mexican street corn salad saved my weeknight sanity more than once. You know those nights when you want something bright and satisfying, but your brain is done and your sink already feels full? This salad swoops in with juicy corn, a creamy tang, and a little spice that wakes up everything on your plate. It’s simple, versatile, and ridiculously craveable. If you can char corn in a skillet and stir a bowl, you can make this. And once you do, you’ll want it on repeat. 
Easy Mexican Street Corn Salad
When I say easy, I mean you can get this on the table with very little fuss. The backbone is toasted corn, which builds that smoky-sweet flavor you love from elote. You can use fresh summer cobs or a bag of frozen kernels waiting in the freezer. Either way, the trick is high heat and a quick char. No fancy gadgets needed. If you have a grill, great. If not, a hot skillet works fast and keeps things weeknight friendly.
Here’s why this bowl delivers big flavor without drama. The creamy base comes from a simple mixture of mayo and Greek yogurt, which keeps things rich but not heavy. A squeeze of lime brings brightness. Chili powder and a pinch of cayenne add warmth without blowing out your taste buds. Crumbled cotija or feta gives a salty pop that makes each forkful feel like a mini celebration.
For the corn, I love to get a little caramelization on the edges. If you grill, try this quick guide to grill your corn for the best char. If you’re stovetop-only, heat oil in a big skillet, then let the corn sit undisturbed for a minute or two before stirring. That’s how you get those golden bits. Fresh or frozen both work, so use what you have and what fits your schedule.
One small thing that makes a big difference. Salt the salad at the end, after you fold in the cheese. Cheese is salty. Lime juice sharpens salt. Taste, then adjust. Big flavors do not need a heavy hand with the shaker.
Oh, and if cilantro tastes soapy to you, skip it. Use finely sliced green onions and a handful of chopped parsley instead. You’ll still get great color and freshness.
Ingredients Needed
- 4 cups corn kernels, fresh or frozen
- 2 tablespoons neutral oil for charring
- 1 to 2 jalapeños, minced, seeds removed for mild heat
- 1 small red onion or 3 green onions, finely chopped
- 1 large handful fresh cilantro, chopped
- 3 tablespoons mayonnaise
- 3 tablespoons plain Greek yogurt or sour cream
- 1 to 2 limes, juiced and zested for extra zing. Here’s a quick tip on how to juice limes like a pro.
- 1 teaspoon chili powder, plus a pinch of cayenne if you like
- 1/2 teaspoon smoked paprika for depth
- 1 garlic clove, grated or finely minced
- 3 to 4 ounces cotija or feta, crumbled
- Salt and black pepper to taste
Optional but delicious extras: a drizzle of Mexican crema, diced avocado, or a handful of grilled scallions. If your corn is very sweet, a little extra lime juice balances it out. If your chili powder is mild, bump it up. It helps to use a blend you trust. If you are curious about choosing the right spice, here is a handy guide to choose the right chili powder.
Keep a few ingredients bold and central in your mind. **Corn** for sweetness, **lime** for brightness, **cotija** for salt, and **cilantro** for freshness. That’s the core quartet.
How to Make Mexican Street Corn Salad
This is straightforward, but the little steps matter. You’ll char the corn, whisk the dressing, and toss everything together while the corn is still a bit warm so the flavors meld in a really satisfying way.
Char the corn fast
Heat a large skillet over medium-high. Add the oil, then the corn. Let it sit for 1 to 2 minutes without stirring so it caramelizes. Stir, then cook 4 to 6 minutes more until you see golden spots. If you’re using fresh cobs, you can grill them first, then slice off the kernels. Either way, you want to capture that toasty flavor that makes mexican street corn salad so addictive.
The creamy tangy dressing
In a big bowl, whisk together mayo, yogurt, lime juice and zest, chili powder, smoked paprika, garlic, and a pinch of salt and pepper. You want it smooth and slightly loose. If it feels thick, add a splash of water or more lime. Fold in the warm corn, jalapeño, onion, and cilantro. The warmth helps the dressing hug every kernel. Finish with the cotija and gently toss. Taste, then adjust salt and lime.
Make ahead and storage tips
You can make the salad up to one day ahead. Hold back some cheese and cilantro, then stir them in right before serving to keep the texture perky. Store it in a sealed container in the fridge. If it tightens up, add a little lime juice or a spoon of yogurt to loosen it. This also packs well for lunches and picnics, which is one more reason I keep it in rotation.
Quick fixes if something tastes off. If it’s too spicy, add more yogurt and a pinch of sugar. If it’s flat, add more lime and salt. If it’s watery, it probably sat too long with lime on very fresh corn. Stir in extra cheese or a spoon of mayo to bring it back together.
