This Creamy Mexican Street Corn Salad is inspired by elote and esquites—sweet corn tossed in a creamy, tangy dressing with lime, chili, cilantro, and salty cheese. It’s perfect for BBQs, potlucks, Taco Tuesday, or as a quick side dish.

⏱️ Recipe Information

🛒 Ingredients

Corn Salad

• 6 cups corn kernels, fresh or frozen
• 1 tablespoon olive oil
• ½ small red onion, finely diced
• ½ cup chopped fresh cilantro
• ½ cup crumbled Cotija cheese
• 1 jalapeño, finely diced
• 2 green onions, sliced
• 1 clove garlic, minced

Creamy Dressing

• ½ cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ¼ teaspoon ground cumin
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For Serving

• Extra Cotija cheese
• Lime wedges
• Fresh cilantro
• Pinch of chili powder

👩‍🍳 Instructions

1. Char the Corn

Heat a large skillet over medium-high heat.

Add olive oil and the corn.

Cook for 6–8 minutes, stirring occasionally, until the corn is tender and develops golden-brown, slightly charred spots.

For the best street-corn flavor, allow some kernels to become quite dark and caramelized.

Remove from the heat and let cool for a few minutes.

2. Prepare the Dressing

In a bowl, whisk together:

• Mayonnaise
• Sour cream
• Lime juice
• Lime zest
• Chili powder
• Smoked paprika
• Cumin
• Salt
• Black pepper

Mix until smooth and creamy.

3. Combine

Add the warm corn to a large mixing bowl.

Stir in:

• Red onion
• Cilantro
• Jalapeño
• Green onions
• Garlic
• Cotija cheese

Pour the creamy dressing over everything.

Toss gently until the corn is evenly coated.

4. Chill

Refrigerate for 20–30 minutes.

This allows the lime, chili, garlic, and cheese flavors to come together.

5. Garnish & Serve

Before serving, sprinkle with additional Cotija cheese, cilantro, and chili powder.

Serve with fresh lime wedges.

⭐ Tips for the Best Mexican Corn Salad

• Char the corn well. Those browned edges create the signature roasted flavor.
• Fresh corn is fantastic during summer, but frozen corn works beautifully too.
• Let the corn cool slightly before adding the dressing.
• Add lime juice gradually and adjust to taste.
• Cotija is traditional, but feta makes an excellent substitute.
• For extra heat, leave some jalapeño seeds in.

🌶️ Easy Variations

🔥 Extra-Spicy Elote Salad

Add chopped serrano pepper or a dash of hot sauce.

🥑 Avocado Corn Salad

Fold in 1 diced avocado just before serving.

🥓 Bacon Street Corn Salad

Add ½ cup crispy cooked bacon, crumbled.

🫘 Protein-Packed Version

Add black beans or grilled chicken.

🥗 Lighter Version

Replace half the mayonnaise with plain Greek yogurt.

🧀 Feta Version

If Cotija isn’t available, use crumbled feta.

🍽️ What to Serve With It

This salad pairs especially well with:

• Grilled chicken
• Steak
• Shrimp tacos
• Beef tacos
• Fajitas
• Burgers
• Grilled fish
• BBQ chicken
• Pulled pork

It’s also delicious served alongside tortilla chips as a scoopable dip.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days.

Stir well before serving.

If making it ahead, reserve a little dressing and add it just before serving if you want the salad extra creamy.

Freezing isn’t recommended because the creamy dressing and vegetables can change texture after thawing.

🥗 Nutrition — Approximate

Per serving, based on 6 servings:

Nutrition is approximate and varies with the mayonnaise, cheese, and corn used.

💚 Weight Watchers — Estimated

The traditional creamy version is approximately 7–8 WW Points per serving, depending on the brands and quantities used.

Lower-Point Version

Try:

• Light mayonnaise
• Nonfat Greek yogurt instead of sour cream
• Reduced-fat feta
• More vegetables
• Less cheese

This can significantly reduce the Points while keeping the salad creamy and flavorful.

🌿 No-Sugar Option

The recipe contains no added sugar as written.

The small amount of sugar listed in the nutrition information comes naturally from the corn and vegetables.

For a no-flour meal, serve it alongside grilled protein, vegetables, or tacos made with corn tortillas.

❓ Frequently Asked Questions

Can I use canned corn?

Yes. Drain and dry it thoroughly before cooking. Canned corn can still be charred nicely in a hot skillet.

Can I make it without mayonnaise?

Yes. Use Greek yogurt or a combination of Greek yogurt and sour cream for a lighter dressing.

What cheese can replace Cotija?

Feta is the easiest substitute. Parmesan can also work, although the flavor is less traditional.

Can I make this the day before?

Yes. Prepare it several hours ahead or the night before and refrigerate. Add fresh cilantro, lime juice, and a little extra cheese just before serving.

Is this served hot or cold?

It’s delicious both ways. Serve it slightly warm for a more traditional esquites-style experience, or chilled as a refreshing summer salad.