Easy Mexican Street Corn Salad

This Mexican Street Corn Salad is a vibrant and creamy dish inspired by the beloved Mexican street corn (elote). It’s packed with flavors from fresh corn, tangy lime, chili powder, and a touch of creamy mayo and sour cream. Whether you’re serving it as a side dish, a dip, or as part of a gathering, it’s sure to be a hit!

Why You’ll Love This Recipe

This salad takes the classic Mexican street corn and transforms it into a creamy, easy-to-make side dish that’s perfect for any summer BBQ, potluck, or even a weeknight meal. The combination of sweet corn, spicy chili powder, tangy lime, and creamy mayo and sour cream creates a flavor explosion in every bite. With a sprinkle of cotija cheese for that authentic finish, it’s a fun and delicious dish that everyone will enjoy!

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups corn kernels (fresh, frozen, or canned)

• 1/4 cup mayonnaise

• 1/4 cup sour cream

• 1 tablespoon lime juice

• 1 teaspoon chili powder

• 1/2 teaspoon garlic powder

• 1/4 cup fresh cilantro, chopped

• 1/4 cup cotija cheese, crumbled

• Salt and pepper, to taste

directions

1. Cook the corn: If using fresh corn, cook the corn until tender (about 5 minutes in boiling water), then cut off the kernels. If using frozen or canned corn, simply thaw or drain the corn before using.

2. Mix the dressing: In a large bowl, combine the cooked corn, mayonnaise, sour cream, lime juice, chili powder, garlic powder, and chopped cilantro.

3. Season: Mix well and season with salt and pepper to taste.

4. Garnish: Sprinkle with crumbled cotija cheese before serving for added flavor and texture.

5. Serve: Serve immediately as a side dish or dip with tortilla chips.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Calories: 180 kcal per serving

Variations

• Add heat: For a spicier version, add a pinch of cayenne pepper or finely chopped jalapeños to the salad.

• Grilled corn: For a smoky flavor, try grilling the corn before adding it to the salad.

• Vegan version: Swap the mayonnaise and sour cream for vegan alternatives, and use vegan cheese instead of cotija.

• Additional veggies: Add chopped bell peppers, red onion, or avocado for extra freshness and texture.

storage/reheating

This Mexican Street Corn Salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavors may even improve as they marinate overnight. Avoid freezing the salad, as the creamy ingredients may separate when thawed.

FAQs

Can I use frozen or canned corn instead of fresh corn?

Yes, you can use frozen or canned corn. Just make sure to drain and, if necessary, thaw the corn before using it in the salad.

Can I make this salad ahead of time?

Yes, you can prepare the salad ahead of time and refrigerate it. However, wait to add the crumbled cotija cheese until just before serving to maintain its texture.

How do I make this salad spicier?

To add more heat, stir in some diced jalapeños, a pinch of cayenne pepper, or a few dashes of hot sauce.

Can I make this salad without cilantro?

If you’re not a fan of cilantro, you can leave it out or replace it with finely chopped green onions or parsley for a different flavor.

What can I serve this with?

This salad is perfect with grilled meats, tacos, or even as a side dish for a BBQ. It also pairs well with chips as a dip.

Conclusion

This Mexican Street Corn Salad is a creamy, tangy, and slightly spicy dish that’s bursting with flavor. Whether you serve it as a side, a dip, or a main dish for a light meal, it’s sure to be a crowd-pleaser. With the fresh corn, zesty lime, and creamy dressing, it’s a delicious way to enjoy the flavors of Mexican street corn in a simple, easy-to-make salad. Enjoy!

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