This Mexican Street Corn Salad is out of this world good. It is so easy to make and full of flavor. It only takes a few minutes to throw together and will blow your mind. And it's way better than eating it off the cob.
My husband and I recently found a little local restaurant that serves amazing Mexican food including Mexican Street Corn Salad.
They also had an all-you-can-eat salsa bar, which is pretty much heaven to me. I could eat salsa for every meal and never get bored of it.
My husband ordered an amazing combination plate that had a little bit of everything on it- including a piece of Mexican Street Corn.
He took a bite of it and immediately handed it to me so that I could try it too. OH. MY. GOODNESS. Where had this been all my life?
It was cheesy, creamy, and loaded with flavor. Hands down the best corn on the cob I had ever tasted. This popular recipe is a fun take on authentic Mexican street corn, and we think it’ll be the perfect side dish for your next family party. It has simple ingredients that come together perfectly! If you want to skip the step of preparing a corn cob, you can use canned corn in this Mexican salad if you would like.
I came home and googled it, and then pulled up Mexican Street Corn Salad – brilliant. So much easier than coating each cob of corn individually- you just toss it all together in a big bowl and serve. Perfecto.
Our Mexican Street Corn Salad is an absolute favorite for so many reasons. This recipe embodies the vibrant spirit and bold flavors of classic Mexican street food, offering a delicious taste of the streets of Mexico right at your table. It’s the perfect balance of smoky, creamy, and fresh, making it an irresistible side dish that’s loved by all who try it.
What sets this Mexican corn salad apart is its ability to capture the essence of elote, the beloved Mexican street corn, in a convenient and shareable format. The charred corn kernels bring that smoky flavor and a hint of sweetness, while the creamy dressing adds a delightful richness to the dish. The combination of tangy sour cream, mayonnaise, and Greek yogurt creates a creamy sauce that perfectly complements the bold and spicy elements.
One of the best things about this recipe is its versatility. It’s a star at summer potlucks and barbecues, pairing flawlessly with grilled meats and other classic picnic dishes like potato salad. The salad also shines as a side for Mexican-themed dinners, adding an authentic touch to your meal. The contrast of flavors and textures, from the crunchy bell peppers to the salty cotija cheese, makes every bite an adventure in taste.
This Mexican Street Corn Salad is not only a crowd-pleaser but also an excellent way to showcase fresh sweet corn during its peak season. The flavors are so bold and inviting that it’s often requested as a favorite side dish. Whether you’re a fan of traditional Mexican cuisine or just someone looking for an exciting and flavorful salad, this recipe is a winner. Its vibrant colors and bold flavors make it an ideal addition to any table, turning any meal into a fiesta.
Related Recipe: Looking for another Corn side dish?! Try our Parmesan Ranch Corn!
What could I use in place of the Cojita Cheese in this Street Corn Salad?
I personally could not find cojita cheese at the store the other day when I was making this recipe, so I replaced it with feta cheese.
You could also use goat cheese if you don’t like cojita or feta.
If you don’t like any of those options, you could also use strained cottage cheese, or simply omit the cheese altogether.
Related Recipe: Love Mexican Street Corn?! Try our new Mexican Street Corn Chicken Tacos!
Should I serve this Mexican Street Corn Salad warm or cold?
I like to serve this warm, but you could also serve it cold. I know my sister likes it cold when she dips her tortilla chips in it, but when I serve it for dinner, I microwave it for a little to get it warm.
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Serves: 6
Mexican Street Corn Salad Recipe
5 from 4 votes
In many Mexican restaurants, street corn is one of my favorite dishes. Throw all the ingredients together in a bowl for this delicious salad!
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
PrintPin
Ingredients
- 2 Tablespoons olive oil
- 16 ounces frozen corn 1 bag
- 3 Tablespoons mayonnaise (I used light)
- 4 ounces Cotija Cheese crumbled, (could also use feta cheese)
- 2 Tablespoons lime juice (fresh is best)
- 1 Tablespoon jalapeno pepper finely chopped
- ⅓ cup fresh cilantro finely chopped
- 2 Tablespoons red onion finely chopped
- 2 garlic cloves minced
- ½ teaspoon chili powder
- salt and pepper, to taste
Instructions
Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
Serve immediately and store any leftovers in the refrigerator.
