Mexican Street Corn Salad Recipe

There’s something magical about the smoky, creamy, tangy flavor of Mexican street corn—especially when it’s tossed together into a vibrant, crowd-pleasing salad. The sweet crunch of corn mingled with zesty lime, spicy chili, and cool crema makes each bite a burst of summer in your mouth.

this Recipe

I first created this salad after a backyard barbecue where I had leftover grilled corn and a hankering for something different. What started as a clean-out-the-fridge side dish has turned into a staple at every gathering—and yes, people always ask for the recipe.

Let’s dive into why you’re going to want this salad on repeat.

Why You’ll Love This Mexican Street Corn Salad

Get ready to meet your new favorite side dish. This Mexican Street Corn Salad (also known as Esquites) is everything you love about elote—without the mess of eating it off the cob.

First of all, it’s quick and easy. You can have this dish prepped and on the table in under 20 minutes, whether you're using grilled corn or frozen kernels. No oven required, and barely any cleanup.

It’s also incredibly flavorful. The combination of fire-kissed corn, creamy mayo, salty cotija, and bright lime juice delivers a punch of flavor that balances smoky, tangy, spicy, and sweet in every bite.

This salad is budget-friendly, using simple ingredients you probably already have in your kitchen. And if you’re feeding a crowd, just double the recipe—it scales beautifully without any fuss.

And let’s not forget how versatile it is. Serve it warm, room temp, or chilled. Take it to potlucks, picnics, taco night, or just spoon it straight from the bowl for lunch. It even works as a topping for nachos or tacos.

Whether it’s Taco Tuesday or a weekend cookout, this salad brings bold flavor and serious flair.

Ingredients Notes

The beauty of this Mexican Street Corn Salad lies in how it takes a few basic ingredients and transforms them into something unforgettable. Let’s talk about what goes into it—and why each one matters.

Corn is the star, of course. You can use fresh corn grilled on the cob, frozen corn sautéed in a skillet, or even canned corn in a pinch. Grilled corn will give you the most authentic flavor, with those irresistible charred kernels adding smoky depth.

Mayonnaise adds creaminess without overpowering the corn’s natural sweetness. If you're not a mayo fan, a mix of mayo and sour cream or plain Greek yogurt also works beautifully. It creates a luscious base for all the bold flavors.

Cotija cheese brings that iconic salty, crumbly bite. If you can’t find cotija, feta is a decent substitute, but cotija has that special dry, nutty taste that really completes the dish.

Fresh lime juice is non-negotiable. It brightens everything up and cuts through the richness of the mayo and cheese. Don’t skimp—use real limes and add zest too for an extra pop of flavor.

Chili powder or Tajín provides a hint of heat and color. Tajín is especially fun if you want a tangy chili-lime punch, but regular chili powder works perfectly for a more classic flavor.

You won’t need much in the way of equipment—a skillet if you’re sautéing corn, a sharp knife, a mixing bowl, and a spoon to stir it all up.

How To Make This Mexican Street Corn Salad

Making this salad is as easy as it gets, and it’s one of those recipes where a few simple steps lead to a dish that tastes like it took much more effort.

Start by cooking your corn. If you're using fresh corn, grill it until it’s lightly charred, then slice the kernels off the cob. For frozen corn, heat a skillet over medium-high heat, add a splash of oil, and cook the kernels until they’re golden and starting to brown. This step adds those signature toasty notes.

While the corn cools slightly, prepare the dressing. In a large mixing bowl, combine the mayo, lime juice, lime zest, chili powder (or Tajín), and a pinch of salt. Stir until smooth and creamy. Give it a quick taste and adjust the lime or spice if needed.

Once the corn is warm—not piping hot—add it to the bowl and toss everything together so the dressing coats every kernel. The warm corn will soak up the flavors, making the salad even more delicious.

Crumble in the cotija cheese and gently fold it in. You want pockets of cheesy goodness throughout, not a big clump.

Finish with a sprinkle of chopped cilantro for freshness and a final dusting of chili powder for color. Serve immediately or chill in the fridge for up to an hour to let the flavors mingle.

From start to finish, this dish comes together in about 20 minutes, making it a lifesaver for last-minute dinners or impromptu guests.

Storage Options

If you find yourself with leftovers, you’re in luck—this salad stores surprisingly well.

Store the salad in an airtight container in the refrigerator for up to 3 days. After the first day, the corn may absorb some of the dressing, so you might want to stir in a little extra lime juice or mayo before serving again.

If you're making it ahead for an event, you can prep all the components separately—cook the corn, mix the dressing, crumble the cheese—and store them individually. Combine everything just before serving for the freshest taste.

Freezing is not recommended, as the dressing tends to separate and the corn can become mushy after thawing.

To reheat (if serving warm), a quick 20 seconds in the microwave is plenty. Just don’t overheat or the mayo will break. It’s also delicious served cold or at room temperature.

Variations and Substitutions

This salad is wildly adaptable—feel free to play with it depending on what’s in your kitchen or who you’re feeding.

For a spicier kick, add diced jalapeños, a splash of hot sauce, or a pinch of cayenne. You can even mix in sriracha to the dressing for a creamy, spicy swirl.

Want to go dairy-free? Use a plant-based mayo and skip the cheese—or replace cotija with a vegan alternative. It’ll still be creamy, tangy, and absolutely addictive.

You can also bulk it up into a meal by adding black beans, diced avocado, or grilled shrimp. These additions make it hearty enough for lunch or a light dinner.

For a southwestern twist, toss in some diced red bell peppers, green onions, or cherry tomatoes. They’ll add color, crunch, and a fresh contrast to the creamy base.

And of course, feel free to swap the seasoning. Instead of chili powder, try smoked paprika, cumin, or your favorite taco blend to switch things up.

No matter how you make it, don’t be afraid to experiment. This recipe is forgiving, flexible, and absolutely delicious—your way.

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