Mexican Street Corn Salad Recipe

Oh my gosh, if you’ve never tried authentic Mexican street corn salad, you’re in for the most delicious surprise! I still remember my first bite at this tiny market in Oaxaca – the smoky charred corn mixed with that tangy creaminess just blew me away. This isn’t your average side dish, folks. It’s got everything: sweet corn with those perfect charred bits, the zing of fresh lime, creamy dressing clinging to every kernel, and that irresistible salty crunch from cotija cheese. I’ve been obsessed ever since that trip, and now it’s my go-to for every summer BBQ. Trust me, once you try this vibrant Mexican street corn salad, you’ll be making it all season long. It’s the kind of dish that disappears fast at potlucks – I always have to make a double batch!

Why You’ll Love This Mexican Street Corn Salad

This isn’t just another side dish—it’s the one everyone raves about. Here’s why you’ll be obsessed too:

• Quick & easy: From grill to bowl in under an hour (most of that’s just chilling time!)
• Your heat, your way: Love spice? Add extra chili powder. Prefer mild? Go light—it’s totally customizable
• Crowd magnet: I’ve never brought this to a potluck without someone asking for the recipe
• Summer in a bowl: That smoky grilled corn with fresh lime juice? Pure sunshine flavors
• BBQ superstar: Goes with everything from burgers to carne asada—just try keeping leftovers!

Seriously, this salad checks all the boxes. It’s creamy, crunchy, smoky, and fresh all at once—like the best parts of elote in every bite.

Mexican Street Corn Salad Ingredients

Here’s everything you’ll need to make magic happen – I’ve grouped them so you can shop and prep like a pro:

• For the corn: 4 ears fresh corn (you’ll grill these to perfection) or 4 cups frozen kernels in a pinch
• For the creamy dressing: 1/2 cup mayonnaise, 1/2 cup sour cream, juice of 1 lime, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp each salt & black pepper
• For the toppings: 1/2 cup crumbled cotija cheese (that salty magic!), 1/4 cup chopped fresh cilantro

Ingredient Substitutions

No stress if you’re missing something – here’s how to adapt:

• Cotija cheese: Feta works great (just expect a tangier kick) or grated Parmesan in a pinch
• Sour cream: Plain Greek yogurt adds similar tang with extra protein
• Fresh corn: Frozen grilled corn from Trader Joe’s saves time, though fresh-off-the-cob is ideal
• Spice lovers: Add a minced jalapeño or extra chili powder to turn up the heat!

How to Make Mexican Street Corn Salad

This salad comes together faster than you’d think, and every step is worth it. Trust me, once you smell that corn grilling, you’ll know it’s going to be amazing.

Step 1: Grill the Corn

Fire up your grill to medium-high heat. Place the corn directly on the grates—no foil needed! Rotate every 2-3 minutes for those perfect charred spots. It’ll take about 8-10 minutes total. Let it cool slightly, then slice the kernels off the cob. Pro tip: don’t overcook—you want that sweet, juicy crunch!

Step 2: Mix the Dressing

In a large bowl, whisk together the mayo, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper. Taste it—this is your moment to adjust the seasoning. You’re aiming for a creamy, zesty base that’s not too thick or thin.

Step 3: Combine and Chill

Toss the grilled corn into the dressing, then gently fold in the cotija cheese and cilantro. Pop it in the fridge for at least 30 minutes—this is where the magic happens. The flavors meld together, and that first bite will be pure joy.

Tips for the Best Mexican Street Corn Salad

After making this salad more times than I can count, here are my can’t-live-without secrets:

• Get that char: Don’t be shy with grill marks – those blackened bits add incredible smoky depth
• Juice it fresh: Bottled lime juice just doesn’t compare to the bright zing of squeezing it yourself. For more on the benefits of fresh ingredients, check out Harvard Health Publishing’s take on fresh food.
• Creamy dreams: Double the dressing if you love it extra luscious (I always do!)
• Heat seekers: Stir in diced jalapeño seeds-and-all for serious kick – it’s my husband’s favorite tweak

These little touches take an already amazing salad to absolute perfection!

Serving Suggestions for Mexican Street Corn Salad

This salad was practically made for sharing! I love piling it high next to sizzling carne asada tacos or juicy grilled chicken—it’s the ultimate summer side. For game days? Scoop it up with crispy tortilla chips (trust me, your guests will go wild). Right before serving, I always shower mine with extra cotija crumbles and a dusting of chili powder for that picture-perfect finish. Bonus? It’s amazing stuffed into lettuce wraps for a lighter meal. Honestly, I’ve eaten it straight from the bowl with a spoon—no judgment!

Storing and Reheating Mexican Street Corn Salad

Here’s the scoop on keeping your salad fresh (because let’s be real—you might actually have leftovers… maybe). Tuck it into an airtight container in the fridge, where it’ll stay delicious for up to 3 days. A quick stir before serving brings back that creamy goodness—no reheating needed! Fair warning though: this salad doesn’t freeze well. The corn turns mushy and the dressing separates. But honestly, in my house, it never lasts long enough to test that theory anyway!

Mexican Street Corn Salad FAQs

Got questions? I’ve got answers from years of making this salad for every occasion!

• Can I make it ahead? Absolutely! Prepare it up to 1 day in advance—the flavors actually get better as they mingle. Just hold off on the final cilantro sprinkle until serving for maximum freshness.
• Vegan option? Easy swap! Use vegan mayo and skip the cotija (or try crumbled tofu with nutritional yeast for that cheesy vibe).
• How spicy is it? Totally your call! Start with 1/2 tsp chili powder and add more to taste—I’ve made versions ranging from “mild” to “fire-breathing dragon” for my spice-loving friends.

Really, this salad bends to your taste—that’s why I adore it!

Nutritional Information

Just a heads up—nutrition estimates vary based on your specific ingredients. But for reference, one serving (about 1 cup) typically has around 250 calories, 18g fat, 22g carbs, and 6g protein. Not too shabby for something this delicious!

Did you make this Mexican street corn salad? I’d love to hear how it turned out! Leave a rating below or tag me on Instagram—I always geek out over your recreations. Now go enjoy that amazing smoky-creamy goodness!

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