Recipes » Salad Recipes » Mexican Street Corn Salad

Mexican Street Corn Salad

· · ·
Great summer side dish with chicken, pork, burgers...you name it!
5 from 3 votes
Prep Time 5 minutes
Cook Time 5 minutes
Mexican Street Corn Salad in a blue bowl.

This Mexican Street Corn Salad is based on the flavors of the famous corn on the cob sold on the streets in Mexico. Its creamy, tangy, fresh flavor makes it the perfect side dish for a cookout or potluck. Plus, it’s ready in about 10 minutes!

Now that summer is in full swing, we’re all looking for recipes that are easy and very quick to prepare, aren’t we? This Mexican Street Corn Salad is exactly that.

Mexican Street Corn Salad in a blue bowl.

It’s based on the famous treat sold by street vendors in Mexico. Its proper name is Elote, corn on the cob that is coated with mayonnaise and cojita cheese and served with a wedge of lime. Now, I’ve never been to Mexico, but I’ve certainly heard about elote many times.

Sounds heavenly to me. This recipe takes all those ingredients and turns them into a delicious salad. Same flavors with about one-third the cooking time. Works for me!

Serve this with some yummy chicken tenders or a juicy turkey burger for a delicious summer supper.

Ingredients You’ll Need

  • Canned whole kernel corn (using canned corn makes for a very short prep time but you can use fresh corn if you like; you’ll need about 4 ears)
  • Butter
  • Mayonnaise (Lower fat mayo works just as well in this recipe)
  • Cojita cheese (if you don’t have access to cojita, substitute Parmesan)
  • Lime
  • Cilantro

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

How to Make Mexican Style Corn Salad

This recipe is so simple that you don’t even need my usual step-by-step photos.

  • Open two cans of whole kernel corn.
  • Bring the corn with its liquid to a boil in a saucepan. Let it boil for a minute or two, drain it and return it to the pan.
  • Add everything else and stir. Easy-peasy!
Mexican Street Corn Salad in a blue bowl.

Recipe Tips

  • Authentic Mexican street corn is grilled on the cob. If you’d like to use fresh corn on the cob for this recipe, you’ll need four ears. Shuck the corn and remove all the silks. Place the ears on a charcoal or gas grill away from direct heat and cook, turning frequently, until the corn has lots of grill marks and a bit of charring. Cut the kernels away from the cob and then combine with the remaining ingredients in the recipe.
  • Leftovers are great added to a burrito bowl or taco salad.
  • Store leftovers in a tightly sealed container in the fridge for up to 3 days. Freezing is not recommended.

Variations

  • Add two or three finely chopped green onions.
  • Stir in about a half teaspoon of smoked paprika for a nice, smoky flavor.
  • Toss in a finely diced fresh or pickled jalapeno if you like things more spicy!

FAQs

Can I use frozen corn in this recipe?

You can use frozen corn to make Mexican street corn salad. Allow the corn to thaw first. If there’s no liquid, add about a half cup of water with the kernels in a saucepan and proceed with the recipe.

Is Mexican street corn salad served hot or cold?

You can serve your salad either way! It’s great either warm, at room temperature, or cold.

What is cotija cheese?

Cotija cheese is a crumbly, salty, crumbly cow’s milk cheese used in a lot of Mexican recipes. If you don’t have access to cotija, you can substitute an equal amount of grated Parmesan.

Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
AND REMEMBER TO SIGN UP FOR MY FACEBOOK GROUP.
If you’d like to hang out with me and lots of other online Southern Comfort Food lovers, make sure to join my FREE PRIVATE Facebook group.

Recipe

Mexican Street Corn Salad in a blue bowl.

Mexican Street Corn Salad

Great summer side dish with chicken, pork, burgers…you name it!
5 from 3 votes
Print It Rate It Save Text It
Course: Salads
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 224kcal
Author: Lana Stuart

Ingredients

  • 30 ounces canned whole kernel corn
  • 1 tablespoon butter
  • 2 tablespoons mayonnaise
  • ¼ cup grated cotija cheese or substitute Parmesan
  • Juice of one lime
  • ¼ cup chopped fresh cilantro
  • Salt and pepper to taste

Instructions

  • In a medium saucepan, bring the corn to a boil over high heat.
  • Drain and return the hot corn to the pan.
  • Add the remaining ingredients and mix well.

Notes

  • If you’d like to use fresh corn on the cob for this recipe, you’ll need four ears. Shuck the corn and remove all the silks. Place the corn on a charcoal or gas grill away from direct heat and cook, turning frequently, until the corn has lots of grill marks and a bit of charring. Cut the kernels away from the cob and then combine with the remaining ingredients in the recipe.
  • Store leftovers in a tightly sealed container in the fridge for up to 3 days. Freezing is not recommended.

    Nutrition Information

    Serving: 1 | Calories: 224kcal | Carbohydrates: 29g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 529mg | Potassium: 261mg | Fiber: 1g | Sugar: 1g | Vitamin A: 199IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg

    Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

    Share on Facebook Pin Recipe
    Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!

    Leave a Reply

    Your email address will not be published.

    Recipe Rating




    10 Comments

    1. I love corn in the summertime! I’ve always wanted to try Mexican corn so this would be the perfect side dish for me!

    2. Yummers! Oh, and you added cilantro….. Clever! Sounds like an easy side for the 4th. How timely of you……. (*happy sigh*) Thanks, Lana!

      1. You’re welcome, Lorraine! It is definitely an easy side dish – takes about 10 minutes total – and it’s great for July 4th! Enjoy!

    3. Yum…sounds great to me although I’m up to my ears in corn (hehe) so might try it with corn I take off the cob!