Salads

Easy Mexican Street Corn Salad

By Samira Kazan

published June 25, 2025

This Mexican street corn salad is smoky, creamy, tangy, and just a little spicy — the kind of side dish that steals the show at any summer table. It’s based on esquites , the beloved Mexican street food where grilled corn is cut off the cob and tossed in a bold, zesty dressing.

top view close up of mexican street corn salad in a white large plate. - 1

It’s essentially the off-the-cob version of Mexican street corn (elotes) — same bold, creamy flavors, just served in scoopable form instead of on the cob. I tested this with both grilled and skillet-charred corn, but the grilled version really shines — it’s deeper in flavor, juicier, and pairs beautifully with cotija, lime, and a touch of jalapeño. It’s now my go-to for BBQs, taco nights, and cozy dinners when corn’s in season.

If you’re looking for more corn ideas, try our microwave corn on the cob (a fast favorite!) or get playful with these crispy corn ribs .

Mexican street corn salad ingredients
How to make it
How to serve
FAQs
More corn recipes
Easy Mexican street corn salad Recipe

Mexican street corn salad ingredients

Ingredients for making street mexican corn salad - 2

Fresh corn : I used 5 ears, brushed with olive oil and grilled. The grilled flavor makes a big difference here, so use fresh if you can. Frozen works too — just thaw and char it in a pan.
Sour cream : For a light tang that balances the richness of the mayo. Greek yogurt is a great substitute if needed.
Mayonnaise : This gives that signature creamy texture. I used full-fat mayo for the best flavor.
Cotija cheese : A crumbly, salty Mexican cheese. Feta is a good backup if cotija is hard to find.
Jalapeño : Adds just the right amount of heat. Remove the seeds for a milder kick — or add a second pepper if you love spice!
Spring onions : These give a gentle onion flavor without overpowering the salad. You can also use finely chopped red onion.
Garlic : Just one small clove, minced finely so it melts into the dressing without being too sharp.
Smoked paprika : I used this for depth and a light smoky note that works beautifully with the grilled corn. You could also finish the salad with a sprinkle of chili powder on top if you’d like more heat.
Lime : Both the juice and zest add essential brightness. I used one whole lime, but feel free to add more to taste.
Fresh cilantro : Adds a bright, fresh finish. You can swap in flat-leaf parsley if needed.
Salt : I added just a pinch, but adjust it after tasting — especially if your cotija is on the milder side.

See printable recipe card below for the full ingredients list and quantities.

How to make it

Grill the corn: Brush 5 corn cobs with olive oil and grill over medium-high heat, turning every couple of minutes, until lightly charred on all sides.

A collage of two photos showing Mexican corn on the grill: one photo captures the corn being brushed with sauce before grilling, and the other shows the ears beautifully charred with golden brown grill marks. - 3

Cut the kernels: Let the grilled corn cool slightly, then slice the kernels off the cob using a sharp knife. Set aside.

A grilled corn cob being cut into kernels on a wooden board. - 4

Make the dressing: In a large bowl, combine the sour cream, mayonnaise, lime juice and zest, finely grated garlic, chopped jalapeño, and a pinch of salt. Mix until smooth.

A small bowl with mayonnaise, lime juice, sour cream, grated garlic, chopped jalapeño, and lemon zest being whisked together to make a creamy corn salad dressing. - 5

Let it rest: Set the dressing aside for 5–10 minutes to allow the flavors to meld.

Corn salad before and after mixing with creamy dressing. - 6

Finish and serve: Top with crumbled cotija cheese and a light sprinkle of smoked paprika. Serve with lime wedges.

top view close up of mexican street corn salad in a white plate garnished with some lime wedges and jalapenos - 7

Leftovers will keep in the fridge for up to 2 days, but the texture is best on the first day.

How to serve

This salad is super flexible — you can enjoy it warm, at room temperature, or straight from the fridge. Serve it as a side with tacos, grilled boneless chicken thighs or grilled fish like grilled tuna steak , or part of a summer BBQ spread. I also love it in burrito bowls , piled onto nachos, or even tucked into wraps for an easy lunch.

Yes! Just thaw it first, then char it in a hot pan until golden and lightly caramelized.

Absolutely. It tastes great chilled. Just wait to add the cotija and paprika until right before serving so everything stays fresh.

More corn recipes

Microwaved corn on the cob with removed husk - 8

Microwaved corn on the cob with removed husk - 9

three grilled corn on the cob on a green plate - 10

three grilled corn on the cob on a green plate - 11

Dipping a spicy corn rib into chili mayo - 12

Dipping a spicy corn rib into chili mayo - 13

Equipment

1 Grill
1 Mixing bowl set
1 Sharp knife

Ingredients1x2x3x

▢ 5 corn on the cob brushed with olive oil and grilled
▢ 1/2 cup sour cream
▢ 1/2 cup mayonnaise
▢ 1 garlic clove finely grated
▢ 1 jalapeño finely chopped
▢ 1 lime juice and zest
▢ 1/4 teaspoon salt or to taste
▢ 3 spring onions finely chopped
▢ 1/4 cup fresh cilantro leaves chopped
▢ 1/2 cup cotija cheese crumbled
▢ 1/4 teaspoon smoked paprika for garnish
▢ lime wedges to serve

Instructions

Brush the corn with olive oil and grill over medium-high heat, turning every few minutes, until lightly charred all over.
Let the corn cool slightly, then slice the kernels off the cob with a sharp knife.
In a large bowl, mix together the sour cream, mayonnaise, garlic, jalapeño, lime juice and zest, and salt. Let sit for 5–10 minutes.
Add the grilled corn, spring onions, and cilantro. Toss to combine.
Top with crumbled cotija cheese and a sprinkle of smoked paprika.
Serve with lime wedges. Leftovers will keep for up to 2 days in the fridge.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.