Mexican Street Corn Salad Recipe
This vibrant Mexican Street Corn Salad captures the irresistible smoky, creamy, and tangy flavors of elote in a convenient, scoopable form. After extensive testing, I’ve found that roasting the corn is the key to unlocking a deeper, caramelized sweetness that elevates the entire dish. It’s the perfect make-ahead side for any summer gathering, delivering that authentic street food experience in every bite.
PrintMexican Street Corn Salad
Ingredients
Scale
- 4 ears of corn, shucked
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup Cotija cheese, crumbled
- 1 clove garlic, minced
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- 1 small jalapeño, seeded and finely diced (optional)
Instructions
- Preheat a grill or grill pan over medium-high heat. Brush the ears of corn with olive oil and grill them, turning occasionally, until lightly charred and cooked through, about 10-12 minutes. Remove from the grill and let them cool.
- Once the corn has cooled, carefully cut the kernels off the cob and place them in a large mixing bowl.
- In a small bowl, mix together the mayonnaise, sour cream, Cotija cheese, garlic, smoked paprika, chili powder, ground cumin, lime juice, salt, and pepper.
- Pour the dressing over the corn kernels and toss to combine.
- Stir in the chopped cilantro and diced jalapeño, if using. Adjust the seasoning with additional salt and pepper to taste.
- Refrigerate for at least 30 minutes to allow the flavors to meld before serving.
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