Mexican Street Corn Salad: Bold, Creamy & Delicious Summer Favorite

Name: Mexican Street Corn Salad: Bold, Creamy & Delicious Summer Favorite
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 ears of corn (or 4 cups frozen kernels); 1/3 cup mayonnaise; Juice + zest of 1 lime; 1 clove garlic, minced; 2 scallions, sliced; 1/3 cup Cotija or feta cheese; 1/4 cup fresh cilantro, chopped; 1 jalapeño, minced; 1 tsp smoked paprika or chili powder; Sea salt, to taste

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A Taste of Summer on the Streets of Mexico

One sunny July afternoon in Austin, I stood at a bustling street corner, munching on a freshly grilled ear of elote slathered in creamy mayo, spicy chili, and crumbled cheese. It was messy, bold, and absolutely unforgettable. That day inspired me to recreate this flavor-packed experience in a more versatile form—something you can scoop with a spoon or serve at a summer BBQ without worrying about corn juice dripping down your elbow. Enter: Mexican Street Corn Salad, a dish that captures all the magic of traditional elotes with a modern, party-friendly twist.

This Mexican Street Corn Salad is creamy, zesty, and bursting with smoky summer flavor. It’s everything you love about grilled corn, chili, and lime—reimagined as a chilled, crowd-pleasing salad. Perfect for taco nights, BBQ spreads, or weekday dinners, this Mexican Street Corn Salad belongs on every warm-weather menu. It’s bold, tangy, and completely addictive—just wait until you try it alongside our favorite grilled summer salad ideas.

In This Guide

What Is Mexican Street Corn Salad?

This salad is the cooler cousin of elotes (Mexican street corn) and esquites (its off-the-cob counterpart). Traditionally, street vendors grill the corn, slather it in mayo or Mexican crema, sprinkle it with chili powder and cheese, then finish it with a squeeze of lime. The result? A symphony of sweet, salty, smoky, and tangy goodness.

In this salad version—also known as an esquites salad variation—we take all those flavor bombs and toss them into one big, creamy bowl. It’s perfect for grilled vegetable sides and makes an irresistible Mexican corn side. Explore more summer veggie gems like this on our Pinterest board for Summer Veggie Recipes.

Mexican Street Corn Salad Ingredients

Fresh Mexican Street Corn Salad with grilled corn, crumbled cotija cheese, cilantro, and lime on a warm terracotta surface

Let’s talk flavor. This dish balances creamy, smoky, and spicy with fresh, citrusy brightness. Here’s what you need:

Core Ingredients:

Grilled corn (or charred frozen corn): Brings the base smoky corn flavor.
Mayonnaise: For that rich, creamy texture. (Use vegan mayo if preferred!)
Lime juice + zest: Adds zesty citrus notes.
Garlic: Sharpens the dressing beautifully.
Scallions: A fresh, oniony bite without overpowering.
Cotija cheese: Salty, crumbly magic. (Substitute with feta cheese in corn salad if needed.)
Cilantro: Earthy and herbal. Love it or skip it!
Smoked paprika or chili powder: For heat and smoky depth.
Jalapeño: Fresh or roasted for that spicy kick.
Sea salt: Brings it all together.

Optional Add-ins:

Diced avocado
Black beans for a protein punch
Finely chopped red onions

Pro tip: You can prep this as a chilled corn salad or enjoy it freshly mixed—it’s that flexible.

How to Make Mexican Street Corn Salad (Step-by-Step)

Making this salad couldn’t be easier, even if you’re juggling three side dishes at your next cookout.

Instructions:

Grill or char the corn: On a hot grill or stovetop pan, char 4 ears of corn (or 4 cups of frozen kernels). Let cool.
Mix the dressing: In a bowl, combine 1/3 cup mayo, juice + zest of 1 lime, 1 minced garlic clove, and 1 tsp smoked paprika or chili powder.
Prep the veggies: Cut kernels off the cob, slice 2 scallions, chop 1/4 cup cilantro, and mince 1 jalapeño.
Assemble: Toss corn with dressing, cheese, veggies, and herbs. Season with sea salt.
Chill or serve immediately.

Yes, it’s a no-fuss easy corn side dish that doubles as a showstopper.

Serving Suggestions & Pairings

This salad was made for sunny days and smoky grills. It’s a hit at:

BBQs and picnics
Mexican themed dinner nights
As a topping on burrito bowls or in tacos

Perfect Pairings:

Have leftovers? Toss them into a rice bowl with black beans and guac—it’s a next-day lunch to look forward to!

Tips, Variations & Dietary Swaps

Want to make it your own? Here’s how:

Vegan version: Use vegan mayo and skip the cheese or try a plant-based feta.
Add-ins for extra flair:
- Roasted jalapeños for smoky heat
- Sweet red pepper for crunch
- Avocado chunks for creaminess
Spice control: Adjust chili powder and jalapeño to taste.
Make ahead tip: Best served within 24 hours for peak flavor.

This plant-based summer recipe is endlessly riffable, and your fridge will thank you.

FAQ

Can I use frozen corn?

Absolutely. Roast or sauté it first to get that charred corn recipe flavor.

What’s a good Cotija substitute?

Feta cheese works great—it’s salty and tangy.

How long does it keep?

Up to 2 days in the fridge. The fresher, the better.

Can it be served warm?

Yes! Just skip the chilling step for a creamy corn side dish that’s warm and cozy.

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