This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
This Grilled Mexican Street Corn Salad takes everything you love about elote, that iconic Mexican street food with creamy sauce, crumbled cotija, chili powder, and a squeeze of lime, and tosses it into a bowl you can actually share. Bold, tangy, and completely addictive.
Table of Contents
Mexican Street Corn Salad Recipe
We first fell in love with elote at a tiny farmers’ market in Idaho of all places, and we have been making a version of it at home ever since. This salad is what happens when you want all those flavors without the corn-juice-dripping-down-your-arm situation. Perfect for BBQs, potlucks, or honestly just eating straight from the bowl with a spoon, which Cade and I are not ashamed to admit we have done.
The secret to getting it right is charring the corn just enough to get that smoky depth without going too far, mixing everything while the corn is still warm so the flavors really soak in, and whatever you do, do not skip the cotija. It makes all the difference.
What’s Needed for Mexican Street Corn Salad?
Stop bringing boring sides to potlucks! This Mexican Corn Salad is what you NEED! Here’s what you’ll need to make it:
- Fresh Sweet Corn: the star of the show, sweet and juicy kernels that give this salad its satisfying bite and summery base
- Crema: the creamy, tangy coating that ties every ingredient together and gives this salad its signature richness
- Lime Juice: brightens the whole bowl and cuts through the creaminess with a fresh, citrusy punch
- Cumin, Chili Powder, Salt, and Pepper: the spice blend that brings bold, smoky, street-corn flavor to every single bite
- Cotija Cheese: salty, crumbly, and absolutely non-negotiable for that authentic Mexican street corn flavor
- Red Onion: adds a crisp, slightly sharp bite that keeps the creamy ingredients from feeling heavy
- Fresh Cilantro: finishes everything off with a bright, herby freshness that makes the whole salad pop
The measurements for each ingredient can be found on the recipe card at the end of this post.
Keep Your Corn Crisp
The biggest mistake with Mexican Street Corn salad is overcooking the corn until it loses its crisp bite. Whether you are grilling or roasting, cook it just enough to get a nice char while keeping it firm. Let the ears cool slightly before cutting the kernels off the cob, too. This keeps everything juicy and your salad fresh and crisp instead of mushy.
read more: Looking for easy potluck sides? Try our BBQ Baked Beans as well!
How to Make Mexican Street Corn Salad
This street corn salad comes together so fast with barely any prep involved.
- Grill: Cook the corn until it has a nice char on all sides, then carefully cut the kernels off the cob.
- Toss: Mix the grilled corn together with the remaining ingredients until everything is well combined.
- Serve: Enjoy it warm right away or pop it in the fridge to chill until you are ready to dig in.
What Is Crema?
Crema is the Mexican version of French crème fraîche, a little bit tangy and creamy. Both crema and crème fraîche are slightly soured and thickened cream, milder and less thick than American sour cream as it’s a thin cream instead.
Can’t find Mexican crema near you? Mix 3 tablespoons of sour cream with 5 tablespoons of mayonnaise, and you are good to go. Plain Greek yogurt works in place of the sour cream, too, though the dressing will be a touch lighter and less indulgent. Just don’t skip the mayo, it’s what gives the dressing that rich, cohesive crema-like texture you really don’t want to lose.
Elote Grilled Mexican Corn Salad FAQ
No fresh corn? No problem. Toss frozen corn straight into a hot, oiled skillet with no need to defrost. Stir occasionally until it gets a little char, then continue with the recipe. Carrian does this all winter, and it works like a charm every time.
Add extra chili powder, chopped jalapeño, a pinch of cayenne, or a few splashes of Mexican hot sauce to turn up the heat as much as you like.
This street corn salad is incredibly versatile. Enjoy it as a side, scoop it up as a dip, or use it as a topping for nachos, tacos, enchiladas, burritos, and quesadillas.
Oh boy, this is a tricky question because, to be honest, even if there’s one that’s usually used, Chihuahua cheese or Cotija Cheese, not everyone sells it. We most often use Cotija cheese because it’s available in all Utah stores, but if you can’t find either we recommend Parmesan cheese in the can or fresh Parmesan, or even a mild Feta cheese.
Absolutely. The corn does not release much moisture, so it stays fresh and delicious for days. Transfer it to an airtight container and refrigerate for up to 3 to 4 days. Give it a good stir before serving.
If you are looking for the perfect summer side dish, this grilled elote Mexican Street Corn Salad is it. Bold, smoky, creamy, and just a little tangy, it brings all the best flavors of Mexican street corn to your table in one easy, no-fuss bowl. Whether you are serving it alongside grilled chicken, scooping it up as a dip at your next BBQ, or piling it high on tacos, this corn salad is guaranteed to disappear.
