If you’re searching for a show-stopping side that nails crunchy, creamy, tangy, and spicy all in one bite, look no further than this Mexican Street Corn Salad – Fresh, Creamy, and Bursting with Flavor Recipe. It’s a vibrant, colorful dish that takes the classic Mexican elote to a new level by turning the beloved grilled corn into a zesty, tangy salad that pairs beautifully with everything from tacos to grilled meats. The charred sweetness of the corn mixed with creamy mayo, bright lime, spicy jalapeños, and crumbly cotija cheese creates an irresistible harmony you’ll want to dive into again and again.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating this wildly flavorful salad. Each component plays an important role — from the smoky grilled corn adding sweetness and texture, to the fresh herbs and zesty lime that brighten every bite.
- Fresh corn (6 ears): Choose ears that are plump and sweet, perfect for creating that smoky char flavor after grilling.
- Jalapeños (1–2): Adds just the right kick; feel free to remove seeds for milder heat or keep them for more spice.
- Red onion (1/3 cup): Provides a crisp, slightly sharp contrast to the creamy elements.
- Cilantro (1/3 cup): Fresh and fragrant, it enhances the salad’s brightness and authenticity.
- Cotija cheese (1/3 cup): Crumbled for that salty, crumbly texture, reminiscent of the traditional Mexican street corn topping.
- Mayo with olive oil (1/4 cup): Creamy base that brings everything together — swap for a lighter mayo if preferred.
- Limes (1–2): Use both zest and juice to infuse vibrant citrus flavor that wakes up the whole salad.
- Kosher salt (1/2 teaspoon): Essential for seasoning and amplifying the other flavors.
- Garlic powder (1/4 teaspoon): Adds a subtle garlicky warmth without overpowering the dish.
- Ground cumin (1/2 teaspoon): A hint of earthy spice that perfectly complements the grilled corn’s smokiness.
How to Make Mexican Street Corn Salad – Fresh, Creamy, and Bursting with Flavor Recipe
Step 1: Grill the Corn to Perfection
Start by preheating your grill to a medium-high setting. Carefully husk and clean each ear of corn, then lay them on the grill. You want beautiful char marks on all sides, so rotate the ears every few minutes to get an even grill. This charring process adds a smoky depth that’s truly the foundation of this salad’s flavor magic.
Step 2: Cut the Corn Off the Cob
Once grilled and cool enough to handle, stand each ear upright and slice downward with a sharp knife to remove the kernels. The kernels should be juicy with just enough char to balance their natural sweetness. Set these aside as you prepare the creamy dressing.
Step 3: Prepare the Creamy Dressing
In a medium bowl, combine the mayo, freshly grated lime zest, and lime juice. Add diced jalapeños, diced red onion, crumbled cotija cheese, and minced cilantro. Sprinkle in kosher salt, garlic powder, and ground cumin. Stir this all together until smooth and vibrant — it should have a creamy texture with plenty of exciting, layered flavors.
Step 4: Mix the Corn and Dressing
Add the grilled corn kernels to the bowl with the dressing. Use a sturdy spoon or spatula to fold everything together gently but thoroughly, ensuring each kernel is coated in that luscious, creamy mixture. Taste and adjust seasoning if needed — sometimes a little extra lime juice or salt really brightens the salad even more.
How to Serve Mexican Street Corn Salad – Fresh, Creamy, and Bursting with Flavor Recipe
Garnishes
For a final flourish, sprinkle extra crumbled cotija cheese and fresh cilantro leaves on top. A dusting of smoked paprika or a few thin slices of jalapeño can add an inviting pop of color and spice. These garnishes not only amp up the visual appeal but also contribute extra layers of flavor that make every bite exciting.
Side Dishes
This Mexican Street Corn Salad is such a versatile companion! It shines alongside grilled meats like carne asada or chicken, but is equally delightful served with quesadillas, burrito bowls, or as a fresh side at your next summer barbecue. It even pairs beautifully with a simple green salad to balance out a hearty meal.
Creative Ways to Present
Serve this salad in a bright, shallow bowl for casual family-style enjoyment, or scoop it into small individual cups for fiesta-ready finger food. You can also stuff it into tortilla cups, layer it as a topping on nachos, or dollop it on top of grilled avocado halves for a festive twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place the Mexican Street Corn Salad in an airtight container and refrigerate. It’s best eaten within 2 days to enjoy the fresh flavors and crisp textures before the salad starts to soften. Give it a quick stir before serving to redistribute the dressing.
