Mexican Street Corn Salad

Mexican street corn salad is the kind of dish that takes a handful of humble ingredients and transforms them into something exciting, bright, and unforgettable. Inspired by the classic Mexican street food known as elote—grilled corn slathered in mayo, cheese, lime, and chili powder—this salad offers all the same bold flavors in a more portable, shareable, and versatile format. Whether you’re prepping for a summer barbecue, whipping up something colorful for a potluck, or just craving something zesty to serve with tacos on a weeknight, this recipe delivers every single time.

The traditional elote is typically served on the cob, hot off the grill, covered in a creamy-spicy topping and sprinkled with cheese. It’s messy, indulgent, and absolutely delicious. This salad takes that same flavor profile and reimagines it in a way that’s easier to eat, quicker to prepare, and better suited for make-ahead meals or feeding a crowd. With tender corn kernels as the base, the salad adds diced bell pepper, red onion, jalapeño for a little heat, fresh cilantro, and crumbly queso fresco or feta cheese. Everything is tossed in a creamy dressing made with mayonnaise, sour cream or Greek yogurt, lime juice, and a blend of spices that bring warmth, smokiness, and a little kick.

The first time I made this salad, I had some grilled corn left over from a weekend cookout. Not wanting to waste it, I cut the kernels off the cob and decided to throw them together with some of my favorite taco-night toppings. What came together was way more than a leftover remix. It was a vibrant, crave-worthy salad that had the tang of lime, the richness of the creamy dressing, the brightness of fresh herbs, and a subtle spice that made it impossible to put down. From that point forward, it became a staple in my kitchen—not just during the summer, but year-round.

Why You’ll Love This Recipe

There are so many reasons to fall in love with Mexican street corn salad, and once you try it, you’ll likely find yourself making it again and again. It’s the kind of recipe that’s not only easy to prepare, but also incredibly satisfying to eat. Every bite offers a contrast of textures and a balance of sweet, savory, creamy, and spicy flavors that make this dish stand out in any setting.

First and foremost, this salad is bursting with flavor. The sweetness of the corn is complemented by the tangy lime juice, the creaminess of the dressing, and the saltiness of the crumbled cheese. Add in a little chili powder or cayenne, and you’ve got a subtle heat that lingers pleasantly without overpowering the rest of the ingredients. The cilantro brings in a pop of freshness, while the red onion and jalapeño add a little crunch and bite.

Another reason to love this dish is its versatility. You can serve it warm, at room temperature, or chilled—whatever fits your mood or meal plan. It pairs beautifully with grilled meats, tacos, fajitas, quesadillas, and just about any Mexican or Tex-Mex inspired dish. It also stands on its own as a great vegetarian option, and with the addition of a protein like black beans or avocado, it can easily become a main course salad.

The ease of preparation is another major win. This is a one-bowl, minimal-prep kind of dish that comes together in under 30 minutes, including time to chop the veggies and mix the dressing. If you have leftover corn from another meal, it’s even faster. And because it doesn’t require any fancy tools or techniques, it’s beginner-friendly while still delivering impressive results.

Health Benefits

While Mexican street corn salad feels like an indulgent, creamy side dish, it also provides a surprising number of health benefits. By starting with nutrient-dense ingredients and customizing it to suit your health goals, you can enjoy this salad as both a satisfying comfort food and a wholesome part of your meal plan.

Let’s begin with corn, the foundation of this dish. Corn is a whole grain and a good source of complex carbohydrates, which provide lasting energy. It’s also rich in dietary fiber, which supports healthy digestion, balances blood sugar, and helps you feel full longer. Corn contains essential nutrients like folate, vitamin C, and B vitamins, which play roles in energy metabolism, immune function, and red blood cell production. Additionally, corn offers antioxidants such as lutein and zeaxanthin, which support eye health and may protect against age-related vision issues.

