Mexican Street Corn Salad

I’m telling you, this Mexican Street Corn Salad is going to steal the spotlight at all your cookouts and potlucks.

Every time you go to these gatherings, you see the usual pasta or potato salads, right? But when you bring this corn salad, everyone is going to crowd around it! It’s got those incredible flavors that only need a few simple ingredients to shine.

Trust me, give this easy salad a try. You’ll quickly see why Mexican street corn is becoming a global sensation. It’s a game changer!

Summer is fast approaching. That has me excited because it’s almost… corn season!

I love corn any which way, but lately I have been crazy about this Mexican street corn, aka elote, trend.

It seems to have appeared out of nowhere (well, Mexico actually) just a few years back. Now you can find recipes for everything from elote dip to soup to pizza to ice cream… well, you get the idea.

For my first crack at elote flavors for GypsyPlate, I am going with something a little more conventional: an easy summer salad.

What is Mexican Street Corn?

In its original form, Mexican street corn is fire roasted ears of corn seasoned with lime juice, mayo, cotija cheese and chili powder.

If you’ve never tried the combination, it may sound a little unusual. But trust me, it is A-mazing!

Ingredients Needed

For exact measurements, see the recipe card at the end of this post. Here are the things you will need:

• Corn – Fresh corn is my favorite when it’s in season because it has the best sweetness and texture. I like to cut the kernels straight from the cob before cooking. Frozen corn works great too and doesn’t need to be thawed first. You can also use canned corn, just drain it really well before cooking.
• Olive oil – I use a little olive oil to cook the corn and help it develop some nice color. Avocado, vegetable, or another neutral cooking oil works just as well.
• Red onion – Adds a little crunch, sharpness, and color to the salad. White onion is a great substitute and gives it an even more traditional Mexican flavor. If you find raw onion too strong, soak the diced onion in cold water for about 10 minutes, then drain well before adding it.
• Cilantro – Fresh cilantro is an important part of that classic elote flavor and adds plenty of freshness to balance the creamy dressing. I like to be pretty generous with it.
• Jalapeño – I love a little kick in my corn salad. Remove the seeds and membranes for a milder version, or leave them in if you like more heat. Serrano pepper is a great substitute if you want to turn up the spice.
• Sour cream and mayonnaise – These form the creamy base of the dressing. The mayo adds richness while the sour cream gives it a little tang. Mexican crema can replace the sour cream, and plain Greek yogurt also works if you want something a little lighter.
• Lime juice – Fresh lime brightens up the creamy dressing and balances the sweetness of the corn. Freshly squeezed is definitely best here, and I sometimes add a little lime zest for even more citrus flavor.
• Cotija cheese – This salty, crumbly Mexican cheese is classic with elote and gives the salad its distinctive flavor. If you can’t find Cotija, feta is the best substitute. Queso fresco also works, though it’s milder and less salty.
• Chili powder and paprika – These add warmth, color, and a little smoky flavor. For more heat, add some cayenne or use a spicy chili powder. Smoked paprika is also delicious if you want to bump up the smoky flavor.
• Salt – Add it to taste, but keep in mind that Cotija is already quite salty. I like to mix everything together first, taste it, and then decide how much additional salt it needs.

How to Make Mexican Street Corn Salad

Prep corn: If you’re using fresh corn, slice the kernels off of the cob.

Sauté corn: Now, add some color to the corn. You could grill it or roast it in the oven, but I usually keep it simple with a pan roast method.

I start by heating a bit of olive oil in a skillet over medium-high heat. Once the skillet is nice and hot, I add the corn and sauté it for a few minutes to give it just a hint of caramelization.

Mix: Once the corn is ready, I put everything into a bowl, reserving a bit of the cotija cheese and the paprika for garnish.

I toss it well, add the garnishes, and just like that, it’s done. How easy was that?

Serving Suggestions

As I mentioned, it’s equally good hot or cold. That being said, here are a few serving suggestions:

• Alongside your cookout favorites. I love it with Ribs, Burgers, or to keep with the Mexican theme, Pollo Asado.
• As a dipper for some tortilla chips.
• Use it to top tacos or nachos.
• Have it on a bed of lettuce and top with grilled chicken or shrimp for a light and healthy lunch or dinner.
• Fill a bowl and chomp it down all by itself!

Leftovers and Storage

Mexican Street Corn Salad stores well in the refrigerator, making it a great side dish to prepare a little ahead of time. Keep leftovers in an airtight container in the fridge for up to 4-5 days.

The dressing will thicken a bit as it chills, so give the salad a good stir before serving. If needed, add a squeeze of fresh lime juice or a spoonful of sour cream to loosen it back up and freshen the flavors.

The next time you’re in the mood for a great summer salad, go the Mexican street corn way… the elote way! Enjoy summer’s great bounty with this fresh, simple, yet incredibly tasty salad. You’ll be glad you did.

Save or pin this recipe so you can find it all summer long. And be sure to subscribe to GypsyPlate, we have plenty more recipes coming your way!

Mexican Street Corn Salad, in our Gypsy Bowl… enjoy!

Try these other great salad recipes!

Hawaiian Mac Salad
Vietnamese Chicken Salad
Tortellini Pasta Salad
Israeli Couscous Salad
Spanish Pipirrana Salad
Rainbow Pasta Salad
Balela Salad
Gado Gado

Recipe Video

Mexican Street Corn Salad (Recipe + Video)

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 10 minutes

Mexican Street Corn Salad, AKA Elote Salad, is an easy and tasty side dish that will be the new star at all of your cookouts and potlucks.

5.0 Stars (79 Reviews)

Print

Ingredients

• 5 ears of corn, kernels removed (about 4-5 cups of kernels)
• 2 Tbsp olive oil
• ⅓ cup red onion, diced
• ⅓ cup cilantro, chopped
• 1 jalapeño, seeds removed, finely chopped
• 1.5 tablespoons mayonnaise
• 1.5 tablespoons sour cream
• ¼ cup lime juice
• ½ cup cotija cheese, crumbled
• ¼ tsp chili powder
• salt, to taste
• ¼ tsp paprika, for garnish

Instructions

1. Heat olive oil in a skillet over medium high heat. Once hot, add corn kernels and sauté for a few minutes, till they start to get brown highlights.
2. Toss corn with remaining ingredients, reserving a little cotija cheese and the paprika for garnish.
3. Add paprika and remaining cotija on top. Serve hot, or chill and serve cold.

Notes

1. If you want a smokier flavor, you can grill the corn first before cutting the kernels off. It adds a nice charred taste to the salad.
2. For extra heat, you can leave some seeds in the jalapeño or add a pinch of cayenne pepper.
3. If you're not a fan of mayonnaise or sour cream, you can adjust the ratio to your taste, or even swap them out for Greek yogurt for a lighter version.
4. Don’t skip the lime juice, it really brightens up the flavors!
5. The cotija cheese is key to adding a salty, tangy bite, so don’t skimp on it. If you can’t find cotija, feta works as a good substitute.
6. This salad can be served warm, but I love chilling it for a while so the flavors meld together.
7. Mexican Street Corn Salad stores well in the refrigerator, making it a great side dish to prepare a little ahead of time. Keep leftovers in an airtight container in the fridge for up to 4-5 days.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 179Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 13mgSodium 265mgCarbohydrates 17gFiber 2gSugar 4gProtein 5g

Nutrition information calculated by Nutritionix.

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