Experience the bold flavors of Mexican Street Corn Salad, a creamy, tangy, and slightly spicy side dish that bursts with summer-fresh ingredients. This salad takes the beloved street food classic, elote, and transforms it into a vibrant, easy-to-make dish perfect for any table. Sweet corn, crisp bell peppers, and fresh cilantro mingle with a luscious, garlicky dressing for a salad that’s irresistibly delicious and visually stunning.
Ideal for weeknight dinners, family gatherings, or taco night, this salad is both refreshing and satisfying. Each bite delivers a balance of creaminess, zest, and mild heat, accented by crumbly feta or Cotija cheese and the fresh crunch of vegetables. This Mexican-inspired salad isn’t just a side dish—it’s a flavor-packed superstar that everyone will love.
Why You’ll Love This Recipe
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Quick & Easy: Ready in under 20 minutes with minimal prep.
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Bold & Flavorful: Sweet, tangy, creamy, and slightly spicy all at once.
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Family-Friendly: Loved by kids and adults alike.
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Versatile: Works as a side dish, taco topping, or even a dip.
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Make-Ahead Friendly: Flavors meld beautifully when chilled briefly.
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Colorful & Party-Perfect: A vibrant addition to any table or buffet.
Ingredient Breakdown
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Corn Kernels (4 cups): Sweet, juicy, and lightly charred to give the salad authentic street corn flavor.
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Bell Pepper (1 medium, diced): Adds crunch, color, and a subtle sweetness.
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Red Onion (¼ cup, finely chopped): Provides sharpness and depth to balance the creamy dressing.
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Fresh Cilantro (¼ cup, chopped): Brings a fresh, herbaceous note that elevates the dish.
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Feta or Cotija Cheese (â…“ cup, crumbled): Adds salty creaminess and authentic Mexican flair.
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Mayonnaise (â…“ cup): Forms the creamy base for the dressing.
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Sour Cream or Greek Yogurt (¼ cup): Lightens the dressing and adds tang.
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Garlic (1 clove, minced): Infuses a bold flavor punch into the creamy dressing.
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Cayenne Pepper (¼ tsp, optional): Provides subtle heat and balances sweetness.
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Honey (1 tsp, optional): Enhances natural sweetness and balances the tanginess.
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Salt & Black Pepper: To taste, enhancing all flavors naturally.
Pro Tips
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Char the Corn: Slightly charred corn brings authentic elote flavor; use a skillet or grill for best results.
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Chill Briefly: Refrigerate 20–30 minutes before serving to allow flavors to meld.
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Mix Gently: Toss ingredients carefully to avoid crushing the corn or breaking up feta.
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Adjust Spice: Increase or reduce cayenne pepper depending on your heat preference.
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Use Fresh Ingredients: Fresh corn and herbs make the salad vibrant and flavorful.
Ingredient Swaps & Variations
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Cheese Alternatives: Swap feta or Cotija with queso fresco or Parmesan for a different flavor profile.
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Add Veggies: Include diced jalapeños, cherry tomatoes, or roasted zucchini for extra texture.
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Make It Vegan: Replace mayonnaise and sour cream with plant-based alternatives.
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Spice Variations: Smoked paprika or chili powder can replace or complement cayenne.
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Add Crunch: Toasted pumpkin seeds or pepitas enhance texture.
Serving Suggestions
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As a Side Dish: Perfect with grilled meats, fish tacos, or roasted vegetables.
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Taco Topping: Spoon over tacos, burritos, or quesadillas for extra flavor.
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Party Bowl: Serve in a colorful dish with tortilla chips for dipping.
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Meal Prep Friendly: Pack alongside rice bowls or salads for lunch or dinner.
Make Ahead + Storage Tips
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Storage: Keep salad in an airtight container in the fridge for up to 2 days.
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Dressing: Mix dressing separately and toss with the salad just before serving to keep corn crisp.
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Pre-Chopping: Dice peppers and onions ahead of time for quicker assembly.
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Avoid Sogginess: Drain corn if using frozen to reduce excess liquid.
Cultural or Historical Notes
Mexican Street Corn, or Elote, is a beloved street food in Mexico, typically served on a stick and coated with mayo, cheese, and spices. This salad adaptation, Esquites, transforms the iconic flavors into a creamy, crowd-pleasing side dish suitable for home tables while preserving the bold, tangy, and slightly spicy profile of authentic elote. It’s a modern twist that retains the charm of traditional Mexican street flavors.
Frequently Asked Questions (FAQ)
Q: Can I use canned corn instead of fresh or frozen?
A: Yes, but drain well and pat dry to prevent the salad from becoming watery.
Q: Can I make this salad vegan?
A: Substitute mayonnaise and sour cream with plant-based alternatives. Use vegan feta if desired.
Q: How spicy is this salad?
A: Mild by default, but cayenne can be adjusted to taste for extra heat.
Q: How long can I store it?
A: Best enjoyed within 2 days; corn may soften slightly over time.
Q: Can I serve it warm?
A: Yes! Slightly warm charred corn with dressing creates a comforting version of the salad.
Mexican Street Corn Salad
Ingredients
Equipment
Method
- Heat a large skillet over medium-high heat and add the fresh corn kernels. Cook for about 5-7 minutes, stirring occasionally, until lightly charred. Remove from heat and let cool slightly.
- In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, minced garlic, cayenne pepper (if using), and honey (if using). Adjust seasoning with salt and pepper.
- In a large mixing bowl, combine the charred corn, bell pepper, red onion, cilantro, and feta cheese.
- Pour the dressing over the salad and toss until everything is evenly coated. Taste and adjust salt, black pepper, or cayenne as needed.
- Serve immediately or refrigerate for 20-30 minutes to allow the flavors to meld. Garnish with extra cilantro or cheese before serving, if desired.