The vegetables in this salad contribute their own nutritional perks. Red bell peppers are packed with vitamin C, which boosts immunity and supports skin health. They’re also a source of vitamin A, potassium, and fiber. Red onions provide sulfur compounds that support heart health and have anti-inflammatory effects. Jalapeños, if used, offer capsaicin, which can aid metabolism and has been studied for its potential pain-relief and fat-burning properties.

Fresh cilantro, often used as a garnish in this recipe, is more than just a pop of color. It’s known for its detoxifying effects and contains antioxidants and essential oils that may help reduce blood sugar levels and support digestion. Lime juice, another star component, delivers a healthy dose of vitamin C and adds brightness to the dish without extra calories or fat.

Preparation Time, Servings, and Nutritional Information

One of the biggest draws of Mexican street corn salad is how quickly it comes together. Whether you’re preparing it on the spot or making it ahead, this dish requires minimal cooking and just a few minutes of chopping and mixing. The short preparation time and easy cleanup make it an excellent option for both planned gatherings and spontaneous meals.

Total Preparation Time: 15 minutes
Cook Time (if using fresh corn): 10–15 minutes
Total Time: 25–30 minutes
Servings: 6 generous side dish portions

This recipe is ideal for sharing. Whether you’re serving it as a side at a picnic or as a topping at a taco bar, it feeds a crowd and holds its own among more traditional dishes. If you’re serving it as a main component of a light lunch, it can easily feed 4 people. Double the recipe for larger groups or events, and you won’t need to worry about leftovers.

Estimated Nutritional Information per Serving (based on 6 servings):

• Calories: 220

• Protein: 6g

• Fat: 15g

• Carbohydrates: 18g

• Fiber: 3g

• Sugar: 4g

• Sodium: 290mg

👨‍🍳 Step-by-Step Cooking Instructions 

Mexican street corn salad—also known as esquites—is everything you love about elote (that amazing grilled street corn slathered in creamy sauce and cotija) but in salad form, making it easier to serve, easier to eat, and perfect for a crowd.

This version is creamy, tangy, a little smoky, and totally addictive. You can serve it warm or cold, customize it a dozen different ways, and prep it ahead of time for stress-free entertaining.

Let’s break it down so you can make it perfectly every time—even if it’s your first time!

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🌽 Ingredients You’ll Need

 Salad:

• 4 cups corn kernels (from about 5–6 ears of corn or 3 cans)

• 1 medium red bell pepper, diced

• ½ medium red onion, finely chopped

• 1 jalapeño (optional), seeded and minced

• ½ cup fresh cilantro, chopped

• 1 cup queso fresco or feta, crumbled

• Salt and pepper, to taste

 Dressing:

• ¼ cup mayonnaise

• ¼ cup sour cream or Greek yogurt

• Juice of 2 limes

• 1 teaspoon chili powder

• ½ teaspoon garlic powder

• ¼ teaspoon cayenne pepper (optional)

Optional Garnishes:

• Extra cheese

• Lime wedges

• Fresh cilantro

• Dash of Tajín or extra chili powder

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🔥 1: Prep the Corn

You have a few options here depending on how much time you have and what kind of flavor you’re going for.

 1: Grilled Corn (Best Flavor)

• Preheat a grill to medium-high.

• Husk and clean 5–6 ears of corn.

• Lightly brush with oil and place on the grill.

• Grill for 10–12 minutes, turning occasionally, until kernels are charred and tender.

• Let cool slightly, then slice off the kernels using a sharp knife.

💡 Tip: Place a small bowl upside-down inside a large bowl to hold the cob steady while you cut the kernels off.

 2: Stovetop Char

• Heat a skillet (preferably cast iron) over high heat.

• Add thawed frozen or canned corn (drained well).

• Cook for 6–8 minutes, stirring occasionally, until charred in spots.

 3: Boiled or Steamed Corn

If you’re in a hurry:

• Boil or steam the corn until just tender (about 5 minutes).

• Let cool, then slice off the kernels.

• Note: This method won’t have the smoky charred flavor, but the dressing still brings plenty of zest!

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🥣 2: Chop and Combine the Veggies

While your corn cools, prep the rest of your mix-ins:

• Dice the red bell pepper and finely chop the red onion.

