Mexican Street Corn Salad (Elote Corn Salad)
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My recipe for Mexican Street Corn Salad has everything you love about elote in one easy, flavor-packed bowl. Grilled corn, a punchy balance of lime and chili powder, and the perfect touch of creamy dressing take it to the next level. It’s brighter, bolder, and better than other versions you’ve tried and one you’ll want to keep making all summer.
Street Corn Salad Recipe
There may be a lot of street corn salads out there, but my recipe is one that goes all in on flavor. I use grilled corn to bring in a little smokiness, and I don’t hold back on the lime, chili powder, or Cotija. Everything is mixed perfectly so the creamy dressing doesn’t drown the corn, it enhances it.
This corn salad is always a hit at potlucks, but I also love to have it as a tasty side on Taco Tuesdays. With a perfect combination of ingredients, this dish tastes just like one you’d get at your favorite taqueria. Whether you serve it warm or cold, this salad adds fresh, zesty flavor to any meal.
Why My Elote Corn Salad is the Best
- Uses grilled corn for deep, smoky flavor
- Has the perfect ratio of creamy to tangy to spicy
- Stays bright and fresh without getting soggy or heavy
- Great way to use leftover grilled corn
Ingredients Needed to Make This Corn Salad Recipe
- Corn kernels – use grilled corn for smoky flavor, or canned if that’s what you have.
- Mayonnaise – adds creamy richness that balances the tang of the lime.
- Sour cream – gives it a slight tang and keeps the texture silky.
- Crumbled Cotija cheese – adds that classic street corn flavor.
- Zest and juice of lime – bright and citrusy, it lifts the whole dish.
- Chopped fresh cilantro – fresh, herby, and adds a nice pop of green (you can leave this out if you don’t like cilantro)
- Chili powder – adds just enough smoky heat.
- Salt – brings out the sweetness in the corn and sharpens the other flavors.
- Garlic powder – adds savory flavor without overpowering.
How to Make Grilled Street Corn Salad
- In a large bowl, combine the corn with the mayonnaise and sour cream, stirring until everything is nicely coated.
- Add the Cotija, lime zest and juice, cilantro, chili powder, salt, and garlic powder. Mix gently until everything is evenly combined.
- Scoop the salad into a serving bowl. Sprinkle with extra Cotija, a little chili powder, and fresh cilantro. Serve right away or chill until ready to eat.
- Grill the corn over direct heat to get good char, but be sue to rotate frequently to prevent burning.
- Let the corn cool completely before mixing it or it will thin the dressing.
- Use a microplane for the lime zest. The finer zest blends better into the dressing.
- Cilantro stems are fine to use, especially the tender ones near the top. Don’t waste the flavor by only picking leaves.
Suggestions
- Can’t find Cotija? Feta cheese is a good substitute with a similar salty bite.
- Don’t like cilantro? Use flat-leaf parsley or skip it entirely.
- Can’t grill corn? Pan-sear or broil it to get some char and depth.
- Out of sour cream? Use plain Greek yogurt for a similar tangy creaminess.
- No fresh lime? Bottled lime juice will work in a pinch.
- Only have frozen corn? Thaw and pat dry before using to avoid a watery salad.
Storage Instructions
- Refrigerate – You can store leftovers in an airtight container for up to 2-3 days. Stir before serving.
- Freeze – Not recommended. The creamy dressing and fresh herbs don’t freeze well.
- Reheat – If you want to serve it warm, you can reheat it slightly in the microwave or in a baking dish in the oven.
More Tasty Corn Recipes
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Mexican Street Corn Salad (Elote Corn Salad)
Ingredients
- 4 cups corn kernels from about 6 ears; grilled corn adds the best flavor
- 2 Tablespoons mayonnaise
- 2 Tablespoons sour cream
- ¼ cup crumbled Cotija cheese plus more for topping
- Zest and juice of 1 lime
- 2 Tablespoons chopped fresh cilantro plus more for topping
- 2 teaspoons chili powder plus more for garnish
- ¼ teaspoon salt
- ½ teaspoon garlic powder
Instructions
- In a large mixing bowl, stir together the corn, mayonnaise, and sour cream until evenly coated.4 cups corn kernels, 2 Tablespoons mayonnaise, 2 Tablespoons sour cream
- Mix in Cotija cheese, lime zest and juice, chopped cilantro, chili powder, salt, and garlic powder. Stir until everything is well combined.¼ cup crumbled Cotija cheese, Zest and juice of 1 lime, 2 Tablespoons chopped fresh cilantro, 2 teaspoons chili powder, ¼ teaspoon salt, ½ teaspoon garlic powder
- Transfer to a serving bowl. Top with extra Cotija, a sprinkle of chili powder, and fresh cilantro. Serve immediately or chill until ready to serve.
Nutrition
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