Irresistible Mexican Street Corn Salad Recipe – Creamy Elotes Style Side Dish
Irresistible Mexican Street Corn Salad Recipe
Bring the vibrant flavors of Mexican street food right to your table with this irresistible corn salad! Our creamy elotes-inspired recipe transforms fresh sweet corn into a tangy, flavorful side dish that’s perfect for summer gatherings, BBQs, and potlucks. With the perfect balance of creamy dressing, zesty lime, and savory cheese, this crowd-pleasing salad will become your new go-to side dish for any occasion.
Ingredients
- 6 cups fresh or frozen corn kernels (about 8 ears)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 small red onion, finely diced
- 1 jalapeño, seeded and minced
- Salt and black pepper to taste
- Lime wedges for serving
Step-by-Step Instructions
If using fresh corn, grill or boil the ears until tender, then cut the kernels off the cob. For frozen corn, thaw completely and pat dry.
In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper (if using). Whisk until smooth and well combined.
Add the corn kernels, crumbled cotija cheese, diced red onion, minced jalapeño, and chopped cilantro to the dressing. Gently toss until all ingredients are evenly coated.
Season with salt and black pepper to taste. For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad a good stir and adjust seasoning if needed. Garnish with additional cotija cheese, cilantro, and lime wedges on the side.
Expert Tips
For the most authentic flavor, grill the corn before cutting off the kernels. The charred notes add incredible depth to the salad.
If you can’t find cotija cheese, feta cheese makes an excellent substitute with a similar salty, crumbly texture.
Make this salad ahead of time! It actually tastes better after chilling for a few hours as the flavors develop and meld together beautifully.
For a lighter version, you can use Greek yogurt instead of sour cream and light mayonnaise.
This corn salad pairs wonderfully with grilled meats, spicy chicken dishes, or as part of a larger summer meal spread.
Frequently Asked Questions
Can I make this salad in advance? Absolutely! This salad actually improves with time. Prepare it up to 24 hours ahead and store covered in the refrigerator.
What can I serve with Mexican corn salad? It’s fantastic alongside garlic butter pasta dishes, grilled chicken, or as part of a taco night spread. It also makes a great addition to potluck gatherings alongside other salads.
How long does it keep in the refrigerator? Store covered for up to 3 days. The texture may become slightly softer but the flavors remain delicious.
Can I use canned corn? While fresh or frozen corn is preferred for texture, well-drained canned corn can work in a pinch.
Irresistible Mexican Street Corn Salad Recipe
Ingredients
Method
- If using fresh corn, grill or boil the ears until tender, then cut the kernels off the cob. For frozen corn, thaw completely and pat dry.
- In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper (if using). Whisk until smooth and well combined.
- Add the corn kernels, crumbled cotija cheese, diced red onion, minced jalapeño, and chopped cilantro to the dressing. Gently toss until all ingredients are evenly coated.
- Season with salt and black pepper to taste. For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Before serving, give the salad a good stir and adjust seasoning if needed. Garnish with additional cotija cheese, cilantro, and lime wedges on the side.
