Mexican Street Corn Salad

This Mexican street corn salad transforms the classic elote experience into a convenient, shareable dish that's perfect for summer gatherings. The charred sweet corn mixed with creamy, tangy dressing creates an irresistible flavor combination that everyone will be asking for again and again.

I first made this for a backyard barbecue and was stunned when people skipped the burgers in favor of second and third helpings of this salad. Now it's requested at every summer gathering, and I'm always happy to oblige.

Ingredients

• Fresh corn on the cob: Choose ears with bright green husks and silk that's slightly brown at the tips for the sweetest flavor
• Butter and olive oil: Creates the perfect base for charring and adds richness to the dressing
• Mayonnaise: Provides the creamy texture that mimics the authentic street corn experience
• Fresh lime juice: Adds brightness that balances the richness of the mayo and cheese
• Spices including smoked paprika and cumin: Creates depth of flavor that makes this dish memorable
• Queso fresco: This crumbly Mexican cheese adds authentic flavor and beautiful presentation
• Jalapeño: Provides a gentle heat that complements the sweetness of the corn
• Red onion: Adds color and a gentle bite that cuts through the creaminess
• Fresh cilantro: Brightens the whole dish with its distinctive herbaceous flavor

Step-by-Step Instructions

Prepare the Grill:

Heat your gas grill to medium heat or prepare a charcoal grill until the coals are ashy white. This moderate heat allows the corn to char beautifully without burning too quickly.

Prepare the Corn:

Combine the melted butter and olive oil in a small bowl. Brush this mixture generously over all sides of your corn cobs. The fat helps the corn develop those beautiful char marks and enhances flavor development. Make sure to reserve any leftover butter mixture for the dressing.

Grill the Corn:

Place your prepared corn directly on the grill grates. Turn the cobs frequently for 10-12 minutes until all sides show beautiful char marks and the kernels become tender when pressed. The caramelization that happens during this step is the foundation of this dish's incredible flavor.

Remove Kernels:

Allow the corn to cool slightly, then stand each cob upright and use a sharp knife to cut down along the sides, removing the kernels. For easier cutting, place the corn in the center hole of a Bundt pan to catch all the kernels as they fall.

Prepare the Dressing:

In a medium mixing bowl, whisk together any remaining butter oil mixture, mayonnaise, lime juice, salt, lemon pepper, smoked paprika, cumin, and minced garlic until smooth and well combined. Take your time with this step as a well-incorporated dressing ensures even flavor throughout the salad.

Combine the Salad:

Add your grilled corn kernels to the dressing along with three quarters of the queso fresco, diced jalapeño, red onion, and cilantro. Gently fold everything together until the corn is evenly coated with the dressing and all ingredients are well distributed.

Serve or Chill:

You can serve the salad immediately while still slightly warm, or refrigerate it to develop the flavors further. Before serving, garnish with the reserved queso fresco and additional cilantro if desired.

Pin it

The smoked paprika is my secret weapon in this recipe. My aunt who spent years in Mexico City taught me that this ingredient, while not traditional, adds a subtle smokiness that mimics the flavor of corn grilled over open flames at authentic street stands.

Make-Ahead Options

This salad actually improves with a little time in the refrigerator. The flavors meld beautifully when allowed to sit for a few hours before serving. If making ahead, add the final garnish of cheese and cilantro just before serving for the freshest presentation. The salad keeps well in an airtight container in the refrigerator for up to three days, though the texture is best within the first 48 hours.

Frozen Corn Alternative

No fresh corn available? No problem! You can achieve similar results using frozen corn kernels. Simply thaw two 12-ounce packages, pat them dry thoroughly, and roast them in a 425°F oven with the butter and oil mixture for about 20 minutes, stirring occasionally. For that authentic char, finish under the broiler for 5 minutes. The texture will be slightly different, but the flavor profile remains delicious.

Serving Suggestions

This versatile salad pairs beautifully with grilled meats, especially carne asada or chicken marinated in citrus. For a complete Mexican-inspired meal, serve alongside black beans and rice. It also makes a substantial vegetarian main course when spooned over a baked sweet potato or stuffed into warm flour tortillas with avocado slices. For an elegant presentation at dinner parties, serve in individual portions using martini glasses or small bowls.

Customization Ideas

This recipe welcomes personalization based on your preferences. For a spicier version, leave some jalapeño seeds in or add a dash of hot sauce to the dressing. Those looking for a lighter option can substitute Greek yogurt for half of the mayonnaise. Add diced avocado just before serving for extra creaminess, or include roasted poblano peppers for an additional layer of smoky flavor.

Frequently Asked Questions

→ Can frozen corn be used instead of fresh?

Yes, thaw and roast frozen corn until slightly charred for a similar flavor. Adjust dressing amounts if needed.

→ How do I ensure the corn gets charred evenly?

Rotate the corn often while grilling over medium heat until all sides develop a smoky char.

→ Can this be made ahead of time?

Yes, you can prepare the salad in advance and chill it. Add cheese and cilantro just before serving for freshness.

→ What substitutes can I use for queso fresco?

Feta or Cotija cheese are great alternatives to queso fresco in this dish.

→ Is this salad spicy?

It has a mild heat from jalapeno. Adjust by adding or omitting seeds or using less jalapeno.