Street Corn Salad Recipe

There’s something magical about summer street food—the smoky aroma of corn being grilled on an open flame, the tangy sprinkle of chili-lime seasoning, and that irresistible combination of char and creaminess. That’s exactly where the idea for this Street Corn Salad came from.

Inspired by the classic Mexican dish “elote,” this salad version takes all the bold, zesty flavors of street corn and tosses them together into a refreshing, spoonable dish perfect for potlucks, BBQs, or even weekday dinners.

It started as a happy accident at a backyard cookout when grilled corn didn’t quite get eaten off the cob. I chopped it up, mixed it with a few fridge staples—and suddenly, everyone wanted the recipe. This Street Corn Salad brings bold flavor, creamy textures, and a hint of spice—all in one bowl. Keep reading, because you’ll want this recipe on repeat.

Why I Love This Recipe

If you’re tired of bland sides at summer gatherings, this is your game-changer.

This Street Corn Salad is the kind of dish that disappears quickly from the table. It’s sweet, smoky, creamy, spicy, tangy—there’s a symphony of textures and flavors going on that make every bite exciting. The charred corn gives you that smoky depth, while creamy mayo and Cotija cheese balance it with richness. Fresh lime juice adds the brightness, and the jalapeño kicks it up a notch.

But the real magic? It’s incredibly versatile. You can serve it warm or cold. It works as a side, a dip, or even tucked into tacos. It’s vegetarian-friendly and easily adaptable for different diets.

Whether you’re planning a casual taco night or an upscale dinner party, this recipe fits right in. That’s what makes it special—it feels gourmet, but it’s super easy to make with everyday ingredients.

Ingredients for Street Corn Salad

The heart of this recipe lies in simple ingredients that come together in a bold, unforgettable way.

To recreate the iconic flavors of Mexican street corn in salad form, you’ll need a mix of fresh produce, pantry staples, and a few key flavor boosters. Don’t worry—nothing fancy, just fresh, flavorful components.

Here’s what you’ll need:

• Fresh corn on the cob (4-5 ears) – The star of the show. You’ll want to grill it for that perfect char and sweet-smoky flavor.
• Mayonnaise (1/3 cup) – Adds creamy texture and helps coat the corn beautifully.
• Sour cream (1/4 cup) – Gives a slight tang that brightens the dish. You can also use Greek yogurt for a lighter version.
• Cotija cheese (1/2 cup, crumbled) – A salty, crumbly Mexican cheese that adds richness. Can’t find Cotija? Feta works as a backup.
• Fresh cilantro (1/4 cup, chopped) – Brings in freshness and a burst of herbal flavor.
• Garlic (1 clove, minced) – Subtle but powerful flavor enhancer.
• Red onion (1/4 cup, finely diced) – Adds crunch and a mild bite.
• Jalapeño (1, seeded and minced) – Optional, but adds heat. Adjust based on your spice tolerance.
• Lime juice (from 1 large lime) – Adds the essential acidic brightness.
• Chili powder (1/2 tsp) – Gives it that smoky heat kick.
• Salt and pepper (to taste) – Elevates and balances all the flavors.

Each ingredient plays a role: the grilled corn brings depth, the creamy base adds richness, the cheese provides saltiness, and the lime keeps it fresh and light.

How Much Time Will You Need

You won’t need hours in the kitchen for this one. It’s fast, fresh, and totally weeknight-friendly.

Here’s the breakdown:

• Prep time: 10 minutes
• Grill time: 10–12 minutes
• Mixing and finishing: 5 minutes

So in just 25–30 minutes, you’ll have a flavor-packed dish ready to go.

How to Make This Street Corn Salad

The process is simple, but every step adds flavor. Grilling the corn is essential—it’s where all the smoky sweetness comes from.

Step – 1: Grill the corn
Start by preheating your grill to medium-high heat. Husk your corn and lightly brush each ear with a bit of neutral oil (like canola or vegetable oil).

Place the corn directly on the grill grates. Turn every couple of minutes until the kernels are nicely charred on all sides. This usually takes about 10–12 minutes. Don’t skip this step—those charred bits bring the street food flavor to life.

Once grilled, set the corn aside to cool.

Step – 2: Cut the kernels off the cob
When the corn is cool enough to handle, stand each cob upright in a large bowl or on a cutting board. Using a sharp knife, carefully slice downward to remove the kernels.

You should end up with around 3–4 cups of corn kernels.

Step – 3: Prepare the dressing
In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, minced garlic, chili powder, and a pinch of salt and pepper. Stir until smooth.

Step – 4: Mix it all together
Add the corn kernels to the bowl of dressing. Toss to coat every kernel evenly.

Then fold in the chopped cilantro, red onion, jalapeño (if using), and Cotija cheese. Mix gently until everything is combined and well coated.

Step – 5: Taste and adjust
Give the salad a taste—adjust salt, lime, or chili powder as needed. If you like it spicier, add a pinch more chili or even a dash of hot sauce.

