Name: Mexican Street Corn Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 4 cups corn kernels (fresh, canned, or frozen); 1 red bell pepper, diced; ½ red onion, finely chopped; 1 jalapeño, minced (optional); ½ cup chopped cilantro; 1 cup crumbled queso fresco or feta; Salt and black pepper to taste; Dressing: ¼ cup mayonnaise; ¼ cup sour cream or Greek yogurt; Juice of 2 limes; 1 tsp chili powder; ½ tsp garlic powder; ¼ tsp cayenne pepper (optional)

There’s just something about Mexican street corn that instantly transports you to warm summer days, smoky grill aromas, and festive gatherings. If you’ve ever had Elote—the classic Mexican grilled corn slathered in creamy sauce and sprinkled with cheese—you know exactly what I mean. But today, we’re taking that same beloved flavor profile and turning it into something even easier to serve and enjoy a Mexican Street Corn Salad.

This salad is bold, zesty, creamy, and a little bit smoky, with just the right touch of spice. It captures all the flavors of Elote but skips the messy cobs and transforms into a shareable, scoopable dish that’s perfect for potlucks, BBQs, weeknight dinners, or even meal prep.

What makes this salad extra special is how versatile it is. You can serve it cold or warm, use fresh or canned corn, and toss in fun extras like avocado, black beans, or grilled chicken. Plus, the creamy lime-chili dressing clings to every kernel of sweet corn, giving each bite a burst of flavor. I first made this salad on a whim for a backyard family cookout, and it instantly became the dish everyone requested for the next get-together. Since then, it’s been a staple in my kitchen whenever I want something bright, bold, and comforting with very little effort.

Whether you’re new to cooking or just looking for a crowd-pleasing side dish, this recipe is incredibly easy to throw together, and the payoff is major. Let’s dive into why you’re going to fall in love with this one.

Why You’ll Love This Mexican Street Corn Salad Recipe

This Mexican Street Corn Salad is more than just a tasty side—it’s a vibrant, flavorful, and incredibly simple dish that can turn any meal into something special. Here’s why you’ll keep coming back to it:

Quick and Easy: With a prep time of just 10 minutes and only a few basic steps, this recipe is perfect for busy nights or last-minute guests. You can use grilled, boiled, or even canned corn depending on what you have on hand.

Big on Flavor: The combination of lime juice, chili powder, garlic, and creamy mayo or yogurt gives this salad layers of flavor—tangy, smoky, savory, and just the right amount of heat.

Customizable: Want it spicier? Add extra jalapeño or chipotle. Need it dairy-free? Swap the dressing base. Looking for a heartier version? Toss in some black beans, avocado, or grilled protein.

Family-Friendly: Kids love the sweetness of the corn, while adults appreciate the zippy dressing. It’s mild enough to please most palates but easy to spice up for those who like a kick.

Perfect for Any Occasion: Whether it’s a backyard barbecue, taco night, a picnic at the park, or just an easy lunch, this salad fits right in. You can even make it ahead of time—just chill and serve.

Textural Heaven: Between the crunchy corn, creamy dressing, crumbly cheese, and fresh herbs, every spoonful has a perfect balance of textures.

Health Benefits

While Mexican Street Corn Salad tastes indulgent, it also brings a surprising number of health benefits to the table—especially when made with a few mindful ingredient swaps.

Rich in Fiber and Antioxidants: Corn is a great source of dietary fiber, which helps with digestion and keeps you feeling full longer. It also contains antioxidants like lutein and zeaxanthin, which support eye health.

Boosts Protein (with Add-Ins): Adding ingredients like black beans, grilled chicken, or Greek yogurt gives this salad a healthy dose of protein, making it more filling and balanced.

Fresh Herbs and Vegetables: Red bell peppers, onions, cilantro, and jalapeños are not just flavor-boosters—they’re packed with vitamins, minerals, and immune-boosting antioxidants.

Healthy Fats: Swap sour cream for Greek yogurt and choose avocado or olive oil-based mayonnaise to make the dressing more heart-healthy.

Low in Sugar: This salad has no added sugars, making it a wholesome choice for anyone watching their intake.

Preparation Time, Servings, and Nutritional Information

Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6
Calories per serving: Approximately 220
Macronutrients per serving:

Protein: 6g
Carbohydrates: 20g
Fat: 14g
Fiber: 3g

Ingredients List

For the Salad:

4 cups corn kernels (from 5–6 fresh ears, or 2 cans, drained and rinsed)
1 red bell pepper, diced
½ red onion, finely chopped
1 jalapeño, minced (remove seeds for less heat)
½ cup chopped fresh cilantro
1 cup crumbled queso fresco or feta cheese
Salt and black pepper to taste

For the Dressing:

¼ cup mayonnaise (use avocado mayo for a lighter option)
¼ cup sour cream or Greek yogurt
Juice of 2 limes (about 4 tablespoons)
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon cayenne pepper (optional for heat)

