Street Corn Salad Recipe – Easy Mexican Corn Side Dish Everyone Loves.

The first time I had elote at a food truck, I stood there in the parking lot eating it over a napkin, trying to figure out what made it so addictive. That combination of charred corn, creamy sauce, salty cheese, lime, and chili was something I immediately wanted to recreate at home. The problem with traditional elote is that eating it off the cob is inherently messy, and serving it at a dinner party means handing everyone a dripping cob with no graceful solution. Cutting the corn off the cob and turning it into a salad solved everything.

This street corn salad – also called esquites – takes all the flavors of Mexican street corn and transforms them into a scoopable, shareable dish that’s just as satisfying but infinitely more practical. Charred corn kernels tossed in a creamy chili-lime dressing, topped with crumbled cotija cheese and fresh cilantro. It takes about 15 minutes, works with fresh or frozen corn, and goes with nearly everything you’d serve at a backyard cookout, taco night, or casual dinner.

What makes this recipe a reliable crowd-pleaser is how it balances richness and brightness. The creamy mayo-based dressing coats every kernel with savory, tangy flavor. The lime juice cuts through the richness. Chili powder adds warm heat. And cotija cheese brings salty, crumbly depth. Together, they create a side dish that people scoop up until the bowl is empty.

Ingredients

For the Corn:

4 cups corn kernels (from about 4-5 fresh ears, or 1 pound frozen corn)
1 tablespoon butter or olive oil
Salt to taste

For the Dressing:

1/3 cup mayonnaise
3 tablespoons sour cream (or Mexican crema)
Juice of 1 large lime (about 3 tablespoons)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
1/4 teaspoon garlic powder
Salt and black pepper to taste
Pinch of cayenne (optional, for extra heat)

For Topping:

1/2 cup cotija cheese, crumbled (or feta as substitute)
1/4 cup fresh cilantro, roughly chopped
1 jalapeño, finely diced (optional)
Zest of 1 lime
Extra chili powder for garnish
Lime wedges for serving

Optional Add-ins:

1/2 red onion, finely diced
1 avocado, cubed
1/2 cup cherry tomatoes, halved
1 clove garlic, minced (added to dressing)
2 tablespoons cotija in the dressing for extra saltiness

Instructions

Start with the corn, because charring it properly is what separates a great street corn salad from a mediocre one. If you’re using fresh corn, shuck the ears and cut the kernels off the cob. Stand each ear upright in a large bowl and run a sharp knife down the sides – the bowl catches the kernels and prevents them from scattering across your kitchen. If using frozen corn, no need to thaw it first.

Heat a large cast iron skillet or heavy-bottomed pan over high heat until it’s very hot – you want it almost smoking. This high heat is what creates the char on the corn that gives the dish its depth and smokiness. Add the butter or olive oil and let it heat for a few seconds.

Add the corn in an even layer. Here is the critical point: do not stir. Let the corn sit undisturbed for 2–3 minutes until the kernels on the bottom develop genuine dark brown and black char marks. Frozen corn will release some steam at first – let it evaporate and then continue charring. You’re not trying to cook the corn through gently; you’re trying to create real color and caramelization.

Once the bottom is charred, give it a good stir or toss to rotate the kernels. Cook for another 1–2 minutes to get some char on the other side. The corn should be dotted with dark spots, smelling slightly smoky and caramelized. Season with salt, remove from heat, and transfer to a large mixing bowl. Let it cool for 5 minutes – you don’t want to add the creamy dressing to smoking hot corn or it will break and turn oily.

While the corn cools, make the dressing. In a small bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and cayenne if using. Whisk everything together until smooth and uniform. Taste it – it should be tangy and creamy with noticeable chili warmth and lime brightness. Adjust salt or lime juice as needed.

Pour the dressing over the slightly cooled corn. Toss everything together thoroughly until every kernel is coated. The corn should look creamy and glossy, not dry or underdressed. Add more dressing to taste if needed.

Stir in any optional add-ins at this point – diced red onion, avocado, or cherry tomatoes. Add the jalapeño if using.

Transfer the dressed corn to your serving bowl. Top with the crumbled cotija cheese, fresh cilantro, lime zest, and a light dusting of chili powder for visual appeal. Serve with lime wedges on the side.

This salad can be served warm, at room temperature, or chilled. All three temperatures work, each creating a slightly different experience.

Flavor & Texture Notes

The charred corn is the soul of this dish. Those dark spots aren’t just visual – they add a smoky, slightly bitter caramelized flavor that you simply can’t get from uncharred corn. The sweetness of the corn intensifies during charring, creating a more complex flavor than plain steamed or boiled kernels. Each kernel has a slight crispness on the outside while remaining juicy inside.

The dressing is where all the bold flavors converge. Mayonnaise provides creamy richness and body. Sour cream (or crema) adds tangy depth without being as heavy as straight mayo. The lime juice is essential – it brightens everything, cuts through the fat, and ties the flavors together with fresh acidity. Chili powder brings earthy, slightly smoky heat. Smoked paprika reinforces the char. Cumin adds that warm, distinctly Mexican seasoning note.

Cotija cheese is salty, dry, and crumbly with a sharp, concentrated flavor that punctuates every bite. It doesn’t melt – instead, it stays in distinct crumbles that you hit periodically throughout the salad. If you can’t find cotija, feta has a similar dry, salty quality that works very well.

Fresh cilantro adds herbal brightness that lifts the richness. Lime zest on top adds concentrated citrus aroma that you smell before you even taste the salad. Jalapeño, if included, provides fresh heat that’s different from the chili powder’s dry heat – more immediate and vegetal.

The overall experience is creamy and rich, but fresh and bright at the same time. Every forkful has sweetness from the corn, savory richness from the dressing, salt from the cheese, and heat from the chili. It’s the kind of side dish that doesn’t stay in the bowl very long.