Step – 6: Chill or serve immediately
You can serve it right away slightly warm, or pop it into the fridge for 15–30 minutes to let the flavors meld. It’s delicious both ways.

Substitutions

Craving this salad but missing a few ingredients? No problem. Here’s how to make it work with what you have.

If you don’t have fresh corn or it’s not in season, frozen corn can be used. Just thaw and sauté it in a dry skillet to get some char. Canned corn works in a pinch too, though you’ll miss some of that grilled flavor.

For a lighter option, swap out the sour cream and mayo for Greek yogurt. It keeps the creaminess but cuts down on fat and adds protein.

No Cotija? Use feta cheese for a similar salty, crumbly texture. Parmesan can also work if you’re in a pinch.

Not into spicy? Skip the jalapeño, or use green bell pepper for crunch without heat.

Best Side Dishes for Street Corn Salad

This salad is delicious on its own, but it really shines when paired with the right dishes. Here are a few tried-and-true favorites:

• Grilled Chicken Tacos – A protein-packed main dish that balances perfectly with the bright, creamy corn salad.
• Cilantro Lime Rice – Light and fragrant, this makes for a great base under the corn salad or as a complementary side.
• Black Bean Quesadillas – Cheesy, crispy, and filled with fiber and flavor—they’re a vegetarian-friendly match.

Serving and Presentation Tips

To make this Street Corn Salad truly unforgettable, how you serve it matters just as much as how you make it.

This salad is colorful, creamy, and rustic—so play into that when presenting it. A wide, shallow serving bowl lets all the ingredients shine through and makes it easy for guests to scoop up a good mix of everything. Sprinkle a bit of extra Cotija cheese and chopped cilantro on top right before serving. A light dusting of chili powder or paprika also gives it that wow factor—like the final touch from your favorite street vendor.

Serving it with lime wedges on the side allows guests to squeeze on some extra brightness if they like, which adds a nice custom touch.

Hosting a gathering? Scoop the salad into small glasses or mini mason jars for individual portions—easy to grab and great for presentation.

Tips and Tricks to Make This Recipe Better

Want to take your Street Corn Salad from delicious to unforgettable? These tried-and-tested tips will help.

• Char the corn properly. Don’t rush this step. High heat and a bit of patience give you that smoky, caramelized flavor that defines street corn.
• Let it rest. If you have time, chill the salad for 30 minutes before serving. It gives the flavors a chance to meld and deepen.
• Use fresh lime juice. Bottled lime juice just doesn’t compare. Freshly squeezed juice adds the perfect level of brightness and acidity.
• Balance your creaminess. If it feels too thick, stir in a splash of milk or lime juice to loosen it up before serving.
• Go bold on toppings. Add some crispy tortilla strips, sliced avocado, or hot sauce on top to make it more dynamic.

Common Mistakes to Avoid

It’s a simple recipe, but a few missteps can throw off the flavor or texture. Here’s what to watch out for.

• Using undercooked or uncharred corn. The grilled flavor is crucial—don’t skip it or you’ll lose that “street corn” taste.
• Overdressing. Start with the dressing amount in the recipe. If you add too much too soon, the salad can become soggy.
• Serving it too hot. Give the salad a few minutes to cool after grilling. Adding hot corn to the creamy dressing can break the sauce or dull the flavors.
• Overmixing. Gently fold the ingredients to keep the texture light and fresh.
• Neglecting seasoning. Taste and adjust as needed. A bit more lime, salt, or chili powder can make a big difference.

How to Store It

Got leftovers? Good news—this salad stores beautifully.

Transfer the salad to an airtight container and refrigerate it. It’ll stay fresh for up to 3 days.

Just give it a quick stir before serving again. If it’s looking a bit thick or dry after being in the fridge, add a squeeze of lime juice or a spoonful of mayo or sour cream to bring it back to life.

Pro Tip: If you’re making this ahead for a party, grill the corn and prep the mix-ins, but don’t combine them with the creamy dressing until just before serving. This keeps the salad at its peak texture and freshness.

FAQ

Can I make this salad ahead of time?
Yes! You can prepare all the components up to a day ahead. Store the grilled corn, chopped veggies, and dressing separately. Mix everything together about 30 minutes before serving.

Can I use frozen corn instead of fresh?
Absolutely. Just thaw it first, then sauté in a hot dry skillet to mimic that grilled flavor. Fresh corn is ideal, but frozen works well in a pinch.

Is this salad spicy?
It has a mild kick from the jalapeño and chili powder, but it’s easily adjustable. For more heat, keep the seeds in the jalapeño or add hot sauce. For less heat, skip the chili powder or substitute green bell pepper.

What protein can I add to make this a full meal?
Grilled shrimp, chicken, or black beans pair perfectly with this salad and turn it into a hearty entrée.

Can I make this vegan?
Yes! Use vegan mayo and sour cream, and substitute Cotija cheese with a plant-based feta or skip it altogether.

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