Mexican Street Corn Salad

🌽 Mexican Street Corn Salad (Esquites-Style)

This creamy, tangy Mexican Street Corn Salad is inspired by elote—sweet corn tossed with a creamy chili-lime dressing, salty cheese, and fresh cilantro. It’s quick enough for a weeknight dinner but special enough for a barbecue or party.

Ingredients

For the corn salad

• 5 cups corn kernels — fresh, frozen, or canned

• 1 tablespoon olive oil or butter

• ½ cup finely diced red onion

• ½ cup chopped fresh cilantro

• ½ cup crumbled cotija cheese or feta

• 1 jalapeño, finely diced — optional

• 2 green onions, sliced — optional

For the creamy dressing

• ½ cup mayonnaise

• ¼ cup sour cream or Greek yogurt

• 2 tablespoons fresh lime juice

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika

• ¼ teaspoon garlic powder

• ¼ teaspoon salt

• Black pepper, to taste

Instructions

1. Cook the corn

Heat a large skillet over medium-high heat.

Add the olive oil or butter.

Add the corn and spread it into an even layer.

Cook for 6–10 minutes, stirring occasionally, until the corn is hot and develops some golden-brown, slightly charred spots.

That little bit of char is what gives the salad its classic street-corn flavor.

If you’re using frozen corn, there’s no need to thaw it first—just allow a couple of extra minutes of cooking time.

2. Make the dressing

While the corn cooks, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper in a small bowl.

Whisk until smooth.

Taste and adjust the lime juice, salt, or chili powder to your liking.

3. Combine everything

Transfer the warm corn to a large mixing bowl.

Add the red onion, cilantro, jalapeño, and green onion if using.

Pour the dressing over the corn.

Toss gently until everything is evenly coated.

4. Add the cheese

Fold in the cotija cheese.

Save a little to sprinkle over the top.

5. Finish

Squeeze a little extra fresh lime juice over the salad.

Sprinkle with additional cotija, cilantro, and a dusting of chili powder.

Serve warm, at room temperature, or chilled.

🌶️ Easy Variations

• More heat: Add extra jalapeño or a pinch of cayenne.

• Smokier: Add a little extra smoked paprika.

• Creamier: Add another spoonful of mayonnaise or sour cream.

• Fresh and light: Replace some of the mayo with Greek yogurt.

• More substantial: Add diced avocado or black beans.

• Extra smoky: Grill the corn before cutting the kernels off the cob.

🧀 Can’t Find Cotija?

Feta is the easiest substitute. It has a similar salty, crumbly character and works very well in this salad.

Make-Ahead Tip

You can make the dressing up to 2 days ahead and refrigerate it. For the freshest texture, cook the corn and combine everything shortly before serving.

If making the entire salad ahead, refrigerate it in an airtight container and give it a good stir before serving. Add a fresh squeeze of lime and a little extra cheese just before eating.

🍽️ What to Serve With It

This salad is fantastic alongside:

• Grilled chicken

• Steak or carne asada

• Tacos

• Fajitas

• Burgers

• Grilled shrimp

• Pulled pork

• Tortilla chips

Tip: For the most authentic street-corn flavor, don’t be shy about getting the corn deeply golden and slightly charred in the skillet. That smoky sweetness makes a huge difference.