If you’ve ever wandered the vibrant streets of Mexico, you might have fallen head over heels for Mexican street corn — or elote, as the locals call it. This classic treat, usually served on a stick slathered with mayo, cheese, chili powder, and lime, is a mouthwatering mix of smoky, creamy, spicy, and tangy all at once. Now imagine all those flavors in a fresh, colorful Mexican street corn salad that’s easy to whip up at home, no grill required (though grilling is definitely the best).
This salad takes the beloved street food and turns it into a versatile dish that works perfectly as a side for tacos, a topping for burrito bowls, or even a crowd-pleasing dip for tortilla chips. Whether you’re craving summer vibes or want a cozy oven-roasted twist for cooler months, this recipe has you covered.
Plus, it’s a great way to sneak some veggies into your meals without feeling like you’re settling for boring greens. Let me show you how simple it is to bring that zesty Mexican street flavor into your kitchen, all year round.
Table of contents
Easy Mexican Street Corn Salad Recipe Overview
Let’s kick things off with a quick rundown of the recipe so you know what to expect. The process is straightforward, and trust me, you won’t mess this up—even if you’re new to cooking with fresh corn!
- Prep your grill or oven. You can grill fresh corn for that smoky char or roast frozen corn in the oven if it’s wintertime.
- Brush corn with a mix of melted butter and olive oil. This keeps the kernels juicy and helps the seasoning stick later.
- Grill or roast the corn until the kernels are tender and nicely charred—this is where the magic happens.
- Cut the kernels off the cob into a large bowl. A Bundt pan works wonders here for stability!
- Whip up the creamy dressing with mayo, lime juice, garlic, smoked paprika, cumin, lemon pepper, and a pinch of salt.
- Toss everything together —corn, dressing, crumbled queso fresco, diced jalapeno, red onion, and fresh cilantro.
- Serve immediately or chill for a bit before garnishing and digging in.
If you want all the juicy details, be sure to check out our main Mexican Street Corn Salad recipe page for photos and extra tips.
Detailed Instructions: How to Make the Best Mexican Street Corn Salad
Ingredients You’ll Need
- Corn: Fresh ears are ideal, but frozen works great too (see oven method below).
- Salt & Olive oil: To season and help everything roast evenly.
- Butter: Melted and mixed with olive oil for brushing the corn.
- Queso fresco: This crumbly, mild Mexican cheese is perfect here. Cotija cheese can be used sparingly but it’s saltier and firmer.
- Fresh jalapeno: Adds a mild kick (seed it if you want less heat).
- Red onion: Adds crunch and a little sweetness.
- Cilantro: Fresh and bright, it balances the richness beautifully.
Dressing Ingredients
- Mayonnaise (or vegan mayo alternative if preferred).
- Fresh lime juice (the zing!).
- Garlic (minced or powdered works).
- Smoked paprika (for that warm, smoky flavor).
- Ground cumin (earthy and fragrant).
- Lemon pepper seasoning.
- Salt (adjust based on your cheese choice).
How to Grill the Corn
If you have a grill, this is the best way to get authentic smoky flavor.
- Preheat your grill to medium-high.
- Brush each ear with the butter and olive oil mix. Don’t be shy — coat every inch.
- Place the corn directly on the grill, turning every 2-3 minutes so all sides get that nice char without burning.
- Grill for about 10-12 minutes until tender and charred spots appear.
- Let cool a few minutes, then cut kernels off the cob into a large bowl.
Pro tip: Secure the corn in the hole of a Bundt pan or a wide-mouth bowl to cut kernels safely and keep your counters clean.
Oven Roasting Method (For Cooler Months or Frozen Corn)
- Thaw frozen corn and pat dry to avoid steaming.
- Toss the corn with melted butter and olive oil, spread on a baking sheet.
- Roast at 425°F (220°C) for 20 minutes, stirring halfway through.
- Switch the oven to broil and broil for 5 minutes to get a little char. Watch carefully to prevent burning.
- Remove, let cool, and transfer to a bowl.
Cheese Talk: Queso Fresco vs Cotija
Queso fresco is soft, crumbly, and mild — perfect for mixing in so every bite is creamy and balanced. Cotija is firmer and saltier, great sprinkled on top but can overpower the salad if used in large amounts. I recommend using queso fresco for best texture and flavor.
Seasoning and Storage Tips
Adjust salt carefully, especially if you use cotija cheese. If you love spice, add more jalapeno or a sprinkle of chili powder. This salad keeps well for 2-3 days in the fridge in an airtight container, though fresh is always best.
