Mexican Street Corn Salad
This Mexican Street Corn Salad captures the bold spirit of elote in a fresh, shareable form—perfect for potlucks, BBQs, or vibrant family dinners.
The smokiness from the charred corn balances beautifully with creamy cotija, zesty lime, and the subtle heat of jalapeño, creating a flavor profile that’s both rustic and refined. Unlike traditional creamy versions, this salad keeps things bright and textural, making it lighter but still deeply satisfying.
With each bite, you get a balance of crunch, creaminess, tang, and a whisper of spice—making it irresistible as a side or a main component in tacos, bowls, or even breakfast eggs. It’s simple to prepare, yet layered with complexity—bringing street food charm into your kitchen in under 20 minutes.
Why People Will Love This Mexican Street Corn Salad recipe:
Bold, Authentic Flavor: Combines sweet corn, smoky char, tangy lime, and salty cotija—capturing the essence of classic Mexican street corn (elote) in every bite.
Perfect Balance of Texture: Offers a satisfying contrast between the crisp corn, creamy cheese, and fresh herbs, with just the right amount of bite from scallions and jalapeño.
Vibrant and Versatile: Works beautifully as a side dish, taco topping, or main salad—making it suitable for casual meals, barbecues, or festive gatherings.
Simple yet Elevated: Uses everyday ingredients but delivers complex flavor thanks to techniques like charring and layering acidity, spice, and freshness.
Naturally Gluten-Free and Easily Adaptable: Friendly for many diets and easily customizable—adjust spice, swap cheeses, or add avocado for richness.
Key Ingredients:
Corn (20 oz, frozen and thawed): The heart of the dish—naturally sweet and starchy, it caramelizes when charred, bringing out rich, smoky depth that mimics grilled street corn.
Avocado Oil (2 tbsp): A neutral, high-smoke-point oil that allows the corn to sear without burning, contributing to a golden crust and mild nuttiness.
Scallions (½ cup): A dual-layered flavor—mild oniony sharpness from the white part, balanced by fresh herbal notes from the green tops.
Cotija Cheese (¼ cup): Crumbly, salty, and slightly tangy—this Mexican cheese enhances umami and brings a creamy contrast to the charred corn.
Lime Juice (juice of 1 lime): Bright, zesty acidity cuts through the richness and lifts the overall flavor, echoing traditional elote seasoning.
Jalapeño (1, finely diced): Adds a controlled heat and grassy spice; adjust or remove seeds to tailor the intensity.
Cilantro (¼ cup + extra for garnish): Provides a burst of aromatic freshness and vibrant color, grounding the salad in its Mexican heritage.
Expert Tips:
Char the Corn Properly:
Let the corn sit undisturbed for a couple of minutes in a very hot cast-iron skillet to develop deep golden-brown spots. This caramelization mimics grilled elote and adds smoky complexity.
Dry the Corn Thoroughly Before Searing:
Moisture is the enemy of good sear. Pat the thawed corn completely dry with paper towels before adding it to the skillet. Wet corn will steam instead of brown.
Use Room Temperature Lime Juice and Garlic:
Cold juice can mute flavor in dressings. Allow lime juice and garlic to come to room temp for better infusion and balance.
Add Jalapeños Last if You Want Crunch:
To retain their bright bite and fresh heat, stir in finely diced jalapeños at the end rather than cooking them with the corn.
Let the Salad Sit (Briefly) Before Serving:
Resting the salad for 5–10 minutes lets the lime juice and garlic soak into the corn and cheese, allowing the flavors to fully marry without becoming soggy.
Mexican Street Corn Salad
Ingredients
20 oz frozen corn, fully thawed and patted dry with paper towels
2 tablespoons avocado oil (or any neutral oil with high smoke point)
½ cup scallions, thinly sliced (use both white and green parts)
¼ cup fresh cilantro, roughly chopped, plus extra for garnish
¼ cup cotija cheese, crumbled (or use feta as a substitute if needed)
Juice of 1 fresh lime
1 jalapeño pepper, seeded and finely diced (adjust based on spice preference)
1 garlic clove, finely minced
½ teaspoon fine sea salt, or to taste
½ teaspoon chili powder, for subtle heat and smokiness
Instructions
Char the Corn
In a large cast iron skillet or heavy-bottomed pan, heat the avocado oil over medium-high heat until shimmering.
Add the thawed, patted-dry corn kernels in a single layer. Let them cook undisturbed for a minute or two to develop a nice char, then stir occasionally. Continue cooking for 5–6 minutes, or until the kernels are lightly browned and start popping.
Mix the Salad
Transfer the charred corn to a large mixing bowl.
Add the sliced scallions, chopped cilantro, crumbled cotija cheese, freshly squeezed lime juice, minced jalapeño, garlic, salt, and chili powder. Toss everything gently but thoroughly to combine.
Garnish and Serve
Taste and adjust seasoning if needed. Top with a sprinkle of extra cotija and fresh cilantro for a pop of color and flavor.
Serve immediately warm or let it chill slightly—both are delicious!