More CORN RECIPES You’re Sure to Love:
- Best Grilled Corn
- Mexican Street Corn – Elote
- Elote Mexican Corn Pasta Salad
- Grilled Mexican Corn (with Mayo!)
- All our SIDE DISHES here!
How to Make Elote Mexican Street Corn Salad Video
Mexican Street Corn Salad
Ingredients
- 6 Ears Sweet Corn, husked
- ⅓ Cup Crema, *see note for substitution
- 4 Tablespoons Lime Juice, (fresh is best)
- ½ teaspoon Ground Cumin
- ¾ teaspoons Smoked Paprika
- ½ teaspoon Chili Powder
- ¼ teaspoon Black Pepper
- ¼ teaspoon Salt, plus more to taste
- ½ Cup Cheese, crumbled cotija
- ½ Onion, red, minced
- ⅓ – ½ Bunch Cilantro, chopped
Instructions
- Heat a grill to medium heat. Add the corn, turning occasionally until slightly charred on each side.6 Ears Sweet Corn
- Remove from the grill and allow to cool for a few minutes.
- Holding the corn cobs by the small end, cut off all of the corn kernels.
- Place the kernels in a big bowl and add all remaining ingredients.⅓ Cup Crema, 4 Tablespoons Lime Juice, ½ teaspoon Ground Cumin, ¾ teaspoons Smoked Paprika, ½ teaspoon Chili Powder, ¼ teaspoon Black Pepper, ¼ teaspoon Salt, ½ Cup Cheese, ½ Onion, ⅓ – ½ Bunch Cilantro
- Fold gently with a rubber spatula, seasoning with additional salt as needed.
- Serve slightly warm, room temperature, or cold and garnish a sprinkle of cotija and lime wedges.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I added one fresh grilled jalapeño and jackpot! Of course diced and seeds removed.
Yum! That sounds incredible!
Will this be good made ahead and then reheated to serve warm?
It is much better fresh. If you can’t eat it fresh, I would recommend just eating it at room temperature or cold.
Fantastic for a crowd! We had 90 folks for a “chipotle style” buffet dinner. This fit in very nice.
Only substitution were bottled lime juice & frozen corn. Served it cold & it went over very well. When I tasted it still warm, immediately after making it, I though ” It’s ok, but nothing spectacular.” They next day however, after all the flavors melded – the red onion, lime and cotija cheese flavors had brightened up. It was really amazing! I will definitely be making this again!
Oh! and yes, – 5 Stars!
Yay! Thank you!!
Hi Penny! Yes, this salad tastes even better the next day in my opinion! So glad it was a hit for your party!
Absolutely delicious! I used a vegan mayonnaise as I can’t eat eggs and didn’t have any crema on hand and it turned out fabulously. Will definitely make again.
Thanks for the great tip! So glad you enjoyed it!
The Mexican Sweet Corn Salad recipe
Is ASTOUNDING a must try recipe even if you’ve never tried any recipe before
EASY AND DELICIOUS!
THANK YOU Brian!! We sure love it!
I’m guessing I won’t get a reply in time, but I’m making this now and it seems like the sauce is going to be awfully runny. Like a vinaigrette. Is it supposed to be like that or should it be creamier?
Hey Shelly! I’m so sorry I didn’t see this earlier! Yes, it should be a little creamier. Did you use the Mexican Crema? It will be about the same creaminess as that. How did it taste?
Delish
Thank you!
Just made this to serve today at my brother and his wife birthday party with leftover cilantro sauce and the crema sub and frozen corn. I made it last minute so the subs were necessary. Superb. “That can’t be healthy” my husband said haha. If it’s this good with frozen roasted corn I can’t wait to try it true to the recipe! Thank you for sharing? 5*
Yay!! Thank you for your feedback!! We sure love this salad in our house!
How much frozen corn did you use to sub the 6 ears?
Hi Katie! Of course it is going to vary depending on the size of your corn cobs, but one cob generally equals about 3/4 cup. You’ll want about 4.5 – 5 cups of frozen corn for this recipe. Enjoy!
I LOVE elote, and I LOVE all the detail you go into explaining it so people can really understand how fantastic it is! Around my house everyone loves it so much, my teenage daughters refer to cute boys as “elotes” as a code.
Thanks for posting this recipe, it’s the most comprehensive and authentic I’ve seen. I’m going to try it out tonight to accompany my slow cooker carnitas for Taco Tuesday.
Yessssss! How was it? And I love it! I’m going to have to tell my teenager about the code word!
Made this using frozen corn and it was great. I added a diced orange bell pepper and used a shallot instead of red onion. I appreciate the sub for crema because I didn’t want to go to the store for 1 ingredient when I had sour cream & mayo in the fridge. Thanks for the recipe! My hubby loved it!
Thank you for the feedback Areena! It sure is a yummy salad! Glad it was a hit for your family!