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Easy Irresistible Mexican Street Corn Salad recipe featured image showcasing a colorful bowl of the salad with grilled corn, cilantro, and a creamy dressing.
Lady Maria

Mexican Street Corn Salad

This vibrant Mexican Street Corn Salad transforms the classic elote into an easy-to-share dish. Combining sweet corn, creamy dressing, and spicy chili, it's perfect as a side, topping, or dip for any occasion. Enjoy a burst of flavor in every bite!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups cooked corn kernels fresh, canned, or frozen
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1/4 cup crumbled cotija cheese
  • 1/4 cup finely chopped red onion
  • 1-2 jalapeños, seeded and minced optional
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • Pepper to taste

Equipment

  • Large bowl
  • measuring cups and spoons
  • knife
  • Cutting board
  • Citrus juicer (optional)
  • Grill (optional, for corn)
  • whisk
  • Serving spoon

Method
 

  1. If using fresh corn, grill, boil, or steam until tender. Let cool slightly and cut kernels off the cob. Drain canned or thawed frozen corn.
  2. In a large bowl, whisk together mayonnaise, sour cream, cilantro, and lime juice until smooth.
  3. Stir in cotija cheese, red onion, jalapeños (if using), chili powder, and garlic powder.
  4. Add corn kernels to the bowl and gently toss to coat evenly.
  5. Taste and season with salt and pepper to your liking. Add more chili powder for extra spice.
  6. Cover and refrigerate for at least 30 minutes to allow flavors to meld (optional).
  7. Before serving, garnish with extra cotija cheese and a sprinkle of chili powder. Serve chilled or at room temperature.

Notes

For best results, use high-quality mayonnaise and fresh lime juice. Adjust the spice level by adding more or less jalapeño and chili powder. Chilling the salad enhances the flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a lighter version, substitute Greek yogurt for mayonnaise.