Mexican Street Corn Salad is summer in a bowl. Inspired by elote—the smoky, creamy corn you find on street carts across Mexico—this dish swaps the cob for spoonfuls of charred kernels tossed in a bright, tangy dressing. It’s got everything: a little heat from jalapeños, fresh lime, crumbled cheese, and a whisper of garlic. It’s easy to make and even easier to crave. Whether you’re planning a cookout or just want a quick side with flair, this is the kind of recipe that disappears fast. Let’s talk about what makes this salad a must-have all season long.
The Story & Intro to the Best Mexican Street Corn Salad
Street food inspiration in your kitchen
If there’s one dish that takes me straight to a buzzing summer night, it’s Mexican Street Corn Salad. I first tasted it during a food truck crawl years ago—smoky corn shaved fresh off the cob, lime juice dripping down my wrist, chili warmth building with each bite. I couldn’t get enough. When I got home, I tried recreating it, not quite sure how they packed so much flavor into something so simple. A few tests (and kitchen messes) later, I landed on a version I now make on repeat. It’s charred corn, bold dressing, a little crunch, and a lot of brightness.
What makes this corn salad “street” style?
The magic lies in its roots. Known in Mexico as “esquites,” this dish is essentially elote in a bowl. While traditional elote is served on the cob slathered in mayo, cheese, lime, and chili powder, esquites translates that into a more scoopable form. The corn is seared until golden and smoky, then tossed with a creamy dressing, plenty of Cotija or feta, and fresh herbs. No forks awkwardly chasing kernels across a plate—just big, satisfying spoonfuls of pure comfort. Best part? You don’t need a grill or any fancy gear. Just a pan, some fresh corn, and a few pantry staples.
Whether you’re grilling out or hosting a potluck, this Mexican Street Corn Salad holds its own. It’s bold enough to stand beside smoky meats yet light enough to freshen up a taco spread. And while it’s inspired by something fast and on-the-go, this version is just as at home on your family table. Now let’s break down what’s actually in it—and why it works so well.
Inside the Flavor: What Makes Mexican Street Corn Salad Irresistible
Classic ingredients that define Mexican street corn
At its heart, Mexican Street Corn Salad is a bold blend of sweet corn, creamy mayo, sharp cheese, and fresh herbs. Each ingredient pulls its weight. The corn—charred to bring out smoky-sweet notes—forms the base. You can use fresh ears for maximum flavor, but frozen works too in a pinch.
Mayonnaise adds a silky texture that coats each kernel, while lime juice cuts through with zesty brightness. Cotija cheese, the traditional pick, brings saltiness and umami. If Cotija’s hard to find, feta is a solid backup with similar texture and tang. Scallions and cilantro bring freshness. Jalapeño adds a subtle kick that can be scaled up or down. And don’t forget the chili powder—it adds warmth without overpowering the dish.
To pull it all together: a clove or two of garlic, pressed or microplaned, ties every bite with savory depth. It’s a humble list, but in the right balance, it sings.
Simple swaps and flavor variations
While the base is solid, this salad leaves room for play. Want extra heat? Add a pinch of cayenne or swap jalapeño for serrano. Prefer it creamier? Blend a little sour cream with the mayo. Craving more crunch? Mix in diced red bell pepper or finely chopped radish.
For a protein boost, toss in grilled shrimp or shredded rotisserie chicken. Avocado cubes add richness, while black beans make it heartier. And if you want it dairy-free, skip the cheese and stir in nutritional yeast and vegan mayo for similar flavor impact.
Don’t be afraid to make it yours. Whether you’re sticking close to the classic or giving it a twist, the beauty of Mexican Street Corn Salad is that it never stops surprising you—bite after bite.
Mexican Street Corn Salad
Ingredients
- 2 tablespoons 30ml vegetable oil
- 4 ears fresh corn shucked, kernels removed (about 3 cups fresh corn kernels)
- Kosher salt
- 2 ounces 60g feta or Cotija cheese, finely crumbled
- 1/2 cup finely sliced scallions green parts only
- 1/2 cup 1/2 ounce fresh cilantro leaves, finely chopped
- 1 jalapeño pepper seeded and stemmed, finely chopped
- 1 to 2 medium cloves garlic pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
- 2 tablespoons 30ml mayonnaise
- 1 tablespoon 15ml fresh lime juice from 1 lime
- Chile powder or hot chile flakes to taste
Instructions
- Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.
- Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine. Taste and adjust seasoning with salt and more chile powder to taste. Serve immediately.