Serving Suggestions & Pairings
Here’s where things get fun. This salad is incredibly versatile:
- As a side: Serve it alongside grilled meats, Mexican-style rice, or your favorite BBQ spread. It’s a colorful summer corn salad everyone will ask for again.
- Topping for tacos or burrito bowls: Spoon it over grilled chicken or beef tacos, or as a fresh topping for burrito bowls. Try pairing it with our Mexican Street Corn Chicken Bowl for a complete meal bursting with flavor.
- In pasta salads: Mix with pasta for a twist—our Mexican Street Corn Pasta Salad Recipe and Elote Pasta Salad are crowd favorites.
- As a dip: Serve chilled with tortilla chips for a festive party snack, reminiscent of the popular street corn dip—just add a dollop of sour cream or extra cheese on top.
- With seafood: Pair this salad with shrimp or fish for a light, fresh meal. Check out our Shrimp and Creamed Corn recipe for ideas.
This dish fits perfectly into any Mexican-inspired menu or American summer cookout, making it a staple for busy families, foodies, and anyone who loves easy, tasty meals.
Tips, Tricks & Variations
- Cheese swap: Use cotija cheese on top for a salty crunch or mix in queso fresco for creaminess.
- Spice it up: Add more diced jalapenos or sprinkle with chili powder for that spicy jalapeno corn salad feel.
- Herb boost: Fresh cilantro is classic, but try chopped parsley or green onions for a twist.
- Garlic lime version: Swap out smoked paprika for extra garlic and lime for a bright, zesty alternative.
- Frozen vs fresh: Frozen corn is a great shortcut and works well roasted in the oven—perfect for off-season salads.
- Make it vegan: Use vegan mayo and skip the cheese for a dairy-free, but equally tasty, version.
- Meal prep: Store in an airtight container in the fridge for up to 3 days—just give it a good stir before serving.
For even more ideas, check out our guide on Mexican Corn Salad Variations and other tasty side dishes.
Helpful Kitchen Tools
Here are a few kitchen essentials that make this recipe smooth sailing:
- Grill or oven with broiler function (if grilling isn’t your thing).
- Large mixing bowls for tossing your salad.
- Sharp knife and sturdy chopping board to dice jalapenos, onions, and cilantro easily.
- Measuring spoons and cups for accurate seasoning.
- Bundt pan or a large bowl to safely cut kernels off the cob without a mess.
- Colander for draining thawed frozen corn.
These simple tools will save you time and hassle, making cooking feel less like work and more like fun.
Printable Recipe Card & Nutrition Info
Print
Mexican Street Corn Salad
- Total Time: 40 minutes
- Yield: About 10 servings 1x
Description
If you’ve ever fallen for Mexican street corn, this vibrant salad brings those smoky, creamy, spicy, and tangy flavors to your table without the need for a grill. Perfect as a side, topping, or dip, it’s a fresh, colorful twist on a classic favorite.
Ingredients
- 6 ears fresh corn or 4 cups frozen corn
- 3 tbsp melted butter
- 2 tbsp olive oil
- 1 cup crumbled queso fresco (or cotija cheese)
- 1 jalapeno, diced (seeds removed for less heat)
- ½ cup finely diced red onion
- ¼ cup chopped fresh cilantro
- ½ cup mayonnaise
- Juice of 2 limes
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp lemon pepper seasoning
- 1 tsp minced garlic or garlic powder
- Salt to taste
Instructions
- Grill or roast corn as described above, then cut kernels off cobs.
- Whisk mayo, lime juice, paprika, cumin, lemon pepper, garlic, and salt in a bowl.
- Toss corn, jalapeno, onion, cilantro, and cheese with the dressing.
- Serve immediately or chill and garnish before serving.
Notes
Use fresh corn for the best flavor, but frozen works well roasted. Adjust jalapeno seeds for heat preference. Store in airtight container up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Grilling / Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 227
- Sugar: 5g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
Affiliate Disclosure & Final Notes
This post may contain affiliate links to kitchen tools and ingredients I personally recommend. If you buy through these links, I may earn a small commission at no extra cost to you—thank you for supporting Virile Recipes!
I’d love to see how your Mexican street corn salad turns out! Share your photos and tag us with @virilerecipes on social media. And don’t forget to explore other delicious recipes on the blog like Mexican Street Corn Chicken Bowl or Shrimp and Creamed Corn for more inspiration.
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Happy cooking and buen provecho!