Mexican Street Corn Salad Recipe
If you love the vibrant flavors of street food but want a dish that’s just as delightful at your kitchen table, then this Mexican Street Corn Salad Recipe is about to become your new favorite. Bursting with sweet corn, creamy tangy dressing, a hint of smoky spice, and fresh herbs, it perfectly captures the soul of authentic Mexican street corn but in an easy-to-make, shareable salad form. Whether you’re hosting a summer barbecue or just craving something fresh and flavorful, this salad is a total crowd-pleaser that requires minimal effort for maximum taste.
Ingredients You’ll Need
You only need a handful of simple ingredients to whip up this Mexican Street Corn Salad Recipe, but each one plays a crucial role in making the flavor pop. From the sweetness of the corn to the creaminess of the mayo and sour cream, and the bright touch of lime juice, every element adds delicious layers to the salad.
- 4 cups cooked corn kernels (fresh or frozen): The star of the dish, providing natural sweetness and a satisfying bite.
- 1/2 cup mayonnaise: Adds luscious creaminess that binds the salad together.
- 1/4 cup sour cream: Brings a tangy depth that balances the sweetness of corn.
- 2 tablespoons lime juice: Gives a fresh, zesty kick that lifts all the flavors.
- 1 teaspoon chili powder: Introduces a warm, smoky spice to awaken your taste buds.
- 1/2 teaspoon smoked paprika: Enhances smokiness and adds vibrant color.
- 1/2 teaspoon garlic powder: Provides a subtle savory undertone.
- 1/4 teaspoon salt: Essential for seasoning and enhancing natural flavors.
- 1/4 teaspoon black pepper: Offers a touch of mild heat and complexity.
- 1/2 cup crumbled feta cheese or cotija cheese: Delivers a salty, tangy finish that complements the corn perfectly.
- 1/4 cup fresh cilantro, chopped: Adds a burst of herbal brightness and color.
- 2 tablespoons green onions, chopped: Introduces mild onion flavor and crunchy texture.
- 1 tablespoon hot sauce (optional): For those who like a bit of heat to spice things up.
How to Make Mexican Street Corn Salad Recipe
Step 1: Combine the Creamy Base and Spices
Start by mixing your cooked corn with mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper in a large bowl. This step is where the creamy, tangy, and smoky dressing begins to come together, coating every kernel of corn with flavor.
Step 2: Stir Thoroughly to Coat the Corn Evenly
Take your time to stir the ingredients well. It’s important every bite is packed with that signature street corn creaminess that’s brightened by spices. You want an even distribution so the salad is balanced and bursting with flavor.
Step 3: Fold in Cheese and Fresh Herbs
Now gently fold in the crumbled feta or cotija cheese, chopped cilantro, and green onions. The cheese adds that salty, tangy layer, while cilantro and green onions bring freshness and a slight crunch, making the salad wonderfully vibrant in every bite.
Step 4: Add Hot Sauce for a Kick (Optional)
If you enjoy a little heat, drizzle your favorite hot sauce on top and carefully mix it in. It takes this Mexican Street Corn Salad Recipe up a notch with just the right amount of spice without overpowering the other flavors.
Step 5: Chill Before Serving
Pop the salad into the fridge for about 30 minutes to allow the flavors to meld beautifully. Chilling also gives the salad a refreshing coolness that feels perfect, especially on a warm day.
Step 6: Serve and Enjoy
Your Mexican Street Corn Salad is now ready to be enjoyed! You can serve it chilled or let it come up to room temperature for slightly deeper flavors. Either way, it’s sure to be a hit.
How to Serve Mexican Street Corn Salad Recipe
Garnishes
A sprinkle of extra crumbled cheese, a few whole cilantro leaves, or a quick dusting of chili powder on top adds an appealing finishing touch. These garnishes not only boost flavor but make the dish look as impressive as it tastes.
Side Dishes
This salad pairs beautifully with grilled meats like chicken, steak, or fish. It’s also fantastic alongside Mexican-inspired mains such as tacos or enchiladas. For a vegetarian meal, serve it with warm tortillas and black beans for a colorful, satisfying plate.
