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Mexican Street Corn Salad Recipe

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4 from 21 reviews

This Mexican Street Corn Salad is a vibrant and flavorful dish featuring charred corn kernels mixed with a creamy, tangy dressing, crumbled cotija cheese, and fresh cilantro. Perfect as a side or a light snack, it offers the classic smoky sweetness of elote in a convenient salad form.

  • Total Time: 17 minutes
  • Yield: 4 servings

Ingredients

Corn

  • 4 cups corn kernels (fresh or frozen, about 5–6 ears of corn)
  • 2 tablespoons butter

Dressing

  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 garlic clove, minced
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and black pepper, to taste

Finishing Ingredients

  • ½ cup crumbled cotija cheese (or feta if you can’t find cotija)
  • ¼ cup chopped fresh cilantro
  • Optional: extra chili powder and lime wedges for garnish

Instructions

  1. Prepare the Corn: If using fresh corn, remove kernels from the cob using a corn stripper or knife. For frozen corn, make sure it is fully thawed and patted dry to eliminate excess moisture.
  2. Char the Corn: Heat a large skillet over medium-high heat and melt the butter. Add the corn kernels and cook for 5–7 minutes, stirring occasionally but allowing the kernels to sit for a minute or two at a time to develop a golden-brown char. This step creates the signature smoky flavor.
  3. Make the Dressing: While the corn cools slightly, combine mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, salt, and black pepper in a large mixing bowl. Stir until smooth and well blended.
  4. Combine Salad Ingredients: Add the charred corn to the dressing bowl and mix until every kernel is thoroughly coated. Fold in the crumbled cotija cheese and chopped cilantro gently to combine.
  5. Serve and Garnish: Transfer the salad to a serving bowl and garnish with additional cotija cheese, a sprinkle of chili powder, and a final squeeze of lime juice to brighten the flavors before serving.

Notes

  • Char the Corn Properly: Allow the corn kernels to rest undisturbed in the skillet for intervals of 1–2 minutes to achieve a deep, smoky char rather than stirring constantly.
  • Use Fresh or Frozen Corn: Both work well; frozen corn should be thawed and dried to avoid sogginess.
  • Adjust Spice Levels: Add cayenne pepper or extra chili powder if you prefer more heat.
  • Cheese Substitute: If cotija cheese is unavailable, feta cheese can be used as a flavorful alternative.
  • Serve Immediately: The salad is best enjoyed fresh to maintain the contrasting textures and vibrant flavors.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://flavorhug.com/mexican-street-corn-salad-recipe/