Mexican Street Corn Salad

This vibrant Mexican Street Corn Salad transforms traditional elotes into a convenient, spoonable delight that captures all those beloved street food flavors without the mess of eating corn on the cob. The combination of sweet corn, tangy lime, creamy dressing, and salty cheese creates an irresistible side dish perfect for your next cookout or taco night.

I first made this salad for a neighborhood potluck where it disappeared within minutes. Now it's requested at every summer gathering, and I've perfected the balance of spices to mimic that authentic street vendor taste.

Ingredients

• Fresh corn kernels or canned corn: Fresh corn offers the best flavor especially when charred slightly, but quality canned corn makes this a yearround possibility
• Red bell pepper: Adds sweet crunch and vibrant color to contrast with the corn
• Red onion: Provides a sharp bite that mellows as it mingles with the dressing
• Jalapeño: Brings authentic Mexican heat that can be adjusted to your preference
• Fresh cilantro: Is non negotiable for that distinctive herbaceous note
• Queso fresco: Offers authenticity but feta makes an excellent substitute if unavailable
• Mayonnaise: Creates the creamy base reminiscent of traditional street corn
• Sour cream: Adds tanginess while lightening the dressing
• Lime juice: Brightens everything with essential acidity
• Chili powder: Provides that signature Mexican street corn flavor

Step-by-Step Instructions

Prepare the Corn:

If using fresh corn, grill the corn in husks over medium heat for 15 minutes, rotating occasionally until kernels are tender with some char marks. Let cool completely before cutting kernels from cobs. The slight charring adds an authentic smoky element that elevates the entire dish beyond a simple salad. For a quicker version, quality canned corn works surprisingly well when time is limited.

Mix the Vegetables:

Combine corn kernels with diced bell pepper, finely chopped red onion, and minced jalapeño in a large bowl. The key is uniformly small pieces so every bite contains all flavors. I recommend soaking the chopped red onion in cold water for 5 minutes before adding to reduce its sharpness while maintaining its crisp texture.

Add the Aromatics:

Gently fold in the fresh cilantro and crumbled cheese. Leave some cilantro and cheese aside for garnishing the top later. The heat from the peppers will begin to release the essential oils in the cilantro, intensifying its flavor throughout the mixture.

Create the Dressing:

Whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder and cayenne until completely smooth. The dressing should have a pourable consistency with no streaks. Taste and adjust seasonings as the lime juice potency can vary.

Combine and Marinate:

Pour dressing over the corn mixture and fold gently until everything is evenly coated. Cover and refrigerate for at least 15 minutes, though 1 hour or more allows flavors to fully develop. The salad actually improves with a little time as the dressing softens the vegetables and the flavors meld together beautifully.

Pin it

The jalapeño seeds contain most of the heat, so removing them gives you control over spice level while keeping the pepper flavor. My family discovered this salad during a road trip through Mexico where we became obsessed with street corn. This version lets us enjoy those flavors year round, regardless of fresh corn availability.

Make It Your Own

This Mexican Street Corn Salad is wonderfully adaptable to suit different dietary needs or ingredient availability. For a lighter version, replace all the mayonnaise with Greek yogurt. The tanginess of yogurt complements the corn beautifully while reducing calories. You can also add black beans for protein, turning this side dish into a complete meal.

Storage Tips

The salad will stay fresh in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after the first day as they meld together. However, if you plan to make it significantly in advance, consider adding the cheese just before serving to maintain its texture. The salad does not freeze well due to the mayonnaise base, which can separate upon thawing.

Serving Suggestions

This versatile dish works beautifully alongside grilled meats, especially chicken or steak with Mexican seasonings. It's also substantial enough to serve as a light lunch stuffed into avocado halves. For entertaining, serve it with sturdy tortilla chips as a chunky dip. I particularly love pairing it with grilled fish tacos where the creaminess complements the light fish perfectly.

Frequently Asked Questions

→ Can I use frozen corn for this dish?

Yes, you can use frozen corn. Simply thaw and cook it according to package instructions before adding it to the salad.

→ What cheese works best for this salad?

Queso fresco or feta cheese are great options. Both add a tangy, creamy texture that complements the dish well.

→ How long should the salad chill before serving?

Let the salad chill for at least 15 minutes to allow the flavors to meld, but longer is even better.

→ Can I make this salad ahead of time?

Yes, you can prepare it a few hours ahead. Keep it refrigerated and mix it well before serving.

→ How can I add more heat to the salad?

Add more minced jalapeño or a pinch of cayenne pepper to the dressing for an extra spicy kick.

→ Is there a substitute for mayonnaise in the dressing?

You can use Greek yogurt or sour cream instead of mayonnaise for a lighter dressing.