25-Minute Mexican Street Corn Salad Recipe You’ll Love

Mexican Street Corn Salad might become your new go-to side dish if you love bold flavors and creamy, crunchy textures.

It’s inspired by Elote that iconic street food where grilled corn is slathered in mayo, cheese, chili, and lime.

But this time, we’re turning it into a spoonable salad perfect for BBQs, potlucks, taco nights, or when you want something exciting next to your grilled chicken.

This recipe is fun, simple, and packed with flavor. So grab a bowl and some fresh corn and make magic happen!

What Is Mexican Street Corn Salad?

Mexican Street Corn Salad, Esquites, is a popular Mexican side dish. It’s the off-the-cob version of Elote, which is grilled corn coated in a mix of mayonnaise, cotija cheese, lime juice, chili powder, and cilantro.

Instead of eating it straight off the cob, everything gets tossed into a bowl and served with a spoon.

This version is a dream come true for people who love street food flavors but want something easier to eat, store, and serve at parties.

You get:

• the smoky sweetness of roasted corn
• the zing of lime
• the creamy texture of mayo and sour cream
• the salty bite of cotija cheese
• and a little kick from chili and jalapeño

The best part? It’s customizable and perfect for taco night, backyard cookouts, or even as a lunch on its own.

Ingredients You’ll Need

Here’s what you need to bring this delicious dish to life:

How to Make Mexican Street Corn Salad

Making Mexican Street Corn Salad isn’t complicated, but every step adds something magical to the final dish. From caramelizing the corn to whisking the Dressing, dressing to do it step by step, like a pro.

Step 1: Gather and Prep All Ingredients

Before you start, it’s smart to have everything washed, chopped, and ready.

What to prep:

• Corn: Remove husks and silk if using fresh corn. Rinse well.
• Lime: Roll it on the counter to release juices. Then, cut and juice it.
• Garlic: Peel and finely mince.
• Jalapeño: Slice lengthwise, remove seeds if you want less heat and dice.
• Cilantro: Rinse, dry, and finely chop.
• Cheese: Crumble cotija into small bits.

Why this step matters:

Prepping everything first makes cooking faster and smoother. It also helps you focus on flavor and technique rather than scrambling for a missing ingredient.

Step 2: Cook the Corn (Your Way)

Option A: Grill (Best Flavor)

• Brush corn lightly with oil or butter.
• Grill over medium heat, turning every 2–3 minutes, until nicely charred.
• Remove, let cool, and slice off kernels.

🔥 Grilled corn adds a smoky depth that mirrors real street-style elite.

Option B: Skillet (Fastest & Flavorful)

• Heat 1 tbsp olive oil or butter in a cast iron skillet.
• Add corn (fresh, frozen, or canned) in a single layer.
• Let it sit without stirring for 2–3 minutes to get some color.
• Stir and cook another 4–5 minutes until golden and slightly charred.

🧂 Add a pinch of salt while cooking to deepen flavor.

Option C: Boil (Quick & Simple)

• Boil ears of corn for 5–7 minutes in salted water.
• Drain, cool slightly, and slice off kernels.

💡 Boiled corn is softer and sweeter—great if you want a gentler flavor.

Step 3: Make the Creamy Chili-Lime Dressing

In a large bowl (big enough to hold everything later), whisk together:

• ⅓ cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons fresh lime juice
• 1 minced garlic clove
• 1 teaspoon chili powder
• Salt and black pepper to taste

👉 Optional add-ins: a pinch of cayenne pepper or smoked paprika for extra kick.

Whisk until completely smooth. The dressing dressing

• Tangy
• Creamy
• Just the right amount of spicy

💡 Taste it! Want it zestier? Add more lime. Spicier? Add a bit of hot sauce.

Step 4: Add the Corn to the Bowl

Whether your corn is warm or room temperature, it’s time to mix.

Add to the bowl:

• Cooked corn (4 cups)
• Crumbled cotija cheese (½ cup)
• Diced jalapeño (optional)
• Chopped cilantro (¼ cup)

Use a big spoon or silicone spatula to toss everything gently but thoroughly. Every kernel should be glossy and evenly coated with dresDressing

TDressingip:
Corn is the star, but the mix-ins (cheese, herbs, spice) should balance—not overwhelm—it.

Step 5: Taste and Adjust

Before serving, taste.

Ask yourself:

• Does it need more salt?
• More lime juice for brightness?
• Extra chili powder for heat?
• More cheese for saltiness?

This is your chance to make it perfect for your palate.

✨ This salad is very forgiving. Go with what tastes right.

Step 6: Garnish and Serve

Plate the salad in a colorful serving dish and garnish like a street cart pro:

• Extra crumbled cotija
• Sprinkle of chili powder or Tajín
• Fresh chopped cilantro
• Lime wedges on the side

Serve it warm, room temperature, or cold—any way is amazing.

