Mexican Street Corn Salad
Mexican street corn salad is a flavorful and easy summer side dish you can whip up in minutes using fresh, frozen, or canned corn. It’s tangy, creamy, and always a crowd-pleaser at cookouts, potlucks, or weeknight dinners!
Carmyn's Notes
Mexican Street Corn Salad is everything you love about elotes, but in a fresh salad form (called Esquites)! It’s creamy, zesty, a little smoky, and has just the right kick of spice.
Packed with sweet corn, tangy lime, and crumbled Cotija, every bite is bursting with flavor. It's the ultimate summer side dish for cookouts, picnics, and taco nights. I love to pair it with easy chicken tacos and salsa verde chicken!
Enjoy! xx
Ingredients & Substitutions
- Corn: If you can, grab some fresh sweet corn, but frozen corn kernels or canned corn work, too.
- Cotija Cheese: A true Mexican street corn party is not complete without cotija! If you can't find it, queso fresco, feta cheese, or parmesan work great in this recipe.
- Mayonnaise & Mexican Crema: These two are the magic that makes everything creamy and dreamy. Sour cream is the perfect substitute if you can't find Mexican crema.
- Lime Juice & Zest: A splash of lime juice and a sprinkle of lime zest bring a zippy, bright burst of flavor you’ll love.
- Cilantro & Garlic: They make the whole dish pop!
- Butter: Butter gives the corn that rich, melt-in-your-mouth goodness. You can substitute with your favorite oil if you prefer.
- Seasonings: A sprinkle of chili powder, smoked paprika, and a dash of salt are all you need.
How to Make Mexican Street Corn Salad
Step 1
Melt the butter in a large skillet over medium-high heat.
Add the corn kernels to the skillet and cook until the corn kernels are slightly charred.
Add the minced garlic and cook until fragrant, about 1 minute.
Remove from the pan and set aside to cool.
Step 2
Combine the mayonnaise, Mexican crema (or sour cream), lime juice and zest, chili powder, smoked paprika, and fine salt in a large mixing bowl.
Step 3
Add the cooled corn kernels, cotija cheese, jalapeno, and cilantro, and gently fold together. Add more salt to taste if needed.
Step 4
Serve immediately or chill in the fridge until you are ready to serve.
How to Store
This Mexican street corn salad makes excellent leftovers. Store it in an airtight container in the fridge for up to 5 days.
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Mexican Street Corn Salad
Before You Begin
INGREDIENTS
- 3 cups (492 g) sweet corn kernels (fresh, frozen, or canned (see notes))
- 2 tablespoons (28 g) butter
- ¼ cup (38 g) Cotija cheese (crumbled)
- 3 tablespoons (45 g) Mexican crema (sub sour cream)
- 3 tablespoons (42 g) mayonnaise
- 3 garlic cloves (minced)
- 1 lime (juice and zest)
- 1 jalapeno (chopped, deseeded if you don't prefer spicy)
- ¼ cup (4 g) cilantro (chopped)
- ½ teaspoon (1 g) chili powder
- ½ teaspoon (1 g) smoked paprika
- ¼ teaspoon (2 g) fine sea salt
INSTRUCTIONS
- Melt 2 tablespoons (28 g) butter in a large skillet over medium-high heat. To the skillet, add 3 cups (492 g) sweet corn kernels and cook until the corn kernels are slightly charred. Add 3 garlic cloves and cook until fragrant, about 1 minute. Remove from the pan and set to the side to cool.
- In a large mixing bowl, combine 3 tablespoons (42 g) mayonnaise, 3 tablespoons (45 g) Mexican crema, juice and zest of 1 lime, ½ teaspoon (1 g) chili powder, ½ teaspoon (1 g) smoked paprika, and ¼ teaspoon (2 g) fine sea salt.
- Add the cooled corn, ¼ cup (38 g) Cotija cheese, 1 jalapeno, and ¼ cup (4 g) cilantro, and gently fold together. Add more salt to taste if needed.
- Serve immediately or chill in the fridge until you are ready to serve.