Creamy Mexican Street Corn Salad

Take the mess out of Mexican street corn with this quick, easy, and extra creamy Mexican Street Corn Salad, perfect for any summer BBQ!

Elote, or Mexican corn on the cob, is quite possibly the best street food there in my opinion! Checking off every taste and texture box with this one, from the smoky chili powder, to the creamy dressing, to the fresh cilantro.

How to prepare the corn

You can make this recipe all year round using, fresh, frozen, or canned corn! If you’re using fresh corn, cut the kernels off of the cob, and place in a bowl. I use this Pampered Chef Corn Kernel Cutter, but here is another cheaper option from Amazon that works just as well. If you’re using frozen or canned corn, thaw and drain.

The secret to getting charred, flavorful corn in this recipe, is cooking it in a cast iron skillet. Once the kernels are charred to your liking, add to the prepared dressing mixture, season to taste, and serve.

Mexican Street Corn Salad can be served both hot and cold, but I vote for the hot method! If I’m taking this to a BBQ, I’ll make it a day or two in advance and just store in the fridge until I need to reheat. You can make keep this salad as leftovers in the fridge for 2-3 days.

Cotija Cheese

Cotija cheese is a Mexican cheese made from cow’s milk that is salty, crumbly. However, if you don’t have any on hand, you can easily substitute with a mixture of parmesan and feta.

How to make Mexican Street Corn Salad

• Giving the corn a quick char in a cast iron skillet is the best kept secret to the flavor in the recipe. Cooking the corn in garlic and onion gives it a little something that regular Mexican corn on the cob simply lacks.
• Add all dressing ingredients to a large bowl and mix until creamy.
• When the corn is done cooking, add to the dressing, and mix well.
• After the salad is mixed, garnish with fresh cilantro, chili powder, crumbled Cotija cheese, a squeeze of lime and serve!

Depending on the crowd, sometimes I like to make mine with a little touch of heat. If that’s the case, then I’ll add a touch of cayenne pepper or dice up some fresh jalapeños.

Tried this recipe? Let me know how you liked it in the comment section below!

Here are a couple other recipes to try:

• Cheesy Cauliflower Casserole
• Loaded Broccoli Salad

Mexican Streen Corn Salad

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Prep Time 15 mins

Cook Time 15 mins

Total Time 25 mins

Servings 4

Ingredients

  

• 2 Tbsp butter
• 1/3 cup onion, chopped
• 2 cloves garlic, minced
• 5 cups corn kernels
• 1 lime, squeezed
• 1/3 cup sour cream
• 1/3 cup mayo
• 3/4 cup Cotija cheese crumbles
• 2 Tbsp fresh cilantro, chopped
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp garlic salt
• 1 green onion stalk

Instructions

 

• Melt butter in a cast iron skillet over medium heat. Add garlic and onion and cook about 2-3 minutes.
• Add corn kernels and cook for 15-20 minutes, stirring occasionally to char evenly throughout without burning.
• While the corn is cooking, add lime juice, sour cream, mayo, Cotija cheese, cilantro, chili powder, garlic salt, and paprika to a large bowl and mix well until creamy.
• When corn is done cooking, allow to cool slightly before adding to dressing bowl. Stir well.
• Garnish with chili powder, cilantro, Cotija cheese crumbles, and green onion.