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easy mexican street corn salad recipe

Easy Mexican Street Corn Salad

Marcus Reed AuthorMarcus Reed
This Easy Mexican Street Corn Salad brings all the flavors of traditional elote into a convenient salad form. Perfect for quick sides and easy recipes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Mexican
Servings 8 servings
Calories 220 kcal

Equipment

  • 1 large mixing bowl
  • 1 grill or stovetop pan for grilling corn
  • 1 sharp knife for cutting corn off the cob

Ingredients
  

Main Ingredients

  • 4 ears of corn
  • 1/2 cup mayonnaise
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 1 lime juiced
  • 1 tsp chili powder
  • Salt and pepper to taste

Optional Add-ins

  • 1 avocado diced
  • 1/2 cup diced red onion
  • 1 jalapeño seeded and diced

Instructions
 

Preparation

  • If using fresh corn, shuck the ears and grill them on medium-high heat until charred, about 7-10 minutes, turning occasionally. If using canned or frozen corn, lightly roast in a pan until golden.
  • Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Be sure to collect any kernels that fall off during this process.

Mixing the Salad

  • In a large mixing bowl, combine the corn kernels, mayonnaise, lime juice, cotija cheese, and chopped cilantro. Mix well to ensure everything is evenly distributed.
  • Add chili powder, salt, and pepper to taste. Stir to incorporate the spices thoroughly. Adjust seasoning as per your preference.

Serving

  • For extra flavor and presentation, garnish with additional cotija cheese and cilantro. Serve immediately or refrigerate until ready to serve.
  • If desired, fold in diced avocado, red onion, and jalapeño for added texture and flavor. These are optional and can be adjusted to taste.

Storage

  • Transfer any leftovers to an airtight container and store in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing.

Notes

Pro Tips: Use fresh corn for the best flavor.
Ingredient Substitutions: Feta cheese can be used instead of cotija.
How to Serve: Best served chilled or at room temperature.
Storage & Freshness: Keeps well for up to 3 days in the fridge.
Make-Ahead Tips: Prepare a day in advance for deeper flavor.
Keyword easy mexican street corn salad, mexican corn salad recipe, quick mexican salad