Introduction

Bring the vibrant flavors of Mexico to your table with this irresistible Mexican Street Corn Salad! A refreshing twist on the classic elote, this dish combines smoky, charred corn kernels with creamy mayo, tangy lime, and bold spices. Perfect as a side dish or a light appetizer, it’s ideal for cookouts, picnics, or weeknight dinners. Best of all, this salad is quick to make and bursting with zesty flavor in every bite!

Why Make This Recipe

A Flavor Explosion
This salad offers a dynamic mix of sweet corn, smoky paprika, creamy mayo, and tangy lime. It’s a bold and balanced dish that will excite your taste buds.

Perfect for Gatherings
Whether you’re hosting a barbecue or a casual dinner party, this crowd-pleaser is easy to prepare and guaranteed to impress your guests.

Quick and Simple
With just a few ingredients and minimal prep time, this salad comes together effortlessly, making it a great addition to any meal.

Ingredients & Substitutions

4 ears fresh corn, husked – Fresh corn gives the best flavor, but frozen or canned corn works as a substitute.
Extra virgin olive oil (for brushing) – Enhances the grilling process and adds a light, fruity flavor.
1½ tablespoons mayo (or vegan mayo) – Provides creaminess; swap with Greek yogurt for a tangier option.
1 garlic clove, minced – Adds depth; use garlic powder as a quick alternative.
Zest and juice of 1 lime – Brightens the dish; lemon can be used if lime is unavailable.
1/3 cup chopped scallions – Red onions or chives can work as substitutes.
1/4 cup crumbled Cotija or feta cheese – Omit for a vegan version or use nutritional yeast for a cheesy flavor.
1/4 cup finely chopped fresh cilantro – Parsley or basil can be used for a different herbaceous twist.
1/4 teaspoon smoked paprika or chili powder – Adds smoky spice; cayenne or chipotle powder works for more heat.
1 jalapeño pepper, diced – Adjust the quantity based on your spice tolerance.
1/4 teaspoon sea salt – Enhances all the flavors.

Step-by-Step Instructions

1. Grill the Corn

Preheat a grill to medium-high heat.
Brush the husked corn with olive oil and place on the grill.
Grill for about 2 minutes per side, rotating until char marks form.
Remove the corn from the grill and set aside to cool slightly.

Tip: For an indoor alternative, you can char the corn over a stovetop gas flame or use a grill pan.

2. Prepare the Dressing

In a large mixing bowl, whisk together the mayo, minced garlic, lime zest, and lime juice.

Tip: For a lighter version, replace half of the mayo with Greek yogurt.

3. Cut the Corn

Once cooled, carefully slice the kernels off the cob using a sharp knife. Add them to the bowl with the dressing.

Tip: Stand the cob upright in a bowl to catch the kernels as you cut.

4. Assemble the Salad

Add the chopped scallions to the bowl and stir to coat the corn evenly with the dressing.
Fold in the crumbled cheese, chopped cilantro, smoked paprika, diced jalapeño, and sea salt.

Tip: Taste the salad and adjust the seasoning as needed. Add more lime juice for brightness or a pinch of sugar to balance flavors.

5. Serve

Serve immediately or chill for 30 minutes to allow the flavors to meld together.

How to Serve Mexican Street Corn Salad

As a Side Dish: Serve alongside grilled meats, tacos, or fajitas for a complete Mexican-inspired meal.
As an Appetizer: Pair it with tortilla chips or use it as a topping for nachos.
For Brunch: Add it to avocado toast or omelets for a zesty twist.

Garnish with extra cheese, cilantro, or a sprinkle of chili powder for added flair.

How to Store Mexican Street Corn Salad

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended, as the texture of the corn and mayo changes upon freezing.

Tip: Stir the salad before serving to redistribute the dressing evenly.

Tips to Make Mexican Street Corn Salad

Char Your Corn Properly: Don’t skip grilling the corn—those char marks add incredible smoky flavor.
Control the Spice: Adjust the amount of jalapeño or paprika based on your heat preference.
Use Fresh Ingredients: Fresh lime juice, cilantro, and garlic make a big difference in flavor.
Roast the Jalapeño: For a smoky twist, grill the jalapeño alongside the corn.

Variations

Vegan Option: Omit the cheese or replace it with nutritional yeast for a plant-based alternative.
Tex-Mex Twist: Add black beans, diced avocado, or chopped tomatoes for a heartier salad.
Cheesy Upgrade: Swap Cotija cheese for queso fresco or Parmesan for a unique flavor profile.

FAQs

1. Can I use canned or frozen corn instead of fresh corn?
Yes! If fresh corn isn’t available, frozen or canned corn works well. Just thaw and drain before using.

2. How can I make this salad less spicy?
Omit the jalapeño or use a milder pepper, and reduce the amount of chili powder or paprika.

3. Can I make this salad ahead of time?
Yes! Prepare the salad up to a day in advance and store it in the refrigerator. Add the cheese and cilantro just before serving for the best flavor.

Conclusion

Mexican Street Corn Salad is the perfect blend of smoky, tangy, and creamy flavors, making it an irresistible addition to any meal. Its vibrant colors and bold taste make it a show-stopping dish for gatherings, while its simplicity ensures it’s easy enough for weeknight dinners. Try this recipe today and bring the zest of Mexican street food right to your table!

Mexican Street Corn Salad

This Mexican Street Corn Salad combines smoky, charred corn with creamy mayo, tangy lime, and bold spices for an irresistible side dish or appetizer. Perfect for picnics, barbecues, and weeknight dinners, this quick and easy recipe is bursting with vibrant flavor.

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Ingredients

4 ears fresh corn husked
Extra virgin olive oil for brushing
1½ tablespoons mayo or vegan mayo
1 garlic clove minced
Zest and juice of 1 lime
1/3 cup chopped scallions
1/4 cup crumbled Cotija or feta cheese
1/4 cup finely chopped fresh cilantro
1/4 teaspoon smoked paprika or chili powder
1 jalapeño pepper diced
1/4 teaspoon sea salt

Instructions

Preheat a grill to medium-high heat. Brush the husked corn with olive oil and grill for about 2 minutes per side, rotating until char marks form. Remove and let cool.
In a large bowl, whisk together the mayo, minced garlic, lime zest, and lime juice.
Slice the kernels off the cob and add them to the bowl with the dressing.
Add chopped scallions, crumbled cheese, cilantro, smoked paprika, diced jalapeño, and sea salt. Stir to combine.
Serve immediately or chill for 30 minutes to let flavors meld.