• Mince the jalapeño if using. For less heat, remove the seeds and white membrane.

• Chop the cilantro—you want about ½ cup, loosely packed.

• Crumble your queso fresco or feta into a bowl.

In a large mixing bowl, combine:

• Corn

• Red pepper

• Red onion

• Jalapeño

• Cilantro

• Half the cheese (save the rest for topping)

Season with a pinch of salt and black pepper, and toss everything together gently.

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🧄 3: Make the Creamy Dressing

In a small bowl, whisk together:

• ¼ cup mayonnaise

• ¼ cup sour cream or Greek yogurt

• Juice of 2 limes

• 1 teaspoon chili powder

• ½ teaspoon garlic powder

• ¼ teaspoon cayenne pepper (optional)

Whisk until the mixture is smooth and creamy. Taste and adjust seasoning—more lime juice for tang, cayenne for heat, or garlic powder for punch.

💡 Not a mayo fan? Swap in more yogurt, or use avocado for a dairy-free option with a twist!

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🥗 4: Toss and Chill

Pour the dressing over the corn mixture and gently toss everything together until evenly coated.

Fold in a little more cheese if desired, then cover and refrigerate for 15–30 minutes to let the flavors meld. This chilling time takes the dish from good to “Whoa, what is in this?!” level.

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🌿 5: Garnish and Serve

Right before serving, top your salad with the remaining cheese, fresh cilantro, and maybe a dusting of chili powder or Tajín. Add lime wedges on the side so people can squeeze more juice over their servings if they like.

And that’s it—your Mexican Street Corn Salad is ready to rock!

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🍽️ How to Serve 

This creamy, bold-flavored corn salad is incredibly versatile. Whether you’re serving it at a backyard BBQ or piling it into tacos for a weeknight dinner, it brings color and personality to your table. Here are some delicious ways to serve it:

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🧺 Picnic or BBQ Side

Bring this to a picnic or potluck and watch it disappear. It pairs beautifully with grilled foods:

• Burgers and hot dogs

• BBQ chicken or ribs

• Grilled tofu or portobello mushrooms

• Black bean burgers

Pack it in a chilled container, and don’t forget serving tongs—it’s scoopable and shareable!

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🌮 Taco or Burrito Bowl Topper

Spoon it over:

• Carne asada or grilled chicken tacos

• Veggie burrito bowls

• Nachos or quesadillas

The creaminess adds a cool contrast to spicy proteins and crispy shells.

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🍽️ Light Vegetarian Main

Turn this salad into a hearty meatless meal by:

• Adding black beans or chickpeas

• Stirring in diced avocado

• Serving over greens or rice

Top with crushed tortilla chips or sunflower seeds for texture. Bonus points for a fried egg on top!

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🥖 As a Dip

Serve with tortilla chips, plantain chips, or mini naan rounds. It works amazingly as a chunky, creamy dip with a little extra cheese and a sprinkle of chili-lime seasoning on top.

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🥂 Pairing Suggestions 

This salad is creamy, citrusy, herby, and a little spicy—so when you’re building a meal around it, lean into fresh, grilled, or vibrant flavors that complement and contrast.

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🍹 Beverage Pairings

1. Cucumber Mint Agua Fresca
Crisp, refreshing, and herbal—perfect for balancing the creaminess of the dressing.

2. Sparkling Limeade
Citrusy and fizzy, this keeps the palate refreshed between bites.

3. Hibiscus Iced Tea (Agua de Jamaica)
Sweet-tart and floral, this drink brings a bold contrast that pairs perfectly with chili-spiced dishes.

