This Grilled Mexican Street Corn Salad is an absolute explosion of flavor and the perfect side dish for grilling season! Inspired by classic Mexican street corn (Elote), this salad version takes sweet, charred grilled corn kernels off the cob and tosses them in a creamy, tangy dressing with Cotija cheese, cilantro, lime, garlic, and chili powder. I absolutely love making this Mexican Street Corn Salad for barbecues and summer get-togethers – it’s always a huge hit and bursting with fresh, vibrant flavors that feel perfect for these lovely spring days leading into summer!
Why You’ll Love This Mexican Street Corn Salad
- Incredible Flavor: Combines sweet grilled corn, tangy lime, salty Cotija, creamy dressing, and smoky chili powder.
- Off-the-Cob Ease: All the flavor of grilled Mexican street corn, but much easier to eat in salad form!
- Perfect BBQ Side: The ultimate side dish for grilled meats, burgers, or any summer gathering.
- Fresh and Vibrant: Packed with fresh cilantro, lime juice, and sweet corn.
- Quick to Assemble: Once the corn is grilled, the salad comes together in minutes.
Ingredients for Mexican Street Corn Salad
Here’s what you’ll need to make this flavorful grilled corn salad. The full list with measurements is in the recipe card below.
Salad Base
- Fresh corn, shucked (Vegetable)
- Cotija cheese, finely crumbled (or Feta) (Dairy)
- Fresh cilantro leaves, finely chopped (Herb)
Creamy Dressing
- Sour cream (or Mexican crema) (Dairy)
- Mayonnaise (optional) (Condiment)
- Juice of limes (Acid)
- Medium clove garlic, grated (Aromatic)
- Chili powder (Ancho chili powder recommended for smokiness) (Spice Blend)
- Kosher salt (Seasoning)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic taste of this Mexican Street Corn Salad, but here are some delicious variations:
- Make it Spicy: Add some finely diced jalapeño or serrano pepper to the salad, or increase the chili powder/add a pinch of cayenne.
- Add Black Beans: Stir in a can of drained and rinsed black beans for extra protein and fiber.
- Avocado: Add some diced avocado just before serving for extra creaminess.
- Red Onion: Mix in some finely diced red onion (soak in water first to mellow the bite if desired).
- Different Cheese: Use crumbled queso fresco or a salty feta cheese if you can’t find Cotija.
- Grilled Flavor Boost: Grill the limes briefly before juicing them for an extra smoky dimension.
How to Make Mexican Street Corn Salad
Let me show you how easy it is to make this fantastic Mexican Street Corn Salad:
Grill the Corn
- First, I preheat my grill (outdoor or grill pan) to high heat.
- I place the shucked ears of fresh corn directly on the hot grill grates.
- I grill the corn, turning occasionally, until charred spots appear all over and the kernels are bright yellow and cooked but still slightly crisp. This usually takes about 2 to 3 minutes per side. I don’t want to cook it too long – I want it to retain a little crunch and juice!
- Once grilled, I let the corn cool slightly so I can handle it safely.
Prepare Salad Base
- Using a sharp knife, I carefully cut the corn kernels off the cob and transfer them to a large bowl. Tip: Stand the cob upright in the bowl or on a cutting board inside a larger bowl to catch flying kernels.
Make Dressing and Combine
- To the bowl with the grilled corn kernels, I add the sour cream (or Mexican crema), mayonnaise (if using), finely chopped cilantro, grated garlic, crumbled Cotija cheese, fresh lime juice, and chili powder.
- I stir everything together until the corn is evenly coated in the creamy dressing.
- I taste the salad and adjust the seasoning with salt if needed. Remember, Cotija cheese is quite salty, so I go easy on adding extra salt until I taste it!
Serve
- Transfer to platter or bowl
- Garnish and serve
Tips and Tricks for the BEST Corn Salad
Here are my secrets for making this Mexican Street Corn Salad truly exceptional:
- Grill the Corn: Don’t skip grilling! The char and smoke add incredible flavor that boiling or roasting doesn’t quite replicate for this specific dish.
- Use Fresh Corn: Sweet, fresh corn on the cob yields the best results during grilling season.
- Cotija Cheese: If you can find it, Cotija cheese adds an authentic salty, crumbly texture. Feta is the next best substitute.
- Fresh Lime & Cilantro: Essential for that bright, zesty, authentic flavor.
- Don’t Overcook Corn: Grill just until charred and cooked through but still juicy and slightly crisp.
