This vibrant street corn salad brings all the bold, smoky flavors of traditional Mexican elote and esquites to your own kitchen in an easy-to-serve format that’s ideal for potlucks, barbecues, and weeknight meals. Our version combines browned corn kernels with a creamy dressing accented with bright pops of lime, fresh herbs, and just the right amount of heat. This delicious side dish pairs perfectly with a wide variety of foods (and is great straight from the bowl too!).
Living here in the Midwest, we’re fortunate to have access to some of the country’s sweetest, most flavorful corn during peak season (did you know that the Midwest produces the most corn in the United States, and is sometimes referred to as the “Corn Belt”?!). With easy access to the nation’s best sweet corn, we tend to eat quite a lot of it when it’s in season and are always looking for fun ways to incorporate it into meals beyond the typical corn on the cob situation.
This recipe showcases those kernels at their absolute best while honoring Mexico’s incredible street food culture. What makes this street corn salad special is the balance of textures and flavors we’ve achieved through careful testing. After trying various combinations of seasonings and ingredients, this version stays true to the authentic street corn flavors while being and easy and approachable recipe for home cooks.
By cooking our corn on the stove, we’ve decreased the time needed to make this recipe (vs. grilling) and get corn that’s perfectly browned for that deliciously nutty, caramelized flavor. The dressing combines creamy mayonnaise, Mexican crema, and cotija cheese with bright lime juice, a touch of heat, and fresh herbs. When mixed together this corn dish is absolutely irresistible! Since adding this recipe to our summer rotation, it’s quickly become a family favorite that disappears fast at every gathering.
Looking for more delicious ways to use that sweet summer corn? Try our Summer Corn and Tomato Salad recipe too!
You’ll Love This Mexican Corn Salad Recipe!
- Quick and easy preparation. With just a few simple steps, this recipe comes together in just 20-minutes, making it perfect for busy weeknight dinners or last-minute party contributions.
- Easy eating. Unlike corn on the cob, this salad is mess-free, making it easy to serve at potlucks, barbecues, outdoor gatherings, or simply at dinnertime where you don’t want all the hassle.
- Make-ahead friendly. This salad actually gets better as it sits, allowing the flavors to meld together, so you can prep it hours or even a day ahead of your gathering without any stress.
- It’s a crowd-pleaser. Everyone loves the Mexican-inspired flavors of this dish; it always disappears fast!
- Showcases peak summer corn. This recipe is a fun and flavorful way to use up your abundance of fresh corn during peak season!
Elote Corn Salad Ingredients
- Sweet Corn. Corn is the star of the show in this dish! If possible, it’s best to use fresh corn on the cob. However, in a pinch, frozen corn can be used too (you don’t even need to thaw it).
- Neutral Oil (like vegetable or canola). Used to brown the corn in our skillet, selecting a neutral oil doesn’t affect the flavor of our dish.
- Salt. Acts as a flavor enhancer for our dish, and is used while we’re browning our corn.
- Garlic. Enriches the overall flavor of the dish, adding a savory flavor that compliments the corn’s sweetness.
- Mexican Crema. This tangy and creamy ingredient is used as a part of our salad’s dressing. Similar to sour cream, but distinct. Crema has a higher fat content, has a thinner consistency, and a milder tang comparatively.
- Mayonnaise. The other part of our corn’s dressing, mayo adds richness, creaminess, and helps balance the tang and spice imparted from other ingredients.
- Fresh-Squeezed Lime Juice. Adds a pop of freshness and acid that balances out the richness of the mayo and other creamy ingredients, helping the dish feel lighter.
- Jalapeño. Adding a little fresh jalapeño pepper brings a little heat and complimentary flavor to the corn, cilantro, and cheese.
- Fresh Cilantro and Fresh Green Onions. Fresh herbs bring a bright and fresh flair to our salad, as well as being a lovely pop of green.
- Cotija Cheese. A must in any elote recipe, cotija brings a pop of salt, rich flavor, and nice texture to our salad.
- Cayenne or Chili Powder. A sprinkle of chili powder or cayenne adds a pop of color and spice to elote, so we’re adding to our corn salad recipe too.
For ingredient measurements and full recipe details, see the recipe card at the bottom of the page.
How to Make Street Corn Salad
Cook the corn by heating the oil in a large skillet over medium-high heat until shimmering (the oil will begin to look slightly wavy and move around the pan). Then add the raw corn kernels to the pan.
Spread the corn into an even layer, sprinkle with salt, and let it cook without stirring for 2-3 minutes, until the bottom of the corn begins to brown and the corn begins to pop (this is a sound cue).
Stir and continue to cook until the corn is spotty brown all over, another 2-3 minutes, stirring 1 or 2 times throughout the process.
Add the minced garlic and cook until fragrant (about 30-seconds to 1 minute). Remove from the heat and set aside to cool a bit.
Mix together the other salad ingredients by placing the remaining ingredients into a medium-sized mixing bowl.
Stir the salad ingredients together to combine.
Add the cooked corn to the bowl with the other ingredients.
Stir to coat all of the kernels well.
How to Serve
Street corn salad can be enjoyed warm (right after preparation), at room-temperature, or cold! Enjoy this dish at your preferred serving temperature.
For nice presentation we like to add an extra sprinkle of the cotija cheese, a little Tajin, and a couple of jalapeño slices on top. You can also provide lime wedges for serving.
Street Corn Salad Recipe Variations
Grill the corn. If you have the time and/or your grill is already on, you can definitely grill the corn instead of using the sauté method outlined. To get that nice char on the corn, you’ll want to grill it shucked so the kernels touch the grill plates.