4. Ginger Lemon Mocktail
A little heat and citrus works beautifully with the corn’s sweetness and the creamy base.

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🍽️ Side Dishes & Mains

1. Grilled Proteins

• Citrus-marinated chicken thighs

• Chili-lime shrimp skewers

• Grilled flank steak

• Charred tofu or grilled halloumi

2. More Mexican-Inspired Sides

• Spicy black beans

• Cilantro lime rice

• Guacamole with roasted tomatillo salsa

• Roasted sweet potato wedges with cumin and lime

3. Fresh Salads or Slaws

• Shaved cabbage slaw with lime vinaigrette

• Mango-avocado salad

• Watermelon with chili powder and mint

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🍰 Dessert Ideas

Follow the bold, creamy salad with something light and fruity:

• Fresh mango with lime and tajín

• Churro bites with cinnamon sugar

• Pineapple popsicles or fruit paletas

• Coconut milk pudding with berries

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🧊 Storage, Freezing & Reheating Instructions 

This salad is perfect for making ahead and enjoying over a few days. The texture and flavor hold up incredibly well with proper storage—just keep it cool and sealed.

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🧊 Refrigeration

• Store leftovers in an airtight container in the refrigerator.

• Keeps well for up to 3 days.

• Stir before serving in case the dressing separates slightly.

💡 Tip: If adding extras like avocado, add them just before serving so they don’t brown in the fridge.

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❄️ Freezing

Not recommended.
Because this salad has a creamy base and fresh herbs, freezing changes the texture and can cause separation or sogginess when thawed.

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🔥 Reheating

No reheating needed!
This is a cold or room-temp dish. If you’d like to warm it slightly, you can microwave individual portions for 15–20 seconds, but don’t overdo it—it’s best enjoyed chilled or just slightly cool.

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🥗 Meal Prep Tips

• Make Ahead: You can prepare the salad up to 1 day in advance. It actually tastes even better after sitting overnight.

• Store Components Separately: If prepping for multiple days, keep the dressing and toppings separate from the base. Mix right before serving for best texture.

• Lunchbox Ready: Pack it in a leak-proof container with a lime wedge and tortilla chips for a satisfying lunch on the go.

😬 Common Mistakes to Avoid 

Mexican Street Corn Salad is vibrant, creamy, and bursting with flavor—but there are a few small missteps that can make this dish fall flat. Let’s walk through what to avoid so your salad is fresh, flavorful, and absolutely unforgettable.

1. Using Watery or Overcooked Corn

Whether you’re grilling fresh corn or using canned, moisture is your enemy here. Overboiled or overly juicy canned corn can water down the dressing and make your salad mushy. If using canned corn, drain and pat it dry with a paper towel. If grilling, let it cool before cutting off the kernels to avoid steaming the other ingredients.

2. Skipping the Chill Time

We know you’re hungry—but letting the salad rest in the fridge for at least 15–30 minutes makes a world of difference. It allows the lime, chili, and garlic flavors to soak into every bite and gives the salad that wow factor.

3. Overdressing

It’s easy to go heavy on the creamy dressing, especially because it tastes so good. But too much can overwhelm the corn and make the salad heavy. Start with a portion of the dressing, toss, and add more as needed. You want a light coating, not a slather.

4. Forgetting to Taste and Adjust

Every batch of corn is a little different—sweeter, less sweet, spicier, milder. Don’t forget to taste before serving and adjust your salt, lime juice, or spice level to get the perfect balance.

5. Not Chopping Ingredients Evenly

Red onion too chunky or jalapeños too spicy? Dicing everything to a uniform, fine size makes the salad easier to eat and keeps the flavors balanced in every bite.

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💡 Pro Tips

This Mexican Street Corn Salad already shines with bold flavors and colorful ingredients, but here are some easy, pro-level tips to take it to the next level and keep your guests coming back for seconds (or thirds!).

1. Char the Corn for Authentic Flavor

If you have a grill (or even a grill pan), charring the corn adds smoky depth that makes this dish taste like you picked it up straight from a street vendor. Grill the cobs until they get golden-brown spots, then slice off the kernels.

2. Use Cotija or Queso Fresco for a True Elote Vibe

Queso fresco and cotija are traditional Mexican cheeses that add a tangy, salty bite. If you can find them, they’ll give your salad a more authentic flavor. Feta is a solid substitute, but the real deal is worth seeking out.