Notes
(per serving)
276
Calories
18g
Fat
26g
Carbs
7g
Protein
How to Make the Perfect Mexican Street Corn Salad
Charring corn for smoky, caramelized flavor
The key to nailing this salad is all in how you cook the corn. You want color—actual char—not just warmth. Start by heating vegetable oil in a large skillet over high heat. Add the corn in a single layer, season lightly with salt, then let it sit undisturbed for a minute or two. That’s when the magic happens. You’ll see some kernels blacken around the edges—that’s flavor developing.
Toss, let it sit again, and repeat. The process takes about 10 minutes, and the reward is deep, toasty sweetness with hints of smoke. Whether you’re using fresh corn or thawed frozen kernels, this step makes a massive difference. If you’re working with canned corn, drain and dry it very well first, or it won’t char—it’ll steam.
Balancing textures and dressing like a pro
Once the corn’s ready, move fast. While still warm, toss it into a large bowl and add in the rest: cheese, scallions, chopped cilantro, minced jalapeño, garlic, mayo, and fresh lime juice. The residual heat melts the cheese slightly and helps the dressing coat every bite.
Mix gently but thoroughly. You want everything evenly combined without mashing the corn. Taste and adjust the seasoning—this is your chance to add more salt, extra lime, or a shake of chili flakes if you’re feeling bold. The goal is balance: creamy without being heavy, bright without being sour, and spicy enough to keep things interesting.
Serve it right away while it’s still warm, or chill it for a cool, crisp twist. Either way, the salad holds its texture and punch for hours—perfect for prepping ahead or bringing to a party.
Serving & Pairing Mexican Street Corn Salad Like a Pro
What to serve with Mexican street corn salad
This salad doesn’t just play the sidekick—it can steal the show. Still, it shines brightest alongside grilled meats and tacos. Try it next to carne asada, chipotle chicken thighs, or BBQ ribs. That smoky-sweet flavor from the charred corn pairs beautifully with anything kissed by flame.
Planning taco night? Spoon this salad onto soft tortillas with carnitas, shredded beef, or grilled fish. Add a drizzle of crema, and you’ve got an unforgettable bite. It also makes a great filling for burrito bowls—just layer it with rice, black beans, salsa, and guac. Whether it’s street food or backyard grilling, this dish finds its place.
If you’re leaning vegetarian, pair it with grilled portobellos or serve it on a platter of roasted sweet potatoes. Even tossed into greens, it brings heat and body to a light summer salad. Want to take it further? Mix it into warm quinoa or orzo for a filling, picnic-ready twist.
How to serve it—warm, cold, or meal-prepped
Mexican Street Corn Salad is versatile when it comes to temperature. It’s great warm—right out of the pan when the cheese softens and the flavors melt together. But it also tastes amazing chilled, making it a dream for potlucks or make-ahead lunches.
To serve at its best, make the salad shortly before eating and let it sit 10 minutes to let the flavors mingle. If you’re prepping ahead, store it in the fridge up to a day—but wait to stir in the lime juice and cilantro until just before serving for the freshest taste.
However you serve it, this dish always brings heat, tang, and comfort—and maybe a second helping.
Frequently Asked Questions About Mexican Street Corn Salad
What is Mexican street corn made of?
Mexican street corn, or elote, is traditionally made from grilled corn on the cob that’s slathered with mayonnaise, lime juice, Cotija cheese, chili powder, and cilantro. The salad version takes these same bold flavors and turns them into a spoonable side dish using charred corn kernels.
What is Mexican street corn casserole?
Mexican street corn casserole is a baked, creamy twist on the street corn concept. Instead of serving the dish as a cold or room-temp salad, this version layers corn, mayo, cheese, spices, and sometimes cream cheese into a warm, bubbly casserole perfect for feeding a crowd.
What goes well with Mexican street corn?
Mexican street corn salad pairs perfectly with grilled meats like steak, chicken, or pork. It also complements tacos, enchiladas, fajitas, and seafood dishes. For lighter meals, serve it with roasted veggies, in burrito bowls, or atop a bed of greens.
What sauce is on Mexican street corn?
The sauce that coats Mexican street corn is a mix of mayonnaise, fresh lime juice, minced garlic, and chili powder. This creamy, tangy dressing helps bind the flavors together and delivers the dish’s signature richness with a spicy citrus finish.
Conclusion: Why Mexican Street Corn Salad Deserves a Spot at Your Table
Mexican Street Corn Salad isn’t just a side—it’s a flavor experience. From smoky charred corn to the zing of lime and jalapeño, every bite brings something bold and fresh. It’s simple to throw together with pantry staples and makes any meal feel like a celebration. Whether you’re grilling out, feeding a crowd, or just craving something different for dinner, this salad delivers on taste and texture without the fuss.
Once you make it, you’ll see why it’s a repeat favorite in kitchens everywhere—one of those dishes that hits all the right notes and disappears fast. Give it a try. One spoonful and you’ll be hooked.
