Mexican Street Corn Salad recipe

This Mexican Street Corn Salad is a vibrant, flavorful dish inspired by elote grilled Mexican street corn. It’s creamy, tangy, slightly smoky, and packed with fresh ingredients like cherry tomatoes, red onions, avocado, and crumbled cotija cheese. Perfect as a side dish or dip, it’s great served warm or chilled.

Ingredients

• Corn Kernels – Fresh or frozen for the best char and texture.
• Mayonnaise – Adds creaminess and balances flavors.
• Smoked Paprika – Provides a subtle smoky depth.
• Chili Powder – Brings a mild heat.
• Garlic Powder – Enhances the savory flavor.
• Lime Juice – Adds a bright, zesty tang.
• Cilantro – Fresh and aromatic.
• Red Onion – Adds crunch and a mild bite.
• Cherry Tomatoes – Sweet and juicy, adding balance.
• Jalapeños (Optional) – For an extra kick of spice.
• Avocado – Creamy and rich.
• Cotija or Queso Fresco – A crumbly, salty cheese that enhances the dish.
• Salt & Pepper – To taste.

Note: Ingredient measurements can be found in the recipe card below.

Instructions

Step 1: Char the Corn

1. Heat a large skillet (preferably cast iron) over high heat—no oil needed.
2. Work in batches, adding the corn kernels in a single layer.
3. Let them cook undisturbed for a few minutes until charred, then stir and repeat.
4. Transfer the charred corn to a sheet pan to cool quickly.

Step 2: Make the Dressing

1. In a large bowl, whisk together mayonnaise, smoked paprika, chili powder, garlic powder, and fresh lime juice.

Step 3: Combine Ingredients

1. Add the charred corn, red onions, cilantro, cherry tomatoes, and diced jalapeños (if using) to the dressing.
2. Stir everything together and season with salt and pepper to taste.
3. Carefully fold in the avocado and cotija cheese, making sure not to mash them.

Step 4: Garnish & Serve

1. Sprinkle extra crumbled cotija cheese on top for garnish.
2. Serve warm or chilled and enjoy!

this Recipe

How to Serve

This Mexican Street Corn Salad is perfect as:

• A side dish for tacos, grilled meats, or seafood.
• A dip with tortilla chips.
• A topping for nachos or burritos.

Make Over

Make Ahead

• Char the corn and chop all veggies in advance. Store them in the refrigerator.
• Prepare the dressing separately and toss everything together when ready to serve.
• Wait to add the avocado and cheese until the last minute to keep the salad fresh.

Storing

• Store in an airtight container in the refrigerator for up to 2 days.
• Avoid freezing as the texture may change.

Reheating

• Serve cold or let it sit at room temperature for a few minutes before serving.
• If reheating, do so gently on low heat to avoid overcooking the ingredients.

Frequently Asked Questions

Can I use canned corn instead of fresh or frozen?
Yes, but drain it well and pat dry before charring to avoid excess moisture.

Can I make it dairy-free?
Yes! Swap the cotija cheese for dairy-free feta or omit it entirely.

What if I don’t have cotija cheese?
Queso fresco, feta, or even grated Parmesan make great substitutes.

This Mexican Street Corn Salad is a simple, delicious dish bursting with bold flavors. Whether served warm or cold, it’s a guaranteed hit at any gathering!

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