This Mexican street corn salad is one of my all-time favorite summer sides. Fresh, bright, lightly creamy & spicy, it's easy to make and sure to please.
This Mexican street corn salad is my at-home version of all the elotes we ate in Austin. Creamy, tangy, and a bit spicy, it’s one of my favorite ways to showcase summer sweet corn. If you’ve been reading the blog for a while, you know that fresh corn is one of my all-time favorite foods. Crisp, juicy, and sweet, you just can’t beat it. Of course, I’ll always love it straight off the cob, but this Mexican corn salad takes it to a whole new level.
Mexican Street Corn Salad Recipe Ingredients
If you’re not familiar with them, elotes are Mexican grilled corn topped with mayonnaise, hot sauce or chile powder, lime, and Cotija cheese. I used them as inspiration for this spicy, crisp, and creamy Mexican corn salad. It only has 1o ingredients, so each one adds something essential. Here’s what’s in it:
- Grilled corn is my starting point. It’s sweet, lightly charred, and juicy – delicious!
- Mayo gives the corn a lightly creamy coating.
- Lime juice and zest make it bright & zingy.
- Garlic & scallions add sharp, oniony accents.
- Cotija cheese dots it with tangy, salty pops of flavor. If you can’t find Cotija, use feta instead.
- Cilantro adds freshness.
- Smoked paprika underscores everything with a smoky depth of flavor. Chili powder works too!
- Jalapeño spices it up. Try pickled jalapeños for a fun variation!
- And sea salt ties it all together.
To make this salad, grill the corn on the cob and mix together the mayo, lime juice and zest, and garlic in a small bowl. Cut the corn kernels off the cob and add them to a bowl along with the scallions, Cotija cheese, cilantro, smoked paprika, and jalapeño. Fold in the dressing, and it’s ready to go.
You can serve this Mexican street corn salad just after you make it, although I love it best after it chills for a bit. Consequently, it’s a great make-ahead option for cookouts and picnics!
Mexican Corn Salad Serving Suggestions
This salad is a great one for making ahead, so bring it to any cookout on your calendar. It’s excellent with classic picnic fare like veggie burgers, BBQ sandwiches, black bean burgers, or portobello burgers.
It would also be a good addition to a Mexican-themed dinner. Serve it with any of these recipes:
- Rainbow Veggie Fajitas
- Butternut Squash and Black Bean Enchiladas
- Grilled Avocado with Veggie Ceviche (Stuff the corn salad into the avocados instead of the ceviche!)
- Jamaican Jackfruit Vegan Tacos
- Avocado Sweet Potato Tacos
- Or any of these 11 best vegetarian taco recipes!
If you have leftovers, add them to a DIY burrito bowl with cilantro lime rice and dressing, guacamole, black beans, pico de gallo, and mango or tomatillo salsa. Don’t forget the margaritas to drink!
More Favorite Summer Salads
If you love this Mexican corn salad, try one of these summer salad recipes next:
- Best Broccoli Salad
- Easy Pasta Salad
- Rainbow Orzo Salad
- Asian Slaw
- Cherry Tomato Couscous Salad
- Or any of these 37 best salad recipes!
Mexican Street Corn Salad
Equipment
- Grill Pan (This one from Staub is great for grilling vegetables)
Ingredients
- 4 ears fresh corn, husked
- Extra-virgin olive oil, for brushing
- 1½ tablespoons mayo, or vegan mayo
- 1 garlic clove, minced
- Zest and juice of 1 lime
- â…“ cup chopped scallions
- ¼ cup crumbled Cotija, or feta cheese
- ¼ cup finely chopped fresh cilantro
- ¼ teaspoon smoked paprika, or chili powder
- 1 jalapeño pepper, diced*
- ¼ teaspoon sea salt
Instructions
- Preheat a grill to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside.
- In a large bowl, combine the mayo, garlic, and lime zest and juice. Slice the kernels off the corn and add to the bowl along with the scallions. Stir to coat, then add the cheese, cilantro, smoked paprika, jalapeño, and salt. Season to taste and serve immediately or chill until ready to serve.
Notes
I have to say Love and Lemons rock!!
Thank you for Always having the best ease and fresh taste!
