Mexican Street Corn Salad or Elote Salad is crisp, fresh, and so full of flavor it will be you new, go-to side dish for all things cookouts, BBQs, and summertime get togethers! 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!
let's talk ingredients
Because this Mexican Street Corn Salad is such a simple recipe, use the best ingredients you can get your hands on. It will make a difference in the end product.
For this Mexican Street Corn Salad, fresh sweet corn will give you the best result. Can you use frozen or canned? Yes, you can, but fresh sweet corn off the cob is far superior. It's readily available in the summer.
The red onion and jalapeño add flavor, crunch, and a little spice.
Sour cream, mayonnaise, and lime make up the base of our tangy creamy dressing. You can use Greek yogurt instead of sour cream, but make sure you are using a good quality mayo. I prefer Duke's. They don't pay me to say that. I wish they would though!
The smoked paprika and cumin add a wonderfully smokey note that makes this salad recipe sing.
For the cheese, you can use queso fresco or cotija. And, if you can't find either of those, feta is a wonderful option. You want a tangy, crumbly cheese situation.
For the fresh herbs, I love cilantro and chives. Finish with a little kosher salt and fresh ground pepper, and you'll have the simple ingredients needed for a salad you'll love making over and over again.
a word about salt
Salt enhances the flavor of foods. It makes savory foods taste more savory and it can make things like chocolate taste more chocolatey.
Salt is also a very subjective ingredient. If my husband cooked or wrote recipes, his food would be too salty for most people to eat. This is why I rarely put exact measurements for salt on a recipe.
Add salt in layers, a little at a time, and taste after each addition. Also, season your food with Kosher Salt. It's the only one I use for seasoning. Iodized shouldn't be a product for human consumption in my opinion. It's basically a bleached, chemical-laden mess.
Adding kosher salt in layers, after the addition of each main ingredient, will help to ensure that your dishes are properly salted!
how to make Mexican street corn salad
prep the corn
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.
the veg and the dressing
After the corn has a few minutes in the skillet, it's time to add the flavor. Freshly diced red onion and jalapeño add great flavor and crunch. Mayonnaise and sour cream provide the base for the dressing. Smoked paprika and cumin bring on the deeper smoky elements, and the lime rounds out the bases with the tang. Mexican Street Corn Salad is on its way to becoming your new favorite!
I use kosher salt and fresh ground pepper at the end, per my taste, but I will leave the salt and pepper finale up to you. I like things less salty than, say, my husband. You can always add it, but you can't take it away. Taste the corn salad once everything is mixed together and if you think it needs a little more seasoning, add it!
recipe variations
What other veggies could I add to this Mexican street corn salad recipe?
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!
Do I have to use fresh corn?
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 start mixing everything together. You don't want a soupy Mexican street corn salad!
recipe 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.
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!
What are some Mexican Street Corn Salad 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!
Think:
-Serve it hot
-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 salmon tacos
Straight out of the bowl from the fridge when no one is looking. Or, maybe they are. You do what you want.
How do I store the leftovers?
Leftovers can be stored in the fridge for up to 3 days.
I don't recommend freezing this recipe.
Recipe
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
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!
Thank you!
I am so incredibly happy that you are here! I hope you try my Simple Mexican Street Corn Salad Recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! I absolutely love seeing each and every one of your kitchen masterpieces! And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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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!