Mexican Street Corn Salad
Captures the bold flavors of Elote in a bowl! Sweet corn is mixed with creamy mayonnaise, lime juice, cotija cheese, and cilantro. It's a sweet, salty, and zesty side dish that pairs perfectly with grilled meats or tacos. (Best served within 2 hours of making).
About This Salad Recipe
About This Recipe
Mexican Street Corn Salad is a timeless favorite that blends comfort, flavor, and kitchen confidence in every bite. While versions of this dish vary by region and family tradition, the heart of it remains the same: simple ingredients, careful technique, and a result that feels both satisfying and memorable. Captures the bold flavors of Elote in a bowl! Sweet corn is mixed with creamy mayonnaise, lime juice, cotija cheese, and cilantro. It's a sweet, salty, and zesty side dish that pairs perfectly with grilled meats or tacos. (Best served within 2 hours of making). The appeal of this recipe is how approachable it is for weeknights, while still feeling special enough for guests.
For the best result, focus on layering flavor in stages—build a solid base, control heat as you cook, and taste as you go. Small details matter: preheating properly, avoiding overcrowding, and finishing with fresh herbs or a bright acidic touch can dramatically improve the final plate. If you prep ingredients before starting, the workflow stays smooth and consistent.
What makes this recipe stand out is its balance: rich but not heavy, familiar but still elevated. Serve it hot, garnish with intention, and pair it with a complementary side to round out the meal. Whether you are making it for family dinner or a special occasion, Mexican Street Corn Salad is the kind of dish that rewards care and always feels worth repeating.
Mexican Street Corn Salad Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1/4 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1/2 jalapeño, finely diced (optional)
- 1 teaspoon chili powder
- Salt to taste
How to Make Mexican Street Corn Salad
- 1
Grill or boil the corn kernels until tender and slightly charred. This adds a smoky depth that enhances the flavor profile.
- 2
In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and salt. This creates the creamy dressing base.
- 3
Add the cooked corn to the bowl with the dressing. Toss well to every kernel is coated in the creamy mixture.
- 4
Top with crumbled cotija cheese, fresh cilantro, and diced jalapeño. Serve immediately to enjoy the fresh texture of the herbs.
Chef's Tips
- Bloom aromatics for 30–60 seconds before adding liquids to unlock deeper flavor in Mexican Street Corn Salad.
- Cook the main protein or core ingredient in batches if needed—overcrowding lowers pan heat and prevents proper browning.
- Reserve a small amount of cooking liquid to adjust texture at the end and keep the final result glossy, not dry.
- Finish with contrast: add a fresh element (herbs/citrus/crunch) right before serving to sharpen the overall flavor profile.
Nutrition Facts
280
Calories
5g
Protein
16g
Fat
32g
Carbs
Serving Suggestions
Serve Mexican Street Corn Salad with a crisp seasonal salad or roasted vegetables for contrast and balance. Pair with sparkling water with citrus, a dry white wine, or light iced tea depending on the meal style. For presentation, plate in warm shallow bowls, add a neat finishing garnish, and leave visible texture on top for a premium restaurant-style look.
Recipe card
Mexican Street Corn Salad
Captures the bold flavors of Elote in a bowl! Sweet corn is mixed with creamy mayonnaise, lime juice, cotija cheese, and cilantro. It's a sweet, salty, and zesty side dish that pairs perfectly with grilled meats or tacos. (Best served within 2 hours of making).
Prep
10 min
Cook
10 min
Total
20 min
Servings
6 servings
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1/4 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1/2 jalapeño, finely diced (optional)
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Grill or boil the corn kernels until tender and slightly charred. This adds a smoky depth that enhances the flavor profile.
- In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and salt. This creates the creamy dressing base.
- Add the cooked corn to the bowl with the dressing. Toss well to every kernel is coated in the creamy mixture.
- Top with crumbled cotija cheese, fresh cilantro, and diced jalapeño. Serve immediately to enjoy the fresh texture of the herbs.
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