Mexican Street Corn Salad is a tasty side dish that combines corn, red onion, and tomatoes in a tangy lime and sour cream dressing that’s finished with cotija cheese and fresh cilantro.
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Editor’s Note: Originally published on August 14, 2018. Updated with new information, photos, and improved recipe on April 29, 2024.
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This simple corn salad is a riff on the Mexican street food, elotes, which are charred corn on the cob topped with chili powder, cotjia cheese, and a lime mayonnaise.
Mexican street corn salad is the perfect side to complement many of your favorite Mexican main courses such as chicken fajitas and shrimp tacos, but is also great with a side of tortilla chips and a cucumber jalapeño margarita!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Corn. Fresh corn on the cob is great when it’s in season and will yield the best results, however, you can 100% use frozen corn. Frozen corn that’s already been fire-roasted will be even better! Trader Joe’s and Whole Foods both sell their own version of fire-roasted frozen corn.
- Cheese. Cotija cheese should be used for a more authentic Mexican street corn salad, however, if you cannot find it you can use another salty, crumbly cheese, such as feta.
- Lime juice. I always recommend using fresh squeezed citrus juice for the best possible results, and here is no different!
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Dice 1/2 cup of red onion and chop 1/2 cup (packed) of cilantro leaves. Halve 6 ounces of cherry tomatoes, slice 3 large green onions, and finely dice 1/2 of a large jalapeno pepper after removing the seeds and stem. With a sharp knife, remove the kernels from 4 whole corn cobs. (Photo #1)
- Heat a cast iron skillet or heavy pan to medium-high heat, then add the corn and sear until charred. Note: if using a well-seasoned cast iron pan, no oil is needed, however, if using a different type of pan, you may need to add 1-2 tablespoons of oil (olive oil or avocado oil). (Photo #2)
- Place the corn kernels into a bowl and set aside to cool for 10 minutes. While the corn is cooling, add 3 tablespoons of mayonnaise, 1/4 cup of sour cream, 2 ounces of lime juice, 1 teaspoon of ground cumin, and 1/2 teaspoon of Diamon Crystal kosher salt to a large bowl and mix until combined. Add the red and green onion, tomatoes, jalapeno, cilantro, and 3/4 cup of crumbled cotija cheese to the dressing and mix again to combine. (Photo #3)
- Once the corn has cooled, add it to the bowl with the sour cream dressing and mix well to combine. Taste test and season with salt and pepper, or more lime juice if needed. Serve and enjoy! (Photo #4)
Top tips
- Use fresh corn. Mexican street corn salad is best when made with fresh corn on the cob so opt for fresh whenever possible, and when in season.
- Presentation. For the best presentation, you may want to hold back a third of the corn, cilantro, tomatoes, and onion when tossing the salad. Then, add the remaining right when you’re ready serve. That way some of the ingredients won’t have the dressing and will be more visible.
- Heat. Jalapeño peppers are spicy so if you know you can’t tolerate heat, simply omit them. If you like more heat, use more. Before adding any hot pepper to a dish it’s a good idea to taste test a small piece to see how hot it is since peppers can vary in intensity.
More recipes you’ll love
If you can’t get enough of this Mexican Street Corn Salad, you’ll love these other Mexican-inspired recipes!
- Guacamole – classic combo of avocado, lime juice, onion, and cilantro.
- Chili colorado – tender braised beef in a smoky red chili sauce.
- White chicken chili – with poblano peppers, cannellini beans, lime juice, and cilantro.
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Mexican Street Corn Salad
Ingredients
- 4 whole corn cobs kernels removed
- 3 tablespoons mayonnaise
- 1/4 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon Diamond Crystal Kosher salt
- 2 ounces lime juice
- 1/2 cup red onion diced
- 1/2 packed cup fresh cilantro leaves chopped
- 6 ounces cherry tomatoes halved
- 3 large green onions sliced
- 3/4 cup cotija cheese crumbled
- 1/2 large jalapeno stem, seeds, and membrane removed (finely diced)
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Instructions
- WIth a sharp knife, cut the corn kernels off the cob.
- Heat a cast iron or heavy pan to medium-high heat. Add the corn and sear until charred. Place the kernels into a bowl and let cool for 10 minutes.
- In another large bowl, mix the mayo, sour cream, lime juice, cumin, and salt.
- Add the red and green onion, tomatoes, jalapeno, cilantro, and cotija cheese to the sauce and mix to combine.
- Once the corn has cooled down a bit, add it to the large bowl and stir well to combine.
- Taste test and season with salt, pepper, or more lime juice if required. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on August 14, 2018. It was completely updated on April 29, 2024.
I just made this Mexican Street Corn. I never knew what cotija cheese was, but now I do! The blend of flavors is just incredible. This was a TOTAL hit at a recent pool party. I have shared the recipe with several people. THANK YOU, JIM!!!!
We’re so happy you enjoyed it, Tom! Thanks for the comment!
I tried this tonight and it was a big hit in my house! Easy meal which I can prep beforehand and plan on that in the future! I added avocado to mine as well! Thanks for another yummy recipe! It’s a nice change from the usual lettuce and tomatoes!
So happy you enjoyed, Dee!
Any suggestions on making this in advance? Should I mix the dressing with the red and green onion, tomatoes, jalapeno, cilantro, and cheese day before or day of?
Hi Bo, you can certainly prep the ingredients in advance, but I wouldn’t combine them until you’re ready to serve it.
If I’m doing the shortcut with Trader Joe’s corn how many cups would approximate 8 corn cobs?
Thank you!
Hi Christine, there’s rougly 1/2 cup to 3/4 cup of corn kernels per ear of corn, so roughly 4-6 cups. Hope that helps!
This was delicious and I will be making this again. Everyone loved it!
Thanks so much for all your tasty recipes.
Hi Lori, I’m so happy to hear you enjoyed this one and thanks for the comment!
I noticed you said it can be made ahead, how far in advance? and do you assemble completely and then just pull out and serve?
Definitely make it the morning of, and it should be fine for dinner. You can assemble completely or hold off on the tomatoes and cilantro, to avoid them getting a little soggy.
This looks amazing! I love Mexican food too, so this is right up my alley!
Thanks very much! Hope you enjoy the recipe.