that perfect balance of smoky, creamy, tangy, and spicy flavors. Years later, I recreated her recipe at a summer barbecue, and my guests literally could not stop going back for more. Three people asked me to text them the recipe before they even left my house.
Amazing Mexican Street Corn Salad transforms the beloved flavors of elote into an easy-to-eat dish perfect for any gathering. Charred sweet corn gets tossed with creamy mayonnaise, tangy sour cream, crumbled cotija cheese, fresh lime juice, and aromatic cilantro. This side dish captures all the magic of street vendor corn without the mess of eating it on the cob.
Why This Recipe Works
The secret to outstanding Mexican street corn salad lies in properly charring the corn to develop deep, caramelized sweetness. Cooking corn at high heat creates those irresistible brown spots that add complexity you simply cannot get from plain boiled corn. The creamy dressing clings to each kernel while the lime juice cuts through the richness with bright acidity.
Cotija cheese brings essential salty, tangy notes that define authentic elote flavor. This Mexican cheese crumbles beautifully and does not melt, maintaining its texture throughout the salad. Combined with fresh cilantro and a touch of chili powder, every component works together to create layers of flavor that keep you coming back for another bite.
What You Need
- 4 cups fresh or frozen corn kernels, from about 6 to 8 ears
- 2 tablespoons unsalted butter or olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons fresh lime juice, from 1 to 2 limes
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon smoked paprika, optional
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 1 small jalapeño, seeded and minced, optional
- Salt to taste
- Freshly ground black pepper to taste
Making It Happen
Char the Corn
Heat a large skillet or cast iron pan over medium-high heat until very hot. Add the butter or olive oil and let it melt completely, swirling to coat the pan. Add the corn kernels in an even layer, spreading them out so they make good contact with the hot surface. Let the corn cook undisturbed for 2 to 3 minutes to develop those desirable char marks.
Stir the corn and continue cooking for another 3 to 4 minutes, stirring occasionally, until many kernels have golden brown spots and the corn smells sweet and toasted. If using frozen corn, cook a bit longer until heated through and nicely browned. Remove the pan from heat and let the corn cool for about 5 minutes while you prepare the dressing.
Make the Creamy Dressing
In a large mixing bowl, combine the mayonnaise and sour cream, whisking them together until smooth and well blended. The mixture should be creamy and uniform without any streaks. Add the lime juice, chili powder, and smoked paprika if using. Whisk everything together until the spices are fully incorporated and the dressing has a consistent color.
Taste the dressing at this point and adjust the seasoning if needed. If you want more tanginess, add a bit more lime juice. For extra heat, increase the chili powder slightly. Remember that cotija cheese adds saltiness later, so be conservative with salt in the dressing itself.
Combine Everything
Add the slightly cooled charred corn to the bowl with the creamy dressing. Fold gently with a spatula to coat all the corn kernels evenly with the dressing. Add the crumbled cotija cheese, chopped cilantro, and minced jalapeño if using. Continue folding gently until everything is well distributed throughout the salad.
Taste the salad and season with salt and freshly ground black pepper as needed. Keep in mind that cotija is quite salty, so you may need less salt than you think. The salad should taste bright, creamy, and balanced with all the flavors working in harmony.
Garnish and Serve
Transfer the Mexican street corn salad to a serving bowl. Sprinkle additional crumbled cotija cheese over the top for visual appeal and extra flavor. Add a light dusting of chili powder for color and a hint more spice. Finish with fresh cilantro leaves scattered across the surface. Serve with lime wedges on the side so everyone can add extra citrus if desired.
Expert Tips
- Use fresh corn when in season for the sweetest flavor and best texture
- Do not overcrowd the pan when charring corn or it will steam instead of brown
- Let corn cool slightly before mixing with dressing to prevent it from becoming watery
- Cotija cheese can be substituted with crumbled feta if unavailable
- Make the salad up to 2 hours ahead and refrigerate until serving time
- Add more mayo if the salad seems dry after chilling
Delicious Variations
For grilled corn salad, grill whole ears of corn over medium-high heat until charred all over, then cut the kernels off the cob. The grill adds incredible smoky flavor that takes this salad to the next level. Roasting corn in a 400-degree oven for 20 to 25 minutes until golden also works beautifully when grilling is not an option.
