If you’ve ever been captivated by the vibrant flavors and irresistible charm of elote, then this Mexican Street Corn Salad Recipe is about to become your new obsession. Imagine juicy, sweet corn kernels tossed in a luscious, creamy dressing with zesty lime, smoky spices, and a sprinkle of tangy cheese. This salad is colorful, fresh, and bursting with Mexican flair, making it a perfect side dish or snack that brings sunshine to any meal. Easy to whip up and seriously satisfying, this Mexican Street Corn Salad Recipe is a fiesta of textures and bold tastes that’s guaranteed to impress everyone at your table.
Ingredients You’ll Need
These straightforward, fresh ingredients are the heart of the Mexican Street Corn Salad Recipe. Each one plays a role in creating that perfect balance of creaminess, spice, and brightness while showcasing the natural sweetness of the corn.
- 4 cups cooked corn kernels: Fresh or frozen, corn is the sweet and crunchy star of the show.
- 1/2 cup mayonnaise: Provides a rich, creamy base that binds all the flavors together.
- 1/4 cup sour cream: Adds tanginess to brighten the dish and keep it light.
- 2 tablespoons lime juice: Injects a zesty citrus punch that awakens the palate.
- 1 teaspoon chili powder: Brings warm, smoky spice with a subtle heat.
- 1/2 teaspoon smoked paprika: Elevates the smoky flavor and deepens the color.
- 1/2 teaspoon garlic powder: A gentle hit of garlicky goodness without overpowering the salad.
- 1/4 teaspoon salt: Balances all the flavors and enhances sweetness.
- 1/4 teaspoon black pepper: Adds a mild heat and complexity.
- 1/2 cup crumbled feta cheese or cotija cheese: Offers a salty, crumbly texture that melts into the creamy dressing.
- 1/4 cup fresh cilantro, chopped: A fresh, herbal note that adds brightness and color.
- 2 tablespoons green onions, chopped: Provides a mild onion flavor with a crisp bite.
- 1 tablespoon hot sauce (optional): For those who like to turn up the heat with a spicy kick.
How to Make Mexican Street Corn Salad Recipe
Step 1: Mix the Base Ingredients
First, grab a large bowl and toss together the cooked corn kernels, mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper. This combination creates the signature creamy and zesty dressing that wraps the corn in bold flavor.
Step 2: Combine Until Creamy
Next, stir the mixture thoroughly to ensure every kernel is beautifully coated. This is where the magic happens—each bite bursting with layers of taste and a luscious texture that feels indulgent but fresh at the same time.
Step 3: Fold in the Cheese and Herbs
Gently fold in the crumbled feta or cotija cheese, chopped cilantro, and green onions. These ingredients add contrast in texture and a refreshing lift that breaks up the creaminess with their vibrant flavor and crunch.
Step 4: Add Heat if You Like
If you’re craving a bit more excitement, drizzle some hot sauce on top. This optional splash of heat adds another dimension, perfectly balancing the creaminess and bringing out the more subtle smoky spices.
Step 5: Chill for Flavor Fusion
Let the salad rest in the fridge for about 30 minutes. This step allows the flavors to meld beautifully, making every mouthful pop with freshness and depth.
Step 6: Serve Chilled or Room Temperature
Your Mexican Street Corn Salad Recipe is now ready to enjoy! Serve it chilled for a refreshing treat or at room temperature if you prefer a softer, more melded flavor experience.
How to Serve Mexican Street Corn Salad Recipe
Garnishes
Sprinkle additional crumbled cheese, a few fresh cilantro leaves, or a light dusting of chili powder to add visual appeal and an extra flavor hit. A wedge of lime on the side invites guests to add their own zesty touch.
Side Dishes
This salad pairs beautifully with grilled meats like chicken or steak, making it a perfect accompaniment for summer barbecues. It’s also wonderful alongside tacos, quesadillas, or as part of a vibrant Mexican-themed meal.
Creative Ways to Present
Serve the salad in individual mason jars for a fun party presentation, or spoon it into taco shells for a fresh twist on street corn tacos. You can also use it as a topping for nachos to add creaminess and a burst of flavor.
Make Ahead and Storage
Storing Leftovers
Put your leftover Mexican Street Corn Salad Recipe into an airtight container and refrigerate. It keeps well for up to three days, making it ideal for easy lunches or side dishes throughout the week.
Freezing
Because of the creamy dressing and fresh herbs, this salad is not recommended for freezing. The texture and flavor will change, so it’s best enjoyed fresh or refrigerated.
Reheating
This salad is delicious served cold or at room temperature, so reheating is usually unnecessary. If you prefer it slightly warmed, bring it to room temperature on the counter for 20–30 minutes before serving.
FAQs
Can I use canned corn instead of fresh or frozen?
Yes, canned corn can be used in a pinch. Just be sure to drain it well to prevent the salad from becoming watery.
Is cotija cheese interchangeable with feta?
Absolutely! Feta is a great substitute if you can’t find cotija, but cotija will give you the authentic Mexican flavor that makes this salad special.
Can I make this salad vegan?
To make a vegan version, swap the mayonnaise and sour cream for vegan alternatives and use a plant-based cheese or omit the cheese altogether. The flavors will still shine!
How spicy is this salad?
The level of spice is mild by default thanks to the chili powder and smoked paprika, but adding hot sauce will give it more heat depending on your preference.
Can I add other vegetables to the salad?
Definitely! Diced bell peppers, cherry tomatoes, or avocado can add exciting colors and textures if you want to customize this Mexican Street Corn Salad Recipe even further.
Final Thoughts
This Mexican Street Corn Salad Recipe has quickly earned a special place in my heart and on my table. It’s a dish that brings together the best of creamy, tangy, smoky, and fresh flavors with minimal fuss. Whether you’re hosting a gathering or simply want to brighten up a weeknight dinner, I promise this salad will deliver smiles and happy taste buds every time. Give it a try, and watch it become your go-to crowd-pleaser!
Print
Mexican Street Corn Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Description
This vibrant Mexican Street Corn Salad is a flavorful and creamy side dish featuring sweet corn kernels tossed in a zesty blend of mayonnaise, sour cream, lime juice, and spices. Crumbled feta or cotija cheese along with fresh cilantro and green onions add texture and freshness, making it the perfect crowd-pleaser for summer parties or casual meals.
Ingredients
Main Ingredients
- 4 cups cooked corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese or cotija cheese
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons green onions, chopped
- 1 tablespoon hot sauce (optional)
Instructions
- Combine Dressing and Corn: In a large bowl, mix together cooked corn kernels, mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until the corn is evenly coated with the creamy mixture.
- Add Cheese and Herbs: Gently fold in the crumbled feta or cotija cheese, fresh chopped cilantro, and green onions to incorporate flavor and texture without breaking up the cheese too much.
- Optional Heat: Drizzle hot sauce over the salad if you wish for an extra kick of spice, then gently toss to combine.
- Chill: Cover the bowl and refrigerate the salad for at least 30 minutes to allow flavors to meld together.
- Serve: Enjoy the salad chilled or at room temperature as a delicious side dish for barbecues, picnics, or everyday meals.
Notes
- This salad can be made with either fresh, grilled corn or frozen corn that has been cooked and cooled.
- Feta cheese can be substituted with cotija cheese for a more traditional Mexican flavor.
- For a dairy-free version, substitute mayonnaise and sour cream with vegan alternatives and omit the cheese.
- The salad is best served within 1-2 days of preparation for optimal freshness.
- Adjust the amount of chili powder and hot sauce to suit your preferred spice level.
