If you’re craving a dish that bursts with flavor, color, and a little bit of magic, look no further than this Mexican Street Corn Salad Recipe. It’s a vibrant, creamy, tangy salad that perfectly captures the best parts of elote with none of the mess, making it an irresistible crowd-pleaser any time of year. Whether you’re serving it at a family gathering or just jazzing up a simple weeknight dinner, this salad will quickly become one of your go-to recipes for a fresh, zesty treat.
Ingredients You’ll Need
The beauty of this Mexican Street Corn Salad Recipe lies in its simplicity. Each ingredient plays a vital role, from the sweet, juicy corn kernels to the creamy mayo and sour cream that bring everything together. The chili powder and lime juice add just the right kick and brightness, while cotija cheese and cilantro give it that authentic Mexican flair and fresh finish.
- Corn kernels (4 cups): Fresh or frozen works perfectly, and fresh is lovely for peak season sweetness.
- Mayonnaise (1/2 cup): Creates the creamy base that carries the flavors.
- Sour cream (1/4 cup): Adds tanginess and balances the richness of mayo.
- Lime juice (2 tablespoons): Provides a fresh, zesty brightness that wakes up the dish.
- Chili powder (1 teaspoon): Brings subtle smoky heat and depth.
- Garlic powder (1/2 teaspoon): Infuses a gentle savory note that complements the corn.
- Fresh cilantro, chopped (1/4 cup): Adds an herby, fresh punch that’s classic in Mexican cooking.
- Cotija cheese, crumbled (1/4 cup): Offers a salty, crumbly texture that makes this salad unforgettable.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
How to Make Mexican Street Corn Salad Recipe
Step 1: Prepare the Corn
This is the foundation of your salad. If you’re using fresh corn, grilling or boiling it until tender then cutting the kernels off the cob is ideal. Grilling adds a smoky char that really takes this recipe to the next level, but boiling is a great quick method too.
Step 2: Mix the Dressing
In a large bowl, combine mayonnaise, sour cream, lime juice, chili powder, and garlic powder. This creamy dressing is packed with bold flavors that unite the entire dish beautifully.
Step 3: Combine All Ingredients
Add the prepared corn kernels, fresh cilantro, and crumbled cotija cheese to the bowl with your dressing. Gently fold everything together to make sure the corn is coated evenly but still retains its wonderful texture.
Step 4: Season and Taste
Now is the time to add salt and pepper according to your taste. This step is crucial because it brings all the flavors into harmony and ensures your salad pops with seasoning.
Step 5: Chill or Serve at Room Temperature
Mexican Street Corn Salad Recipe is incredibly versatile—serve it chilled for a refreshing side or at room temperature for a creamier experience that’s just as delicious.
How to Serve Mexican Street Corn Salad Recipe
Garnishes
Sprinkle extra crumbled cotija or a little smoked paprika on top for visual appeal and an extra kick of flavor. A wedge of lime on the side also makes a lovely garnish and lets your guests add more zing if they want.
Side Dishes
This salad pairs beautifully with grilled meats like steak, chicken, or shrimp. It also works as a vibrant accompaniment to tacos, quesadillas, or even as a topping for nachos to elevate your snack game.
Creative Ways to Present
Try serving this salad in individual mason jars for a cute picnic idea or layer it in a taco bar spread where everyone can scoop exactly what they want. You can also use it as a filling for stuffed peppers or as a bed for roasted fish to mix things up.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Salad Recipe keeps well in an airtight container in the refrigerator for up to three days. Because of the fresh ingredients, it’s best enjoyed sooner rather than later to maintain brightness and texture.
Freezing
This salad is not ideal for freezing because the creamy dressing and fresh corn texture can separate and become watery once thawed. For best results, make it fresh and enjoy within a few days.
Reheating
Since this dish is typically served chilled or at room temperature, reheating isn’t necessary. If you prefer it warm, gently heat it in a microwave or on the stovetop, stirring often, but note the dressing might thin out slightly.
FAQs
Can I use canned corn instead of fresh or frozen?
While you can use canned corn in a pinch, fresh or frozen corn will give you the best texture and sweetness, which really makes this Mexican Street Corn Salad Recipe shine.
Is there a vegan alternative for the mayonnaise and sour cream?
Absolutely! You can substitute vegan mayonnaise and a plant-based sour cream or yogurt to make this salad vegan-friendly without sacrificing creaminess or flavor.
How spicy is this salad?
The chili powder provides a mild to moderate heat level that’s more about flavor than burn. You can adjust the amount or add a pinch of cayenne pepper if you want it spicier.
Can I prepare this salad in advance for a party?
You can prepare it a few hours ahead and refrigerate it. Just give it a good stir before serving to refresh the flavors. Avoid making it too far in advance to keep the corn fresh and the dressing creamy.
What can I use if I can’t find cotija cheese?
Feta cheese is a great substitute for cotija if you can’t find it. It has a similar crumbly texture and salty tang that works well in this Mexican Street Corn Salad Recipe.
Final Thoughts
This Mexican Street Corn Salad Recipe is one of those dishes that’s so simple yet leaves a lasting impression with every bite. It’s bursting with layers of flavor, perfect for summer cookouts or anytime you want a taste of sunshine on your plate. Give it a try—you might just find your new favorite way to enjoy corn!