Add diced red bell pepper or halved cherry tomatoes for extra color and freshness. Black beans make this more substantial and add protein, turning it into a light meal. For spicier salad, leave some jalapeño seeds in or add a pinch of cayenne pepper. Try adding diced avocado just before serving for creamy richness, though it will not store as well with avocado added.
Storage and Serving
Store Mexican street corn salad in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after sitting for a few hours as everything melds together. The salad can be served warm, at room temperature, or chilled depending on your preference. Give it a good stir before serving if it has been refrigerated.
This salad does not freeze well because the creamy dressing separates and the corn texture changes. For best results, make it fresh or up to two days ahead. If the salad seems dry after refrigeration, stir in an extra tablespoon or two of mayonnaise to refresh the creaminess.
Perfect Pairings
Mexican street corn salad pairs beautifully with grilled meats like carne asada, chicken fajitas, or carnitas. Serve it alongside tacos, enchiladas, or quesadillas for a complete Mexican feast. It works wonderfully at barbecues with burgers and hot dogs, offering a fresh contrast to heavier grilled foods. The salad also makes an excellent topping for taco salads or a filling for burritos.
For casual gatherings, serve this salad with tortilla chips for scooping, turning it into an addictive appetizer. It complements rice and bean dishes perfectly, adding brightness and texture. Cold Mexican beer, margaritas, or fresh agua fresca make ideal beverage pairings that enhance the vibrant flavors.
Common Questions
Can I use canned corn for this recipe?
While fresh or frozen corn tastes best, you can use drained canned corn in a pinch. Pat the corn very dry with paper towels before charring it in the pan. Canned corn has more moisture and softer texture, so it will not char as well as fresh or frozen corn, but it will still taste good.
What is cotija cheese and where can I find it?
Cotija is a firm, crumbly Mexican cheese with a salty, tangy flavor similar to feta or Parmesan. Find it in the specialty cheese section of most grocery stores or in Mexican markets. If unavailable, crumbled feta cheese makes the best substitute, though it has a slightly different flavor profile.
How do I make this salad spicier?
Increase the chili powder to a full teaspoon or add cayenne pepper for extra heat. Leave the jalapeño seeds in when mincing, or add a diced serrano pepper which is spicier than jalapeño. A dash of hot sauce or a pinch of red pepper flakes also adds nice heat without changing the flavor profile too much.
Can I make this salad dairy-free?
Yes, use vegan mayonnaise and skip the sour cream and cotija cheese, or use dairy-free alternatives. Nutritional yeast adds a cheesy flavor without dairy. The salad will taste different but still delicious with lime juice, cilantro, and spices providing most of the signature flavor.
Why is my corn salad watery?
This usually happens when hot corn is mixed with the dressing immediately, causing condensation. Always let the corn cool for at least 5 minutes before adding it to the dressing. If using frozen corn, make sure it is fully thawed and patted dry. Excess moisture from wet cilantro can also contribute, so dry herbs well after washing.
Amazing Mexican Street Corn Salad
Ingredients
Equipment
Method
- Heat a large skillet or cast iron pan over medium-high heat. Add butter or olive oil and let it melt, swirling to coat the pan.
- Add corn kernels in an even layer. Let cook undisturbed for 2 to 3 minutes to develop char marks. Stir and continue cooking for another 3 to 4 minutes, stirring occasionally, until many kernels have golden brown spots.
- Remove from heat and let corn cool for about 5 minutes.
- In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and smoked paprika (if using) until smooth.
- Add the slightly cooled charred corn to the dressing. Fold gently to coat all kernels evenly.
- Add crumbled cotija cheese, chopped cilantro, and minced jalapeño (if using). Fold gently until everything is well distributed.
- Taste and season with salt and pepper as needed. Remember that cotija is salty, so add salt cautiously.
- Transfer to a serving bowl. Garnish with additional cotija cheese, chili powder, and fresh cilantro. Serve immediately or chill for at least 30 minutes. Serve with lime wedges on the side.
Notes
- For extra smoky flavor, grill corn on the cob first then cut kernels off
- Adjust chili powder amount to your preferred spice level
- If cotija cheese is unavailable, substitute with crumbled feta cheese or Parmesan
- Can be made ahead and stored in refrigerator for up to 2-3 days
- Let corn cool before mixing with dressing to prevent wateriness
- Serve warm, at room temperature, or chilled
- Stir in extra mayo if salad seems dry after refrigeration
