Mexican Street Corn Salad
Picture this: a hectic Wednesday evening, everyone’s schedules are crisscrossing, and dinner needs to come together in a flash. That’s exactly how this Mexican Street Corn Salad became a beloved staple in our household. It all started when my youngest came home raving about the “corn in a cup” they tried at a food truck. I knew I had to recreate that creamy, zesty magic at home but in a way that’s perfect for family dinners. What I love most about this recipe is its versatility—it’s equally amazing as a side dish for taco night or as a standalone snack on game day. The best part? My picky eaters devour it every time. It’s colorful, flavorful, and comes together with minimal effort—exactly what a busy mom needs.
What makes this recipe truly special is the blend of fresh, crisp corn, creamy dressing, and a hint of spice that balances perfectly with tangy lime and salty cotija cheese. It’s the kind of dish that makes you feel like a culinary superstar with minimal effort. Every time I serve this salad, my family’s faces light up, and the compliments start rolling in. So whether you’re looking for something new to pair with your tacos or just a crowd-pleasing appetizer, this Mexican Street Corn Salad is the answer. Trust me—once you try it, you’ll wonder how you ever lived without it.
Questions I Often Get Asked About This Recipe
Can I use canned or frozen corn instead of fresh? Yes! While fresh corn provides the best flavor, canned or frozen corn works perfectly in a pinch. Just be sure to drain and pat it dry before cooking.
What can I use instead of cotija cheese? If you can’t find cotija cheese, feta or parmesan makes an excellent substitute.
Is this salad spicy? It has a mild kick from the chili powder, but you can adjust the spice level by adding more or less.
How long does this salad keep? Store it in an airtight container in the refrigerator for up to 3 days. The flavors actually meld together better over time!
Can I make this ahead of time? Yes! Prepare the salad and dressing separately, then combine them just before serving for the freshest taste.
What You Need to Make Mexican Street Corn Salad
Ingredients:
4 cups corn (about 6 ears, or use canned/frozen)
2 tbsp olive oil (for grilling or sautéing the corn)
½ cup mayonnaise
¼ cup sour cream
1 tsp chili powder (plus extra for garnish)
1 tsp smoked paprika
Juice of 1 lime (about 2 tbsp)
½ cup cotija cheese (crumbled)
¼ cup chopped fresh cilantro
3 green onions, sliced
Salt and pepper to taste
Tools Needed:
Skillet or grill pan
Mixing bowls
Sharp knife and cutting board
How to Make Mexican Street Corn Salad
Prepare the Corn: If using fresh corn, cut the kernels off the cob. Heat olive oil in a skillet or grill pan over medium-high heat. Add the corn and sauté for 5-7 minutes until lightly charred. Let it cool.
Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream, chili powder, smoked paprika, lime juice, salt, and pepper.
Assemble the Salad: Add the charred corn, cotija cheese, cilantro, and green onions to the bowl with the dressing. Toss until everything is well coated.
Serve: Transfer the salad to a serving dish. Garnish with extra cotija cheese, chili powder, and cilantro if desired. Serve immediately or refrigerate until ready to enjoy.
Tips for Making the Best Mexican Street Corn Salad
Char it right: Charring the corn adds a smoky depth of flavor. If you have a grill, use it for an authentic touch.
Don’t skip the lime: The acidity balances the richness of the dressing and brings the flavors to life.
Make it your own: Add diced jalapeños for heat, or throw in some diced avocado for creaminess.
Double it up: This recipe is perfect for doubling if you’re serving a crowd—it’s always a hit at potlucks.
Reader Reviews
⭐⭐⭐⭐⭐ “Amazing! This has become a weekly staple in our house. My kids ask for it all the time!” — Emily R.
⭐⭐⭐⭐⭐ “Perfect for taco night! It paired so well with our carnitas. Will definitely make again.” — Sarah M.
⭐⭐⭐⭐ “So easy and flavorful. Next time I might add some jalapeños for extra kick.” — Linda T.
⭐⭐⭐⭐⭐ “Great recipe! I used feta because I couldn’t find cotija, and it still turned out fantastic.” — Rachel G.
⭐⭐⭐⭐⭐ “Made this for a potluck, and it disappeared in minutes. Everyone asked for the recipe!” — Amanda F.
Printable Recipe
Mexican Street Corn Salad
This Mexican Street Corn Salad is a creamy, tangy, and smoky twist on the classic elote. Perfect for taco nights, potlucks, or as a quick side dish, this recipe comes together in just 25 minutes with fresh or canned corn, cotija cheese, and a zesty lime dressing.
Ingredients
- 4 cups corn (about 6 ears, or use canned/frozen)
- 2 tbsp olive oil (for grilling or sautéing the corn)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tsp chili powder (plus extra for garnish)
- 1 tsp smoked paprika
- Juice of 1 lime (about 2 tbsp)
- ½ cup cotija cheese (crumbled)
- ¼ cup chopped fresh cilantro
- 3 green onions, sliced
- Salt and pepper to taste
- Tools Needed:
- Skillet or grill pan
- Mixing bowls
- Sharp knife and cutting board
Instructions
- Prepare the Corn: If using fresh corn, cut the kernels off the cob. Heat olive oil in a skillet or grill pan over medium-high heat. Add the corn and sauté for 5-7 minutes until lightly charred. Let it cool.
- Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream, chili powder, smoked paprika, lime juice, salt, and pepper.
- Assemble the Salad: Add the charred corn, cotija cheese, cilantro, and green onions to the bowl with the dressing. Toss until everything is well coated.
- Serve: Transfer the salad to a serving dish. Garnish with extra cotija cheese, chili powder, and cilantro if desired. Serve immediately or refrigerate until ready to enjoy.
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If You Enjoyed This Recipe, Please Share!
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