This Mexican Street Corn Salad is a fresh and flavorful side dish made with grilled corn, smoky spices, and crumbled Cotija cheese.

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A Note From My Kitchen

I love following food trends. It's so fun to see what fresh ideas and traditional delicacies come to the forefront of the foodie community.

Remember the chaffle uprising? How about Dalgona coffee? This year it's been cottage cheese everything! When Mexican street corn hit the scene a while back, I was more than ready for it!

Now, Mexican street corn, or elote, is not a new idea. It's a popular street food that has deep roots in Mexican culture. I'm all about a savory, cheesy, flavorful side dish, so I was so excited to transform the traditional elotes recipe into a gorgeous elote salad.

This elote salad recipe is so vibrant and flavorful and way less messy to eat than your usual Mexican street corn! I simply can't get enough of it. I know you'll love it, too!

Happy cooking,

This Mexican Street Corn Salad recipe is popular because of its fresh ingredients, depth of flavor, and ease of preparation. This post includes ingredient notes, answers to frequently asked questions, serving and storage suggestions, a detailed recipe card, and nutritional information.

Ingredients

• Fresh Corn: Fresh is best! Grilling fresh corn adds dimension to the flavor of this salad. You can always substitute frozen corn or canned corn, but I suggest using corn on the cob if you can. White corn is traditional, but yellow will work, too!
• Mayonnaise: Use whatever brand you like and feel free to sub light mayo or homemade mayo.
• Mexican Crema: Sour cream and plain Greek yogurt can be used here, but Mexican Crema is my choice for the best sauce consistency.
• Cotija cheese: Cotija cheese can be found in either the specialty cheese case or near the brick and shredded cheese section of your grocery store. Cotija cheese is salty, crumbly, and can be compared to queso fresco or feta cheese.
• Chili Powder: The spices give this Mexican street corn recipe its bold flavor. Use ancho chili powder if you have it!
• Smoked Paprika: Look for smoked paprika as opposed to regular paprika for the best flavor.
• Salt: Regular or kosher salt is fine.
• Cilantro: Don't skip the cilantro! The light, fresh taste of herbs elevates any dish, especially this salad!
• Lime: Fresh lime juice is the acid that the salad needs to balance the creamy dressing. Perfection!

TOOLS NEEDED

Here are the kitchen tools you'll need to get started:

• Grill: This is the grill I have and it's THE BEST! I have had it for years and I plan to buy a new one when my current one finally succumbs to the beach air. It has a cast iron grate and the shape is innovative and user-friendly.
• Chef's Knife: I like the weight of my Henckels knife. Big fan!
• Cutting Board: Invest in a quality butcher block-style board. You won't regret it.
• Mixing Bowls: I have a set of ceramic mixing bowls, but just use what you've got here.

Frequently Asked Questions

Can Mexican Corn Salad Be Made Ahead of Time?

Yes! You can make Mexican Corn Salad ahead of time. Prepare the grilled corn and assemble the salad, leaving off the Cotija cheese and fresh cilantro. Cover and refrigerate the salad overnight, if desired. Before serving, stir the corn salad and top with the cheese and cilantro. Serve with the fresh lime wedges.

What Exactly Is Elote?

Elote, or Mexican Street Corn is traditionally corn on the cob that is cooked then slathered with butter, mayo, cotija cheese, and chili powder. There are other variations floating around, but the traditional recipe is rather simple!

Can I Substitute Queso Fresco For Cotija?

You can use queso fresco in place of Cotija cheese because they are similar in taste and crumbling texture. The Cotija cheese is more salty, so consider that if you are making a substitution.

What is Mexican Crema?

Mexican crema is a Mexican-style sour cream that has a much thinner texture than American sour cream. Mexican crema is a combination of heavy cream, buttermilk, lime juice, and salt.

"I love serving this as a side with tacos. I even put a little on top of my tacos!"

-Rebecca

Serving Suggestions

How to Serve Mexican Street Corn Salad

Serve Mexican Street Corn Salad as a side dish with lime wedges and hot sauce on the side if you like it a little spicy! It can be served cold right out of the fridge or at room temperature.

What to Serve With Mexican Street Corn Salad

Mexican Street Corn Salad is the perfect side dish for lots of Mexican-inspired meals. Here are a few main dish ideas to serve with your corn salad:

• Cheesy Beef and Burrito Bake
• Tuna Tostadas with Chipotle Crema
• Mexican Chicken and Rice Skillet Casserole
• Grilled Sirloin Steak Tacos

Mexican Street Corn Salad Variations

Add one or more of these mix in ideas to make your street corn salad your own:

• black beans
• green onions
• fresh jalapeño slices
• chunked chicken or shrimp
• chopped red onion
• diced red bell pepper or green bell pepper
• minced fresh garlic
• lime zest

Got Leftovers?

What To Do With Leftover Elote Salad

Get creative! The flavors of this salad can be used as a fun and delicious addition to other meals. Here are a few ideas:

• Add a few tablespoons to the top of a Steak and Rice Taco Salad
• Top a pizza for a flavorful twist
• For breakfast, add some to a veggie omelet
• Mix the street corn salad with some salsa and serve with tortilla chips to dip
• Mix into corn muffin mix with some chopped jalapenos and bake up some fabulous cornbread or corn muffins
• And so much more!

How To Store Mexican Street Corn Salad

Store Mexican Street Corn Salad in an airtight container in the refrigerator for up to three days.

If you try this recipe, I'd love to know what you think in the comments below. Enjoy!

Mexican Street Corn Salad

Yield: 6 servings
Prep Time: 10 MINUTES
Cook time: 10 MINUTES
Total time: 20 MINUTES

This Mexican Street Corn Salad is a fresh and flavorful side dish made with grilled corn, smoky spices, and crumbled Cotija cheese.

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INGREDIENTS

6 ears of fresh corn
1/4 cup mayonnaise
1/4 cup Mexican Crema
1/2 cup Cotija cheese
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 cup cilantro, chopped
1 lime cut into wedges

INSTRUCTIONS

1. Shuck the corn and brush with olive oil. Grill the corn over medium-high heat for 10 minutes or until beginning to char, turning often. Remove to a plate to cool. When cool, cut the kernels off of the cobs.
2. Mix the mayo, Mexican crema, half of the Cotija cheese, chili powder, smoked paprika, and salt in a large bowl. Mix the corn kernels into the cream mixture tossing until completely coated.
3. Transfer the corn to a serving dish and top with the remaining Cotija cheese and chopped cilantro. Serve with lime wedges on the side.

NOTES

Serve cold or at room temperature.

Author: Becky Tarala

Nutrition data should not be considered a guarantee. Please see our full Nutrition Data Disclosure.

More Yummy Recipes

Looking for more awesome corn side dish recipes? Check out these popular recipes from the archives:

• Brown Butter Parmesan Corn
• Baked Creamed Corn
• Baked Cream Cheese Corn With Crumbled Bacon
• Cast Iron Corn Casserole