If you love vibrant flavors and crave that perfect balance of creamy, tangy, and spicy, this Mexican Street Corn Salad Recipe is an absolute game-changer. Imagine fresh, sweet corn mingling with crisp bell peppers, zesty lime, and a punch of chili—all tossed together with a luscious blend of creamy mayo and tangy sour cream. It’s like your favorite street food transformed into an easy-to-make salad that brightens up any meal or gathering. Whether you’re looking for a side dish to steal the spotlight or a colorful, fresh snack, this recipe has your back with every joyous bite.
Ingredients You’ll Need
This Mexican Street Corn Salad Recipe shines because of its simple, fresh ingredients that pack a punch of flavor, color, and texture. Each component works in harmony to create a salad that’s creamy but crunchy, spicy but balanced, and tangy but comforting.
- 4 cups fresh corn kernels (or 2 cans of corn): The star ingredient, offering natural sweetness and a satisfying crunch.
- 1 red bell pepper: Adds vibrant color and a crisp, sweet bite.
- 1/2 red onion: Provides a sharp, savory contrast to the sweet corn.
- 1 jalapeño (optional): Brings a gentle heat and fresh brightness, customizable to your spice preference.
- 1/2 cup fresh cilantro: Introduces herbaceous freshness that lifts every flavor.
- 1 cup crumbled queso fresco: Adds creamy, salty richness typical of Mexican dishes.
- 1/4 teaspoon salt: Enhances all the natural and added flavors.
- 1/4 teaspoon black pepper: Adds a mild, warming spice.
- 1/4 cup mayonnaise: Serves as the creamy base that binds the salad.
- 1/4 cup sour cream or Greek yogurt: Contributes tanginess and smooth texture.
- Juice of 2 limes: For a bright, citrusy kick that balances richness beautifully.
- 1 teaspoon chili powder: Imparts smoky depth and subtle heat.
- 1/2 teaspoon garlic powder: Adds a mellow savory note without overpowering.
- 1/4 teaspoon cayenne pepper (optional): Packs extra spice for those who like it hot.
How to Make Mexican Street Corn Salad Recipe
Step 1: Prepare the Corn
Start by grilling or boiling your fresh corn until it’s tender and bursting with that sweet, summery flavor. If you are using fresh corn, let it cool slightly, then carefully cut the kernels off the cob. This core step ensures the freshest taste and allows the corn’s natural juicy texture to shine through in your salad.
Step 2: Combine the Vegetables and Cheese
Next, toss the corn kernels into a large bowl along with diced red bell pepper, finely chopped red onion, minced jalapeño if you like a little heat, fresh cilantro, and the crumbled queso fresco. Season the mix with salt and pepper to start layering those savory notes. This combination is what gives the salad its beautiful color palette and perfectly balanced flavor profile.
Step 3: Whisk Together the Dressing
In a separate bowl, whisk together the mayonnaise, sour cream or Greek yogurt, the juice of two fresh limes, chili powder, garlic powder, and cayenne pepper if you want that extra spicy kick. This creamy, tangy dressing is what brings all the ingredients together into one irresistible dish.
Step 4: Toss and Chill
Pour the dressing over the fresh corn mixture and toss everything until the corn and veggies are evenly coated. To give the flavors time to meld and develop, chill the salad in the refrigerator for at least 15 minutes before serving. This resting period is key to unlocking the full magic of the Mexican Street Corn Salad Recipe.
How to Serve Mexican Street Corn Salad Recipe
Garnishes
For a bit of extra flair and texture, sprinkle chopped fresh cilantro or a little extra queso fresco on top just before serving. A light dusting of chili powder or a squeeze of fresh lime juice can also add vibrant pops of flavor right at the table.
Side Dishes
This salad pairs beautifully with grilled meats like chicken or steak, making it an ideal summer BBQ companion. It’s also fantastic alongside tacos, quesadillas, or simply served with warm tortillas for a fresh, satisfying meal.
