Name: Mexican Street Corn Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 24 oz frozen corn; ½ red onion, diced; 2 jalapenos, seeded and diced; 2-3 garlic cloves, minced; 1 bunch cilantro, chopped; ¼ cup sliced green onions; 1 tablespoon olive oil; 3 tablespoons sour cream; 3 tablespoons mayonnaise; 2 limes, juiced; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon chili powder; ⅛ teaspoon ground cumin; ¼ cup cotija cheese

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Introduction

Mexican Street Corn Salad is a vibrant and flavorful dish that captures the essence of classic elote in an easy, scoopable form. This salad combines charred sweet corn with creamy, tangy dressing and a hint of spice, making it a perfect side for any summer meal or barbecue.

A white bowl filled with a layered corn salad, starting with a base of cooked yellow corn kernels mixed with green chopped scallions and bits of red onion, topped with a sprinkle of white crumbly cheese in the center. Two lime wedges rest on one side of the bowl, giving a fresh accent. The bowl sits on a wooden surface next to a small white bowl of chopped green scallions, a whole green jalapeño, and two silver spoons placed on a white and blue checkered cloth, all against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 oz frozen corn
1 tablespoon olive oil
½ red onion, diced
2 jalapenos, seeded and diced
2-3 garlic cloves, minced
1 bunch cilantro, chopped
¼ cup sliced green onions
¼ cup cotija cheese
3 tablespoons sour cream
3 tablespoons mayonnaise
2 limes, juiced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon chili powder
⅛ teaspoon ground cumin

Instructions

Step 1: Heat a large skillet over high heat, add the olive oil, and cook the frozen corn until it’s nicely charred and browned. Transfer the corn to a large bowl and let it cool slightly.
Step 2: In a separate bowl, whisk together sour cream, mayonnaise, lime juice, salt, black pepper, chili powder, and ground cumin until smooth. Taste and adjust seasoning as needed.
Step 3: Add the diced red onion, jalapenos, minced garlic, chopped cilantro, sliced green onions, and cotija cheese to the bowl with the corn. Pour the dressing over the top and stir until everything is well combined.
Step 4: Serve the salad immediately or refrigerate until ready to serve. It’s delicious chilled or at room temperature.

Tips & Variations

For extra smoky flavor, try grilling the corn instead of cooking it in a skillet.
Add a pinch of smoked paprika in the dressing for a deeper smoky note.
Use feta cheese as a substitute if cotija is unavailable.
If you prefer less heat, reduce the number of jalapenos or remove the seeds completely.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. This salad tastes great cold, but you can also let it sit at room temperature for about 20 minutes before serving for better flavor.

How to Serve

A close-up view of a white bowl filled with a colorful corn salad placed on a white marbled surface; the salad has a mix of yellow grilled corn kernels, chopped green onions, and herbs sprinkled with white cheese and red seasoning powder, with two lime slices placed on the side of the bowl; a silver spoon filled with the same salad is held above the bowl by a woman's hand, showing detailed texture of the corn and cheese; blurred green potted plant and white wall in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen?

Yes, fresh corn works wonderfully. Grill or char the kernels before mixing for the best flavor.

Is this salad suitable for meal prep?

Absolutely! It holds up well in the fridge and is a great make-ahead side dish for busy days.