Important Notes When Making This Mexican Street Corn Salad:
Corn Texture Matters:
Use thawed and fully dried frozen corn for optimal charring. Moisture will prevent browning and lead to a soggy texture. Avoid canned corn unless rinsed and dried well; fresh corn off the cob is ideal in summer.
High-Heat Oil is Key:
Avocado oil or another neutral oil with a high smoke point (like grapeseed or canola) is essential to achieve that signature char without burning or smoking up the kitchen.
Flavor Layering is Crucial:
The depth of this salad comes from the balance between charred sweetness, tangy lime, heat from jalapeño, and salty cheese. Don’t skip any element—they each serve a purpose in building complexity.
Cotija Substitutions:
If cotija cheese isn’t available, feta is a suitable alternative due to its salty, crumbly texture—but use sparingly as it can be saltier and tangier.
Serve Warm or at Room Temperature:
While you can chill the salad, the flavors are most vivid when served slightly warm or at room temperature. Over-chilling mutes the zestiness of lime and heat from the jalapeño.
How To Enjoy Mexican Street Corn Salad After Cooking:
Serve It at the Right Temperature
Best served warm or at room temperature—this preserves the smoky char, keeps the cheese soft (not cold and crumbly), and lets the lime and chili flavors shine.
Avoid serving straight from the fridge unless you prefer it cold—let it sit out for 10–15 minutes first.
Pair It with Main Dishes
Perfect alongside grilled meats like carne asada, BBQ chicken, or chili lime shrimp.
Makes a great topping for tacos, tostadas, or nachos—adds tang, crunch, and creaminess in one scoop.
Delicious spooned over baked potatoes or rice bowls for a fusion twist.
Customize on the Plate
Just before serving, offer extra lime wedges, cotija, and chili powder for guests to adjust the punch to their liking.
Top with hot sauce or a drizzle of Mexican crema or sour cream for a creamy-spicy kick.
Turn It into a Meal
Toss in black beans or grilled chicken for a protein boost.
Mix with quinoa or orzo to convert it into a light lunch bowl.
Wrap it in warm tortillas with avocado for a quick vegetarian wrap.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat: warm briefly in a skillet just to take off the chill—do not microwave or overheat, or the cheese may become rubbery.
Nutrition Information
For a standard serving (about ½ cup) of Mexican Street Corn Salad:
Calories: 140 kcal | Total Fat: 8.7 g | Saturated Fat: 2.2 g | Monounsaturated Fat: 4.1 g | Polyunsaturated Fat: 1.3 g | Cholesterol: 5 mg | Sodium: 240–300 mg (depending on salt and cotija used) | Total Carbohydrates: 15.5 g | Dietary Fiber: 2.6 g | Sugars: 4.1 g | Protein: 4.0 g
Frequently Asked Questions:
Can I use fresh or canned corn instead of frozen?
Yes! Fresh corn cut off the cob works beautifully and adds extra sweetness when grilled. Canned corn is also acceptable—just drain it well and dry it with paper towels before charring to prevent steaming.
Is there a good substitute for cotija cheese?
Absolutely. Feta cheese is the closest substitute in both texture and saltiness. You can also try queso fresco for a milder option, or skip the cheese altogether for a dairy-free version.
How spicy is this salad, and can I make it milder?
The heat level depends on your jalapeño and whether you include the seeds. For a milder flavor, remove the seeds and membranes or use only half a pepper. You can also omit it entirely if needed.
Can I make this salad in advance?
Yes—prepare it a few hours ahead and refrigerate it. However, for best texture, char the corn and add the dressing ingredients just before serving to preserve the smoky flavor and freshness.
What can I serve this with?
Mexican Street Corn Salad pairs well with grilled meats, tacos, or as a topping for burrito bowls. It also stands alone as a crowd-pleasing side dish for barbecues and potlucks.
How do I get the best char on the corn without overcooking it?
To achieve a great char, make sure the corn is completely thawed and patted dry before adding it to a hot, lightly oiled cast iron skillet. Let it sit undisturbed for a couple of minutes to develop color before stirring. High heat and minimal moisture are key.
What type of oil is best for cooking the corn?
A high-smoke-point oil like avocado oil, grapeseed oil, or sunflower oil is ideal. These oils can withstand high heat without burning, which helps the corn caramelize and char properly.
Can I make this salad without a cast iron skillet?
Yes. While a cast iron skillet gives the best sear, any heavy-bottomed nonstick or stainless steel pan will work. Just be sure the pan is hot before adding the corn and avoid overcrowding, which can cause steaming instead of browning.
Should I let the corn cool before mixing in the other ingredients?
Letting the corn cool for 3–5 minutes before mixing helps maintain the texture of the fresh herbs and prevents the cheese from melting too much. However, mixing while the corn is still slightly warm helps the flavors blend nicely.
How do I keep the salad from getting soggy if stored overnight?
If preparing ahead, store the charred corn separately and mix in fresh herbs, lime juice, and cheese just before serving. This keeps everything crisp and bright, especially if you’re making it for a gathering.