Video
Notes
You can also use 3-4 cups fresh corn in place of the frozen corn.
Nutrition
Calories: 187 kcal · Carbohydrates: 21 g · Protein: 5 g · Fat: 11 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 18 mg · Sodium: 271 mg · Potassium: 265 mg · Fiber: 2 g · Sugar: 1 g · Vitamin A: 227 IU · Vitamin C: 11 mg · Calcium: 101 mg · Iron: 1 mg
Equipment
Skillet
Mixing Bowl
Recipe Details
Course: Salad, Side Dish
Cuisine: Mexican
Recipe adapted from Serious Eats.
So there you have it friends! Next time you feel like getting your fiesta on, whip out this delicious Mexican Street Corn Salad recipe and impress your family and friends. It’s quick, easy and delicious!
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Join The Discussion
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Erin @ Simple Sweet & Savory says:
I am obsessed with roasted corn and this salad looks so amazing! Thanks for sharing.
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Ashton says:
Hi. My name is Ashton and I?m addicted to eating corn. And Mexican food. Which means I need this in my life, like, NOW! Pinned :)
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Happy Valley Chow says:
A great way to use one of the best things about summer...CORN! Can't wait to try :)Happy Blogging!Happy Valley Chow
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Leisa says:
This sounds really good, but I really dislike mayonnaise. Do you think plain greek yogurt would work for this?Thank you!
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Cyd says:
You could add greek yogurt instead, but the taste would be altered.
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Peggy says:
Is this served warm, cold or room temp? I'd like to bring it to a picnic.Thank you, Peggy
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Andrea Funk says:
Could you use canned corn? And how about when you serve it, could it be warm or cold? We are camping this weekend, and I wanted to try this salad. Thanks!!
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Carrie says:
I needed a change from the same old sides. Made this tonight and it's now my absolute favourite!!!!
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Cyd says:
You can use canned corn and it can be served hot or cold!!
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Kaye says:
I had some extra corn on the cob so I looked on Pinterest for a corn salad recipe and came across your recipe. I roasted my corn on my gas grill. I did not have any Mexican cheese or Feta in my frig so I used grated parmesan. I also just eyeballed the ingredients which was easy to do. I will definitely make this salad again. Thank you!
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Kristen says:
instead of feta as a substitute, I would use grated Parmesan. Cotija has a sharp taste much like parm or asiago. there is a mexican restaurant n tucson that makes a street corn salad much like this. :)
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Renee says:
THIS. IS. AMAZING! I also substituted Parmesan instead of Cotija. Soooooo YUMMY!
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Daphne says:
Awesome recipe!! I won a contest with it. It's so easy and sooooo good. Have patience pan roasting your corn. Well worth it. I use thawed frozen corn and it was perfect. This is not just a summer dish. Try it with taco seasoning in place of chili powder. YUM!!
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T. Miller says:
I was wondering if you have the nutrition information for this recipe? I track my food intake daily on MyFitnessPal, and need the info for the recipe so I can enter it in the app...any information you can give me will be greatly appreciated. Thank you
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Cyd says:
To find any nutritional information on our recipes, just click on the MAGIC button under the picture, then click on the little NUTRITION bullet on the top left corner. You can find this info on all of our recipes!! The calories will be less if you get more servings than listed on the recipe.
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Kate says:
Ok - so I see this is an older recipe but I had to comment. I LOVED IT!! I left out the jalapeno and used feta. I ate a few bites warm and a bunch chilled with lunch and now it's in my fridge.... shhhh, can you hear that? It's calling to me. Mmmm! Thanks for the recipe!
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Nancy G says:
I made this over the weekend. This has to be absolutely the best thing I ever ate!! I will DEFINITELY be making it again! I added chopped avocado on top -- delicious!
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Amber says:
Amazing! Just finished making this and I had to stop myself from inhailing it all. I used a mixture of the feta and parm cheese and it was yummy! Easiest and most delicious thing I've made from pinterst in a long time.
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Kathy ThakurDas says:
My family went nuts over this! I am making it tonight for the THIRD time this week!! Thank you!