Tips & Variations

The char is non-negotiable for authentic flavor. Don’t be afraid of the dark spots – that’s exactly what you’re aiming for. If your corn looks pale and steamed rather than charred and caramelized, your pan wasn’t hot enough or you stirred too early. High heat and patience are the key.

For the most authentic street corn flavor, use Mexican crema instead of sour cream. It’s thinner and has a milder tang that’s closer to what you’d find in Mexico. Most grocery stores carry it near the sour cream in the dairy section.

If cotija is unavailable in your area, feta is genuinely the best substitute since it shares the dry, crumbly, salty characteristics. Parmesan works in a pinch but creates a more Italian flavor profile. Queso fresco is milder and creamier – it works but won’t have the same sharp saltiness.

Grill the corn instead of pan-charring for even smokier flavor. Leave the ears whole, brush with butter, and grill over high heat, turning occasionally, until charred on all sides. Let it cool, then cut the kernels off and proceed with the recipe.

Make this dairy-free by using vegan mayo and skipping the sour cream entirely (just use more mayo). Skip the cotija or use a vegan feta alternative.

Add protein and turn this into more of a main dish by stirring in black beans, cooked shrimp, or diced grilled chicken. It becomes a filling bowl that works for lunch.

Scale this up effortlessly for a crowd. Double or triple everything proportionally. This salad is easy to make in large quantities.

Storage & Make-Ahead

Street corn salad is best served within a few hours of making it, when the corn is freshly charred and the cilantro is vibrant. That said, leftovers keep surprisingly well.

Store in an airtight container in the refrigerator for up to 3 days. The corn will release some liquid and the dressing will thin slightly, but the flavor actually improves after sitting overnight as everything melds together. Give it a good stir before serving and add a squeeze of fresh lime to revive the brightness.

For make-ahead convenience, you can prepare the individual components separately. Char and season the corn up to 2 days ahead and refrigerate. Make the dressing up to 5 days ahead and refrigerate. Combine everything about 30 minutes before serving and add fresh toppings at the last minute.

Don’t add avocado or fresh cilantro until right before serving. Avocado browns quickly, and cilantro wilts once it mixes into the dressing. Add the cotija within an hour of serving if possible, as it can get soggy over time.

Don’t freeze this salad – the corn loses its texture when frozen and thawed, and the creamy dressing won’t survive freezing.

Serving Suggestions

Street corn salad is the perfect side dish for virtually any summer cookout, taco night, or casual dinner. It pairs naturally with tacos of any variety, grilled chicken, carne asada, shrimp fajitas, or burgers. The bold Mexican flavors complement grilled proteins beautifully.

Serve it as part of a larger Mexican spread alongside guacamole, pico de gallo, rice and beans, and tortilla chips. It provides creamy richness that balances the fresh brightness of pico and the heaviness of rice.

Use it as a topping. Spoon it over nachos instead of plain corn. Add it to taco bowls. Spoon it onto a baked potato with sour cream and cheese for an unexpected but excellent combination. Stuff it into burritos alongside rice and beans for extra flavor.

This also works as a dip at gatherings. Set it out with sturdy tortilla chips and it disappears fast. The creamy texture clings to chips perfectly.

For a composed plate, serve a generous scoop alongside grilled corn on the cob, elote-style, and sliced avocado. This all-corn situation sounds repetitive but actually shows off different preparations of the same ingredient beautifully.

Pair with cold drinks – Mexican lager, agua fresca, or sparkling water with lime. The brightness of the salad pairs well with refreshing, lightly flavored beverages.

FAQ

Can I make this without mayonnaise? Yes, though the texture and richness will change. Greek yogurt is the most common substitute and creates a tangier, lighter dressing. You can also use all sour cream or Mexican crema. Alternatively, use half mayo and half yogurt for a lighter but still creamy result.

My corn got steamy instead of charred. What happened? Two common causes: the pan wasn’t hot enough, or there was too much moisture on the corn. Make sure your cast iron or heavy pan is fully preheated over high heat before adding any fat. If using frozen corn, pat it as dry as possible before adding to the pan. And resist stirring for the first 2–3 minutes – the corn needs uninterrupted contact with the hot pan to char.

Can I use canned corn? You can, but drain it very thoroughly and pat it dry. Canned corn has higher moisture content than fresh or frozen, which makes charring harder. You’ll need a very hot pan and patience to get it charred rather than steamed. Fresh corn in season or good quality frozen corn will always produce better results.

Is this dish spicy? At the amounts listed, this is mildly spiced – warm rather than hot. The cayenne is optional and adds more noticeable heat if included. For a milder version, reduce the chili powder and skip the cayenne and jalapeño. For more heat, add extra cayenne, more jalapeño, or use chipotle powder instead of regular chili powder.

What if I can’t find cotija cheese? Feta is genuinely the best widely available substitute. It has the same dry, crumbly, salty character. Parmesan works in a pinch. Queso fresco is milder but traditional – use it if that’s what you can find.

Can I serve this warm or does it need to be chilled? This salad works beautifully at all temperatures. Warm, the creamy dressing feels richer and the corn’s sweetness is more pronounced. At room temperature, the flavors are most balanced. Chilled, it becomes more refreshing and the corn has a pleasant firm bite. Serve it whichever way suits the occasion.

This street corn salad is one of those recipes that earns a permanent spot in your rotation because it delivers maximum flavor for minimal effort. The combination of charred corn, creamy lime dressing, salty cotija, and fresh herbs creates something that feels complete, balanced, and genuinely satisfying. Make it for a weeknight taco dinner, bring it to a backyard cookout, or serve it at a casual gathering – it works in every context and rarely leaves the table with anything left in the bowl.