Creative Ways to Present
You can make individual servings in small mason jars for a fun presentation at parties or spoon it into crispy tortilla cups for bite-sized appetizers. It also works as a vibrant topping on nachos or stuffed into roasted poblano peppers for an exciting twist.
Make Ahead and Storage
Storing Leftovers
This Mexican Street Corn Salad Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, but the salad is best enjoyed fresh for that perfect texture and brightness.
Freezing
Freezing is not recommended for this salad since mayonnaise and sour cream can separate and alter the texture after thawing. It’s best to enjoy this dish fresh or refrigerated.
Reheating
Since this is a cold salad, reheating is unnecessary. If you prefer it warmer, simply let it sit at room temperature for 20–30 minutes before serving—this brings out the flavors without sacrificing texture.
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! Just make sure to drain the canned corn well to avoid excess moisture that could make the salad watery. Fresh or frozen corn tends to be sweeter and firmer, but canned corn works in a pinch.
What cheese is best for this salad?
Traditionally, cotija cheese is used for that authentic Mexican street corn experience, but feta is a great, more accessible substitute. Both add creamy, tangy saltiness that balances the sweet corn.
Can I make this salad vegan?
Yes! Substitute the mayonnaise and sour cream with vegan versions, and omit the cheese or use a vegan cheese alternative. You’ll still get plenty of flavor from the spices, lime, and fresh herbs.
Is this salad spicy?
This salad has a mild warmth from the chili powder and smoked paprika. The optional hot sauce lets you customize the spice level according to your taste. It’s friendly to most palates unless you add extra heat.
How long does this salad stay fresh?
Stored in the fridge in a sealed container, your Mexican Street Corn Salad Recipe will stay fresh and delicious for about 3 days. After that, the texture and flavors might start to decline.
Final Thoughts
If you’ve been on the lookout for a quick, irresistible side dish that brings loads of personality and flavor to your table, this Mexican Street Corn Salad Recipe is the answer. It’s creamy, zesty, colorful, and incredibly easy to make, perfect for any occasion. Give it a try—you’ll wonder how you ever enjoyed corn without it!
Print
Mexican Street Corn Salad Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A vibrant and creamy Mexican Street Corn Salad featuring sweet corn kernels tossed in a tangy, spicy mayonnaise and sour cream dressing, accented with lime juice, chili powder, and fresh herbs. This easy-to-make salad is perfect as a side dish or a flavorful snack, offering the classic flavors of elote in a refreshing, scoopable form.
Ingredients
Salad Ingredients
- 4 cups cooked corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese or cotija cheese
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons green onions, chopped
- 1 tablespoon hot sauce (optional)
Instructions
- Combine Dressing and Corn: In a large bowl, mix the cooked corn kernels with mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper, ensuring all ingredients are thoroughly blended to coat the corn evenly with the flavorful creamy dressing.
- Mix in Cheese and Herbs: Gently fold the crumbled feta or cotija cheese, chopped fresh cilantro, and green onions into the dressed corn mixture to add tang, freshness, and texture without breaking up the components.
- Add Hot Sauce (Optional): Drizzle the preferred amount of hot sauce over the salad and mix lightly if you desire an extra spicy kick, adjusting the heat to your taste.
- Chill the Salad: Cover the bowl and refrigerate the salad for about 30 minutes to allow the flavors to meld beautifully and for the salad to chill before serving.
- Serve: Serve the Mexican Street Corn Salad chilled or at room temperature as a vibrant and tasty side dish suitable for any meal or party platter.
Notes
- You can use fresh grilled corn for a smoky flavor or frozen corn, thawed and drained if fresh is not available.
- Adjust chili powder and hot sauce levels to control spiciness.
- Cotija cheese is the traditional choice but feta cheese works as a readily available alternative.
- This salad keeps well covered in the refrigerator for up to 2 days but is best enjoyed fresh.
- Garnish with additional cilantro or a sprinkle of extra chili powder before serving for enhanced presentation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
