Mexican Street Corn Salad – Creamy Elotes Style with Cotija Cheese
Authentic Mexican Street Corn Salad Recipe
This vibrant Mexican street corn salad brings all the incredible flavors of traditional elotes right to your table in an easy-to-serve format. With creamy dressing, tangy cotija cheese, and a perfect balance of chili and lime, this salad is the ultimate summer side dish that will become your new go-to for barbecues, picnics, and family gatherings.
What makes this recipe so special is how it captures the essence of Mexican street food while being incredibly simple to prepare. Whether you call it esquites or elotes salad, this dish delivers that perfect combination of sweet corn, creamy texture, and zesty seasoning that keeps everyone coming back for more.
Ingredients
- 6 cups fresh or frozen corn kernels (about 8 ears)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1 cup crumbled cotija cheese
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup finely chopped red onion
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
- Lime wedges for serving
Step-by-Step Instructions
Step 1: Prepare the Corn
If using fresh corn, shuck the ears and remove the silk. You can grill the corn for added smoky flavor or boil it for about 5-7 minutes until tender. Once cooked, let it cool slightly before cutting the kernels off the cob. If using frozen corn, simply thaw and drain well.
Step 2: Create the Creamy Dressing
In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper if using. Whisk until smooth and well combined. This creamy base is what gives the salad its signature Mexican street corn flavor.
Step 3: Combine All Ingredients
Add the corn kernels to the dressing mixture along with the chopped red onion and cilantro. Gently fold everything together until the corn is evenly coated with the creamy dressing. Be careful not to overmix to maintain the texture.
Step 4: Add Cheese and Season
Fold in the crumbled cotija cheese, reserving a little for garnish. Season with salt and black pepper to taste. The saltiness of the cotija cheese is key to balancing the sweet corn and creamy dressing.
Step 5: Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, give it a quick stir and garnish with additional cotija cheese, cilantro, and lime wedges on the side.
Expert Tips
Grilling Option: For authentic smoky flavor, grill the corn on medium-high heat for 10-15 minutes, turning occasionally, until slightly charred. The charred bits add incredible depth to the salad.
Make Ahead: This salad actually tastes better when made a few hours ahead of time. The flavors have time to develop and the dressing soaks into the corn beautifully.
Spice Level: Adjust the heat to your preference. For milder flavor, reduce or omit the cayenne. For extra heat, add a diced jalapeño or serrano pepper.
Serving Suggestions: This corn salad pairs perfectly with grilled chicken dishes or as a side for your favorite summer barbecue favorites.
Frequently Asked Questions
Can I use canned corn instead of fresh?
Yes, you can use canned corn if you’re short on time. Just be sure to drain and rinse it thoroughly to remove any canned flavor. However, fresh or frozen corn will give you the best texture and sweetness.
What can I substitute for cotija cheese?
If you can’t find cotija cheese, feta cheese makes a good substitute. While the flavor will be slightly different, it still provides that salty, crumbly texture that works so well in this salad.
How long does this corn salad keep?
Store covered in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious on day two. If you’re looking for more salad inspiration, check out our creamy coleslaw recipe that’s perfect for summer gatherings.
Can I make this salad vegan?
Absolutely! Use vegan mayonnaise and sour cream alternatives, and substitute the cotija cheese with crumbled tofu or a vegan feta alternative. The chili lime flavors will still shine through beautifully.
This Mexican street corn salad is more than just a side dish—it’s a celebration of vibrant flavors that will transport your taste buds straight to the streets of Mexico. Perfect for potlucks, family dinners, or as a standout side at your next barbecue, this recipe is sure to become a seasonal favorite that you’ll make again and again.
Authentic Mexican Street Corn Salad Recipe
Ingredients
Method
- Prepare the corn by shucking fresh ears or thawing frozen corn. Grill for smoky flavor or boil for 5-7 minutes until tender, then let cool and cut kernels off cob if using fresh corn.
- Create the creamy dressing by combining mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper in a large bowl. Whisk until smooth and well combined.
- Combine all ingredients by adding corn kernels, chopped red onion, and cilantro to the dressing mixture. Gently fold until corn is evenly coated, being careful not to overmix.
- Add cheese and season by folding in crumbled cotija cheese (reserving some for garnish) and seasoning with salt and black pepper to taste.
- Chill and serve by refrigerating for at least 30 minutes, then stirring and garnishing with additional cotija cheese, cilantro, and lime wedges before serving.