Step-By-Step Cooking Instructions

Cook the Corn:
- If using fresh corn, remove the husks and place the ears on a hot grill or grill pan. Cook for 10–15 minutes, turning occasionally, until the kernels are lightly charred.
- Alternatively, boil the corn for 8–10 minutes until tender.
- Let the corn cool slightly, then cut the kernels off the cob using a sharp knife.
- For a quicker version, use canned corn. Drain and rinse it well, then dry it with a paper towel. Optionally, sauté the kernels in a hot skillet for 5–7 minutes for a bit of that charred flavor.
Prepare the Vegetables and Herbs:
- While the corn is cooling, dice the red bell pepper and onion, mince the jalapeño, and chop the cilantro. Add everything to a large mixing bowl.
Make the Dressing:
- In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, garlic powder, and cayenne pepper. Mix until smooth and creamy.
Combine the Ingredients:
- Add the cooled corn to the bowl with the chopped vegetables.
- Pour the dressing over the top and toss everything together until well coated.
Add the Cheese and Seasoning:
- Gently fold in the crumbled cheese.
- Season with salt and black pepper to taste.
Chill and Serve:
- For best flavor, chill the salad for at least 15–20 minutes before serving. This helps the flavors meld beautifully.

How to Serve

This salad is wonderfully flexible and can be served in several delicious ways:

Serve cold or slightly warm as a side dish.
Spoon over grilled chicken, shrimp, or fish for a flavorful topping.
Use it as a filling for tacos or lettuce wraps.
Toss it over a bed of greens for a quick corn salad bowl.
Pair with quinoa or rice to make it more filling.
Scoop it up with tortilla chips as a party dip.

Pairing Suggestions

This salad pairs well with a variety of dishes and drinks:

Main Dishes:

Grilled halal chicken thighs or kebabs
Turkey burgers or sliders
Baked salmon or white fish
Smoky black bean burgers

Side Dishes:

Cilantro-lime rice
Avocado and tomato salad
Roasted sweet potatoes
Grilled zucchini or eggplant

Drinks:

Iced hibiscus tea
Fresh limeade or cucumber mint water
Sparkling citrus mocktails

Storage, Freezing & Reheating Instructions

Refrigeration:
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad seems a bit dry after sitting, you can refresh it with a splash of lime juice or a spoonful of dressing.

Freezing:
Not recommended. The creamy dressing and fresh veggies don’t hold up well in the freezer and may become watery upon thawing.

Reheating:
If you prefer the salad warm, gently reheat it in a skillet over low heat. Avoid microwaving, as the cheese can become rubbery and the dressing may separate.

Common Mistakes to Avoid

Not drying the corn: If using canned or boiled corn, make sure to pat it dry before mixing. Extra moisture can make the salad watery.
Overdressing: Start with most of the dressing, but hold back a little. You can always add more, but it’s harder to fix an overdressed salad.
Skipping the chill time: Letting the salad sit for 15–20 minutes really helps the flavors come together.
Over-mixing after adding cheese: Queso fresco and feta crumble easily. Gently fold it in at the end to avoid turning it into mush.
Using bottled lime juice: Fresh lime juice makes a big difference in flavor. Don’t skip it if you can help it.

Pro Tips

Grill the corn for maximum flavor. Even a quick sear on a grill pan gives it that classic smoky street corn vibe.
Add diced avocado just before serving for creamy richness and extra nutrients.
Zest your limes before juicing for an added layer of citrusy brightness.
Make it a full meal by stirring in grilled chicken, black beans, or shrimp.
For crunch, top the salad with crushed tortilla chips, roasted chickpeas, or toasted pepitas right before serving.

Frequently Asked Questions (FAQs)

Can I use frozen corn instead of fresh or canned?
Yes! Just thaw and drain it well. You can even sauté it briefly for extra flavor.

Is there a dairy-free version of this salad?
Absolutely. Use a dairy-free yogurt and skip the cheese, or use a vegan cheese substitute.

What if I don’t like mayo?
You can replace the mayo with extra Greek yogurt or use a light vinaigrette-style dressing instead.

How spicy is this salad?
It’s mild as written. You can increase or decrease the heat by adjusting the amount of jalapeño and cayenne.

Can I make it ahead of time?
Yes, the salad can be made up to 1 day in advance. Add delicate ingredients like avocado and fresh cheese just before serving.

What cheese is best for this salad?
Queso fresco is traditional, but feta works great too. Cotija is another excellent option if you can find it.

Is this salad gluten-free?
Yes, all the ingredients are naturally gluten-free. Just double-check your spice blends and cheese to be sure.

Can I add protein to make it a meal?
Definitely. Grilled chicken, shrimp, or even black beans make this a complete and satisfying dish.

How do I make it kid-friendly?
Omit the jalapeño and cayenne for a milder flavor. You can also add a touch of honey to the dressing for a slightly sweeter version.

What other vegetables can I include?
Diced tomatoes, cucumber, or even shredded cabbage can work well for extra crunch and freshness.

Conclusion & Call to Action

There you have it—your new favorite side dish, appetizer, or light main course. This Mexican Street Corn Salad is fresh, creamy, tangy, and bursting with vibrant flavors that will keep you coming back for more. Whether you’re throwing together a quick lunch, meal-prepping for the week, or looking for a dish to wow your guests, this salad delivers every time.

Now it’s your turn—grab those ingredients and give this recipe a try. And when you do, I’d love to hear how it turned out! Leave a comment, share your favorite variations, or tag me with your creations online. Your version might just become the new family favorite.

Happy cooking!