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This Grilled Mexican Street Corn Salad has everything you love about eloto, the iconic Mexican street food with creamy sauce, crushed cotija, chili powder, and a squeeze of lime, all in a bowl you can actually share. Bold, exciting and totally addictive.
Mexican street corn salad recipe
We first fell in love with Elote at a small farmers market in Idaho. I’ve been making versions of it at home ever since. This salad happens when you want all of those flavors without the corn juice dripping down your arm. Perfect for BBQs, potlucks, or honestly, eating it straight from the bowl with a spoon. Cade and I are not ashamed to have done it.
The secret to success is to brown the corn just enough to get that smoky depth without overdoing it, to mix everything together while the corn is still warm to really infuse the flavors, and to avoid skipping the cotija in whatever you do. That makes all the difference.
What do you need for Mexican Street Corn Salad?
Don’t bring boring side dishes to the potluck. This Mexican Corn Salad is just what you need! Here’s what you need to create it:
Fresh Sweet Corn: The star sweet, juicy kernels that give this salad a satisfying bite and summery base Crema: A creamy, tangy coating that ties all the ingredients together and gives this salad its signature richness Lime Juice: Brightens the whole bowl and cuts through the creaminess with a punch of fresh citrus Cumin, Chili Powder, Salt, and Pepper: A spice blend that delivers a bold, smoky street corn flavor in every bite Cotija Cheese: The salty, crumbly, authentic Mexican street corn flavor is absolutely non-negotiable Red onion: Adds a crisp, slightly sharp bite that doesn’t weigh down the creamy ingredients Fresh cilantro: Finishes everything off with a bright, herbal freshness that makes the whole salad pop
Measurements for each ingredient are listed in the recipe card at the end of this post.
keep corn crispy
The biggest mistake with Mexican street corn salad is overcooking the corn until it loses its crispy texture. Whether grilling or roasting, cook until well browned. Let the ears cool slightly, then cut the kernels from the cob. This makes everything juicy and keeps the salad fresh and crunchy rather than mushy.
Read more: Looking for an easy side dish to bring to a potluck? Try BBQ Baked Beans too!
How to make Mexican street corn salad
This street corn salad comes together quickly with very little preparation.
Grill: Grill the corn until well browned on all sides, then carefully cut the kernels from the cob. Toss: Stir the grilled corn with the remaining ingredients until everything is well combined. Serving Instructions: Serve warm immediately or refrigerate until ready to eat.
What is crema?
Crema is the Mexican version of French whipped cream, and is slightly tangy and creamy. Crema and crème fraîche are both slightly sour and thick creams, and are instead thin creams, so they are milder and less thick than American sour cream.
Can’t find Mexican crema near you? Just mix 3 tablespoons of sour cream and 5 tablespoons of mayonnaise. Plain Greek yogurt can also be used in place of sour cream, but the dressing will be a little lighter and less sweet. Do not omit the mayonnaise. Mayonnaise is what gives the dressing a thick, clumped, crema-like texture that you never want to lose.
Frequently Asked Questions about Elote’s Grilled Mexican Corn Salad
Don’t you have any fresh corn? no problem. Add frozen corn to a hot, oiled skillet without thawing it. Stir occasionally until slightly browned, then continue with the recipe. Carrian has been doing this all winter and it magically works every time.
Add additional chili powder, chopped jalapeños, a pinch of cayenne pepper, or a few drops of Mexican hot sauce to add the spiciness you desire.
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.
Ah, this is a difficult question. Let’s be honest, even if there is a commonly used cheese called Chihuahua cheese or Cotija cheese, not everyone sells it. I almost always use Cotija cheese, as it is available in all Utah stores, but if you can’t find either, I recommend canned Parmesan, fresh Parmesan, or mild feta cheese.
absolutely. Corn loses very little moisture, so it stays fresh and delicious for days. Transfer to an airtight container and store in the refrigerator for 3 to 4 days. Stir well before serving.
If you’re looking for the perfect summer side dish, this Grilled Eloto Mexican Street Corn Salad is for you. Bold, smoky, creamy, and just a little tangy, it brings all the best flavors of Mexican street corn to your table in an easy and hassle-free bowl. Whether served with grilled chicken, as a dip for your next BBQ, or piled high on tacos, this corn salad is sure to go away.
See more corn recipes you’ll love:
How to make Eloto Mexican Street Corn Salad Video
