Grilled Mexican street corn salad

Honestly, this mexican street corn salad has become one of those recipes I make on repeat all summer long. It's creamy, a little spicy, packed with charred corn flavor, and it comes together in about 30 minutes flat.

Jump to:

• Why You'll Like This Mexican Street Corn Salad
• Ingredients For This Mexican Street Corn Salad
• Mexican Street Corn Salad
• How To Make Mexican Street Corn Salad
• Storing And Reheating Your Street Corn Salad
• Tips And Variations For Mexican Street Corn Salad
• Frequently Asked Questions
• Recipes You May Like
• Final Thoughts On This Mexican Street Corn Salad

I first tried a version of this at a little food truck near Union Square years ago, and I've been chasing that flavor ever since. Turns out, it's way easier to make at home than I expected.

This is basically esquites, which is Mexican street corn served off the cob in a bowl instead of on a stick. Alex calls it "corn candy" because he can't stop eating it, and Sarah asks for extra cotija cheese every single time. If you love the classic elote flavor but want something you can scoop with a spoon at a backyard barbecue, this one's for you.

If you've made my best mexican street corn elote recipe before, you already know how good this flavor combo is. This salad version is just a little easier to serve a crowd, since nobody's fighting over the corn on the cob.

Why You'll Like This Mexican Street Corn Salad

• It's ready in about 30 minutes, start to finish
• Grilling the corn adds real smoky flavor, but you can also boil or steam it if you're short on time
• The mix of mayonnaise, sour cream, and parmesan makes it creamy without feeling heavy
• Cotija cheese and lime juice give it that classic tangy street corn taste
• It works as a side dish, a party dip, or even a light lunch on its own
• Kids actually eat their vegetables when corn is involved. I've tested this theory many times in my own kitchen

Ingredients For This Mexican Street Corn Salad

For the corn:

• 2 ears fresh corn (about 2 to 2.5 cups of kernels)
• Salt and black pepper, to taste
• 1 tablespoon butter

For the salad:

• 2 tablespoons butter
• ½ teaspoon salt
• ½ teaspoon cumin powder
• ½ teaspoon cayenne pepper
• ½ teaspoon paprika
• ¼ cup mayonnaise
• ¼ cup parmesan, shredded or powdered
• ¼ cup sour cream
• ¼ cup red onion, chopped
• 2 spring onions, chopped
• 2 tablespoons lime juice
• 1 medium tomato, chopped
• ⅓ cup cilantro, chopped

For garnish:

• Cotija cheese
• Lime wedges
• Chopped cilantro
• A little extra cumin and paprika

A quick note on substitutions: if you can't find cotija, feta works in a pinch. It's saltier, but the texture is close enough that nobody at my table has ever noticed the difference.

Print

How To Make Mexican Street Corn Salad

Prepare And Grill The Corn

Rub the ears of corn with butter and sprinkle on some salt and pepper. Heat your grill and cook the corn directly on the grates until you see nice char marks forming on most sides.

No grill? No problem. I've made this plenty of times just by boiling or steaming the corn with a little butter and salt until it's tender. It won't have that smoky flavor, but it's still really good.

Cut The Corn Off The Cob

Here's a trick I learned the hard way after cleaning corn kernels off my kitchen floor one too many times. Stand the corn upright on top of a small ramekin or cup, then place that inside a large bowl. Slice downward with a knife to remove the kernels. They'll fall straight into the bowl instead of flying across your counter.

Cook The Salad Base

Melt the butter in a large skillet over medium heat. Add the corn kernels and sauté for just a few seconds to warm them through.

Turn the heat down low. Stir in the salt, cumin, cayenne, and paprika. Then add the mayonnaise, parmesan, sour cream, red onion, and spring onion. Mix everything together until it's creamy and well combined.

Finish With Lime And Herbs

Add the lime juice and chopped cilantro, along with the tomato. Give it one more good stir, then turn off the heat right away so the tomato stays fresh instead of getting mushy.

Serve warm, topped with extra cotija, a sprinkle of paprika and cumin, chopped cilantro, and a few lime wedges on the side for squeezing.

Storing And Reheating Your Street Corn Salad

This salad keeps well in an airtight container in the fridge for up to 3 days. I like storing the garnish separately, since cotija and fresh cilantro taste best added right before serving.

To reheat, warm it gently in a skillet over low heat, or microwave it in short bursts, stirring in between. It also tastes great cold, straight out of the fridge, if you're in a hurry.

Honestly, the flavors deepen a bit overnight, so leftovers might even taste better the next day.

Tips And Variations For Mexican Street Corn Salad

Here's the thing about this recipe. Once you've made it once, you'll start noticing all the ways you can switch it up.

• Want it spicier? Add a diced jalapeño along with the onion
• No fresh corn on hand? Frozen corn works fine, just thaw and pat it dry first
• Trying to lighten it up? Swap the mayonnaise for plain Greek yogurt
• Serving a crowd? This doubles easily for a bigger get together

Is it possible to skip the grill step entirely and still get great flavor? Honestly, yes. I've done it plenty of times on busy weeknights when firing up the grill just wasn't happening, and it still turns out great.

If you love this style of corn, you'll probably also love my mexican street corn off the cob esquites, which uses a similar flavor base with a slightly different method. And if you're a dip person, my easy mexican street corn dip is basically this salad's cheesier cousin.

Frequently Asked Questions

Can Mexican Street Corn Salad Be Made Ahead Of Time?

Yes, you can make the corn mixture up to a day in advance. Just hold off on adding the cotija, cilantro, and lime juice until right before serving so everything tastes fresh.

What Can I Use Instead Of Cotija Cheese?

Feta cheese is my go to swap. It has a similar salty, crumbly texture, and it blends into the salad just as nicely.

Can I Make This With Frozen Or Canned Corn?

Definitely. Frozen corn works great, just thaw it first and pat it dry so the salad doesn't get watery. Canned corn works too, though I'd drain it well and sauté it a little longer to get some color and flavor.

How Long Does Mexican Street Corn Salad Last In The Refrigerator?

Stored in an airtight container, it stays good for about 3 days. I wouldn't push it much past that, since the fresh tomato and cilantro start to lose their texture.

If you want an even quicker version for a weeknight side, check out my mexican street corn pasta salad, which uses the same seasoning blend but stretches the recipe further with pasta.

Recipes You May Like

• Crunchy Bacon Broccoli Salad, another creamy, crunchy side that disappears fast at any cookout
• Creamy Potato Salad With Miracle Whip, a classic BBQ side that pairs perfectly with this corn salad
• Healthy Couscous Salad With Fresh Veggies, a lighter option if you want to balance out the richness of the corn

Final Thoughts On This Mexican Street Corn Salad

This mexican street corn salad has earned a permanent spot in my summer rotation. It's creamy, smoky, a little spicy, and honestly just fun to eat.

Whether you're making it for a weeknight dinner or bringing it to a backyard party, I think it's going to become a favorite at your table too, just like it has at ours.

I hope you give this one a try soon! Let me know how it turns out for you.