Mexican Street Corn Salad

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Published on Sep 14, 2026

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This Mexican Street Corn Salad has all of the flavors you love about Mexican street corn in an easy-to-eat salad. Fresh corn is lightly charred in a skillet, then tossed with Cotija cheese, cilantro, green onion and a creamy lime dressing. It’s an easy summer side dish that’s perfect for BBQs, potlucks and taco night.

If you love Mexican street corn (elote), this is a recipe you’ll want to make all summer long.

It’s creamy and tangy with sweet corn, salty cheese and just a hint of smoky flavor. And the best part is that you get all those great street corn flavors without having to eat corn on the cob!

What is Mexican Street Corn?

Mexican street corn, or elote, is traditionally corn on the cob that’s grilled and topped with a creamy mixture along with lime, chile and cheese.

Mexican street corn salad takes those same flavors and turns them into a scoopable side dish. You’ll also sometimes see Mexican corn salad referred to as esquites, although traditional Mexican esquites can be prepared and served in different ways.

Our version is simple and easy to make at home. The corn is charred in a skillet instead of grilled, and everything gets tossed together in one bowl. You will also want to try our Mexican Street Corn Appetizer Dip!

ingredients displayed for making mexican street corn salad

Ingredients You’ll Need

Corn: Fresh corn cut from the cob is my first choice when corn is in season, but canned or frozen corn can be used too.
Olive oil: You’ll need just a tablespoon for sautéing the corn. Avocado oil works well too.
Kosher salt: A little salt helps bring out the sweetness of the corn.
Green onions: These add a mild onion flavor without overpowering the salad.
Fresh cilantro: Cilantro gives this salad plenty of fresh flavor. Save a little extra for sprinkling on top.
Sour cream: This makes the dressing creamy and adds a little tang.
Mayonnaise: Combined with the sour cream, it creates the classic creamy coating for the corn.
Fresh lime juice: Definitely use freshly squeezed lime juice here. It brightens up the entire salad.
Cotija cheese: This crumbly Mexican cheese is salty and delicious with sweet corn and lime.
Smoked paprika: A sprinkle over the finished salad adds color and a subtle smoky flavor.

How to Make Mexican Street Corn Salad

This is a really easy salad, but I recommend giving the cooked corn some time to cool before adding the creamy ingredients.

Char the Corn: Heat the olive oil in a large nonstick skillet over medium heat. Add the corn and sprinkle it with kosher salt. Cook for about 8 minutes, stirring only occasionally so the kernels have a chance to brown. You’re not looking to blacken all of the corn. You just want some nice golden-brown and lightly charred spots. Transfer the corn to a medium bowl and let it cool for at least 20 minutes.
Make the Creamy Lime Mixture: Combine the green onion, cilantro, sour cream, mayonnaise and freshly squeezed lime juice. If you’re adding jalapeño, mix that in here too.
Toss the Salad: Add the creamy mixture to the cooled corn and stir until the corn is evenly coated. Gently stir in the crumbled Cotija cheese. Sprinkle the salad with smoked paprika and garnish with additional Cotija and cilantro, if you’d like. Serve right away or cover and refrigerate until you’re ready to eat.

Fresh, Frozen or Canned Corn?

One of the nice things about this recipe is that you don’t have to wait for fresh summer corn.

Fresh Corn

Fresh corn is my favorite when it’s in season, and there is nothing better than eating fresh corn salad. It’s naturally sweet and gets some great caramelized spots in the skillet. Four cups of corn kernels will generally require about 5 to 6 ears of corn, depending on their size.

Frozen Corn

Frozen corn works very well. Thaw it first and pat it dry before putting it into the skillet. Excess moisture will cause the corn to steam instead of char.

Canned Corn

You can use canned corn too. Drain it very well and pat the kernels dry with paper towels before cooking.

How to Get a Good Char on the Corn

The trick is not stirring constantly. Heat your skillet before adding the corn, spread the kernels into an even layer and give them some time against the hot pan before stirring. Moisture is the enemy here, too. If you’re using frozen or canned corn, make sure it’s fairly dry before it goes into the skillet. And don’t crowd an undersized pan. You want the corn sautéing rather than steaming.

Recipe Tips

Let the corn cool. Don’t add mayonnaise and sour cream to piping-hot corn. Give it the full 20 minutes.
Use fresh lime juice. This is one recipe where bottled lime juice just isn’t the same.
Don’t over-stir the corn while cooking. Leaving it alone for a bit allows those delicious browned spots to develop.
Dry frozen or canned corn. This helps it brown instead of steam.
Don’t skimp on the Cotija. Its salty flavor is an important contrast to the sweet corn.
Taste before adding additional salt. Cotija is already fairly salty, so you may not need much.

mexican street corn salad in bowl with ribs

Frequently Asked Questions:

Can I Make Mexican Street Corn Salad Ahead? Yes. This is a good salad to prepare a few hours before serving. Cover it tightly and keep it refrigerated. Before serving, give everything another stir and add a little fresh cilantro and Cotija cheese to make it look fresh again. For the very best texture and flavor, I’d make it the same day you plan to serve it.
Is Mexican Street Corn Salad Spicy? As written without jalapeño, this salad isn’t particularly spicy. The smoked paprika provides smoky flavor rather than a lot of heat. If you want some spice, add finely chopped jalapeño. Remove the seeds and membranes for milder heat, or leave some in if you like things hotter. You could also sprinkle the finished salad with chili powder or Tajín.
What Can I Substitute for Cotija Cheese? Cotija is my first choice because its salty flavor is perfect with corn and lime. If you can’t find it, crumbled feta is probably the easiest substitute. The flavor isn’t identical, but its salty, crumbly texture works very well. Queso fresco is another option, although it’s milder than Cotija.
What do you Serve with Mexican Street Corn Salad? This fresh corn salad is a natural side dish for tacos, enchiladas, fajitas and quesadillas, but don’t limit it to Mexican food. It’s fantastic with grilled chicken, steak, burgers, pulled pork and barbecue ribs. It’s also an easy salad to bring to a summer potluck or backyard BBQ. For a summer dinner, I’d serve it alongside grilled ribs and watermelon and call it a night!