Smoky Mexican Street Corn Salad in Just 20 Minutes

Oh my gosh, you guys – I’ll never forget the first time I tried authentic Mexican street corn at this tiny food truck outside Austin. The smoky charred kernels dripping with creamy lime mayo, that salty crumble of cotija cheese… I swear I could’ve eaten six ears right then and there!

That’s exactly the magic I wanted to capture when I created this Mexican street corn salad version. It’s got all the bold, addictive flavors of classic elote, but in an easy-to-scoop bowl that’s perfect for meal planning or backyard barbecues. No messy corn cob holders required!

What I love most is how ridiculously simple this esquites-inspired salad is. Whether I’m rushing to throw together a weeknight side or meal prepping for a potluck, it comes together in no time. The secret’s in balancing those bright lime-kissed flavors against the rich mayo dressing – just like the street vendors do it. Trust me, once you taste that first forkful loaded with crispy corn, cool cilantro, and that chili powder kick, you’ll be as obsessed as I am!

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Why You’ll Love This Mexican Street Corn Salad

Listen, I don’t even need to convince you – one bite of this Mexican street corn salad will do all the talking! But just in case you’re still on the fence, here’s why this recipe quickly became my go-to summer side dish:

• Lightning-fast prep: From fridge to table in under 20 minutes? Yes please! I’ve made this while my burgers were grilling.
• Flavor explosion: That perfect combo of smoky, tangy, creamy and spicy in every forkful will have you weak in the knees.
• Meal planning MVP: I make a double batch on Sundays – it keeps beautifully for 3 days and tastes even better as flavors meld.
• Super adaptable: You can tweak the heat level, make it vegan with yogurt instead of mayo, or go keto by adding extra cheese.

But the real proof? Every time I bring this to potlucks, someone inevitably asks for the recipe – last time my neighbor’s kid pretended to “guard” the bowl with her arms!

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Ingredients for Mexican Street Corn Salad

Here’s everything you’ll need to make this flavor-packed salad – I’ve grouped them by the parts they play in the recipe so you can shop and prep efficiently. Every ingredient pulls its weight in this dish, but don’t stress if something’s unavailable – I’ll give you my favorite swaps too!

For the Creamy Lime Dressing:

• 1/2 cup mayonnaise (the real stuff, not Miracle Whip – trust me!)
• 2 tbsp freshly squeezed lime juice (about 1 juicy lime)
• 1/2 tsp chili powder (I sometimes use an extra pinch because I love heat)
• 1/4 tsp smoked paprika (this gives that authentic street food smokiness)

For the Salad Base:

• 4 cups roasted corn (fresh grilled is amazing, but frozen/thawed works great too)
• 1/2 cup crumbled cotija cheese (more for sprinkling on top if you’re like me!)
• 1/4 cup chopped cilantro (stems and leaves – that’s where the flavor lives)
• 1/4 cup finely diced red onion (soak in cold water for 5 minutes if you want milder onion flavor)

Ingredient Notes and Substitutions

Okay folks, let’s talk substitutions because I know not everyone’s got a Mexican grocery nearby! That cotija cheese is worth seeking out if you can – it’s got this salty, crumbly texture that doesn’t melt (find it near the queso fresco). In a pinch, finely grated Parmesan or feta works, but it’ll taste different.

For my gluten-free friends – this recipe is naturally GF as written! If you’re going keto, skip the corn (I know, heartbreaking) and try roasted zucchini chunks instead. And let’s be real – sometimes canned corn is all you’ve got, and that’s totally fine! Just drain it well and maybe give it a quick sauté for extra flavor.

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How to Make Mexican Street Corn Salad

Alright, let’s get cooking! This Mexican street corn salad comes together so easily you’ll think you’re cheating. Just promise me one thing – taste as you go! Half the fun is adjusting the flavors to make it uniquely yours. Here’s exactly how I do it in my kitchen every time.

Step 1: Prepare the Dressing

First, grab a medium bowl – I always use my favorite yellow Pyrex because it makes me happy. Whisk together the mayonnaise, lime juice, chili powder, and smoked paprika until silky smooth. Now here’s my secret: dip a chip in and taste it! Too tangy? Add pinch of sugar. Need more kick? Throw in extra chili powder. Dreaming of that street vendor flavor? A tiny squeeze more lime makes all the difference.

Step 2: Combine the Salad

Dump all those gorgeous ingredients into a large mixing bowl – the corn, cheese cilantro, and onions. Now pour that luscious dressing over everything. Here’s where I get hands-on: toss gently but thoroughly with two big spoons (or clean hands if nobody’s watching). You want every kernel wearing a little saucy jacket without turning the whole thing to mush. My perfect texture? Some crisp corn pop with soft creamy bits – just like elote from the cart!

Pop it in the fridge for 15-30 minutes if you can wait – the flavors become best friends in there. But honestly? I usually “test” a scoop immediately with zero regrets.

