Mexican Street Corn Salad

4.54 from 874 votes

Mexican Street Corn Salad

This easy Mexican Street Corn Salad is smoky, creamy, tangy, and packed with bold flavor, everything you love about elote, tossed into a fresh, scoopable salad that’s perfect for taco nights, BBQs, and potlucks.

Prep Time10

Cook Time10

Total Time20

Course: Lunch, Main Course, Salad

Cuisine: Mexican

Keyword: corn salad, mexican recipes, mexican street corn salad

Servings:

Calories: 350kcal

Author: Joanna Cismaru

Equipment

12-inch Cast Iron Skillet

Ingredients

4 cups corn about 5 ears, cut from the cob
1 tablespoon olive oil
½ medium red bell pepper chopped
½ small red onion finely chopped
½ cup fresh cilantro chopped
6 green onions chopped
1 jalapeno pepper diced
½ avocado chopped
4 tablespoons lime juice from about 2 limes
½ teaspoon cumin ground
½ teaspoon smoked paprika
¼ teaspoon black pepper ground
¼ teaspoon salt
2 tablespoons sour cream or yogurt
2 tablespoons mayonnaise
½ cup cotija cheese or feta, crumbled

US Customary - Metric

Instructions

Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.
Transfer the corn to a large bowl and let it cool for a couple minutes.
To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
To serve garnish with additional cheese and cilantro, if preferred.

Video

Notes

Corn: Fresh corn gives the best texture and sweetness, but frozen (or even well-drained canned) corn works great too.
Charring: Use high heat and let the corn sit without stirring too much, you want those smoky, caramelized bits for real street corn flavor.
Dressing: Start with the amount listed, then add a little extra lime juice or mayo if you like it creamier. The corn should stay the star, not swim in dressing.
Cheese: Cotija cheese is traditional and adds salty, briny pops of flavor. Feta is a great substitute if cotija isn’t available.
Avocado: For the freshest look, chop and add the avocado right before serving, the lime juice will help slow down browning, but it’s always brightest right away.
Make Ahead: Char the corn and prep all the veggies up to a few hours ahead. Toss everything together just before serving for the best flavor and texture.

Nutrition