Optional Bonus Step: Chill for Later

If you’re meal-prepping or making it ahead for a party:

• Cover the bowl and refrigerate for 30–60 minutes.
• Flavors intensify as it sits.

📦 Tip: Store leftovers in an airtight container for up to 3 days.

🔁 Quick Recap of Steps

🌽 3 Ways to Cook the Corn (Flavor & Time Breakdown)

Corn is the heart and soul of this salad, so how you cook it makes a huge difference in taste and texture.

Whether you want that fire-roasted street food vibe or need a quick shortcut, here are three foolproof ways to prepare your corn with flavor notes, time, and best-use cases.

🔥 1. Grilled Corn (Maximum Flavor & Authenticity)

Grilling is the gold standard for the true Mexican street food experience.

How to Do It:

• Preheat your grill (gas or charcoal) to medium-high.
• Husk the corn completely, removing silk strands.
• Lightly brush each ear with oil or melted butter.
• Place directly on the grill grates.
• Grill for 8–10 minutes, rotating every 2–3 minutes, until kernels are lightly charred and golden.
• Let cool, then slice the kernels off with a sharp knife.

Flavor Profile:

• Smoky
• Sweet
• Slightly crisp

Best For:

Outdoor BBQs, taco nights, when you want that deep, roasted flavor.

💡 Tip: No outdoor grill? Use a grill pan on the stovetop.

🍳 2. Skillet-Cooked Corn (Fast & Delicious)

Short on time? Grab a skillet and toast your corn right on the stovetop.

How to Do It:

• Heat 1 tablespoon of oil or butter over medium-high heat in a cast-iron or non-stick pan.
• Add 4 cups of fresh, canned (drained), or frozen (thawed and dried) corn.
• Spread in an even layer, and don’t stir for the first 2–3 minutes (this helps get some browning).
• Stir and cook another 4–5 minutes until lightly charred.

Flavor Profile:

• Slightly nutty
• Lightly caramelized
• Crisp-tender texture

Best For:

Quick weeknight dinners, meal prep, small-batch recipes.

💡 Tip: Dry your corn with paper towels if using thawed or canned corn—it helps avoid steaming and gets better browning.

💧 3. Boiled Corn (Mild & Sweet)

Boiling is the easiest and gentlest method if you want something soft and juicy or cook for kids.

How to Do It:

• Bring a large pot of salted water to a boil.
• Add husked corn and cook for 5–7 minutes until tender.
• Drain and let cool slightly.
• Slice off the kernels and proceed with the recipe.

Flavor Profile:

• Sweet
• Soft
• Mild

Best For:

Feeding picky eaters, creamy versions of the salad, or when you want a quick, no-fuss prep.

💡 Tip: Enhance boiled corn by adding a splash of milk and butter to the water for a richer flavor.

📊 Corn Cooking Comparison Table

🍽️ Serving Suggestions: Beyond the Bowl

This salad is a rock star on its own but why stop there? Here’s how you can turn this side dish into a main event or use it in fun, unexpected ways your guests (and taste buds) will love.

🌮 1. Taco & Burrito Night Upgrade

Use the corn salad as a flavorful topping:

• Spoon it over shrimp, chicken, or beef tacos.
• Layer it into burritos or burrito bowls for a zesty crunch.
• Add inside quesadillas with melted cheese for a creamy-sweet kick.

💡 Taco night will never be the same.

🥗 2. Mega Salad Topping

Use this corn salad to elevate any leafy green salad:

• Add a few spoonfuls on top of romaine or spring mix.
• Toss with avocado, cherry tomatoes, and grilled chicken.
• Drizzle extra lime juice for a bright, crunchy, full-meal salad.

💡 Great for lunch meal prep!

🥪 3. Sandwich or Wrap Filler

Try using it like a slaw:

• Add to pulled pork or BBQ chicken sandwiches.
• Stuff it into wraps with grilled veggies and black beans.
• Use in sliders for a pop of creaminess and spice.

💡 Crunchy + creamy = sandwich magic.

🍔 4. Burger Topping

Make your burger Instagram-worthy:

• Spoon a big scoop on top of a beef or veggie burger.
• Finish with extra cheese and pickled red onions.
• Serve with sweet potato fries for the ultimate combo.

💡 It’s like coleslaw and Elote had a baby—and it lives on your burger.

🍲 5. As a Warm Side for BBQ or Grilled Meat

Pair this with:

• Grilled steak or carne asada
• Spicy grilled shrimp
• Barbecue chicken or pulled pork
• Roasted or smoked tofu

💡 Make it the new mac & cheese at your cookout.

🧀 6. Turn It Into a Warm Dip

Yes—you read that right. This salad becomes a party dip dream:

• Add extra cheese (cheddar, Monterey Jack).
• Pour into an oven-safe dish and bake at 375°F (190°C) for 10–15 minutes.
• Serve with tortilla chips or warm pita.

💡 Call it Street Corn Dip. Guests will fight over it.

