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Mexican Street Corn Salad

Mexican Street Corn Salad

This Mexican Street Corn Salad is a creamy, tangy, and flavorful twist on the classic Elote! Made with charred corn, chili powder, lime, and cotija cheese, it’s the perfect easy street corn recipe for barbecues, potlucks, or weeknight dinners. Serve it as a refreshing cold corn salad, a street corn salsa, or even as a Mexican street corn bowl topped with avocado or grilled chicken. Simple, delicious, and ready in under 20 minutes!
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 cups corn fresh, frozen, or canned – drained
  • 2 tablespoons olive oil or butter
  • ⅓ cup mayonnaise
  • ⅓ cup sour cream or Mexican crema
  • ½ cup cotija cheese crumbled (or feta cheese)
  • 1 clove garlic minced
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Juice of 1 lime
  • ¼ cup chopped cilantro
  • Salt and black pepper to taste
  • Optional: chopped jalapeño avocado, or diced red bell pepper for garnish

Method
 

  1. Cook the Corn:
  2. In a skillet, heat olive oil or butter over medium-high heat. Add corn and cook for 5–7 minutes until lightly charred and golden, stirring occasionally.
  3. Make the Dressing:
  4. In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and pepper.
  5. Combine:
  6. Add the warm corn to the bowl and toss until evenly coated. Stir in chopped cilantro and most of the cotija cheese.
  7. Garnish & Serve:
  8. Top with remaining cheese, extra chili powder, and a squeeze of lime. Serve warm or refrigerate for 30 minutes for a refreshing cold corn salad

Notes

  • Use fresh summer corn for maximum sweetness and flavor.
  • Replace mayo with Greek yogurt for a lighter version.
  • Add jalapeños for spice or avocado for extra creaminess.
  • Double the recipe — it disappears fast at parties!