Mexican Street Corn Salad Recipe
This Vibrant Mexican Street Corn Salad captures the irresistible smoky-sweet and tangy flavors of elote in a convenient, scoopable dish. After extensive testing, I’ve perfected a version that’s perfect for potlucks and weeknight dinners, delivering that iconic charred corn flavor without needing a grill. The combination of creamy dressing, fresh veggies, and crumbly cheese creates a side dish that’s guaranteed to be the star of any meal.
PrintMexican Street Corn Salad
Ingredients
Scale
- 4 cups fresh corn kernels (about 5–6 ears of corn) or 2 cans (15 ounces) of corn, drained
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional for heat)
- 1/2 cup fresh cilantro, chopped
- 1 cup crumbled queso fresco or feta cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- Juice of 2 limes
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
Instructions
- Prepare the Corn
- Combine Ingredients
- Prepare the Dressing
- Combine Salad and Dressing
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