Add extra heat. For those who love spice, use the full diced jalapeño (instead of half as noted in the recipe card), increase the amount of chili powder or cayenne pepper, or top your salad with a few dashes of hot sauce.
Give it even more of a fresh-lime pop by adding in some lime zest too!
Mexican Street Corn Salad Recipe Tips
- Don’t skip browning the corn! This step adds essential depth of flavor (vs. just using boiled corn) that makes the difference between a good and an amazing street corn salad.
- Let the corn cool completely before mixing it with the other ingredients to prevent the cheese from melting and the dressing from becoming too thin.
- Taste and adjust seasoning before serving. The flavors will continue to develop as the salad sits and you may want to add a little more lime juice or salt.
- Use fresh lime juice rather than bottled for the brightest, most authentic flavor.
What to Serve With Elote Corn Salad
This street corn salad pairs beautifully with grilled meats from simple grilled chicken, to spicy grilled shrimp, to carne asada (a Mexican grilled skirt steak or flank steak).
It’s also excellent alongside other Mexican-inspired dishes such as fish tacos, quesadillas, or enchiladas.
And it’s great as a side-dish for summer gatherings of all kinds! For summer barbecues or parties, try serving it with burgers (we love pairing this with our turkey burgers!), pulled pork, or as part of a taco bar spread.
How to Store This Recipe For Corn Salad
Store fully cooled leftover street corn salad in an airtight container (or tightly covered) in the fridge for up to 3 days. When ready to enjoy, give it a stir as the dressing may have settled to the bottom. If the salad seems a bit dry after refrigeration, add a squeeze of fresh lime juice to brighten it up.
Street Corn Salad Recipe FAQs
Elote and esquites are both beloved Mexican street corn dishes with the same vibrant flavors, but elote is served whole on the cob with a stick while esquites features the kernels cut off and served in a cup. Both are typically topped with mayonnaise, cotija cheese, chili powder, and lime. Cups of esquites often add additional seasonings like Tajín or hot sauce. Both dishes represent the rich tradition of Mexican street food culture that has inspired variations far beyond Mexico’s borders.
Mexican crema can be found in the dairy section at most grocery stores, often near to the sour cream. But if you can’t find it, sour cream is the best alternative. Just remember that sour cream is thicker and a bit more tangy… so start with a little less than called for in the recipe card, taste it, and adjust as needed.
Cotija can be found in the refrigeration cheese section of most major grocery stores, often near other Mexican or specialty cheeses. You may find it in as a block (often round) or already pre-crumbled in a bag. But if you cannot find it, Feta can be used instead, however feta is quite a bit saltier. If using feta, start by adding a bit less of the cheese than the recipe calls for. Taste the salad and adjust the amount to your liking.
Love This Recipe? Try One of These Easy Veggie Side Dish Recipes Next!
Street Corn Salad Recipe
Equipment
- Chef's Knife
- mixing bowl
Ingredients
- 2 Tablespoons neutral oil (vegetable or canola)
- 4 large ears of corn, husk and strings removed, kernels cut from the cob (results in about 5 Cups of corn kernels)
- ½ teaspoon salt
- 2 cloves garlic, minced (2 cloves = about 1 teaspoon jarred minced garlic)
- ½ jalapeño pepper, stem removed, ribs and seeds removed, finely chopped
- ½ Cup fresh cilantro leaves, roughly chopped
- ½ Cup chopped green onions (green part only)
- 2 Tablespoons fresh-squeezed lime juice (juice of about 1 lime)
- 3 Tablespoons Mexican Crema*
- 2 Tablespoons mayonnaise
- 2 ounces Cotija cheese, crumbled
- ¼ teaspoon cayenne pepper*
- optional topping for serving: a little extra cotija cheese, Tajin, a few jalapeño slices, lime wedges
Instructions
- Heat oil in a large skillet over medium-high heat until shimmering (it begins to look slightly wavy, moves around the pan).2 Tablespoons neutral oil
- Add the corn kernels and salt to the pan and spread into an even layer. Cook without stirring for 2-3 minutes, until the bottom of the corn begins to brown and the corn begins to pop (this is a sound cue).4 large ears of corn, husk and strings removed, kernels cut from the cob½ teaspoon salt
- Stir and continue to cook until the corn is spotty brown all over, another 2-3 minutes, stirring 1 or 2 times throughout the process.
- In the last 30-seconds of cooking, add the minced garlic and cook until fragrant (about 30-seconds to 1 minutes). Remove from the heat and set aside to cool a bit.2 cloves garlic, minced
- In a large bowl, add the jalapeño, chopped herbs, lime juice, crema, mayo, crumbled Cotija, and cayenne, stirring to combine.½ jalapeño pepper, stem removed, ribs and seeds removed, finely chopped½ Cup fresh cilantro leaves, roughly chopped½ Cup chopped green onions2 Tablespoons fresh-squeezed lime juice3 Tablespoons Mexican Crema*2 Tablespoons mayonnaise2 ounces Cotija cheese, crumbled¼ teaspoon cayenne pepper*
- Add the cooked corn and stir to coat all of the kernels.
- Enjoy warm (right after preparation), at room-temperature, or cold (chill in the fridge until ready to serve).
Bailey says
This is a delicious recipe and a lot less messy to eat than elote on the cob!
Meredith says
I’m so happy to hear you enjoyed it Bailey! And agreed, definitely easier to eat.
Karl says
Best use of summer sweet corn I’ve ever tasted! This stuff is ADDICTIVE.
Meredith says
So happy to hear you love this recipe too Karl!!
Meredith says
My family is OBSESSED with this creamy and spicy corn salad!