Mexican Street Corn Salad

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This Mexican Street Corn Salad is a fresh, tangy twist on classic elote—loaded with charred corn, creamy lime dressing, cotija cheese, and a kick of jalapeño. It’s the perfect summer side dish for taco night, BBQs, or meal prep. Serve it warm or chilled as a dip, side, or taco topping!

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Prep Time10

Cook Time10

Total Time20

Servings: servings

Author: Molly Thompson

INGREDIENTS

5 ears corn husked (about 3 cups of kernels)
1-2 Tablespoons olive oil or melted butter, for brushing
1/4 cup mayonnaise or plain Greek yogurt
1/4 cup sour cream
1 clove garlic finely grated
1 lime juice and zest
1/4 teaspoon chili powder
1 teaspoon kosher salt
2 oz cotija cheese or feta cheese, crumbled
1/3 cup finely sliced scallions
1/3 cup finely chopped cilantro plus more for topping
1 jalapeño pepper seeded and minced

INSTRUCTIONS

Grill the corn (10 min): Preheat your grill or grill pan to medium-high heat. Brush the corn all over with olive oil or melted butter. Grill for 2–3 minutes per side, turning occasionally, until lightly charred and tender. Set aside to cool slightly.
5 ears corn, 1-2 Tablespoons olive oil
Make the dressing (5 min): In a medium bowl, whisk together the mayo, sour cream, grated garlic, lime zest and juice, chili powder, and salt until smooth.
1/4 cup mayonnaise, 1/4 cup sour cream, 1 clove garlic, 1 lime, 1/4 teaspoon chili powder, 1 teaspoon kosher salt
Cut and mix (5 min): Slice the kernels off the cooled corn and place them in a large mixing bowl. Add the cheese, scallions, cilantro, and jalapeño. Pour the dressing over top and toss well to coat.
2 oz cotija cheese, 1/3 cup finely sliced scallions, 1/3 cup finely chopped cilantro, 1 jalapeño pepper
Finish and serve: Taste and adjust seasoning with more salt or lime, if needed. Garnish with extra cilantro and cheese. Serve warm, at room temp, or chilled.

Notes

No grill? Use a grill pan on the stove or broil the corn for a similar charred flavor.

Make ahead: This salad tastes even better after a few hours in the fridge—perfect for prepping in advance.

Dairy-free option: Use dairy-free sour cream (I like Kite Hill), and skip the cheese or use a plant-based alternative.

Cheese substitutes: Cotija is traditional, but feta works well in a pinch.

Heat level: Adjust the spice by keeping or removing the jalapeño seeds, or add cayenne for more kick.

Frozen or canned corn: Thaw or drain, then char in a hot skillet for the best flavor.

Serving ideas: Serve as a side dish, taco topping, dip with chips, or spooned over grain bowls and salads.

Storage: Keeps well in an airtight container in the fridge for 3–4 days.

Nutrition

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