Mexican Street Corn Salad

Name: Mexican Street Corn Salad Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 16 ounces frozen fire-roasted corn (thawed and drained well); ½ cup red onion (chopped); 1 jalapeño pepper (seeded and diced); 2 teaspoons garlic (minced); ¼ cup cotija cheese (plus more for topping); ¼ cup mayonnaise; 2 tablespoons lime juice; ½ teaspoon chili powder; ½ teaspoon smoked paprika; ¼ teaspoon kosher salt; ¼ teaspoon ground black pepper; ¼ cup cilantro (chopped, plus more for topping)

View Recipe

Mexican Street Corn Salad is a creamy, smoky salad made with fire-roasted corn, cotija cheese, jalapeño, red onion, and a chili-lime dressing. Serve with Bean and Cheese Taquitos and Cilantro Lime Guacamole.

A white plate filled with a colorful corn salad, featuring grilled corn, diced red onion, peppers, chopped cilantro, and crumbled cheese, garnished with fresh herbs.

Table of Contents

What Is Mexican Street Corn?

Mexican street corn, known as elote, is a popular Mexican street food made with grilled corn on the cob slathered in mayonnaise, cotija cheese, chili powder, and lime juice. It is sold by street vendors throughout Mexico and has become widely popular in the United States. This salad version, sometimes called esquites, takes all the same flavors off the cob and into a bowl.

Elote in a Bowl

If you have ever had elote (Mexican street corn), you already know what this salad tastes like. Elote is traditionally served on the cob, slathered in mayonnaise, cotija, chili powder, and lime. This version takes all of those same flavors off the cob and into a bowl. I like this recipe because it comes together in about ten minutes and works as a side dish, a taco topping, or a dip with tortilla chips.

The fire-roasted corn is what makes this salad. Plain frozen corn will not give you the same smoky depth, and the smoked paprika in the dressing reinforces that smokiness in a way that makes the whole thing taste like it came off a grill.

A white bowl filled with Mexican street corn salad topped with crumbled cheese, chopped cilantro, and a mix of corn, red onion, and green peppers on a marble surface.

Ingredients for Mexican Street Corn Salad

Here’s what you will need. Exact amounts are listed in the recipe card below.

Frozen Fire-Roasted Corn – Thaw and drain well before using, then pat dry with paper towels. The drier the corn, the better the dressing coats it rather than pooling at the bottom of the bowl.
Red Onion – If raw red onion is too sharp for your taste, soak the diced onion in cold water for ten minutes before adding. It takes the edge off without losing the flavor.
Jalapeño – Seeded for mild heat throughout the salad. Leave the seeds in for more heat.
Garlic – Fresh minced garlic only. It makes a noticeable difference in a salad this simple.
Cotija Cheese – A firm, salty Mexican cheese that crumbles easily and is the signature topping for elote. If cotija is not available, queso fresco is the closest substitute with a similar crumbly texture and mild flavor. (I’ve seen feta widely recommended as a substitute, but I’m telling you, don’t do it. Just because the two cheeses look alike does not mean they are even close; the flavor profiles are quite different.)
Mayonnaise – The creamy base of the dressing. Vegan mayo works equally well here.
Fresh Lime Juice – One lime gives you the right amount.
Chili Powder and Smoked Paprika – The smoky, warm spice blend that gives the dressing its depth and color. Do not substitute regular paprika; it will not be the same.
Kosher Salt and Ground Black Pepper – Simple seasonings to bring it all together.
Fresh Cilantro – For freshness and a pretty pop of green color.

Make it Vegan: Use vegan mayonnaise and omit the cotija or substitute with a plant-based alternative. Finely grated vegan Parmesan cheese is the best alternative since it is similar to cotija in dryness and saltiness.

How to Make Mexican Street Corn Salad

Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 4 Cuisine: Mexican

STEP ONE: Combine the salad. In a large bowl, combine the corn, red onion, jalapeño, garlic, and cotija. Toss well.

STEP TWO: Make the dressing. In a small bowl, whisk together the mayonnaise, lime juice, chili powder, smoked paprika, salt, pepper, and cilantro until smooth.

STEP THREE: Dress and serve. Pour the dressing over the corn mixture and toss to coat. Finish with extra cotija and cilantro on top. Serve immediately or refrigerate until ready to serve.

Frequently Asked Questions

Can I use fresh corn instead of frozen?

Yes. About 3 cups of fresh corn kernels cut from the cob is equivalent to 16 ounces of frozen corn. Fresh corn can be used raw or briefly charred in a hot skillet for a similar smoky flavor to the fire-roasted variety.

Can I make this ahead of time?

Yes. The salad keeps well in an airtight container in the refrigerator for up to 3 days. Add the extra cotija and cilantro topping just before serving.

Can I use canned corn?

Yes. Drain and pat dry thoroughly before using. The flavor will be milder than fire-roasted but the salad will still be good.

Storage

Store in an airtight container in the refrigerator for up to 3 days. The dressing absorbs into the corn as it sits, which deepens the flavor. Add fresh cotija and cilantro before serving.

More Mexican-Inspired Recipes

Two bowls of Mexican street corn salad topped with chopped cilantro and crumbled cheese. The salad includes grilled corn, red onion, and herbs. A green banner in the center reads Mexican Street Corn Salad.

Tried this recipe? Leave a Star Rating and share your thoughts in the comments below. Thanks for being part of our home cooking community!

Follow This Wife Cooks on Instagram | Facebook | Pinterest | YouTube | Substack