This colorful, crisp, and zesty Mexican street corn salad is the perfect summer side dish for get-togethers and is super easy to make.
Grill-roasted corn is tossed with cilantro, jalapeno, and cotija cheese mixed in a creamy garlic lime dressing for a smoky, spicy, and show-stopping addition to any picnic or potluck table.
Mexican Street Corn Salad
- With the same flavors as ‘elote’ (AKA Mexican street corn), the corn kernels are cut from the cob after they’re grilled and added to a zesty salad.
- Grilled corn is the secret to ultimate flavor in this Mexican street corn salad. It is lightly charred and caramelized for maximum sweetness. Along with salty cotija cheese and spicy jalapeno, it’s a trifecta of summer flavor.
- Double up the recipe and enjoy flavorful leftovers all week.
- Since this corn salad is not lettuce-based, and stands up longer in warm weather, it is perfect for summer bbq’s or potlucks.
Ingredients and Variations
Corn: This is a great way to use fresh summer corn at its peak, but frozen (and thawed) cobs will also work. No corn on the cob? No problem! Roast corn kernels (canned and drained or frozen) in the oven. Spread corn on a baking sheet lined with parchment paper and broil just until the edges are starting to brown.
Dressing: Kitchen basics like mayonnaise, lime zest and juice, and a little garlic are all it takes to bring the flavors together. Plain Greek yogurt can be swapped out for the mayonnaise for a tangier flavor and fewer calories. Spice up the dressing even more by adding a little cumin, some cayenne pepper, or this DIY taco seasoning.
Cheese: Crumbled cotija cheese is more in line with Mexican recipes, but you can easily use crumbled feta, gorgonzola, parmesan, or even bocconcini (mozzarella balls).
Variations
This salad is made even better with some colorful and crispy extras. Halved cherry tomatoes, sliced black olives, diced celery, and diced bell peppers will add fresh flavor while still delivering that Tex-Mex appeal.
Why not make it a main? Add leftover chicken, beef, pork, or even shrimp to Mexican corn salad and enjoy it as a hearty lunch or light dinner al fresco-style.
How to Make Mexican Street Corn Salad
- Brush corn cobs with oil and grill. Cool (full recipe below).
- Whisk mayonnaise, lime zest, lime juice, and garlic in a bowl.
- Slice the kernels off the corn cobs and add to the dressing.
- Stir in cilantro, cheese, jalapeno, and remaining seasonings.
- Season, chill, and garnish.
What to Serve with Street Corn Salad?
Versatile street corn salad can be served warmed from the grill or chilled, and it goes with everything from grilled flank steak to smash burger tacos.
Make taco night a fiesta and serve along with a homemade taco charcuterie board, steak fajitas, and a pitcher of refreshing Sangria.
Storing Mexican Street Corn Salad
- Keep leftover corn salad in a covered container in the refrigerator for up to 3 days. Stir and drain (if necessary) before serving. Add fresh veggies, cooled pasta, or black beans, and turn it into a whole new recipe.
- Make ahead by assembling the salad and adding the dressing just before serving.
- Eat leftover Mexican corn salad as a dip with tortilla chips or on top of homemade crostini as a zesty appetizer.
More Superb Side Dishes
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Mexican Street Corn Salad
Equipment
Ingredients
- 4 cobs fresh corn shucked and cleaned
- 1 Tablespoon olive oil for brushing
- 1 ½ Tablespoons mayonnaise
- 1 lime zested and juiced
- 1 clove garlic minced, 1 teaspoon
- ¼ cup chopped fresh cilantro finely chopped
- ¼ cup crumbled Cotija cheese or feta cheese, plus more for garnish if desired
- 2 Tablespoons diced jalapeno
- ¼ teaspoon ancho chile powder or smoked paprika or chili powder, plus more for garnish if desired
- ¼ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
- Preheat grill (or grill pan) to medium-high heat. Brush corn with olive oil.
- Grill about 5-10 minutes, turning on all sides, until grill marks show and corn is cooked through. Remove from grill and set aside to cool.
- In a large bowl, combine mayonnaise, lime zest, lime juice, and garlic.
- Once corn is cooled, use a serrated knife to slice the kernels off the cob.
- Add kernels to the dressing and stir to coat. Add cilantro, cheese, jalapeno, ancho chili powder, salt, and pepper and stir to combine.
- Season to taste. Chill until ready to serve. Garnish with crumbled cheese and a sprinkle of paprika if desired.
Notes
- To make this spicy, add in a freshly diced jalapeño pepper.
- You can replace the fresh corn with 3 cups corn kernels, thawed.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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