This creamy Mexican Corn Salad is the perfect summer side dish. It’s a mix of sweet corn, creamy dressing, and just enough spice to complement your grilled dishes.
Summer cookouts and Cinco de Mayo are just around the corner! Here’s a Mexican Street Corn Salad recipe with fresh, tangy flavors that come together perfectly.
For an unforgettable Mexican dinner, pair it with my Asadero Cheese and Steak Tacos, Beer-Battered Mexican Hushpuppies, or any of my other Mexican recipes. Don’t forget to add a refreshing Mexican beverage!
Table of Contents
What is Mexican Corn Salad?
You may have heard of elote or esquites. Elote refers to grilled corn on the cob, commonly sold on the streets of Mexico, served on a stick, and coated with mayonnaise, chili powder, Cotija cheese, and lime juice. Esquites are similar, but the corn is cut off the cob, served in a cup, and eaten with a spoon.
This Mexican Corn Salad is my take on esquites, with added ingredients like red bell pepper, red onion, cilantro, green onions, jalapeño, and creamy avocado.
Reasons to Love This Corn Salad
- It stays fresh in the fridge for days.
- Sweet corn paired with zesty lime and cilantro creates an irresistible taste.
- Quick to make, with minimal cooking involved.
Recipe Ingredients
Sweet Corn – You’ll need 4 cups of freshly cut sweet corn. I recommend using fresh corn for its crunch and natural sweetness.
Cotija Cheese – Crumbled Cotija offers a salty, tangy finish with a soft, crumbly texture.
Jalapeño Pepper – Finely chopped jalapeño gives the salad a mild kick.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Cheese Substitutes – If you’re out of Cotija cheese, crumbled feta, queso fresco, or even parmesan cheese can work.
Alternative Creamy Base – Try using Greek yogurt instead of mayo for a lighter, tangy version. You can also blend it with sour cream or even use Mexican crema.
Topping Options – Add crushed tortilla chips, roasted pepitas, or crispy bacon for extra texture and flavor. Sprinkle some hot sauce or cayenne pepper if you love heat, and garnish with extra cilantro for freshness.
Garlic Addition – Want to add a little garlic flavor, then use a little garlic powder to taste.
How to Make Mexican Corn Salad
Step #1: Cut the corn off each cob. If fresh corn on the cob is not available, you can also use canned or frozen corn.
Step #2: Heat the olive oil in a large pan over high heat. Add the corn and cook for 5-8 minutes until some of the corn is charred. If you are using frozen corn, you don’t have to thaw it before cooking, but you will need to cook it for a few more minutes.
Step #3: Move the corn to a large bowl and let it cool.
Step #4: Once the corn has cooled, add the remaining ingredients, and stir to combine.
Step #5: Garnish with additional Cotija cheese and additional cilantro and serve.
Expert Tips
Roast or Grill the Corn – Grilling or roasting the corn gives it a smoky, caramelized touch that adds depth and makes the salad even more flavorful.
Use a Sharp Knife for Cutting Corn – A sharp knife ensures clean cuts when removing the corn kernels, keeping them whole and maintaining that perfect crunch.
FAQs
Absolutely! Grilled chicken, shrimp, or even crispy bacon are great options to add more protein. You can also mix in black beans or roasted chickpeas for a vegetarian-friendly boost of protein.
Serve it as a side dish, a topping for tacos, or a dip with tortilla chips. You can also try it in quesadillas or on top of nachos for extra flavor!
Storage Information
Store your Mexican Corn Salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you plan to make it ahead of time, wait to add avocado until just before serving to prevent browning.
More Mouthwatering Mexican Recipes
Mexican Corn Salad Recipe
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Ingredients
- 4 cups sweet corn - freshly cut off the cob (about 5 ears of sweet corn)
- 1 Tablespoon olive oil
- 1/2 cup red bell pepper - chopped
- 1/2 cup red onion - finely chopped
- 1/4 cup fresh cilantro - finely chopped
- 8 green onions - you can use either the scallions or the chives, your choice, chopped; about ⅛ cup
- 1 jalapeño pepper - finely chopped; about ¼ cup
- 1/2 avocado - diced
- 4 Tablespoons lime juice; about 2 limes
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 Tablespoons sour cream
- 2 Tablespoons mayonnaise
- 1/2 cup crumbled Cotija cheese
Instructions
- Cut the corn off each cob. If fresh corn on the cob is not available, you can also use canned or frozen corn.
- Heat the olive oil in a large pan over high heat. Add the corn and cook for 5-8 minutes until some of the corn is charred. If you are using frozen corn, you don’t have to thaw it before cooking, but you will need to cook it for a few more minutes.
- Move the corn to a large bowl and let it cool.
- Once the corn has cooled, add the remaining ingredients, and stir to combine.
- Garnish with additional Cotija cheese and additional cilantro and serve.
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NOTES
Nutrition
Hi, I made Mexican corn salad yesterday for evening snacks. It was so yummy and healthy.
Hi Chris,
I’m so happy you loved it! We think the flavors are just amazing!
– Linda