Mexican Street Corn Salad

Creamy Mexican street corn salad with smoky char and tangy lime. This easy elote-inspired side is perfect for tacos, BBQs, and parties.

Course Salad, Side Dish

Cuisine Mexican

Keyword How Do I Make Mexican Corn Salad, How do I Make Mexican Street Corn Casserole, Mexican Corn Salad

Prep Time 15

Total Time 15

Servings people

Calories 368kcal

Author Kathleen

Ingredients

1 tablespoon vegetable oil
3 (15-ounce) bags corn kernels, thawed and well drained
1/2 cup red onion, finely chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
2 cups grape tomatoes, cut in half
4-5 radishes thinly sliced

Dressing:

1/2 - 3/4 cup mayonnaise (start with less, add more as needed)
1/4 cup sour cream
zest and juice of 1-2 limes, to taste
1 teaspoon chili powder (or Tajín)
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon sugar
1/2 cup fresh cilantro chopped

Garnish:

10 ounces cojita cheese, crumbled, divided
3/4 cup pepitas
1/2 cup fresh cilantro chopped

US Customary - Metric

Instructions

Char the corn: Heat a large, heavy-bottom skillet over high heat until very hot. Add oil (1 tablespoon), then spread the corn (3 bags) and red onion (1/2 cup) in an even layer.
Let sit undisturbed for 2–3 minutes, then stir occasionally and cook for 5–7 minutes total, until kernels develop deep golden-brown charred spots.
Season lightly with a small pinch of salt if desired (optional).
Add aromatics: Reduce heat to low. Add garlic (2 cloves) and jalapeño (1) and cook for 1 minute, just until fragrant. Remove from heat and let cool to room temperature.
Build the salad base: In a large bowl, combine the cooled corn mixture, tomatoes (2 cups), and radishes (4-5).
Make the dressing: In a small bowl, whisk together mayonnaise (1/2 - 3/4 cup), sour cream (1/4 cup), lime zest and juice, chili powder (or Tajín) (1 teaspoon), smoked paprika (1/2 teaspoon), cayenne (1/4 teaspoon) (if using), black pepper (1/2 teaspoon), sugar (1/4 teaspoon), and cilantro (1/2 cup).
Assemble: Add half of the cotija cheese (5 ounces) to the salad. Add just enough dressing to lightly coat and gently toss to combine.
Taste and adjust: Taste before adding salt—cotija is naturally salty, so you may not need any. Adjust with more lime juice or dressing as needed. (You may have some dressing leftover).
Finish and serve: Transfer to a serving dish. Top with remaining cotija, pepitas, and fresh cilantro.
Optional (recommended): Let the salad sit for 10–15 minutes before serving to allow the flavors to meld.

Notes

Use a large skillet — More surface area means better char.
Don’t overcrowd the pan — Cook in batches if needed so the corn browns instead of steams.
Add the dressing gradually — You may not need every bit of it.
Use Tajín for extra punch — It adds chili-lime flavor in one easy ingredient.
Mix some cotija into the salad — Don’t save it all for the top; mixing some in gives every bite that salty, creamy street corn flavor.
Let it rest before serving — Just 10–15 minutes helps the flavors come together.

Nutrition