Description
Mexican Street Corn Salad is a creamy, smoky, and tangy side dish inspired by classic elote. It combines charred corn, lime, spices, and queso fresco into a vibrant and crowd-pleasing recipe perfect for Cinco de Mayo or summer gatherings.
Ingredients
6–8 ears fresh corn (about 6 cups kernels), husked and cleaned
2 tbsp melted salted butter
1 tbsp olive oil
1/2 cup mayonnaise
4 tbsp fresh lime juice
1 tsp salt
1/2 tsp lemon pepper seasoning
1/2 tsp smoked paprika
1/4 tsp ground cumin
3 cloves garlic, minced
1 cup crumbled queso fresco (reserve some for topping)
1 jalapeño, seeded and finely diced
1 small red onion, finely diced
1/4 cup fresh cilantro, chopped
Instructions
1. Preheat a grill to medium heat
2. Combine butter and oil, then coat the corn evenly, saving any excess
3. Grill the corn, turning frequently, until lightly charred and tender, about 10–12 minutes
4. Let corn cool slightly, then cut the kernels off the cob
5. In a bowl, whisk the reserved butter mixture with mayonnaise, lime juice, salt, spices, and garlic until smooth
6. Add the corn along with most of the cheese, jalapeño, onion, and cilantro
7. Mix until evenly coated
8. Serve immediately or chill, then garnish with remaining cheese and extra cilantro before serving
Notes
Frozen corn can be used instead of fresh; thaw and dry before cooking
Roast frozen corn at high heat with butter and oil until browned, then briefly broil to add char
Adjust dressing quantity if using larger amounts of corn
Salad can be served warm, at room temperature, or chilled
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 227
- Sugar: 7 g
- Sodium: 429 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 5 g