Freezing
Freezing is not ideal for this salad because the fresh ingredients, especially the corn and mayonnaise, may separate or become watery upon thawing. To keep that fresh, creamy texture, it’s best to prepare it fresh or enjoy leftovers within a few days.
Reheating
This salad is best served cold or at room temperature, so no reheating is necessary. If you prefer it slightly warmer, remove it from the fridge about 15 minutes before serving and give it a gentle stir to revive the flavors.
FAQs
Can I use frozen corn instead of fresh corn?
While fresh corn is ideal for that authentic smoky char flavor, you can substitute frozen corn in a pinch. Just thaw and sauté it in a grill pan or skillet to bring out some caramelization before mixing with the dressing.
How spicy is this salad?
The heat level depends largely on the amount of jalapeños used and whether you include the seeds. You can easily adjust the spice by adding fewer jalapeños or removing the seeds for a milder flavor.
Is cotija cheese necessary?
Cotija adds a salty, crumbly texture that completes the salad, but if it’s hard to find, feta cheese is a decent substitute. Keep in mind that the flavor profile will be slightly different but still delicious.
Can I make this salad vegan?
Absolutely! Simply swap the mayo for a vegan mayonnaise and omit the cotija cheese or replace it with a plant-based cheese alternative or nutritional yeast for a cheesy flavor.
What can I do if I don’t have a grill?
No grill? No problem! You can use a grill pan on your stovetop or roast the corn under a broiler until charred to mimic that grilled flavor. It won’t be exactly the same, but it’s still fantastic.
Final Thoughts
Trust me, adding this Mexican Street Corn Salad – Fresh, Creamy, and Bursting with Flavor Recipe to your regular rotation will be one of the best decisions you make in the kitchen this season. It’s vibrant, inviting, and simply impossible to resist. Whether you’re cooking for friends, family, or just craving something fresh and satisfying, this salad delivers on all fronts. So grab your grill, gather those fresh ingredients, and enjoy a taste of fiesta in every bite!
Print
Mexican Street Corn Salad – Fresh, Creamy, and Bursting with Flavor Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 small servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Street Corn Salad features vibrant, charred corn kernels mixed with creamy, tangy, and spicy ingredients. It offers a fresh, flavorful side dish perfect for complementing Tex-Mex meals such as tacos, quesadillas, burrito bowls, and more. The combination of grilled corn, jalapeños, cotija cheese, and zesty lime dressing creates a delicious balance of smoky, creamy, and zesty flavors.
Ingredients
Corn
- 6 ears fresh corn – husked and cleaned, grilled
Salad Dressing & Mix-Ins
- 1–2 large jalapeños – diced (with or without seeds)
- 1/3 cup red onion – diced
- 1/3 cup cilantro – minced
- 1/3 cup cotija cheese – crumbled
- 1/4 cup mayonnaise with olive oil (or other mayo) – or more as needed
- Zest and juice of 1–2 large limes (adjust to taste)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ground cumin
Instructions
- Grill the Corn: Preheat an outdoor grill to medium-high heat. Grill the corn ears until char marks appear on all sides, turning every few minutes to ensure even charring. If you don’t have an outdoor grill, use an indoor grill pan to achieve similar results.
- Cut Corn from the Cobs: Remove the grilled corn from the grill and allow it to cool slightly. Once cool enough to handle, carefully cut the kernels off the cobs and set them aside in a bowl.
- Prepare the Salad Mixture: In a mixing bowl, combine the mayonnaise, lime zest and juice, diced jalapeños, diced red onion, crumbled cotija cheese, minced cilantro, kosher salt, garlic powder, and ground cumin. Stir thoroughly to blend all the flavors.
- Combine and Serve: Add the grilled corn kernels to the mixing bowl with the seasoning mixture. Stir well until the corn is evenly coated. Serve the salad immediately as a flavorful side dish with your favorite Tex-Mex dishes.
Notes
- Adjust the amount of jalapeño depending on your spice preference; remove seeds for a milder salad.
- Use fresh lime juice and zest for the best bright flavor.
- For a dairy-free version, substitute cotija cheese with a vegan cheese alternative or omit it entirely.
- The salad is best served fresh but can be refrigerated for up to one day; flavors may intensify upon resting.
- Grill the corn until nicely charred to enhance the smoky flavor fundamental to the dish.