Creative Ways to Present
Try serving the Mexican Street Corn Salad Recipe in small individual cups or hollowed-out bell peppers for festive party appetizers. You can also layer it in a mason jar for a portable, picnic-ready treat or scoop it onto crispy tostada shells for a fun twist on texture.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mexican Street Corn Salad in an airtight container in the refrigerator. It keeps well for up to 2 days, making it perfect for meal prep or to enjoy as a tasty snack the next day. Just give it a gentle stir before serving to refresh the dressing.
Freezing
Because this salad is best enjoyed fresh, freezing is not recommended. The creamy dressing and fresh vegetables do not freeze well and can become watery or lose their texture upon thawing.
Reheating
This salad is intended to be served cold or at room temperature, so reheating isn’t necessary. If you want a warm side dish, consider serving warmed grilled corn alongside this chilled salad for contrast.
FAQs
Can I use canned corn instead of fresh corn?
Absolutely! Canned corn works well in this recipe and saves prep time. Just be sure to drain and rinse it well to avoid excess moisture.
Is there a non-dairy alternative for this salad?
Yes, you can use vegan mayonnaise and dairy-free yogurt to keep it creamy and delicious while catering to dietary restrictions.
How spicy is this salad?
The spice level is mild by default but customizable. You can leave out the jalapeño and cayenne pepper for a gentler flavor or add more if you like it hot.
Can this salad be made ahead of time?
Definitely! In fact, chilling it for at least 15 minutes helps the flavors meld beautifully. Just keep it refrigerated and consume within two days for the best taste and texture.
What other cheeses can I use if I can’t find queso fresco?
Feta cheese or cotija are great substitutes that offer a similar crumbly texture and salty flavor.
Final Thoughts
This Mexican Street Corn Salad Recipe is truly a celebration of fresh ingredients and bold flavors coming together in perfect harmony. It’s a dish that invites you to relish every bite, whether you serve it at a family barbecue, a casual get-together, or just as a vibrant addition to your weeknight dinner. Give it a try—you might just find your new favorite sidekick in the kitchen!
Print
Mexican Street Corn Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
A vibrant and flavorful Mexican Street Corn Salad featuring fresh corn kernels, colorful bell peppers, zesty lime dressing, and crumbled queso fresco. This easy-to-make salad delivers the classic elote flavors in a creamy, tangy, and slightly spicy mix, perfect as a side dish for any grilled meal or a refreshing summer appetizer.
Ingredients
Vegetables
- 4 cups fresh corn kernels (or 2 cans of corn, drained)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, minced (optional)
- 1/2 cup fresh cilantro, chopped
Dressing and Seasonings
- 1 cup crumbled queso fresco
- 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 Corn: Grill or boil the corn cobs until the kernels are tender and cooked through. Allow the corn to cool, then carefully cut the kernels off the cob. Alternatively, if using canned corn, drain well.
- Combine Salad Ingredients: In a large mixing bowl, add the corn kernels, diced red bell pepper, finely chopped red onion, minced jalapeño (if using), chopped cilantro, crumbled queso fresco, salt, and black pepper. Gently toss to combine all the ingredients evenly.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream or Greek yogurt, fresh lime juice, chili powder, garlic powder, and cayenne pepper (if using) until you achieve a smooth and creamy dressing.
- Toss Salad with Dressing: Pour the dressing over the salad mixture and toss thoroughly to ensure every component is evenly coated with the creamy lime dressing.
- Chill and Serve: Refrigerate the salad for at least 15 minutes to let the flavors meld together. Serve chilled as a refreshing side dish or appetizer.
Notes
- For a smokier flavor, char the corn over an open flame or grill before cutting off the kernels.
- If queso fresco is unavailable, feta cheese can be used as a substitute.
- Adjust the spice levels by adding more or less jalapeño and cayenne pepper to your preference.
- This salad can be prepared a few hours ahead and kept chilled but is best served within 24 hours for freshness.
- For a lighter version, substitute mayonnaise with extra Greek yogurt.
