Creamy Mexican Street Corn Salad Recipe
If you love elote, you know that messy, drippy, unbelievably good Mexican street corn on a stick, but you’re tired of corn silk in your teeth and mayo running down your wrist, this Creamy Mexican Street Corn Salad is your answer. It’s every bit of that smoky, creamy, tangy flavor you love, just scooped onto a chip or a spoon instead of a cob.
I make a batch of this practically every time we fire up the grill in the summer. It disappears faster than anything else on the table, and it takes maybe fifteen minutes to throw together if your corn is already cooked. That’s the whole appeal here: this is a real-life, weeknight-and-weekend recipe, not a fussy one.
What Makes This Corn Salad “Street Corn” Style
Traditional Mexican street corn, or elote, gets its signature flavor from a few key players: a creamy mayo-and-sour-cream base, smoky chili, and salty crumbled cheese. This salad keeps every one of those elements intact:
- Mayonnaise and sour cream create that classic creamy, tangy coating that clings to every kernel.
- Chipotle or chili powder and smoked paprika bring the smoky heat that makes street corn taste like street corn.
- Roasted garlic and fresh lime juice round out the dressing with savory depth and a bright, tangy finish.
- Cotija (or queso fresco) adds salty, crumbly bite — it’s the cheese you’ll find on virtually every elote cart.
- Fresh cilantro and green onion brighten the whole thing up so it doesn’t taste heavy.
Ingredients You’ll Need
- 3 cups cooked corn, cut off the cob (grilled, boiled, or roasted all work, see notes below)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chipotle powder or chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon roasted garlic powder
- 1 tablespoon fresh lime juice (about 1/2 lime)
- 1/3 cup crumbled cotija or queso fresco cheese
- 1 tablespoon chopped fresh cilantro
- 2 green onions, thinly sliced
- 1/2 teaspoon salt
How to Make Mexican Street Corn Salad
- Cook your corn, if you haven’t already. Grilling gives you the best smoky flavor, but boiled or roasted corn works great too. Let it cool slightly, then cut the kernels off the cob into a large bowl.
- Whisk together the creamy base. In a small bowl, stir together the mayonnaise, sour cream, chipotle or chili powder, smoked paprika, roasted garlic powder, lime juice, and salt until smooth.
- Combine. Pour the dressing over the corn and toss until every kernel is coated.
- Fold in the cheese, cilantro, and green onion. Add the cotija (or queso fresco), cilantro, and sliced green onion, then gently fold everything together.
- Taste and adjust. Add a little more salt or chili powder if you like it bolder, then serve immediately or chill until ready to serve.
Tips for the Best Street Corn Salad
- Grill your corn for the best flavor. Char adds a smokiness you can’t fake with boiled corn alone. If you’re short on time, frozen corn kernels charred in a hot skillet are a great shortcut.
- Cotija vs. queso fresco: Cotija is drier, saltier, and crumbles more like feta — it’s the more traditional choice. Queso fresco is milder and softer. Either one works beautifully here.
- Make it spicier by adding a pinch of cayenne or a diced jalapeño.
- No roasted garlic powder on hand? Regular garlic powder works fine, or use a small clove of fresh garlic, minced.
- Make it ahead: This salad actually gets better after an hour or two in the fridge, once the flavors have had time to mingle.
What to Serve With Street Corn Salad
This salad is endlessly versatile. A few of our favorite ways to serve it:
- Scooped up with tortilla chips as a dip
- Piled on top of tacos or grilled chicken
- Alongside cowboy smoked beef roast sandwiches or burgers at a cookout
- As a topping for a taco bowl or burrito bowl
- Straight up, with a spoon, standing at the fridge (no judgment)
Frequently Asked Questions
Can I use canned or frozen corn instead of fresh? Yes. Canned corn should be well-drained; frozen corn can be thawed and charred in a dry skillet for a few minutes to bring back some of that grilled flavor before mixing it into the salad.
How long does Mexican street corn salad last in the fridge? Stored in an airtight container in the refrigerator, this salad keeps well for 3 to 4 days. Give it a stir before serving again, since the dressing may settle.
Can I make this salad ahead of time for a party? Absolutely — it’s actually a great make-ahead dish. Prepare it up to a day in advance and store it covered in the fridge. Hold off on adding the cilantro until closer to serving time so it stays bright and fresh.
Is this recipe spicy? As written, it has a mild, smoky warmth rather than heat. If you want more spice, use chipotle powder instead of regular chili powder, or add a pinch of cayenne or diced jalapeño.
What’s the difference between cotija and feta cheese? Cotija and feta have a similar crumbly texture and salty flavor, which makes feta a reasonable substitute if cotija or queso fresco isn’t available at your store.
Can I serve this salad warm instead of cold? Yes — some people prefer it served warm or at room temperature right after mixing, especially if the corn is freshly grilled. It’s just as good served chilled the next day.
More Sweet Corn Recipes
Creamy Mexican Street Corn Salad
Ingredients
- 3 cups sweet corn cooked and cut off the cob
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chipotle powder or chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon roasted garlic powder
- 1 tablespoon fresh lime juice about 1/2 lime
- 1/3 cup crumbled cotija or queso fresco cheese
- 1 tablespoon chopped fresh cilantro
- 2 green onions thinly sliced
- 1/2 teaspoon salt
Instructions
- Cut the cooked corn kernels off the cob into a large bowl.
- In a small bowl, whisk together the mayonnaise, sour cream, chipotle or chili powder, smoked paprika, roasted garlic powder, lime juice, and salt.
- Pour the dressing over the corn and toss to coat evenly.
- Fold in the crumbled cheese, chopped cilantro, and sliced green onion.
- Serve immediately, or chill for at least 30 minutes to let the flavors develop.
Notes
Nutrition
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