Mexican Street Corn Salad or Elote Salad is wonderfully flavorful, crisp corn with crunchy red onion and jalapeño, smokey spices and tangy lime juice come together to create the side dish you'll keep on stand-by all season long. Try it now and be the hit of your next party!
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This Mexican Corn Salad Recipe is such a wonderful side dish for Spring and Summer. The corn is in season, the weather is beautiful, and no one needs to spend any extra time in the kitchen than necessary. That's why we are keeping it short and simple!
And, if you're looking for more super flavorful side dish ideas, look no further!
Try my Creamy Potato Salad, Classic Coleslaw or even my Instant Pot Pinto Beans!
How To Prep The Corn: An Easy Tip
I have a very simple, yet effective tip on how to cut corn and not make the most massive mess on the planet!
Start off by carefully removing the corn kernels from the ears. I use the little bowl/big bowl method. Grab a big mixing bowl and a smaller one. Place a smaller bowl upside down, inside of the big bowl to create a small platform of sorts.
Holding the ear of corn with firm grip, place the flat end of the corn on top of the small bowl. Cut the kernels off of the ear. They should fall into the area around the small bowl and make less of a mess.
Once the kernels have been cut away from the ears, they go into a hot skillet for just a few minutes to get rid of the raw corn taste. Not long enough to cook them through, but just enough to make the flavor and texture of the corn salad shine! I love getting a bit of char on the corn for added smoky flavor as well.
Tips and Tricks
- Read above on my tips on how to cut corn away from the cob so you don't make a big mess.
- Make this salad at least an hour before enjoying so the flavors can meld.
- Add some rotisserie chicken or grilled steak to make this salad recipe a full meal!
- If you're outside grilling, throw the corn on the grill instead of the stove top!
Variations and Substitutions
- At this point, you know I am a huge fan of crunch and good texture. This is the perfect recipe to play with this. Add what you love and have fun experimenting! I love the mini sweet peppers for crunch and flavor. Celery or raw zucchini would be amazing. Jicama would be soooo good here, too!
- If you don't have access to good fresh corn, you absolutely could use frozen or canned. Just make sure to get as much liquid out before you begin. You don't want a soupy Mexican street corn salad!
- Make it spicy. Add extra chopped jalapeños, canned green chilis, or even a little chipotle in adobo for a kick!
Frequently Asked Questions
Is this recipe gluten-free? Dairy-free?
This Mexican Street Corn Salad recipe is gluten-free. No need to make any substitutions for that dietary requirement.
Can I make this recipe dairy-free?
This corn salad does contain dairy in the form of sour cream and queso fresco. There are many options for a dairy free sour cream and the queso fresco could easily be left out. You'll still have a wonderful end result!
Serving Ideas
One of the lovely things about this Mexican Street Corn Salad recipe is that you can serve it so many different ways. The sky is the limit!
- Serve it hot or warm.
- Serve it cold.
- As a dip with guacamole, salsa, and tortillas chips.
- Add crunched up chili cheese Fritos for amazing crunch and flavor.
- Add a scoop to a taco salad.
- As a topping for shrimp taco bowls.
- As a topping for baja shrimp tacos or salmon tacos.
- Straight out of the bowl from the fridge when no one is looking. Or, maybe they are. You do what you want.
Mexican Street Corn Salad Recipe
Ingredients
- 9-10 ears fresh corn
- 2 tablespoon avocado oil
- 1 cup queso fresco, cotija, or feta cheese
- 1 medium red onion, diced
- 1 jalapeño, diced optional
- 3 tablespoon sour cream
- 2 tablespoon mayonnaise
- 2 tablespoon fresh chives, minced
- 2 tablespoon fresh cilantro, chopped optional
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- juice of 2 limes
- 2 teaspoon kosher salt
- 1 tsp fresh ground pepper
Instructions
- Carefully remove corn kernels from the ear.
- I use the little bowl/big bowl method. Grab a big mixing bowl. Place the smaller bowl upside down, inside of the big bowl to create a small platform of sorts.
- Holding the ear of corn with firm grip, place the flat end of the corn on top of the small bowl. Cut the kernels off of the ear. They should fall into the area around the small bowl and make less of a mess.
- Add the corn kernels to a skillet with a little bit of avocado oil on med-high heat. Sauté the corn just for a few minutes - 4-5 minutes at the most.
- Remove corn from the heat, add to a large mixing bowl and toss with remaining ingredients to combine.
- Enjoy!
Nutrition
Storage Instructions
Leftovers can be stored in the fridge in an airtight container for up to 3 days.
I don't recommend freezing this recipe. It won't be good.
Thank you!
I am so incredibly happy that you are here! I hope you try my Simple Mexican Street Corn Salad and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok!
If you guys make this Mexican Street Corn Salad, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Happy Cooking!
-Rufus
Other Recipes You'll Love
Southern Chicken Salad - My favorite chicken salad recipe ever. It's savory and tangy and just wonderful!
Instant Pot Taco Chicken - My go-to Mexican-inspired chicken for everything from nachos and burritos to chicken quesadillas!
Salsa Verde - A fun, tangy salsa that's perfectly dippable!
Mexican Shrimp Ceviche - It's light and fresh and tangy and everything I want. You can serve this as an appetizer, a chip dip situation, or as a lovely light lunch. It's amazing.
Emerson F. says
This is my new favorite salad to bring to parties. Everytime I make it, I get the best compliments! So good!
Rufus says
Thank you so very much for letting me know. This means the world to me! Have a wonderful day!
Darren Diggs says
This is such a good recipe. We brought it a party friends were throwing with Mexican food and it was gone in minutes. Kept the jalapeños on the side because I don't like heat. Will be making it again!