My husband and I recently found a little local restaurant that serves amazing Mexican food including Mexican Street Corn Salad.
They also had an all-you-can-eat salsa bar, which is pretty much heaven to me. I could eat salsa for every meal and never get bored of it.
My husband ordered an amazing combination plate that had a little bit of everything on it- including a piece of Mexican Street Corn.
He took a bite of it and immediately handed it to me so that I could try it too. OH. MY. GOODNESS. Where had this been all my life?
It was cheesy, creamy, and loaded with flavor. Hands down the best corn on the cob I had ever tasted. This popular recipe is a fun take on authentic Mexican street corn, and we think it’ll be the perfect side dish for your next family party. It has simple ingredients that come together perfectly! If you want to skip the step of preparing a corn cob, you can use canned corn in this Mexican salad if you would like.
I came home and googled it, and then pulled up Mexican Street Corn Salad – brilliant. So much easier than coating each cob of corn individually- you just toss it all together in a big bowl and serve. Perfecto.
Our Mexican Street Corn Salad is an absolute favorite for so many reasons. This recipe embodies the vibrant spirit and bold flavors of classic Mexican street food, offering a delicious taste of the streets of Mexico right at your table. It’s the perfect balance of smoky, creamy, and fresh, making it an irresistible side dish that’s loved by all who try it.
What sets this Mexican corn salad apart is its ability to capture the essence of elote, the beloved Mexican street corn, in a convenient and shareable format. The charred corn kernels bring that smoky flavor and a hint of sweetness, while the creamy dressing adds a delightful richness to the dish. The combination of tangy sour cream, mayonnaise, and Greek yogurt creates a creamy sauce that perfectly complements the bold and spicy elements.
One of the best things about this recipe is its versatility. It’s a star at summer potlucks and barbecues, pairing flawlessly with grilled meats and other classic picnic dishes like potato salad. The salad also shines as a side for Mexican-themed dinners, adding an authentic touch to your meal. The contrast of flavors and textures, from the crunchy bell peppers to the salty cotija cheese, makes every bite an adventure in taste.
This Mexican Street Corn Salad is not only a crowd-pleaser but also an excellent way to showcase fresh sweet corn during its peak season. The flavors are so bold and inviting that it’s often requested as a favorite side dish. Whether you’re a fan of traditional Mexican cuisine or just someone looking for an exciting and flavorful salad, this recipe is a winner. Its vibrant colors and bold flavors make it an ideal addition to any table, turning any meal into a fiesta.
Related Recipe: Looking for another Corn side dish?! Try our Parmesan Ranch Corn!
What could I use in place of the Cojita Cheese in this Street Corn Salad?
I personally could not find cojita cheese at the store the other day when I was making this recipe, so I replaced it with feta cheese.
You could also use a goat cheese if you don’t like cojita or feta.
If you don’t like any of those options, you could also used strained cottage cheese, or simply omit the cheese all together.
Related Recipe: Love Mexican Street Corn?! Try our new Mexican Street Corn Chicken Tacos!
Should I serve this Mexican Street Corn Salad warm or cold?
I like to serve this warm, but you could also serve it cold. I know my sister likes it cold when she dips her tortilla chips in it, but when I serve it for dinner, I microwave it for a little to get it warm.
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Mexican Street Corn Salad Recipe
- 2 Tablespoons olive oil
- 16 ounces frozen corn 1 bag
- 3 Tablespoons mayonnaise (I used light)
- 4 ounces Cotija Cheese crumbled, (could also use feta cheese)
- 2 Tablespoons lime juice (fresh is best)
- 1 Tablespoon jalapeno pepper finely chopped
- ⅓ cup fresh cilantro finely chopped
- 2 Tablespoons red onion finely chopped
- 2 garlic cloves minced
- ½ teaspoon chili powder
- salt and pepper, to taste
- Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
- While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
- Serve immediately and store any leftovers in the refrigerator.
You can also use 3-4 cups fresh corn in place of the frozen corn.
- Mixing Bowl
Recipe adapted from Serious Eats.
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