Mexican Corn Salad

If you’ve ever enjoyed traditional Mexican street corn — also known as elote — then you already know how irresistible its smoky, creamy, tangy flavor can be. This Mexican Street Corn Salad brings all of that deliciousness into one easy, mess-free bowl.

It’s bright, creamy, zesty, lightly spicy, and loaded with fresh ingredients that taste good in every season. Whether you’re using sweet summer corn straight from the cob or frozen corn from your freezer, this recipe gives you bold flavor in every bite.

This dish is a must-try for cookouts, weeknight dinners, potlucks, and summer parties — or whenever you want something fresh and fun on the table.

🥗 What Makes This Salad Special

This isn’t just regular corn tossed with mayo and spices. It’s a combination of:

Toasted corn for a rich, slightly smoky flavor
Sautéed aromatics for depth
A creamy lime dressing that ties everything together
Queso fresco and cilantro for authentic Mexican character

Every spoonful gives you sweetness, creaminess, crunch, tang, and a gentle kick — truly a perfect flavor balance.

🌽 Ingredients Breakdown (With Details)

Corn

5 ears of cooked corn OR about 4 cups of frozen corn
Fresh corn gives unbeatable sweetness, but frozen is great for convenience.

Butter

2 tablespoons
Used to toast the corn and give it extra richness.

Aromatics

½ cup finely diced red onion
1 jalapeño, finely diced
2–3 garlic cloves, minced
These create the bold foundation. The jalapeño adds mild heat — keep seeds for spicy or remove for mild.

Creamy Dressing

½ cup sour cream
¼ cup mayonnaise
Juice of one lime
1 teaspoon chili powder
½ teaspoon salt, pepper, or your preferred seasoning blend
This mixture is creamy, tangy, and full of Mexican-inspired flavors.

Mix-ins

½ cup crumbled queso fresco
¼ cup chopped cilantro
Both add freshness and authenticity.

🔪 How to Make Mexican Street Corn Salad (Step-By-Step)

Step 1 — Cook & Prep the Corn

If you’re using fresh corn, boil or grill it until tender. Once cooled, run a sharp knife down the cob to remove the kernels.
If you’re using frozen corn, thaw it and pat it dry. Removing moisture helps it toast better.

Step 2 — Toast the Corn

Heat butter in a large skillet over medium-high heat.
Add the kernels and cook for 4–6 minutes until they warm through and get light golden spots.

Why toast the corn?
It mimics the grilled flavor of authentic street corn and enhances the sweetness.

Step 3 — Cook the Aromatics

Using the same skillet (no need to wash), add:
✔ red onion
✔ jalapeño
✔ garlic

Cook for just 30–45 seconds — long enough to become fragrant but not browned.

Tip: Make sure everything is finely diced so nobody gets a large, overpowering bite.

Step 4 — Make the Creamy Dressing

In a separate bowl, mix together:

sour cream
mayonnaise
fresh lime juice
chili powder
salt & pepper

Stir until smooth and fully combined.
This dressing is the heart of the salad — tangy, creamy, and perfectly seasoned.

Step 5 — Combine Everything

Add the toasted corn and sautéed aromatics into a large bowl.
Pour the dressing over the warm ingredients so it melts in and coats every kernel.

Stir thoroughly so everything blends beautifully.

Step 6 — Add Cheese & Cilantro

Fold in the queso fresco and cilantro.
These ingredients add brightness, creaminess, and authentic flavor.

✨ Final Garnish

For a beautiful presentation, sprinkle a little extra queso fresco and cilantro on top.
(Optional) Add a pinch of chili powder or Tajín for color and spice.

Your Mexican Street Corn Salad is now ready to serve!

🍴 What to Serve With This Salad

This recipe pairs wonderfully with:

Grilled chicken
Tacos & burritos
Burgers
Steak fajitas
BBQ ribs
Baked salmon
Grilled vegetables
Party menus & potlucks

It’s also amazing as a dip with tortilla chips.

🧊 Storage Instructions

Store in an airtight container
Keep refrigerated for up to 3 days
Stir before serving
Add fresh cilantro before eating for best flavor

This salad tastes even better after a few hours because the flavors blend beautifully.

📌 Recipe Tips & Variations

Make It Spicier

Add extra jalapeño
Add hot sauce
Use crushed chipotle peppers

Make It Lighter

Use Greek yogurt instead of sour cream
Reduce the mayonnaise

Make It Smoky

Add smoked paprika
Grill the corn instead of boiling

Make It Cheesy

Add cotija cheese instead of queso fresco

Make It a Meal

Add black beans, cherry tomatoes, avocado, or grilled shrimp.

⭐ Final Thoughts

This Mexican Street Corn Salad is everything you want in a side dish — creamy, tangy, bright, flavorful, and incredibly easy to make. It takes the classic flavors of elote and turns them into a convenient, crowd-pleasing bowl that works for any season and every occasion.