We just finished making this salad. It took us at least 10 minute per side to grill the corn not only 2 minutes as the recipe indicated.
Can’t wait to try it tomorrow. How much would you make for 16 people?
Thank you
Hi Donna, for 16, I would scale up this recipe by 3-4x. Hope you enjoy!
Used parsley instead. Left out the jalapeño. Excellent!
So glad you loved it, Annie!
Hello,
If making the night before would you add the cheese and cilantro then or right before you serve it? Also, I’m using frozen corn would 4 ears be about 2 cups? TY
Hi Kellie, 4 ears would be about 3 cups of corn kernels. You could wait to add the cheese and cilantro until right before you serve! That’ll keep the herbs really fresh.
What do you think about adding a can of black beans?
Hi Terry, I think black beans would be great here – I might not add an entire can but you can judge the ratio as you’re adding them.
This is fantastic!! Wow, it’s so simple, robust, bright, and well-balanced. It also tasted excellent the next day, straight out of the fridge. I skipped the grill and just used fresh, raw, sweet corn and it was phenomenal.
Hi Tracey, I’m so glad you loved the salad!
OMG- So good! Just made it and used a seeded jalapeño cooked on the grill Wonderful if you like spicy. Serving it tonight and not sure if I should heat it up a bit or serve cold.
Hi Barry, I’m so glad you loved it! For what it’s worth, we love this salad cold or at room temp.
Can this be made the night before?
Hi Chris, yep! This salad is a great one to make a day ahead.
So flavorful! It’s an excellent bright side dish!
What would happen if I did not include the lime juice and zest. I want to make this for someone who is allergic to citrus. Will it be good without the lime?
Hi Carolyn, I’ve used rice vinegar – it tastes pretty different but still provides the necessary acid for a balanced flavor. I think it would be bland if the lime was just omitted. Hope that helps!
It will need some sort of acid – maybe apple cider vinegar could be a substitute? It will change the flavor profile, but I think you need something acidic in the dish…
Delish and easy! Made this to go with chicken tacos for our family. We ate it as a side and as a dip. Followed the recipe except mixed half the jalapeño in for me and the kids and left the other half on the side for everyone else, lol. My daughter-in-law said its one for the recipe book…where only the best recipes go!
Hi Mary, I’m so glad everyone loved it!
If you have it, sumac might add the tangy acidic flavor you’d want without the liquid you don’t want. And it’s pretty color is eye appealing.
Great recipe! I’ve made other Mexican corn salads that took forever w too many ingredients. This one was quick and the sauce did not overpower. I used a bag of frozen corn which I cooked in the skillet. Served w/ black bean tostadas and the family gobbled it up. Thank you!!
I’m so glad you loved it!
Delicious! We used 6 grilled corn cubs, pickled jalapenos (with a splash of the juice), and doubled the ingredients for a favorable saucy salad.
I’m glad it was a hit!
I LOVED this salad. I did make a big batch of it and some leftover. Do you think it’ll freeze okay?
Delicious. Added a touch of sour cream as well
I made this for my sister’s church party, she was reluctant to try it because she didn’t know who made it! lol it was a hit, making again today for a bbq. Thx!
Ha, so glad it was a hit!
The salad is wonderful. I served it with steak and chimichurri. I could see myself eating it with tortilla chips for a snack. So good! Thanks for sharing.
Hi Christine, I’m so glad you loved it!
Absolutely delicious!!!!!!! Tastes better than the original Elote Corn that’s had. Tastes similar to the Mexican corn salad from the Q-39 BBQ in Kansas City, KS, but better. Great summer dish. Made it for the 4th of July family lunch and twice more since then. Yum!! Thanks for sharing this recipe.
Hi Christine, I’m so glad you’ve been loving the recipe. Thanks for your comment!
This is AMAZING! If I could only save one recipe in my bookmarks this would probably be it.
Hi Erin, awwww I’m so glad you loved it!
Outstandingly delicious!
People run after me for this recipe!
Everyone loves it I add extra lime juice and zest and minced red bell pepper for a pop of color.
Thanks
So good. Made this last night. Didn’t have the grill available so just boiled the corn and didn’t have any jalapenos, but it was still excellent. We had it with chicken tacos so we still have leftovers so we get to enjoy it again tonight, maybe with some steaks.