Mexican Street Corn Salad

This Mexican Street Corn Salad is the salad I crave the moment corn season hits. Fresh sweet corn is charred in a skillet then tossed with a creamy zesty dressing and plenty of Cotija cheese. It captures everything irresistible about elote without the fuss of corn on the cob. The best part is that you can use fresh canned or even frozen corn so it is easy and quick to toss together for any BBQ or summer meal.

The first time I made this was for a backyard potluck and my cousin declared it better than actual street corn which is a true honor in our family

Ingredients

• Corn: fresh if possible for the sweetest tender kernels and a little smokiness when seared but canned and frozen work too
• Avocado oil: gives a hint of richness and helps char and flavor the corn
• Butter: lends a creamy background and ups that real corn stand flavor
• Salt: draws out the sweetness in the corn and helps balance the dressing
• Garlic: adds punchy aroma always mince fresh for the fullest flavor
• Red onion: brings bite and color look for firm dry-skinned onions and dice them small
• Jalapeno: gives just the right heat you can use more or less and remove seeds
• Fresh cilantro: wakes everything up with herbal brightness pick leaves that are perky and green
• Mayonnaise: forms the creamy base use a rich one or sub all sour cream if preferred
• Sour cream: for tanginess and lightness choose full fat for the best texture
• Lime juice: sparks up the whole salad look for juicy limes that give under gentle squeeze
• Chili powder: offers that essential earthy note opt for fresh spices
• Garlic salt: deepens flavor with a savory zip
• Cumin: brings a gentle warmth and complexity
• Smoked paprika: adds a subtle campfire smokiness
• Black pepper: rounds out the flavors freshly cracked is best
• Cotija cheese: delivers briny creamy contrast crumble from a block for best texture

Instructions

Prep the Corn:

Cut kernels from fresh cobs holding each ear upright in a shallow bowl to keep kernels from scattering. If using canned drain and pat dry. If frozen thaw and pat dry to ensure maximum browning.

Char the Corn:

Heat avocado oil and butter in a large skillet over medium-high. Add corn in a single even layer. Cook undisturbed for two to three minutes so some kernels caramelize then stir and continue cooking until most are golden brown about five to seven minutes. Sprinkle with salt.

Add Aromatics:

Stir in diced garlic red onion and jalapeno. Cook for one minute stirring constantly until fragrant but not browned.

Cool Corn:

Remove skillet from heat. Let mixture cool for a minute or two so the dressing will not curdle when added.

Mix the Dressing:

In a small bowl whisk together mayonnaise sour cream lime juice chili powder garlic salt cumin smoked paprika and a pinch of pepper until smooth.

Toss It All:

Add chopped cilantro and the creamy dressing to the skillet. Toss gently so the corn is evenly coated.

Add Cheese:

Sprinkle Cotija cheese over the salad and fold it in. If you like save a little to sprinkle on top for a pretty finish.

Serve:

Scrape the salad into a bowl and serve warm or chill for up to one day if you want to serve it cold. Both ways are fantastic.

I have a special love for Cotija cheese in this salad because it brings a salty pop that pulls everything together. I always remember my daughter sneaking little crumbles while we cook so now I just put extra out for snacking.

Storage Tips

Keep the salad in a sealed container in the fridge for up to three days. It tastes great cold and the flavors meld even more after a night in the fridge. If the salad seems a little dry after chilling stir in a tablespoon of mayo or sour cream to freshen it up.

Ingredient Substitutions

If you cannot find Cotija try Queso Fresco or even good feta for a similar tang. For vegan guests use vegan mayo and skip the cheese or try a dairy-free alternative. No fresh limes Bottle lime juice works in a pinch but squeeze a little extra for fragrance.

Serving Suggestions

Serve warm right from the skillet as a cookout side or chilled as a fresh dip with tortilla chips. It is a perfect topping for tacos grilled chicken burgers or tossed into a bowl with black beans for a hearty salad. I also love it spooned over avocado halves.

Cultural and Historical Notes

Inspired by Mexican elote which is street corn grilled and rolled in cheese and spices this salad captures all those flavors off the cob. Street vendors often top elote with crema chili and cheese so this recipe pays homage while making things easy to toss and share.

Seasonal Adaptations

Use corn fresh off the cob for peak summer flavor. In cooler months canned or frozen corn still delivers. Add grilled scallions or bell peppers for extra summer crunch.

Success Stories

My family now requests this salad for every Fourth of July barbecue and it always disappears before the burgers. Friends who tried it once now ask for the recipe for their own cookouts and say it never fails to impress. Whenever I make it for a picnic I know the bowl will come home empty.

Freezer Meal Conversion

This salad is best fresh but you can freeze charred corn kernels and thaw before tossing with dressing and cheese. Prep the creamy mixture and add it right before serving for the freshest taste.

Enjoy the flavors of street corn in every spoonful—easy fresh and always a hit at summer gatherings.

Your Recipe Questions Answered

→ Can I use canned or frozen corn?

Yes! Drain and dry canned corn, or thaw and dry frozen corn before preparing. Both options work well.

→ What cheese substitutes work for Cotija?

Queso fresco, feta, or even Parmesan can substitute for Cotija cheese in this dish.

→ How spicy does the salad get?

The heat level depends on the amount of jalapeño used. Adjust or remove seeds to control spice.

→ Can this be made ahead?

Yes, you can prepare it up to 1 day in advance. Store chilled in an airtight container until serving.

→ What are some optional mix-ins?

Avocado, black beans, green onions, bacon, bell peppers, or tomatoes add great flavor and texture variations.

→ Is it best served warm or cold?

It can be enjoyed either way! Warm right after mixing or chilled for a few hours, both are delicious.