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Megan says:
My family and I enjoyed this for dinner tonight! We made it with Parmesan and served it warm, and it was so great that we are thinking of excuses to make it again. Thank you so much for the recipe :)
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Gina says:
This is an instant family favourite. Full of flavour and delicious. I used feta and it worked a treat!
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Karla says:
I just took a bite of this hot off the stove, and it was sooo good! And that was without cheese - trying not to have dairy - so I can even imagine how much better it is with cheese! My changes: 2 jalapeno peppers, quarter of a sweet onion, juice from 1 lime, and only 1/4t chipotle chili powder (it's got kick to it).
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Carlisa Burt says:
I can't eat cheese right now. Should I wait to make this or try it without the cheesy creamy goodness?
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Cyd says:
I would wait to make this when you can follow the recipe as written and enjoy all the ingredients.
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Shraddha Patel says:
Tried this recipe yesterday and packed it to hubbs for lunch. He loved it and so did I. Absolute keeper. Have shared the recipe on my blog as well and have linked to here and your website. https://lifescribblesovercoffee.wordpress.com/2015/07/07/mexican-street-corn-salad/Thank you for sharing!
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sandy janca says:
I have made this salad but I call mine deluxe as i add one can black beans drained and rinsed, two small zucchini with seeds removed and cut small. Green pepper and used 1/2 again the lime juice and the hot peppers. everything I added was cut to a size close to the corn size but the hot peppers were even smaller, very small. I let it sit overnight and added more sea salt and pepper to taste. I was so amazed how great this went over. The guests used it as a dip and also as a side dish and than went back for the rest. instead of mayo I used a salad dressing. It is a little sharper a flavor.
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Charlene B says:
Once corn comes into season, I am going to put a hurting on this recipe! This is SO YUMMY! It was good with the frozen corn, but I bet it will be amazing when fresh corn is in peak season. I made the following substitutions based on the time when I lived in TX, and I had street corn there: Mexican Crema for the mayo (most grocery stores have this in either the cold section of the Mexican aisle, or by the cheese), roasted the jalapeno on my gas stove then put in a container for about 15 minutes to soften - roasting mellows the jalapeno a bit. I like things spicy, so I added the whole jalapeno, but removed the seeds. Keeper definitely....perfect different side dish for our Taco Tuesdays! Hubby actually put it ON his tacos, and he loved it!
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Camille says:
This salad is so good. I had to make a double batch 2 days in a row since it went so fast the first day. You would think it would be really spicy but it has just the right amount of heat. So good. Thanks for posting this recipe.
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Food, Faith, and Other Fabulous Finds says:
This was one of the most incredible salads I've ever eaten. Thank you SOOO much for sharing the recipe.
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Sherry K says:
I LOVE THIS RECIPE!! I have made this about once a month for the last 6 months, maybe more! It is my new comfort food! I never stray from the recipe. I have made it with the Cotija and I have made it with the feta cheese. I prefer the feta. Thanks for sharing!
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Scott says:
So good, my wife and I are obsessed with this recipe and make it about twice a month cause we can never get enough of it. We even double the recipe so that we can eat off it for a couple of days.Thanks so much for sharing!
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Sean John says:
Just like other Mexican food such as Mexican sandwiches and Mexican rolls, I think this Mexican Street corn salad will also be delicious. I will make this salad this weekend. Thanks for sharing the recipe.
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Gretchen Cannon says:
I adapted your recipe last week and posted it to my blog. Thank you so much for posting this, mine came out so good! I love Mexican street corn! http://gretchcannon.blogspot.com/2016/01/mexican-street-corn-recipe.html
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Kristen Carpenter says:
Hi there! I made this and it was DELICIOUS! I am trying to Pin it to be sure that I have the recipe to make again, but every time I try to do so Pinterest tells me that it cannot fetch the image....any idea why this is happening? Thank you for your help!
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Cyd says:
We switched servers and are still trying to work out a few bugs. One of those being the Pin It button. Hopefully fixed soon. Thanks for your patience.
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Lindsey C. says:
Cojita =/= feta. You could use queso fresco if you don't like or can't find Cojita, but feta is not a good sub for Mexican smelly foot cheese. A sprinkle us all you need of Cojita to get the savory essence in there.
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Kelly says:
This looks delicious! Do you use fresh jalapenos or pickled?
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Cyd says:
You could use whatever you like. We used the canned jalapenos.
