Mexican Street Corn Salad

Why You’ll Love This Recipe

Mexican Street Corn Salad is a flavorful twist on the popular street food Elote. This dish combines the sweetness of fresh corn with a creamy, zesty dressing, topped off with crumbled cheese and cilantro for a fresh, vibrant dish. It’s easy to prepare, customizable, and can be served both cold or warm, making it perfect for any season or occasion. Whether served as a side dish or main course, this salad is sure to impress everyone at the table.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

• 4 cups fresh corn kernels (about 5-6 ears of corn) or 2 cans (15 ounces) of corn, drained

• 1 red bell pepper, diced

• ½ red onion, finely chopped

• 1 jalapeño, seeded and minced (optional for heat)

• ½ cup fresh cilantro, chopped

• 1 cup crumbled queso fresco or feta cheese

• ¼ teaspoon salt

• ¼ teaspoon black pepper

For the Dressing:

• ¼ cup mayonnaise

• ¼ cup sour cream or Greek yogurt

• Juice of 2 limes

• 1 teaspoon chili powder

• ½ teaspoon garlic powder

• ¼ teaspoon cayenne pepper (optional for extra heat)

Directions

1. Prepare the Corn: Grill or boil the corn on the cob until tender, about 10-15 minutes. Once cooked, let it cool before cutting the kernels off the cob. If using canned corn, drain and rinse before adding to the salad.

2. Combine the Salad Ingredients: In a large mixing bowl, combine the corn kernels, diced red bell pepper, chopped red onion, minced jalapeño (if using), chopped cilantro, crumbled queso fresco, salt, and black pepper. Toss gently to combine.

3. Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream (or yogurt), lime juice, chili powder, garlic powder, and cayenne pepper until smooth.

4. Toss Everything Together: Pour the dressing over the corn mixture and toss until everything is well-coated.

5. Chill: Allow the salad to chill in the refrigerator for at least 15 minutes to let the flavors meld.

Servings and Timing

• Servings: 6

• Total Time: 30 minutes

• Preparation Time: 10 minutes

• Cooking Time: 20 minutes

Variations

• Spicy: Add more jalapeños or extra cayenne pepper to intensify the heat.

• Avocado: For added creaminess, mix in some diced avocado.

• Black Beans: Add black beans or chickpeas for a boost in protein.

• Cheese: Try substituting feta with cotija cheese for an even more authentic taste.

• Vegan: Replace the mayo and sour cream with plant-based alternatives and use vegan cheese.

Storage/Reheating

• Storage: Store leftover salad in an airtight container in the fridge for up to 2 days.

• Reheating: This salad can be served cold, so no reheating is necessary. Just give it a quick stir before serving.

FAQs

1. Can I use frozen corn instead of fresh?

Yes, frozen corn is a great substitute for fresh corn. Just be sure to thaw it and drain any excess liquid before using it in the salad.

2. Can I make this salad ahead of time?

Absolutely! You can prepare the salad up to a day in advance. Just add any delicate ingredients like avocado right before serving to prevent browning.

3. What if I don’t have queso fresco?

If you can’t find queso fresco, you can use crumbled feta or cotija cheese as a substitute.

4. How can I adjust the spice level?

If you prefer less heat, omit the jalapeño and cayenne pepper. For more spice, add extra jalapeños or chili powder.

5. Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works as a great substitute for sour cream in the dressing.

6. Is this salad gluten-free?

Yes, this salad is naturally gluten-free.

7. Can I make this dish vegan?

To make it vegan, use plant-based mayo and sour cream, and substitute the cheese with a dairy-free option.

8. Can I use canned corn for this recipe?

Yes, canned corn can be used in place of fresh corn. Just be sure to drain and rinse it before adding it to the salad.

9. Can I serve this as a main dish?

Absolutely! You can make it heartier by adding protein such as grilled chicken, shrimp, or black beans.

10. How long can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 2 days.

Conclusion

Mexican Street Corn Salad is a refreshing, flavorful dish that’s perfect for any occasion. Whether you’re hosting a barbecue, picnic, or just craving something vibrant, this salad is quick, easy, and guaranteed to be a crowd-pleaser. With a combination of sweet corn, creamy dressing, and bold spices, it’s a dish you’ll keep coming back to!

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Mexican Street Corn Salad

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This Mexican Street Corn Salad is a vibrant and flavorful twist on the classic Elote street food. It combines sweet corn, creamy dressing, zesty lime, chili powder, and crumbled queso fresco for a fresh, irresistible side dish. Perfect for barbecues, picnics, or as a main course with added protein, it’s customizable, quick to prepare, and can be served cold or warm for any season or occasion.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Side Dish, Salad
• Method: No-cook
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

For the Salad:

4 cups fresh corn kernels (about 5-6 ears of corn) or 2 cans (15 ounces) of corn, drained

1 red bell pepper, diced

½ red onion, finely chopped

1 jalapeño, seeded and minced (optional for heat)

½ cup fresh cilantro, chopped

1 cup crumbled queso fresco or feta cheese

¼ teaspoon salt

¼ teaspoon black pepper

For the Dressing:

¼ cup mayonnaise

¼ cup sour cream or Greek yogurt

Juice of 2 limes

1 teaspoon chili powder

½ teaspoon garlic powder

¼ teaspoon cayenne pepper (optional for extra heat)

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Instructions

• Prepare the Corn: Grill or boil the corn on the cob until tender, about 10-15 minutes. Once cooked, let it cool before cutting the kernels off the cob. If using canned corn, drain and rinse before adding to the salad.

• Combine the Salad Ingredients: In a large mixing bowl, combine the corn kernels, diced red bell pepper, chopped red onion, minced jalapeño (if using), chopped cilantro, crumbled queso fresco, salt, and black pepper. Toss gently to combine.

• 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 until smooth.

• Toss Everything Together: Pour the dressing over the corn mixture and toss until everything is well-coated.

• Chill: Allow the salad to chill in the refrigerator for at least 15 minutes to let the flavors meld.

Notes

• Variations:

  • Spicy: Add more jalapeños or extra cayenne pepper to intensify the heat.

  • Avocado: For added creaminess, mix in some diced avocado.

  • Black Beans: Add black beans or chickpeas for a boost in protein.

  • Cheese: Try substituting feta with cotija cheese for an even more authentic taste.

  • Vegan: Replace the mayo and sour cream with plant-based alternatives and use vegan cheese.

• Storage: Leftover salad can be stored in an airtight container in the fridge for up to 2 days. This salad can be served cold, so no reheating is necessary. Just give it a quick stir before serving.