3. Balance Cream with Acidity

The lime juice in the dressing is key. Don’t skip it—it cuts through the richness of the mayo and sour cream and keeps the salad bright and zesty. If your limes aren’t very juicy, consider adding a splash of apple cider vinegar.

4. Add Texture with Crunchy Toppings

For a fun twist, sprinkle crushed tortilla chips, roasted pepitas, or even crispy chickpeas on top just before serving. It adds a crunchy contrast to the creamy base that’s seriously satisfying.

5. Turn It into a Main Dish

Toss in extras like grilled shrimp, cubed avocado, or black beans to bulk this up into a full-on meal. It also works great as a taco filling, burrito bowl base, or even scooped into lettuce wraps.

6. Make It Ahead

This salad gets better with time, so go ahead and prep it a few hours early. Just hold off on garnishing until right before serving so everything stays fresh and bright.

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❓ Frequently Asked Questions (FAQs) 

Got questions before diving into this creamy, crave-worthy corn salad? Here are answers to the most common ones, so you can cook with confidence and serve with pride.

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Can I use frozen corn instead of fresh or canned?

Absolutely! Just thaw it completely and pat it dry before using. For extra flavor, sauté it in a skillet until it’s slightly browned. That caramelization adds a delicious depth of flavor.

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Is there a dairy-free option for this recipe?

Yes! You can swap the sour cream and mayo with dairy-free alternatives (like plant-based Greek yogurt and vegan mayo). For the cheese, look for vegan feta-style crumbles or just omit it and add more herbs for flavor.

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How spicy is this salad?

That’s totally up to you. The base salad is mild with a little kick from chili powder and optional cayenne. For more heat, add minced jalapeño, serrano, or a pinch of hot sauce. Want it mild? Skip the jalapeño altogether.

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Can I make it ahead for a party or picnic?

Yes! This is a great make-ahead salad. Just keep it chilled and wait to garnish with extra cheese or herbs until serving. The flavors deepen over time, so it actually tastes better a few hours later.

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What can I use instead of queso fresco?

If you can’t find queso fresco, try:

• Feta cheese (crumbled)

• Cotija (for a saltier option)

• Grated Parmesan (for a different spin) Just make sure whatever cheese you use isn’t too moist—dry and crumbly is key.

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What do I serve this with?

It’s super versatile! Pair it with grilled meats, tacos, burgers, or serve it as a dip with tortilla chips. It’s also amazing spooned into lettuce cups or stuffed into warm tortillas.

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🥄 Conclusion & Call to Action

There’s just something about this Mexican Street Corn Salad that brings joy to every table. Maybe it’s the bold flavors—the sweet corn, the tangy lime, the creamy dressing, the salty cheese. Or maybe it’s how it instantly makes any meal feel festive, whether you’re sitting down for a taco night or showing up to a summer BBQ.

It’s colorful, craveable, and honestly… kind of addictive (in the best way). What I really love about it is how customizable it is. You can keep it classic or jazz it up with extras like avocado, black beans, or even mango for a fun tropical twist. It’s one of those dishes that never gets old—because you can tweak it every time and still hit a home run.

Another win? It’s fast and easy. You don’t need fancy ingredients or equipment. Just a few pantry staples, fresh herbs, and a quick stir of the dressing, and you’re good to go. And the fact that you can make it ahead makes it perfect for meal prep, potlucks, and parties.

Whether you’re already a street corn fan or trying it for the first time in salad form, this dish is guaranteed to win hearts (and clear plates). It’s the kind of side that steals the show.

Now it’s your turn! 🌽💛

• Try this salad and let me know what you think!

• Did you add your own twist—like grilled shrimp, creamy avocado, or a spicy chipotle version? I want to hear about it!

• Tag your creations on Instagram or drop a comment so I can cheer you on.

And if you’d like this recipe added to your Mexican-Inspired Sides Collection or turned into part of a Summer Salad Bundle, I’d love to help create a downloadable guide or recipe book just for you.

Let’s keep meals vibrant, flavorful, and full of fun—one bowl of street corn salad at a time. 🌶️🥗🍴

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