“Made it for taco night and everyone went back for seconds. I had leftovers with eggs the next morning and it was even better. Total keeper.”
Serving Suggestions
This is a flexible side that loves company. I treat it like a flavor booster for anything smoky, grilled, or crispy. A few favorite moves when I’m building a spread for friends or a simple dinner for two.
- Spoon it next to grilled chicken, steak, or fish. It balances rich proteins with bright tang.
- Layer it in tacos with black beans, shredded cabbage, and hot sauce. If you’re planning a full spread, here’s how to build a taco night menu.
- Top a bowl of rice and beans with a scoop for a quick lunch. Add avocado for creaminess.
- Serve with tortilla chips as a chunky dip. It disappears fast at game night.
- Fold leftovers into scrambled eggs or a breakfast quesadilla for an easy morning win.
For parties, I like to finish the salad in a shallow bowl, sprinkle extra cotija, dust with chili powder, and add a few lime wedges. Looks great, tastes better. If your crowd loves heat, set out hot sauce and chopped jalapeños on the side so everyone can dial in their spice level.
Variations
I love the base recipe, but tiny tweaks make it feel new all summer long. Try these ideas when you want to shake it up without starting from zero.
Smoky chipotle twist. Swap the cayenne for a teaspoon of finely chopped chipotle in adobo. The smokiness makes the sweet corn sing. For extra creaminess, finish with a swirl of homemade crema.
All-veggie crunch. Add diced cucumber, cherry tomatoes, or finely chopped red bell pepper. The watery crunch is extra refreshing on hot days. If you go this route, hold the lime a bit until just before serving so the veggies stay crisp.
No-mayo version. Use all Greek yogurt with a drizzle of olive oil. It stays creamy with a lighter feel. A touch of honey balances the tang if your yogurt is very tart.
Cheese swap. Cotija is classic, but feta delivers a similar salty punch. If you want dairy-free, use a plant-based feta or just add roasted pepitas for a toasty, nutty bite.
Street-food style. Finish with a dusting of Tajin and a final squeeze of lime. If you keep a well-stocked pantry, a quick look at a Mexican pantry guide helps you stay ready for this salad any night.
Extra protein. Stir in black beans or grilled shrimp for a heartier main. Season your shrimp simply then cook hot and fast for juicy results.
Common Questions
Can I use frozen corn? Absolutely. Do not thaw it. Toss the frozen kernels straight into a hot skillet with oil, then cook until toasty and golden.
What if I cannot find cotija? Feta works great. It is salty and crumbly, with a similar vibe. Taste before salting since feta can be salty too.
How spicy is this salad? Mild to medium by default. Skip the cayenne and remove jalapeño seeds for mild heat. Add more chili powder or hot sauce if you want extra kick.
Can I make it ahead? Yes. Mix everything except some cheese and cilantro. Chill up to one day. Stir in the reserved toppings right before serving. If it tightens, add a squeeze of lime or a spoon of yogurt.
What goes best with it? Tacos, grilled meats, fajitas, burgers, even roasted salmon. It is also great tucked into a wrap with lettuce and leftover chicken.
Let’s get a bowl on the table
We all need a fast, flexible dish that tastes like sunshine, and this mexican street corn salad is exactly that. Char the corn, whisk the creamy-tangy dressing, and toss it all together while it is still warm. If you want more versions to explore, I love this bright take from Mexican Street Corn Salad Recipe – Love and Lemons, the street-style depth in Mexican Street Corn Salad (Esquites) Recipe, a lighter spin at Mexican Street Corn Salad – Lexi’s Clean Kitchen, and a super reliable version from Mexican Corn Salad – RecipeTin Eats. Grab your corn, squeeze those limes, and make this tonight. 
Mexican Street Corn Salad
Ingredients
Method
- Heat a large skillet over medium-high heat. Add the oil, then the corn. Let it sit for 1 to 2 minutes without stirring to allow caramelization. Stir and cook for another 4 to 6 minutes until golden spots appear.
- In a big bowl, whisk together mayo, yogurt, lime juice and zest, chili powder, smoked paprika, garlic, and a pinch of salt and pepper until smooth and slightly loose.
- Fold in the warm corn, jalapeño, onion, and cilantro. Finish with the cotija and gently toss. Taste and adjust salt and lime as needed.
- Serve next to grilled meats, layer in tacos, top a bowl of rice, or serve with tortilla chips as a chunky dip.
- Make the salad up to one day ahead, holding back some cheese and cilantro, then stir them in right before serving. Store in a sealed container in the fridge.
- If the salad tightens up, add a little lime juice or yogurt to loosen. It also packs well for lunches and picnics.
