Mexican Street Corn Salad Recipe | Easy Elote Salad

If you're a fan of Mexican street corn, you're going to love this Mexican Street Corn Salad recipe! Imagine the same rich, smoky, and tangy flavors of the popular street food, but in an easy-to-eat salad form. This salad is loaded with roasted corn, diced tomatoes, red onion, creamy lime dressing, and a hit of cotija cheese. It's a fantastic side dish for BBQs, family dinners, or potlucks.

Why You'll Love This Spectacular Salad

• Quick and Easy. Ready in under 30 minutes, this salad is super easy to make and perfect for last-minute gatherings or meal prepping for the week.
• Flavorful and Tangy. The salad is packed with a mix of smoky, salty, and tangy flavors that will make your taste buds dance.
• Customizable. Whether you want to add more heat or switch up the toppings, this salad is totally customizable to suit your preferences.
• Family-Friendly. It’s a hit with both kids and adults, and a great way to introduce new flavors to the whole family.

What Does This Mexican Street Corn Salad Recipe Taste Like?

This salad has the same sweet and smoky flavor as Mexican street corn (Elote), but in a more convenient, easy-to-serve form.

The roasted corn is smoky and caramelized, with the richness of creamy dressing from mayonnaise and a slight tang from lime juice. The cotija cheese adds a salty, creamy bite, while the chili powder (or tahini) brings just the right amount of heat.

Every bite is a flavor explosion that’s the perfect balance of rich, creamy, tangy, and spicy.

Ingredients You'll Need

• Fresh or Frozen Corn Kernels- The heart of the dish! You can use fresh corn on the cob, frozen corn, or even canned corn. Fresh corn is best when in season, but frozen corn works great for this recipe.
• Mayonnaise- Adds creaminess and richness to the dressing. If you prefer, you can use vegan mayo to make the salad plant-based.
• Lime Juice- Provides that tangy, citrusy freshness that makes this salad truly pop.
• Tomatoes- Diced tomatoes add a burst of freshness and a a pop of color.
• Red Onion- For earthiness, slight sweetness, and lovely color.
• Cotija Cheese- This crumbly, salty Mexican cheese is key to the flavor of this dish. It adds a savory richness that balances out the sweetness of the corn. If you can’t find cotija, feta cheese works as a substitute.
• Chili Powder or Tajín- Brings the signature smoky heat to the salad. You can adjust the level of spice depending on your preferences.
• Fresh Cilantro- Adds a bright, herbaceous flavor that enhances the overall taste.
• Garlic Powder- Gives the salad a savory, aromatic base.
• Salt & Black Pepper- For seasoning the salad to taste.
• Olive Oil or Butter- For roasting the corn. You can also grill the corn for extra smoky flavor.

How To Make This Mexican Street Corn Salad Recipe

1. Roast the Corn. If using fresh corn, grill or roast the corn on the cob for about 8-10 minutes until it’s charred and tender. Once the corn has cooled, use a sharp knife to slice the kernels off the cob. If you’re using frozen corn, simply heat it through in a skillet or in the microwave and allow it to cool slightly.
2. Prepare the Dressing. In a medium-sized bowl, combine mayonnaise, lime juice, chili powder (or Tajín), and garlic powder. Stir well until the mixture is smooth and creamy. Add salt and pepper to taste.
3. Combine the Ingredients. In a large bowl, add the roasted corn, diced tomatoes, and chopped red onion, then pour the prepared dressing over it. Toss to coat the corn evenly with the dressing.
4. Add the Finishing Touches. Stir in the crumbled cotija cheese and fresh cilantro. You can reserve a little cheese for garnish, if desired. Taste and adjust the seasoning if necessary, adding more lime juice, chili powder, or salt to suit your taste.
5. Chill and Serve. For the best flavor, refrigerate the salad for about 30 minutes to allow the flavors to meld together. You can also serve it immediately if you prefer it fresh. Garnish with additional cilantro and cotija cheese before serving.

Tips And Tricks

Here are some tips and tricks to help you make the perfect Mexican Street Corn Salad recipe every time:

• Use Fresh Corn When Possible. If it's in season, fresh corn is the best option for this salad. It has a natural sweetness and texture that frozen or canned corn can't quite replicate. If using fresh corn on the cob, grill or roast it to add extra smoky flavor.
• Customize the Spice Level. If you love heat, add jalapeños or extra Tajín to the dressing. For a milder version, skip the chili powder or use mild paprika.
• Make It Dairy-Free. For a vegan version of this Mexican Street Corn Salad, swap out the mayonnaise for vegan mayo and use vegan cheese instead of cotija.

Variations

This salad is versatile, and you can get creative with the ingredients. Here are some fun variations to try:

• Spicy- Add diced jalapeños or a dash of hot sauce to kick the heat up a notch.
• Avocado- Add diced avocado for a creamy twist. The avocado will balance out the spice and make the salad even more delicious.
• Southwest- Toss in black beans, cherry tomatoes, and red onion to give the salad a Southwest vibe. You could even add corn kernels from a grilled corn cob for extra flavor.
• Fruit Twist- Add diced pineapple or mango to give the salad a sweet and tangy flavor that complements the smoky corn.

What To Eat With This Mexican Street Corn Recipe

Mexican Street Corn Salad pairs perfectly with a variety of dishes. Here are a few ideas:

• Tacos- Serve it as a side dish to your favorite tacos. It pairs beautifully with fish tacos, chicken tacos, or veggie tacos.
• Grilled Meats- This salad is a great accompaniment to grilled meats like steak, chicken, or pork. It’s perfect for summer BBQs or cookouts.
• Rice Dishes- Serve it with cilantro lime rice or Mexican rice for a hearty, filling meal.
• Sandwiches and Wraps- Add a refreshing touch to your sandwich or wrap by serving this salad as a side or topping.

How Long Does It Last?

This Mexican Street Corn Salad recipe will last for 3-4 days in the fridge when stored in an airtight container. The flavors will continue to meld together as it sits, but the corn may soften slightly after a few days.

It’s best enjoyed within the first couple of days for the freshest taste and texture.

Can You Freeze It?

While it’s not ideal to freeze the entire salad, you can freeze the corn before mixing it with the dressing. Just cook the corn, let it cool, and store it in a freezer-safe bag for up to 2 months.

When ready to serve, thaw it in the fridge and toss it with the dressing and toppings.

More Simple Salad Recipes

• Pea Salad
• Spinach Salad
• Greek Cucumber Salad
• Italian Chopped Salad
• Watermelon Feta Salad

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