Mexican Street Corn Salad

This Mexican Street Corn Salad is my absolute go to summer side for potlucks and backyard BBQs. With juicy corn, a luscious creamy dressing, salty Cotija cheese, and a pop of heat from jalapeno, this dish disappears fast every single time I make it. The best part is you can use fresh, canned, or frozen corn for a low fuss recipe that makes everyone ask for seconds.

My family first tasted a version of this at a street festival. Now we crave it every summer and I love tweaking it by throwing in a handful of fresh garden herbs or grilled corn for smoky depth.

Ingredients

• Fresh corn on the cob or canned or frozen corn: Kernels deliver the juiciness and signature crunch For best flavor go for sweet fresh ears in peak season
• Avocado oil: Helps caramelize the corn and gives a subtle richness Use a high quality oil for the stovetop
• Butter: Adds creaminess and enhances the natural sweetness of the corn Quality unsalted butter works best
• Salt: Brightens all the flavors Use fine sea salt for even seasoning
• Garlic: Brings savory punch Fresh minced garlic is best for full flavor
• Red onion: Adds a pop of sharpness and color Look for firm purple onions
• Jalapeno: Balances heat with earthiness and color Choose firm glossy peppers for mellow but noticeable spice
• Cilantro: Offers citrusy freshness Essential to achieve that street corn flavor Go for bright green leaves
• Mayonnaise and sour cream: Create the creamy base Either can be used as the main dairy component depending on your taste Try full fat for better texture
• Lime juice: Delivers tartness and balances richness Fresh squeezed is always best
• Hot sauce and chili powder: Build more complex heat Choose your favorite hot sauce and a chili powder with deep color
• Garlic salt and cumin: Season the dressing with savory warmth Good quality cumin adds earthy backbone
• Smoked paprika: Introduces subtle smokiness Go for Spanish style for authenticity
• Black pepper: Adds finishing bite Use freshly cracked for brightest flavor
• Cotija cheese: Savory salty crumbly cheese is a must If you cannot find Cotija try feta or Queso Fresco
• Extra notes: Look for corn with tight green husks and plump kernels If using pre shredded cheese be sure it is fresh and well crumbed

Instructions

Prep and Cook the Corn:

Cut raw corn kernels from the cobs Take care to keep them whole Heat avocado oil and butter in a large skillet over medium high Add the corn and salt Cook for about five minutes stiring occasionally until the corn starts to turn golden and has a slight char This step adds sticky sweetness and caramelized flavor

Sauté Aromatics:

Add the minced garlic diced red onions and chopped jalapeno to the skillet Stir and cook for another minute until the onions start to release their aroma and the garlic is just golden Be careful not to overcook so you preserve fresh flavor

Mix the Dressing:

While the corn mixture is cooling whisk together mayonnaise sour cream lime juice hot sauce chili powder garlic salt cumin smoked paprika and black pepper in a small bowl Blend until smooth The result should be creamy but pourable with flecks of seasoning throughout

Combine Everything:

Scrape the warm corn mixture into a large mixing bowl Add the chopped cilantro and pour the dressing over Toss gently to coat every kernel evenly The salad should be glossy but not swimming in sauce

Add Cheese and Finish:

Sprinkle most of the Cotija cheese over the top and fold to mix Pour into a serving bowl or platter Top with extra cheese and a scattering of cilantro if desired Serve warm or let cool and refrigerate to serve chilled within twenty four hours

I remember one Fourth of July potluck when my niece tried it for the first time and claimed it was so good she wanted it as her birthday “cake”

Storage Tips

Once made scoop the salad into an airtight container and refrigerate for up to three days If serving at a party keep chilled until just before guests arrive For best texture do not freeze the salad as dairy and fresh herbs will lose their integrity after thawing

Ingredient Substitutions

If you cannot find Cotija cheese feta or Queso Fresco make nice alternatives For a lighter version try using Greek yogurt in place of some or all of the mayo and sour cream Leftover roasted or grilled corn brings even more depth You can skip cilantro if needed and add chives or flat leaf parsley

Serving Suggestions

This salad fits right in with main dishes like burgers hot dogs grilled chicken fajitas or a big platter of tacos You can scoop it up as a hearty dip with thick tortilla chips or pile it onto tostadas For even more color toss in a handful of chopped tomatoes or diced avocado just before serving

Cultural Context

Mexican street corn known as elote is a staple at open air food stalls all across Mexico Traditionally served on the cob slathered in sauce and cheese this salad captures those beloved flavors in a way that is easy to share Family gatherings and summer cookouts have made this version a tradition in our home and I think it helps introduce friends to the vibrancy and spice of Mexican cuisine

Seasonal Adaptations

Fresh peak season corn is incomparable in the summer Grilled corn boosts smoky layers on a backyard BBQ Make it a winter salad by using thawed frozen corn for convenience

Success Stories

Friends have taken this recipe and added black beans cooked bacon or extra diced peppers Each version has been a hit even for those who say they are not corn lovers Once at a potluck I saw someone stash away extra helpings for later and that is always a sure sign of success

Freezer Meal Conversion

Since the salad contains dairy and fresh herbs freezing is not recommended But you can freeze cooked corn and sautéed veggies in advance After thawing mix in fresh dressing cilantro and cheese right before serving for a quick shortcut

This Mexican Street Corn Salad is sure to be a hit at your next summer gathering. It is creamy savory and bright—an easy crowd pleaser every time.

Common Questions About Recipes

→ Can I use canned or frozen corn?

Yes, both canned and frozen corn work well. Thaw or drain, pat dry, then cook as directed.

→ What cheese is best for this salad?

Cotija is traditional, but Queso Fresco, feta, or even Parmesan are good alternatives.

→ Is this dish served warm or cold?

It can be served warm or chilled according to your preference—both ways are delicious.

→ Can I make this ahead of time?

Yes! Prepare up to one day ahead and store in an airtight container until serving.

→ What optional ingredients can I add?

Try mixing in avocado, black beans, green onions, or bacon for extra flavor and texture.