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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.
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.
Table of Contents
Mexican street corn salad ingredients
- 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
1. 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.
2. Cut the kernels: Let the grilled corn cool slightly, then slice the kernels off the cob using a sharp knife. Set aside.
3. 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.
4. Let it rest: Set the dressing aside for 5–10 minutes to allow the flavors to meld.
5. Mix the salad: Add the grilled corn, chopped spring onions, and cilantro to the bowl. Toss everything together until evenly coated.
6. Finish and serve: Top with crumbled cotija cheese and a light sprinkle of smoked paprika. Serve with lime wedges.
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.
FAQs
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.
Liked this Mexican street corn salad recipe? Leave a comment and a rating — I’d love to hear from you!
Easy Mexican street corn salad
Equipment
- 1 Grill
- 1 knife
Ingredients
- 5 ears corn, 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 cilantro, chopped
- 1/2 cup crumbled cotija cheese
- 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.
This truly is amazing. Smoked paprika is the secret ingredient! I’ll definitely be making it again for both outdoor and indoor hangouts.
Glad you liked it 🙂