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Regina says:
Hello: Could you not use roasted frozen corn - i.e. frozen corn that has already been roasted - in order to skip the cooking process? Just curious.
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Regina says:
I bet you could substitute Ranch dressing here, and it would compliment the dish just fine.
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Regina says:
I imagine you could also use Ranch dressing as substitute in this dish. Should compliment the flavors just fine.
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Lori says:
Wow! This is an absolutely awesome side dish. I was looking for something different to go with the pork street tacos we were having for dinner tonight. My family LOVED it. I used Queso Fresco instead of Cotija. Definitely a "keeper"!
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RonL says:
No one in my family has made corn for Thanksgiving in years so I will be making this x5! I hope this recipe multiplies well. It'll also be my first time making it! No Pressure!
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Meg says:
I know this was posted a while ago, but can this be made the night before and serves next day?
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Cyd says:
You could make it the night before and serve the next day. That's how we eat the leftovers. You could also char the corn the night before and put in an airtight container in the fridge. Then the next day the prep would be minimal. Just mixing the other ingredients together and then mix in with the corn. We hope this helps!
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Brie says:
Is this best served warm or cold?
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Cyd says:
You can serve it immediately after preparing it and then it's warm. It's also delicious at room temperature.
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Margaret says:
I just discovered this recipe. It is amazing. Made it just as written, definitely my new go to salad for the summer!
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Travis collinson says:
How much does this recipe yield?
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Cyd says:
It serve 6 people.
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Melanie Hokanson says:
Hello, I also have the question of whether or not you could use frozen grilled corn like can be found at Trader Joe's and just thaw it. Thanks!Melanie
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Cyd says:
The frozen grilled corn at Trader Joe's would be amazing in this recipe!
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Joyce Carter says:
You could use Miracle Whip Salad Dressing. I always substitute Mayo with it.
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Mindy says:
Was wondering if you could cook this dish in the crock pot?
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Cyd says:
You could keep it warm in the crock pot or slow cooker. But you would not be able to charr your corn in a slow cooker.
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TARA says:
I’ve been making this for years. I also make it like a dressing and cover our corn on the cob with it and sprinkle with the cheese before eating. Delish.
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Melody says:
Can you share your recipe you won with ?
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SheSighedYes says:
Do you Charr the frozen corn or do you defrost it first?
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Cyd says:
Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
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TL says:
I used Queso Fresco as well & used green pepper instead of jalapeños (we don't like them). It was amazing! Took this cold to a party & used as a chip dip & it got rave reviews!
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Carol says:
I didn’t see in the directions where it said to add the jalapeño?
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Cyd says:
Thanks so much for catching that! We fixed the recipe.
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Julie says:
What do you think about using queso fresco instead of the other cheese you suggested. I'm not a fan of Feta. Can't wait to try this with your chicken flautas recipe
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Cyd says:
Queso Fresco is a great substitute for Feta cheese.
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Ts says:
Do you use mayonnaise or miracle whip?
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Lauren says:
Super yummy and easy to throw together! Everyone in the family loved it. Next time I’ll soak my red onions in water for 15 minutes to cut back on their flavor, they were just a little too strong! I’ll totally be making this again though!
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Jaime says:
Just made this for lunch! So yummy! Can’t wait to make it again with some fajitas!
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Alex Darling says:
I made this with feta cheese and put it on top of my shrimp tacos. It was amazing!
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Erin says:
I see the serving is 6. What is the size per serving?
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Momma Cyd says:
It's around 1/2 cup.
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Lauren Thomas says:
I have made this recipe SOOOOOOO many times, it is past time I left a review. This is my go-to potluck dish and it is always a hit. Lots of people will tell you they like a dish, but the absolute most genuine compliment is when people ASK for the recipe! Everyone always asks for this one and I am always happy to share the link. I actually prefer it with feta versus cotija cheese (even though I love cotija). Thank you so much for this recipe!
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Momma Cyd says:
Thanks Lauren! You just made our whole week! So glad you love the Mexican Street Corn Salad.
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[emailprotected] says:
Do you add small amount of sour cream also?
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Momma Cyd says:
We just follow what's in the recipe.
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Anne Marie says:
This was excellent, and very easy to make. My family loved it!
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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