🧊 7. Party Cups or Mini Appetizers

Make individual servings in:

• Mini mason jars
• Small cups with spoons
• Endive leaves or mini taco shells

Perfect for potlucks, baby showers, and summer parties.

💡 No double dipping. Just cute bites with BIG flavor.

🎉 Final Serving Tips

• Add lime wedges on the side – Everyone loves extra citrus.
• Sprinkle with Tajín or hot sauce – For those who like heat.
• Serve warm or chilled – It’s flexible, flavorful, and always a hit.

Whether prepping a picnic, feeding picky kids, or throwing a backyard bash, this corn salad brings color, flavor, and a little party to the plate.

🎨 Fun Variations You’ll Want to Try

Mexican Street Corn Salad is like a blank canvas. Just by tweaking a few ingredients, you can dress it up, change the vibe, or even turn it into an entirely new dish.

Here are flavor-packed, family-tested, and Pinterest-loved twists on the classic version.

🥑 1. Creamy Avocado Corn Salad

Add one or two diced ripe avocados right before serving.

• Adds a buttery texture
• Boosts healthy fats
• It pairs perfectly with lime and cilantro

💡 Tip: Gently fold the avocado to avoid mashing it.

🥓 2. Smoky Bacon Elote Salad

Add ½ cup of crispy bacon crumbles to the mix.

• Deepens the flavor with a salty, smoky crunch
• Great contrast with sweet corn and creamy dressing

💡 Dressing cut bacon for the best texture.

🫘 3. Tex-Mex Black Bean Version

Mix in 1 cup of drained and rinsed black beans.

• It makes the salad heartier
• Adds plant-based protein and fiber
• Great for meatless meals

💡 Also, try kidney beans or pinto beans for a different twist.

🫑 4. Roasted Red Pepper Corn Salad

Add ½ cup of chopped roasted red bell peppers.

• Introduces a subtle sweetness and vibrant color
• Balances heat from chili or jalapeño

💡 Use jarred peppers or roast them yourself in the oven.

🥬 5. Street Corn Slaw

Mix in 1 to 2 cups of thinly sliced cabbage or shredded carrots.

• Turns this salad into a crunchy slaw-style side
• Perfect for topping tacos, burgers, or grilled meat

💡 Use purple cabbage for a colorful twist.

🍗o find cilantro too “soapy.”

🧊 How to Store Mexican Street Corn Salad

One of the best things about this salad (besides the flavor)? It stores all! Whether you’re meal prepping, planning a potluck, or saving leftovers, here’s everything you need to know.

🧺 Short-Term Storage (Same Day or Next Day)

If you plan to eat it within 24–48 hours:

• Let it cool completely before storing.
• Transfer the salad to an airtight container with a tight-fitting lid.
• Store in the refrigerator for up to 3 days.

💡 Use a glass container if possible—it keeps flavors fresher.

❄️ Make-Ahead Tips (For Parties or Meal Prep)

Want to prep in advance for an event? Smart move!

Here’s the best make-ahead strategy:

1. Cook and cool the corn.
2. Store chopped ingredients (jalapeño, cilantro, cheese) in small containers.
3. Mix the dress dressing separately.
4. Combine everything just before serving for peak texture and flavor.

💡 Salad tastes even better after 30 minutes of chilling—just not too long, or it gets soggy.

⚠️ Avoid These Mistakes

• Freezing: Not recommended. Mayo and cheese don’t freeze well and turn watery when thawed.
• Adding avocado too early: It browns quickly, so always add fresh before serving.
• Leaving out too long: Don’t let it sit at room temperature for more than 2 hours—especially on hot days.

🥡 Leftover Remix Ideas

Got leftovers? Give them a second life!

• Toss into a green salad as a topping
• Wrap it in a tortilla with grilled meat
• Stir into rice or quinoa for a fast-grain bowl
• Serve on toast with a fried egg for a bold brunch twist
• Top grilled pizza or flatbread with it—yes, really!

💡 Corn salad pizza = an unexpected flavor bomb!

Final Thoughts: The Salad That Steals the Show

This Mexican Street Corn Salad is more than just a side dish. It’s the food that makes people ask, “Who made this? Can I get the recipe?”

It’s:

• Bright
• Creamy
• Slightly spicy
• Full of texture
• Easy to throw together

Whether you’re cooking for two or twenty, it fits anywhere from lazy weeknight dinners to big summer BBQs. And the best part? You can make it your own.

So grab a bowl, get that corn sizzling, and let your taste buds take a trip to the streets of Mexico—no passport needed.🌽✨

Want more summer recipe inspiration? Check out:

👉 30 Summer Dinner Ideas to Try This Year
👉 Shrimp Boil Foil Packets Recipe

Let’s bring the sunshine to the dinner table one delicious dish at a time. 🌽💛

Ella Foster

Ella Foster, co-founder of FoodBears.com, is a skilled writer whose love for cooking fuels her creative work. Her passion for experimenting in the kitchen brings authentic flavor and culinary inspiration to every piece she crafts for the platform.