Mexican Street Corn Salad

Name: Mexican Street Corn Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 tablespoons olive oil; 4 ears fresh corn, kernels removed; 1 clove garlic, minced; ¼ cup red onion, finely chopped; ¼ cup mayo; 1 lime, juiced; ¼ teaspoon cayenne pepper; ½ cup cilantro, chopped; ¼ teaspoon kosher salt; ¼ cup cojita cheese ((can substitute feta)); ½ ripe avocado, diced

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Easy Mexican Street Corn Salad has all of the flavors of traditional grilled Mexican street corn with mayo, cojita cheese, and chili powder but is a lot easier to eat! This recipe is perfect for a summer barbecue!

Mexican Street Corn Salad has all the flavors of traditional street corn, with less work and you can make it ahead! Perfect for Mexican-themed dinners or served as a delicious side dish at a barbecue or brunch.

Why this recipe is the best!

If you’ve ever had Mexican Street Corn you’d know how that creamy corn with a salty sweet bite is a flavor that can’t be beat. Here, I take those flavors and put them into an easy to make (and eat) dish!

This recipe has so many depths of flavors. First, you have the sweetness of the grilled corn, the creaminess of the mayo and avocado, then the crunch from the onion. It really is the best Mexican salad out there.

Plus, once you have the ingredient prepped, this recipe comes together super quick. It’s just a matter of tossing it all together in a bowl.

So, whip up a batch of Mexican Street Corn Salad and taste how delicious corn can really be!

white bowl with side dish inside topped with cotijia cheese.

Ingredients

The ingredients for this recipe are simple: corn, mayo, red onion, avocado, cojita cheese, lime juice, and spices.

Cojita cheese: this is a soft, mild flavored Mexican cheese that you can usually find in the dairy section at the grocery store. You can substitute a mild feta instead.
Corn: fresh is best when it comes to making this salad, especially in the summer months when corn is super cheap. You can use frozen corn that has been thawed instead, but stay away from canned corn, it will be too soft.
Avocado: if you are making this salad ahead of time, don’t add the avocado chunks until right before serving.

Read on to see how simple this recipe is to make!

How to Make Mexican Street Corn Salad

This dish couldn’t be easier to make. First, you need to grill the corn to help bring out all of the flavors and sweetness of the corn. I usually cut the kernels directly off the cob, but in a pinch you could use thawed frozen corn.

If you have access to a grill, you can grill the corn directly to get that delicious charred effect. If not, sautéing the corn on a hot skillet with canola oil will work as well. For this recipe, I used my Le Creuset Enameled Cast Iron Pan, but a nonstick skillet would work fine.

After you cook the until charred, set aside to cool. Then, mix together the mayo, lime, seasonings, cilantro, and red onion. Toss with the cooled corn.

Moreover, to save time, the entire salad can be assembled ahead of time and refrigerated overnight. Add the avocado and cojita cheese just prior to serving. Can’t find cojita cheese, feel free to substitute mild feta cheese instead.

This is a great salad to serve alongside a taco bar or with my Carne Asada Marinade for Street Tacos and Easy Cream Cheese Bean Dip.

So give your guests a tasty surprise next football game or barbecue and serve up this delicious Mexican Street Corn Salad… you’re going to love it!

Recipe Tips and FAQs

Here are my top tips for making the best Mexican Street Corn Salad:

Grill the corn for extra flavor. Simply brush the ears with oil and place on grill until they are charred. Remove and slice off kernels using a sharp knife.
You can use frozen corn here, just be sure to defrost and pat dry before adding to the skillet.
You can prep this entire salad ahead of time, just don’t add the avocado or cheese until right before serving.

Is Mexican Street Corn Salad served hot or cold

This salad is meant to be eaten warm. However, it is excellent served room temperature or cold too. Eat it however you enjoy it.

What is the difference between Elotes and Esquites?

Esquites is Mexican Street Corn that is served off the cob and in a cup. Whereas, elotes is served on the cob and is topped with mayo, cheese, and other flavorings.

What’s the difference between Cojita and Feta Cheese?

Cotija is a Mexican cheese coming from the town of the same name. One of the main differences between cotija and feta is that cotija is made from cow’s milk. Feta is traditionally made from sheep’s milk or a combination of goat’s and sheep’s milk.

More Mexican Favorites

Be sure to check out these other Mexican favorites that pair perfectly with street corn salad:

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