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Creamy, charred, and bright with lime, this Mexican Street Corn Salad delivers everything you love about elote without the messy cob. Also known as esquites, it comes together in about 15 minutes and is the side everyone crowds around at a summer cookout.
More corn salads: Black Bean and Corn Salad | Corn and Tomato Salad | Frito Corn Salad
Before You Get Started
A few things make the difference between good and great here, and most of it comes down to the corn.
- Char the corn until golden: Real color in the pan or on the grill is where the smoky-sweet flavor comes from, so don’t rush it.
- Use fresh or frozen corn (if possible): Both char beautifully and keep that signature bite that makes this salad.
- Cool the corn before dressing: Warm corn thins the mayo and turns it greasy, so give it 10 to 15 minutes to chill first.
RECIPE WALK-THROUGH
How To Make Street Corn Salad
See the recipe card below for full, detailed instructions
This salad comes together in about 15 minutes, and most of that is charring the corn. Here’s how it’s done.
Step 1: Char the Corn
Working with kernels? Heat a large cast iron skillet over medium-high heat and melt 2 tablespoons of butter or olive oil. Add the corn and cook, stirring every few minutes, until it’s golden and lightly charred, about 8 to 10 minutes.
Using corn on the cob? Brush husked ears with melted butter or oil, sprinkle with salt, and grill over medium-high heat for 8 to 10 minutes, turning a quarter turn every couple of minutes until charred on all sides. Then cut the kernels off the cob.
Want to keep it classic on the cob? I have another recipe that slathers the grilled ears in these same flavors — How to Make Elote
Step 2: Cool the Corn
Transfer the charred corn to a bowl and chill in the fridge for at least 10 to 15 minutes.
Cooling it first is what keeps the dressing creamy instead of greasy once everything comes together.
Step 3: Mix the Dressing
In a large bowl, stir together the mayonnaise, chili powder, garlic powder, lime juice, lime zest, and a pinch of salt.
This creamy, tangy mixture is the sauce that pulls the whole salad together.
Step 4: Fold It Together
Add the cooled corn to the dressing and stir until every kernel is coated. Then fold in the cotija cheese and chopped cilantro.
No cotija? Try feta or queso fresco. Both bring the same salty, crumbly bite.
Want more heat? Swap cayenne for the chili powder, or stir in a diced jalapeño.
Step 5: Chill and Garnish
Spoon the salad into a serving dish and chill until ready to serve.
Top with extra cotija, a little more cilantro, and a squeeze of lime. Serve with tortilla chips for scooping.
Ways to Serve Street Corn Salad
This salad is best served chilled, and it works a few different ways. Spoon it into individual cups for an easy grab-and-go party app, or pile it onto tacos, burrito bowls, and grain bowls for a sweet, crunchy hit.
It’s also a natural cookout side. Set it out next to these: Carne Asada | Chicken Street Tacos | Juicy Grilled Hamburgers
Find more easy sides for your next cookout in one place: 82 Cookout Side Dishes for Summer
Storage Tips
Storage
- Make ahead. You can make this salad up to a day in advance. Char and cool the corn, mix everything together, and keep it covered in the fridge until party time.
- Storing leftovers. Keep leftovers in a covered container in the fridge for up to 5 days. Give it a quick stir before serving.
- At parties. Since the dressing is mayo-based, set the bowl over ice if it’s going to sit out in the summer heat.
Frequently Asked Questions
Can I use canned or frozen corn instead of fresh?
Frozen corn is a great year-round option and chars up just like fresh. Canned works in a pinch, but the kernels are softer, so you lose some of the bite that makes this salad.
Is street corn salad served warm or cold?
This version is meant to be served chilled, which keeps the dressing nice and creamy. If you’d rather serve it warm like traditional esquites, skip the chill step and toss the corn with the dressing while it’s still a little warm.
What can I use instead of cotija cheese?
Feta or queso fresco are the closest swaps, both salty and crumbly. Grated parmesan will work too if that’s what you have.
How do I make the salad creamier?
Start with cooled corn so the mayo doesn’t thin out, then add an extra spoonful of mayo (or a little sour cream) until it’s as creamy as you like.
More Corn Recipes to Try
- Mexican Street Corn Dip
- Corn Salsa
- Slow Cooker Creamed Corn
- Jalapeno Corn Casserole
- Zucchini Corn Fritters
Mexican Street Corn Salad
Ingredients
- 6 ears fresh corn, husked or 5 cups corn kernels
- ¼ cup mayonnaise
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ cup cotija cheese plus more for garnish
- ¼ cup fresh chopped cilantro plus more for garnish
- Zest and juice of one lime
- Kosher salt to taste
- Tortilla chips for serving
Instructions
Corn
- For corn kernels: Heat a large cast iron skillet over medium-high heat. Melt the butter or oil, add the corn, and cook, stirring every few minutes, until slightly charred and golden, 8 to 10 minutes.
- For corn on the cob: Heat a grill or grill pan to medium-high. Brush the ears with melted butter or oil and sprinkle with salt. Grill 8 to 10 minutes, turning a quarter turn every couple of minutes, until charred on all sides. Cut the kernels from the cob.
- Transfer the charred corn to a bowl and chill in the fridge for 10 to 15 minutes.
Salad
- In a large bowl, combine the mayonnaise, chili powder, garlic powder, lime juice, lime zest, and a pinch of salt.
- Stir the cooled corn into the dressing until well coated.
- Stir in the cilantro and cotija cheese.
- Spoon into a serving dish and chill until ready to serve. Garnish with cotija, cilantro, and a lime wedge.
Notes
- Corn: Fresh or frozen both char well and keep the best texture. Canned corn can be used in a pinch, but it’s softer and loses some bite.
- Make ahead: Make up to a day in advance and keep covered in the fridge.
- Storage: Keeps in a covered container in the fridge for up to 5 days.
- At parties: Set the bowl over ice, since the dressing is mayo-based.
- Cheese swap: No cotija? Use feta or queso fresco. Parmesan works in a pinch.
- More heat: Swap cayenne for the chili powder, or stir in a diced jalapeño.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
