Introduction: Summer in a Bowl
There’s magic in that first bite of authentic Mexican street corn – the charred sweetness, the tangy lime, the creamy-spicy sauce clinging to every kernel. But who wants to deal with corn cobs at a picnic?
As a chef who’s worked in Mexico City kitchens, I’m sharing my restaurant-hacked version that:
- Keeps all the authentic flavors (hello, Tajín and cotija!)
- Comes together faster than waiting in line at a food truck
- Works equally well for weeknight dinners or fiesta feasts
Whether you’re meal prepping or hosting a crowd, this salad is your new secret weapon. ¡Vamos a cocinar!
Why This Recipe Beats Traditional Elote
✔ No messy cob-eating (perfect for parties!)
✔ 15-minute prep vs. 30+ minutes for grilled elote
✔ Easier to customize heat levels and ingredients
✔ Make-ahead friendly (flavors improve as they meld)
Ingredients You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Corn kernels | 4 cups | Fresh, frozen, or canned |
| Mayonnaise | 1/3 cup | Kewpie mayo for authenticity |
| Lime juice | 2 tbsp | Freshly squeezed |
| Cotija cheese | 1/2 cup | Crumbled (queso fresco works too) |
| Chili powder | 1 tsp | Tajín or ancho chili powder |
| Cilantro | 1/4 cup | Chopped |
| Garlic | 1 clove | Minced |
| Jalapeño | 1 | Diced (optional) |
Pro Tip: For smoky depth without grilling, char corn in a dry cast-iron skillet for 5 minutes!
Step-by-Step Instructions
1. Prepare the Corn
- If using fresh corn: Cut kernels from 4 cobs
- For shortcut: Thaw frozen corn or drain canned
2. Make the Dressing
In large bowl whisk:
- Mayonnaise
- Lime juice
- Minced garlic
- 1/2 tsp chili powder
3. Combine & Garnish
- Fold in corn kernels gently
- Add cotija cheese and cilantro
- Sprinkle with remaining chili powder
- Garnish with lime wedges
4. Chef’s Presentation Tip
For authentic street food flair:
- Serve in colorful Mexican bowls
- Offer extra Tajín on the side
- Top with grilled shrimp for a meal
5 Expert Variations
- Grilled Version – Char corn on BBQ first
- Vegan Twist – Use vegan mayo + almond cotija
- Protein Boost – Add black beans or chicken
- Winter Hack – Use roasted sweet potatoes
- Spicy Upgrade – Mix in chipotle peppers
Nutritional Information
Per serving (1 cup):
- Calories: 220
- Fat: 12g
- Carbs: 24g
- Protein: 6g
FAQs
How long is corn salad good for in the fridge?
This salad stays fresh for 3-4 days when stored in an airtight container. The lime juice helps prevent browning, but for best texture, add fresh cilantro just before serving.
Can Mexican corn salad be made ahead of time?
Absolutely! In fact, the flavors meld beautifully when made 4-6 hours ahead. Just hold the final chili powder sprinkle and fresh garnishes until serving time.
Where did Mexican corn salad originate?
Known as “esquites,” this dish originated in Mexico City as a way to enjoy elote (street corn) without the cob. Vendors would serve the kernels in cups with all the classic toppings – a tradition dating back to Aztec times!
What does Mexican street corn taste like?
Imagine sweet corn meets creamy lime sauce with a kick of chili and salty cheese. It’s:
Sweet from fresh corn
Tangy from lime
Creamy from mayo
Spicy from chili powder
Salty from cotija cheese
Can I freeze Mexican street corn salad?
We don’t recommend it. The mayo-based dressing separates when frozen, and the corn becomes mushy. For meal prep, refrigerate (not freeze) for up to 4 days.
Easy Mexican Street Corn Salad
Ingredients
- 4 cups corn kernels (fresh, frozen or canned)
- 1/3 cups mayonnaise
- 2 tbsp fresh lime juice
- 1/2 cup crumbled cotija cheese
- 1 tsp chili powder (plus extra for garnish)
- 1/4 cup chopped cilantro
- 1 clove garlic, minced
- 1 jalapeño, diced (optional)
- Salt to taste
Instructions
- If using fresh corn, cut kernels from cobs. For frozen, thaw completely. Drain canned corn.
- In large bowl, whisk together mayonnaise, lime juice, and minced garlic.
- Gently fold in corn kernels until evenly coated.
- Add cotija cheese and cilantro, reserving some for garnish.
- Sprinkle with chili powder and serve with lime wedges.
Notes
Final Thoughts: Your New Go-To Summer Side Dish!
There you have it—the easiest, most flavorful Mexican Street Corn Salad that brings all the vibrant taste of elote to your table without the mess. Whether you’re hosting a backyard BBQ, meal prepping for the week, or just craving a taste of Mexico, this recipe is your ticket to a crowd-pleasing dish that’s ready in just 15 minutes.
Why You’ll Love This Recipe:
✔ Bursting with authentic flavors (creamy, tangy, spicy, and salty—just like the street vendors make it!)
✔ No grill required (perfect for quick weeknight dinners or last-minute potlucks)
✔ Endlessly customizable (add protein, make it vegan, or dial up the heat!)
✔ Make-ahead friendly (the flavors get even better as they meld)
Chef’s Pro Tip: Double the batch—this salad disappears fast! And don’t forget to contact me on [email protected] so I can see your delicious recreations.
Now grab a fork (or a chip—yes, it’s that good with tortilla chips!) and dig into your very own fiesta in a bowl. ¡Buen provecho!