Tips for the Best Mexican Street Corn Salad

Oh boy, do I have some game-changing tricks up my sleeve for this salad! After making it probably 47 times last summer (no exaggeration), here are my absolute must-know tips for Mexican street corn salad perfection:

First – if you really want that authentic food truck flavor, char your corn until it’s got those gorgeous blackened spots. I throw it straight on my gas burner flames (carefully!) or crank the skillet smoking hot. The extra smoky depth makes ALL the difference. Pro tip: a sprinkle of smoked salt can fake it if you’re in a rush!

Here’s my weekly confession – I always double the dressing. Not even sorry! I keep extra mixed up in the fridge all summer because once those flavors meld for a day? Holy moly – it transforms everything it touches. Try tossing it with grilled chicken or drizzling over baked potatoes. Total game-changer.

And let’s talk heat: start with the recipe’s chili powder amount, then taste and adjust. Some days I want just a pleasant tingle, other times I’m reaching for cayenne too. Your spice jar, your rules! Same goes for adding diced jalapeños – seeds in for fire, seeds out for mellow.

My most personal trick? I cheat with prepped ingredients. Having frozen roasted corn and pre-chopped onions in my freezer means I can whip this up faster than ordering takeout. Because let’s be real – even the easiest recipes feel hard when you’re hangry!

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Serving Suggestions for Mexican Street Corn Salad

Honestly? I’ve eaten this Mexican street corn salad straight from the mixing bowl more times than I’d care to admit! But when I manage to share it (or need to fancy it up for company), here’s how I love to serve it:

At cookouts, pile it next to grilled meats – that creamy tang cuts through smoky ribs or chicken like a dream. For taco nights, it’s the perfect cool counterpoint to spicy fillings. Sometimes I’ll even scoop it onto lettuce cups for a no-fuss lunch.

Best meal planning hack? Double it for potlucks! I transport the salad in one bowl and the extra dressing in another (stir in right before serving so it stays crisp). Pro tip: bring recipe cards – people will ask!

Storage and Make-Ahead Tips

Okay, real talk – this Mexican street corn salad somehow tastes even better the next day when all those bold flavors have had time to party together in the fridge! Here’s how I keep it tasting fresh:

For refrigeration, just pop it in an airtight container – it’ll stay delicious for about 3 days. The dressing may separate a tiny bit overnight, so give it a quick stir before serving. Heads up: the corn will soften slightly (still yummy, just different!) and the cilantro loses some pep after day two.

Now, freezing? I don’t recommend it unless you’re desperate. The thawed texture gets a touch watery, though you can revive it by mixing in fresh lime juice and cheese. My better make-ahead trick? Prep all the ingredients separately, then combine just before serving – that way everything stays crisp and perfect!

Mexican Street Corn Salad Variations

You know me – I can never leave well enough alone in the kitchen! While my basic Mexican street corn salad is perfection, sometimes I love mixing it up based on what’s in my fridge or who’s coming to dinner. Here are my absolute favorite riffs that keep this recipe exciting all season long:

For the avocado lovers: Toss in diced ripe avocado right before serving – that creamy richness takes it over the top! (Fair warning: this version doesn’t keep as long). Black beans make it heartier for meatless Mondays, and cherry tomatoes add juicy pops. My Southwest-inspired spin? Replace half the corn with fire-roasted poblano peppers!

Dietary tweaks are easy too: Vegan friends will adore it with dairy-free yogurt instead of mayo and nutritional yeast standing in for cotija. Keto pals can skip the corn entirely (I know, tragic) and use roasted cauliflower florets – still gets that addictive chili-lime crunch! Whatever version you make, just promise you’ll still load it up with extra lime and love.

Nutritional Information

Now, I’m no nutritionist – just a home cook who gets excited about flavorful food! Keep in mind these numbers are rough estimates since ingredients vary by brand. A serving of this Mexican street corn salad gives you that perfect balance – creamy, tangy satisfaction with some fiber and protein to keep you happy. If you’re tracking macros closely, remember that using low-fat mayo or different cheeses will change the counts. But honestly? Sometimes food is just food – and this salad is worth every delicious bite!

Mexican Street Corn Salad

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A fresh and flavorful salad inspired by Mexican street corn, featuring roasted corn, cotija cheese, and a zesty lime dressing.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 10 min
• Total Time: 20 min
• Yield: 4 servings 1x
• Category: Side Dish
• Method: No-Cook
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 4 cups roasted corn (skillet, grilled, or canned)
• 1/2 cup mayonnaise
• 2 tbsp lime juice
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion

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Instructions

1. In a large bowl, mix mayonnaise, lime juice, chili powder, and smoked paprika.
2. Add roasted corn, cotija cheese, cilantro, and red onion to the bowl.
3. Toss until all ingredients are well coated with the dressing.
4. Serve immediately or chill for 30 minutes for best flavor.

Notes

• For extra spice, add diced jalapeño.
• Use fresh corn when in season for the best taste.

Nutrition

• Serving Size: 1 cup
• Calories: 280
• Sugar: 5g
• Sodium: 320mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 20mg