There’s something magical about the sizzle of corn hitting a hot grill, the smoky aroma filling the air, and the vibrant energy of a summer gathering. My love affair with Mexican street corn, or elote, began during a lively family reunion where my aunt brought a massive bowl of deconstructed elote salad. It was creamy, tangy, a little spicy, and utterly addictive. I knew right then I had to create my own version—one that was easy to make, perfect for sharing, and captured that authentic street food vibe. This Summer Street Corn Salad is my tribute to those warm, flavor-packed memories, and it’s become the star of every barbecue and potluck I’ve brought it to since.
This easy corn salad brings all the beloved elements of traditional Mexican street corn into a simple, scoopable dish. It’s the ultimate BBQ side dish, ready in minutes and guaranteed to disappear fast. Whether you’re serving it alongside grilled chicken or as part of a larger Southwestern-inspired spread, it brings a burst of summer to your table.
Table of Contents
Summer Street Corn Salad Ingredients
This creamy corn salad comes together with a handful of fresh, vibrant ingredients. Here’s what you’ll need:
- Corn: 4 cups of grilled or roasted corn kernels (from about 4-5 ears of fresh corn). Frozen and thawed corn works perfectly too.
- Cotija Cheese: 1/2 cup, crumbled. This salty, crumbly cheese is essential for authentic flavor. Feta is a good substitute if needed.
- Red Onion: 1/4 cup, finely diced for a sharp, colorful bite.
- Fresh Cilantro: 1/3 cup, chopped.
- Jalapeño: 1, seeded and finely minced (adjust to your spice preference).
- For the Creamy Dressing:
- Mayonnaise: 1/3 cup, creates the creamy base.
- Sour Cream or Mexican Crema: 1/4 cup. Crema is traditional, but sour cream offers the same tangy creaminess.
- Lime Juice: 2 tablespoons of fresh lime juice for brightness.
- Garlic: 1 clove, minced.
- Chili Powder: 1 teaspoon, plus more for garnish.
- Smoked Paprika: 1/2 teaspoon for a subtle smoky depth.
- Salt and Black Pepper: To taste.
Prep and Cook Time
This entire elote salad recipe comes together in just 20 minutes. The prep time is about 15 minutes, and if you’re cooking fresh corn, it takes just 5-10 minutes to grill or boil. It’s significantly faster than assembling individual elotes on sticks!
Step-by-Step Instructions for Summer Street Corn Salad
- Prepare the Corn: If using fresh corn on the cob, shuck it and brush with a little oil. Grill over medium-high heat for about 8-10 minutes, turning occasionally, until slightly charred. Let it cool slightly before carefully cutting the kernels off the cob into a large bowl. If using frozen corn, simply thaw it completely and, for extra flavor, you can sauté it in a dry skillet for 5-7 minutes until some kernels get a little color.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream (or crema), fresh lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper until smooth and well-combined.
- Combine the Salad: To the large bowl with the corn, add the crumbled cotija cheese, diced red onion, chopped cilantro, and minced jalapeño. Pour the creamy dressing over the top.
- Toss and Rest: Gently toss everything together until the corn and veggies are evenly coated in the dressing. For the best flavor, let the salad sit for at least 10-15 minutes before serving. This allows the flavors to meld together beautifully.
Nutritional Snapshot
A serving of this salad (approximately 3/4 cup) contains roughly 220 calories. It provides a good balance of macronutrients: about 8g of protein, 22g of carbohydrates, and 12g of fat. It’s also a source of Vitamin C from the lime juice and corn, and calcium from the cheese.
Equipment You’ll Need
You don’t need any fancy tools for this easy corn salad. A large mixing bowl, a sharp knife for prepping veggies, a cutting board, and a whisk for the dressing are all that’s required. If grilling corn, a grill or grill pan is needed.
Why You’ll Love This Elote Salad Recipe
- Incredibly Easy: No fuss, no complicated steps. It’s a simple mix-and-toss situation.
- Bursting with Flavor: It hits all the notes—creamy, tangy, smoky, and slightly spicy.
- Crowd-Pleasing: This is the dish that guests always ask for the recipe of. It’s a guaranteed hit at any potluck or party.
