Mexican Street Corn Salad Recipe combines charred corn with spicy, creamy salad ingredients. A super tasty side dish that’s delicious on SO many Tex-Mex dishes, including tacos, burrito bowls, quesadillas, and salads.
Mexican Street Corn
I’ve been making this street corn salad for about a year now, and my oldest son has too. Since he’s wondering why it’s not on the blog yet, (cuz it’s his FAVORITE!), I’m finally sharing it with ya’ll.
This recipe is the salad version of Elote, commonly called Mexican Street Corn. Elote is grilled corn smothered in a creamy mayo sauce and topped with chili powder, cheese and lime juice/zest.
Reasons to love this salad:
- It’s a perfect Tex-Mex side dish.
- Easy to make when you’re grilling anyway (or use a grill pan inside).
- A combo of flavors and textures – spicy, creamy, crunchy, zesty, and salty.
- Great leftover!
Prep all the salad ingredients in advance, grill the corn, let cool (while your meat is on the grill), and then slice the corn off the cobs. Mix it all up, and wa-la. A delicious side for all the things!
- Corn – Use fresh corn on the cob for best results.
- Jalapeños – Use 1-2 jalapeños. You can include seeds and rind if you enjoy spicy. If not, leave them out.
- Onion – Red onion works best in this corn salad.
- Cilantro – A handful of cilantro, chopped finely.
- Cheese – Use a crumbly Cotija Mexican cheese.
- Mayo – You’ll only need a couple tablespoons of mayo for this because the lime juice adds to the creaminess.
- Seasonings – Kosher salt, garlic powder, and ground cumin.
- Lime – Use 1-2 limes, according to your preference. I usually use the zest of one lime in this.
What is Cotija Cheese? Cotija is a Mexican cow’s milk cheese that is white in color, firm and dry in texture, and salty. While Cotija will soften with heat, it doesn’t melt. But it in chunk form, and use it for crumbling and sprinkling. It’s most frequently included in Mexican cooking—as a finishing touch on enchiladas, nachos, tacos, salads, etc.
How to make Mexican Street Corn Salad:
- Grill the corn. Preheat an outdoor grill (or use an indoor grill pan) to medium-high heat. Grill corn to char the outsides slightly. Don’t over-cook. Remove to cool slightly.
- Remove kernels. When corn is cool enough to handle, slice corn kernels off the cobs.
- Prepare salad ingredients. In a medium bowl, combine the jalapeño, red onion, cilantro, Cotija cheese, mayo, seasonings, and fresh lime zest and juice.
- Add corn to salad. Then add the corn kernels to the salad ingredients, and stir well.
- Serve. Serve this corn salad with a variety of Tex-Mex recipes. See below for ideas.
How to serve this salad:
This street corn salad is delicious on SO MANY things! I’ve got tons of Tex-Mex dishes for you to try with it.
Mexican Street Corn Salad Recipe
- 6 ears fresh corn – husked and cleaned, and grilled
- 1-2 large jalapeños – diced (with or without seeds)
- 1/3 cup red onion – diced
- 1/3 cup cilantro – minced
- 1/3 cup cotija cheese – crumbled
- 2 Tablespoons mayo – I use a lighter version with olive oil
- 1-2 large limes (the zest and juice) – use as much as you like, depending on the juiciness of the limes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Preheat an outdoor grill to medium-high heat. Grill the corn until char marks form on all sides, rotating every few minutes. (You can also grill the corn on an indoor grill pan.)
- Remove corn and when it's cool enough to handle, cut the corn off the cobs. Set aside.
- Combine the remaining ingredients in a mixing bowl – the mayo, lime zest and juice, jalapenos, red onion, cotija cheese, cilantro, and seasonings. Stir well.
- Place the corn in the mixing bowl, and stir well to coat. Serve immediately.