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This Mexican street corn salad is similar to Esquites and Mexican Corn on the Cob, but it is served together in a large bowl. It’s the PERFECT side dish for any Mexican Meal, and it’s so delicious that the whole family is completely obsessed.
We always include some version of Mexican corn at our family parties, and this version is a flavorful favorite! It’s so easy and is packed with all the flavors we love. It’s also easy to serve and double if we need to feed a few extras!
This Mexican street corn salad recipe is the perfect side for Beef Enchiladas, Pork Tacos, Green Chile Burritos, Empanadas, and more!
Why we think you’ll love it:
- A favorite side. With the perfect hint of spice, it’s sure to become a favorite Mexican side! Serve it up with our famous Cheese Enchiladas.
- For parties. This recipe is also perfect for bringing to potlucks and enjoying at Cinco de Mayo, fiestas, or BBQs!
- Ready in no time. This flavorful dish is on the table in under 30 minutes!
Mexican Corn Salad Ingredients
- 4 ears corn, with husks – We think grilling the corn gives it a delicious layer of flavor, but in a pinch, use thawed frozen corn cobs to grill or even frozen corn kernels, which can be cooked in a skillet with butter or olive oil.
- 1 tablespoon lime juice – fresh or bottled
- ½ teaspoon chili powder – or add paprika or cumin.
- ½ cup cotija cheese, crumbled – or use feta cheese or Mexican queso fresco
- ¼ cup fresh cilantro, crumbled
- 2 tablespoons mayonnaise – or an equal amount of plain Greek yogurt or sour cream
- 1 pinch pepper, to taste
- 1 pinch garlic salt, with parsley flakes
- toppings: extra cilantro (optional), extra limes (optional)
How to Make Mexican Corn Salad
- PREP. Lightly oil the grate of a grill and turn to medium-high heat.
- CORN. Grill corn in the husks on the grill for about 15 minutes. Make sure to turn occasionally. The husks will char while perfectly cooking the corn cob inside.
- Remove the corn from the grill, then remove the husks. Cut kernels off into a medium bowl.
- SEASON. Add lime juice, chili powder, cotija, cilantro, mayonnaise, salt, and pepper to the corn. Toss the sauce until combined, and add any more seasonings needed.
- Serve warm and top with fresh cilantro and limes for garnish.
Kristyn’s Recipe Tips
- To pick the best fresh corn on the cob, we look for tight, bright green husks with brown/yellow sticky silk strands. Use your finger to feel for plump, firm corn kernels.
- Mix in black beans, diced red onion, jalapeño, or bell peppers. You can even add in some shrimp or grilled chicken.
- For char marks, you can grill the corn directly on the grill grate instead of in the husk.
Mexican Corn Salad Recipe
Ingredients
- 4 ears corn, with husks
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ½ cup cotija cheese, crumbled
- ¼ cup fresh cilantro, crumbled
- 2 tablespoons mayonnaise
- 1 pinch pepper, to taste
- 1 pinch garlic salt, with parsley flakes
- extra cilantro, optional
- extra limes, optional
Instructions
- Lightly oil the grate of a grill and turn to medium-high heat.
- Grill corn in the husks on the grill for about 15 minutes making sure to turn occasionally. The husks will char while perfectly cooking the corn cob inside.
- Remove the corn from the grill, then remove the husks. Cut kernels off into a medium bowl.
- Add lime juice, chili powder, cotija, cilantro, mayonnaise, salt, and pepper to the corn. Mix until combined, and add any more seasonings needed.
- Serve warm and top with fresh cilantro and limes for garnish.
Video
Notes
- To pick the best fresh corn on the cob, look for tight, bright green husks with brown/yellow sticky silk strands. Use your finger to feel for plump, firm corn kernels.
- Mix in black beans, diced red onion, jalapeño, or bell peppers. You can even add in some shrimp or grilled chicken.
- For char marks, grill the corn directly on the grill grate instead of in the husk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Grill the corn a day or two ahead of time and keep the cobs wrapped in the fridge until ready to prepare the salad. Mix up the mayonnaise dressing and store it in a container.
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat leftovers in a skillet with a bit of butter until hot, the microwave.
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This recipe was originally published April 2023.
Such a great side for our taco night! So delicious and super satisfying!
I am so happy I found this recipe, it’s even better than when my mom made it!! Best side dish ever!
A delicious twist on Elote. Quick and easy to make, it pairs perfectly with all my favorite Mexican dishes!
A great way to serve up your corn. Yummy and not hard to make.
I love Mexican corn on the cob, but don’t like having to bite it off the cob. Serving it salad form has all my favorite flavors without the annoyance of the cob.
Just made this and it is delicious! Thanks for sharing the recipe.