How to Serve
This Mexican Street Corn Salad is the perfect side dish! Serve it:
- At BBQs and Picnics: A guaranteed hit alongside burgers, ribs, grilled chicken, or steak.
- With Tacos: A fantastic topping or side for any type of taco.
- As a Dip: Serve with tortilla chips for scooping.
- In Grain Bowls: Add it to burrito bowls or other grain bowls for extra flavor and texture.
Serve slightly warm, at room temperature, or chilled. Garnish generously with extra Cotija cheese, chopped cilantro, and lime wedges.
Make Ahead and Storage
- Make Ahead: You can grill the corn and make the dressing separately up to a day ahead. Store them covered in the refrigerator. Combine the corn, dressing, and other ingredients closer to serving time for the best texture.
- Storage: Store leftover Mexican Street Corn Salad in an airtight container in the refrigerator for up to 2-3 days. Note that it may become slightly more watery over time as the corn releases moisture.
FAQs about Mexican Street Corn Salad
- Can I use frozen or canned corn?
- While possible, grilling fresh corn is highly recommended for the signature charred flavor of this salad. If using frozen or canned, thaw/drain well and consider charring it briefly in a very hot skillet or under the broiler before adding to the salad.
- What is Cotija cheese?
- Cotija is a hard, crumbly, salty Mexican cheese made from cow’s milk. If you can’t find it, feta cheese is the closest common substitute.
- Is this salad spicy?
- As written, it has a very mild warmth from the chili powder. You can easily increase the heat by adding more chili powder, cayenne pepper, or diced jalapeños.
Enjoy this vibrant, flavorful, and incredibly delicious Grilled Mexican Street Corn Salad! It’s a perfect taste of summer.
Print
Mexican Street Corn Salad
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 1x
- Category: Salad, Side Dish
- Cuisine: Mexican
Description
This grilled Mexican street corn salad bursts with flavors. It’s a unique twist on the classic street corn recipe (elote off the cob) and the perfect side dish for your next summer get-together!
Ingredients
Scale
- 6 ears fresh corn, shucked
- 1/4 cup sour cream (or Mexican crema)
- 1/4 cup mayonnaise (optional)
- Juice of 2 limes (about 1/4 cup)
- 1 medium clove garlic, grated or finely minced
- 1/2 teaspoon chili powder (Ancho chili powder recommended for smoky flavor)
- 1/4 cup Cotija cheese, finely crumbled (or Feta cheese)
- 1/2 cup fresh cilantro leaves, finely chopped
- 1/2 teaspoon Kosher salt (or to taste, see notes)
- Freshly ground black pepper (optional, to taste)
Optional Garnishes:
- Extra crumbled Cotija cheese
- Extra chopped cilantro
- Lime wedges
Instructions
- Grill Corn: Preheat your grill (outdoor or indoor grill pan) to high heat. Place the shucked ears of corn directly on the hot grill grates. Grill, turning occasionally, until charred spots appear on all sides, about 2-3 minutes per side (8-12 minutes total). You want the corn cooked but still slightly crunchy.
- Cut Kernels: Let the grilled corn cool slightly until safe to handle. Stand each cob upright on a cutting board and carefully use a sharp knife to cut the kernels off the cob. Transfer the kernels to a large bowl.
- Combine Salad: To the bowl with the grilled corn kernels, add the sour cream (or crema), mayonnaise (if using), chopped cilantro, grated garlic, crumbled Cotija cheese, lime juice, and chili powder.
- Mix and Season: Stir everything together until the corn is evenly coated with the dressing and cheese. Taste and adjust seasoning with salt and pepper if needed. Remember that Cotija cheese is salty, so add extra salt cautiously.
- Serve: Transfer the Mexican street corn salad to a serving platter or leave it in the bowl. Sprinkle generously with more crumbled Cotija cheese and garnish with additional chopped cilantro and lime wedges, if desired. Serve warm or chilled.
Notes
- Grilling Corn: Grilling adds a smoky flavor. If you don’t have a grill, you can roast the corn in the oven at 400°F (200°C) until tender and slightly charred, or simply boil or steam the corn until cooked.
- Corn: Fresh corn on the cob yields the best flavor and texture. Frozen or canned corn can be used in a pinch (ensure canned is drained well).
- Sour Cream/Crema: Mexican crema is thinner and less tangy than sour cream. Both work well. Full-fat sour cream is recommended for richer flavor.
- Cheese: Cotija is a traditional salty, crumbly Mexican cheese. Feta is a common and readily available substitute.
- Mayonnaise: Adding mayonnaise makes the dressing creamier but is optional.
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days.