What is Mexican street corn salad made of?

Mexican Street Corn Salad, also known as Elote Salad, typically consists of corn kernels (grilled, roasted, or boiled), mayonnaise, cotija cheese, lime juice, chili powder or Tajin, and cilantro. Some variations include sour cream, jalapeño, or other spices.

What is the difference between elote and Mexican street corn salad?

Elote is traditionally corn on the cob that's grilled or boiled and then coated in mayonnaise, cotija cheese, chili powder, and lime juice. Mexican Street Corn Salad is essentially the same flavors, but the corn is cut off the cob and served as a salad, making it easier to eat.

What cheese is best for Mexican street corn salad?

Cotija cheese is the most traditional and widely used cheese for Mexican Street Corn Salad. It's a firm, salty cheese that crumbles easily and adds a distinct flavor. If cotija is unavailable, queso fresco or Parmesan can be used as substitutes.

Can you make Mexican street corn salad ahead of time?

Yes, you can make Mexican Street Corn Salad ahead of time, but it's best served fresh. If making it ahead, it is recommended to hold off on adding the lime juice and any creamy ingredients (like mayo or sour cream) until just before serving to prevent the salad from becoming soggy. The corn can be prepped and cooled in advance.

How long does Mexican street corn salad last?

Mexican Street Corn Salad will generally last for 3-4 days in the refrigerator when stored properly in an airtight container. However, it's best enjoyed within the first day or two for optimal texture and flavor.

What do you serve with Mexican Street Corn Salad?

Mexican Street Corn Salad is a versatile side dish that pairs well with many Mexican and Southwestern dishes. It complements grilled meats, tacos, enchiladas, quesadillas, and can also be served as a topping for burgers or as a dip with tortilla chips.

Mexican Street Corn Salad: The Ultimate Party Hit Everyone Demands 2026

Name: Mexican Street Corn Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 6 ears fresh corn, husked; 1 tablespoon olive oil; Salt and black pepper to taste; 1/2 cup mayonnaise; 1/2 cup sour cream or Mexican crema; 1/2 cup freshly crumbled cotija cheese, plus more for garnish; 1/4 cup finely chopped fresh cilantro; 2 cloves garlic, minced; 1 jalapeño, seeded and finely diced; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; Juice of 1 large lime (about 2 tablespoons); Zest of 1/2 a lime

Mexican Street Corn Salad

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This is a scoopable, shareable version of classic elote. It features smoky grilled corn tossed in a creamy, tangy dressing with cotija cheese, lime, and cilantro. Perfect for potlucks and parties, it avoids sogginess by using cooled corn.

Author: Harmony
Prep Time: 15min
Cook Time: 10min
Total Time: 25min
Yield: 6 servings 1x
Category: dinner
Method: grilling
Cuisine: Mexican

Ingredients

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6 ears fresh corn, husked
1 tablespoon olive oil
Salt and black pepper to taste
1/2 cup mayonnaise
1/2 cup sour cream or Mexican crema
1/2 cup freshly crumbled cotija cheese, plus more for garnish
1/4 cup finely chopped fresh cilantro
2 cloves garlic, minced
1 jalapeño, seeded and finely diced
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Juice of 1 large lime (about 2 tablespoons)
Zest of 1/2 a lime

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Instructions

Preheat grill to medium-high heat. Brush corn with oil and season with salt and pepper.
Grill corn for 8-10 minutes, turning occasionally, until tender and charred in spots. Transfer to a plate and let cool completely.
Once cool, stand each cob upright in a large bowl and use a knife to cut the kernels off the cob.
In a separate large bowl, whisk together mayonnaise, sour cream, garlic, lime juice, lime zest, chili powder, and smoked paprika until smooth.
Add the cooled corn kernels, jalapeño, cotija cheese, and cilantro to the dressing. Gently fold until evenly coated.
Taste and adjust seasoning with salt, pepper, or lime juice. Cover and chill for 15-20 minutes before serving. Garnish with extra cotija and cilantro.

Notes

For a non-grill option, roast corn on a sheet pan at 425°F for 20-25 minutes. Letting the corn cool completely is crucial to prevent a watery salad. The salad can be made a few hours ahead; flavors improve as it chills.

Nutrition

Serving Size: 6
Calories: 220
Sugar: 5
Sodium: 300
Fat: 16
Saturated Fat: 4
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 18
Fiber: 2
Protein: 5
Cholesterol: 20

Find it online: https://www.homestyletable.com/mexican-street-corn-salad/