Mexican Street Corn Salad

I stumbled upon this Mexican Street Corn Salad recipe during a summer trip to Los Angeles when I visited a food truck festival. There was this vendor selling elote in a cup, and I watched as they slathered grilled corn with mayo, rolled it in cotija cheese, and finished it with lime and chili powder. The first bite was a revelation – smoky, creamy, tangy, and just slightly spicy all at once. I knew I had to recreate it at home. When I got back to my kitchen, I experimented with different techniques until I found the perfect balance. The key is getting a good char on the corn for that authentic street food flavor, then mixing it while it's still slightly warm so the cheese gets a bit melty. The cilantro adds freshness, the lime brings brightness, and that chili powder ties everything together with a gentle kick. It's become my go-to recipe when I want to impress people with minimal effort. Every time I make it, I'm transported back to that food truck, standing in the California sunshine, experiencing true Mexican street food magic.

Why I love this recipe

What I absolutely love about this Mexican Street Corn Salad is how it captures all the complex flavors of traditional elote without any of the mess of eating it off the cob. The smoky char on the corn kernels creates this incredible depth that you just can't get from boiled corn. Then there's the cotija cheese – it's salty, crumbly, and adds this amazing umami note that makes everything taste richer. The creamy mayo binds everything together, while the lime juice cuts through with bright acidity that keeps each bite interesting. But honestly, what makes me love this recipe most is how incredibly versatile it is. I've served it at fancy dinner parties and casual backyard cookouts, and it always gets rave reviews. It comes together in under 30 minutes, uses simple ingredients you can find anywhere, and tastes like you spent hours perfecting it. Plus, it's one of those rare dishes that actually tastes better at room temperature, which makes it perfect for potlucks and gatherings. Every summer, this salad becomes a staple in my kitchen, and I genuinely never get tired of it.

What You Need From Your Kitchen

• Fresh Corn: Remove husks and silk, then char kernels in hot skillet until golden and smoky
• Cotija Cheese: Crumble into small pieces for easy mixing and authentic Mexican flavor
• Mayonnaise: Use as creamy base to bind all ingredients and create rich coating
• Fresh Cilantro: Chop finely and fold in at the end for bright herbal notes
• Lime Juice: Squeeze fresh for tangy brightness that balances the richness
• Chili Powder: Add for authentic street food spice and smoky depth
• Garlic: Mince finely and mix into dressing for aromatic savory flavor

Let's Make These Together

Prepare and Char Corn

Start by heating your cast-iron skillet until it's smoking hot – this is crucial for getting those beautiful char marks that give the salad its signature smoky flavor. Add your corn kernels in a single layer and resist the urge to stir them immediately. Let them sit undisturbed for several minutes so they develop those gorgeous golden-brown spots. The sound of the corn popping and the smell of caramelization will tell you when they're ready to flip.

Create Creamy Dressing

While your corn cools slightly, whisk together the mayonnaise, lime juice, and spices in a large bowl. This is where you build the flavor foundation of the dish. The mayo provides richness, the lime adds brightness, and the chili powder brings warmth. Make sure everything is thoroughly combined so each bite of corn gets an even coating of this delicious mixture.

Combine and Fold

Add your still-warm charred corn to the dressing and gently fold everything together. The residual heat from the corn will help the dressing coat every kernel perfectly. Then add your crumbled cotija and fresh cilantro, folding gently to distribute evenly without breaking up the cheese too much. You want those nice chunks of cotija throughout.

Garnish and Present

Transfer your beautiful creation to a serving bowl and make it Instagram-worthy. Sprinkle extra cotija on top, add a light dusting of chili powder for color contrast, and scatter fresh cilantro leaves across the surface. Place lime wedges around the edge of the bowl so guests can customize their portions with extra citrus if desired.

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Switch Things Up

I first made this salad for a last-minute barbecue when I realized I needed something bright and flavorful to balance out all the grilled meats. I had fresh corn from the farmers market and remembered eating elote from street vendors during a trip to Mexico City. Instead of serving it on the cob, I cut the kernels off and tossed everything together in a big bowl. The transformation was incredible – everyone kept going back for seconds, and three people asked for the recipe before the evening ended. Now I make it at least twice a month during corn season. Sometimes I char the corn on the grill for extra smokiness, other times I use a cast-iron skillet when I'm feeling lazy. The beauty is that it works either way, and leftovers (if there are any) taste even better the next day when all the flavors have married together.

Perfect Pairings

This Mexican Street Corn Salad pairs beautifully with grilled chicken, carne asada, or fish tacos. It's the perfect companion to spicy dishes as the creamy cotija and lime help cool things down. Serve it alongside black beans and rice for a complete meal, or pair it with tortilla chips as a unique dip alternative. It also works wonderfully with barbecued ribs, pulled pork, or as part of a taco bar spread. For drinks, try it with a cold Mexican beer, margaritas, or fresh agua fresca. The salad's bright, tangy flavors complement rich, smoky, or spicy mains perfectly.

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Frequently Asked Questions

→ Can I make this salad ahead of time?

Absolutely! This Mexican Street Corn Salad actually tastes better when made 2-4 hours ahead, allowing the flavors to meld together. Store it covered in the refrigerator and bring to room temperature 30 minutes before serving for the best flavor. It will keep well for up to 3 days, though the cilantro may lose some brightness over time.

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works in a pinch, though fresh corn during summer provides the best flavor and texture. If using frozen, thaw and pat dry completely before charring to ensure you get good caramelization. You may need to cook it a bit longer to achieve those desirable char marks since frozen corn has more moisture.

→ What can I substitute for cotija cheese?

Feta cheese is the closest substitute, offering a similar crumbly texture and salty flavor, though it's slightly more tangy. You could also use grated Parmesan, queso fresco, or even shredded Monterey Jack cheese. Each will give a slightly different flavor profile, but all work well with the other ingredients.

→ How do I make this salad spicier?

To increase the heat, add finely diced jalapeños or serrano peppers to the mixture, or include a pinch of cayenne pepper in the dressing. You can also use hot chili powder instead of regular, or serve with hot sauce on the side so everyone can adjust to their preferred spice level. A dash of chipotle powder adds both heat and extra smokiness.

→ Is this salad suitable for meal prep?

Yes! This salad is excellent for meal prep as it maintains its texture and flavor for several days. The corn won't get soggy like lettuce-based salads. Store in individual containers for easy grab-and-go lunches, or keep in one large container for family meals. Just give it a good stir before serving to redistribute the dressing.

→ Can I grill the corn instead of using a skillet?

Definitely! Grilling corn on the cob over direct heat gives even better smoky flavor and char. Grill the whole ears for about 10-12 minutes, rotating frequently, until nicely charred all over. Let them cool slightly, then cut the kernels off the cob. The grill method adds an extra layer of authentic street food flavor that's absolutely worth it when you have a grill fired up.

Conclusion

This Mexican Street Corn Salad brings the bold flavors of elote right to your table in an easy-to-serve format. The combination of smoky charred corn, tangy lime, and creamy cotija creates an irresistible dish that works perfectly as a side for grilled meats or as a standalone snack. It's fresh, flavorful, and captures the essence of summer in every bite. Whether you're hosting a backyard barbecue or just craving something vibrant and delicious, this salad delivers authentic Mexican street food flavor with minimal effort.