- Versatile: It pairs with almost everything, from hearty casseroles to simple grilled meats.
Healthier Alternatives for Your Corn Salad
This recipe is wonderfully adaptable to different dietary needs.
- Lighter Creaminess: Swap the mayonnaise for Greek yogurt and use light sour cream to reduce fat without losing the creamy texture.
- Dairy-Free: Omit the cotija cheese or use a dairy-free feta alternative. For the dressing, use a vegan mayonnaise and a plain, unsweetened vegan yogurt in place of sour cream.
- Spice Control: For a milder salad, remove the seeds and ribs from the jalapeño completely, or omit it. For more heat, leave the seeds in or add a pinch of cayenne pepper to the dressing.
Serving Your Summer Street Corn Salad
This salad is the perfect partner for all your summer grilling endeavors. Serve it alongside Fiesta Lime Chicken for a full fiesta plate. It’s also fantastic with grilled steak, fish tacos, or even as a topping for a green salad. For presentation, garnish with an extra sprinkle of cotija cheese, a dusting of chili powder, and a few extra cilantro leaves. Serve it in a bright, colorful bowl to make the ingredients pop.
Common Mistakes to Avoid with Corn Salad
- Skipping the Resting Time: Tossing the salad and serving it immediately is tempting, but letting it sit for 10-15 minutes allows the flavors to deepen and marry. It makes a noticeable difference.
- Over-mixing the Salad: Once you add the cotija, fold gently. Over-mixing can cause the cheese to break down too much and make the salad overly pasty.
- Using Bottled Lime Juice: The bright, fresh acidity of real lime juice is key. Bottled juice can have a bitter, off taste that will affect the whole dish.
Storing Your Summer Street Corn Salad
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 2 days. The salad may release a little liquid as it sits, so give it a quick stir before serving again. I do not recommend freezing this salad, as the creamy dressing and fresh vegetables will not hold their texture well upon thawing.
Final Thoughts on This Summer Street Corn Salad
This Summer Street Corn Salad is more than just a side dish; it’s a taste of summer sunshine in a bowl. It’s incredibly simple to make, yet the flavors are complex and satisfying. It has earned a permanent spot in my summer recipe rotation, and I hope it does in yours, too. If you’re looking for another fantastic way to use corn, you must try our Irresistibly Crispy Cheesy Corn Fritters.
I’d love to hear how your Summer Street Corn Salad turns out! Share your creations with me in the comments below, and don’t forget to tag @Harmonymeal on Pinterest so I can see your beautiful summer tables.
FAQs about Summer Street Corn Salad
Can you make Summer Street Corn Salad ahead of time?
Yes, you can prepare Summer Street Corn Salad a few hours to a day in advance. For best results, mix all ingredients except fresh herbs just before serving, as the dressing can make some components (like avocado) brown and can alter the texture of the corn over a longer period.
How long does Summer Street Corn Salad last in the fridge?
When stored in an airtight container in the refrigerator, Summer Street Corn Salad typically lasts for 3-4 days. The texture and freshness are generally best within the first 2 days, especially if it contains avocado.
What’s the difference between Mexican street corn (Elote) and Summer Street Corn Salad?
Mexican street corn, or Elote, is grilled corn on the cob slathered with a creamy, cheesy, and spicy mixture. Summer Street Corn Salad takes these same vibrant flavors – corn, mayonnaise/crema, lime, chili powder, cilantro, and cotija cheese – and serves them off the cob in a convenient, shareable salad format.
Is Summer Street Corn Salad served hot or cold?
Summer Street Corn Salad is traditionally served chilled or at room temperature, making it a refreshing and popular side dish perfect for warm weather gatherings. While the corn itself can be grilled and slightly warm when added, the final salad is typically served cool.
What can I substitute for cotija cheese in Summer Street Corn Salad?
Good substitutes for cotija cheese include crumbled feta cheese, which offers a similar salty, tangy profile and crumbly texture. Alternatively, finely grated Parmesan cheese can be used for a saltier, sharper flavor, though its texture is firmer.
How do you make Summer Street Corn Salad vegan?
To make Summer Street Corn Salad vegan, replace the traditional mayonnaise or crema with a plant-based vegan mayonnaise or cashew cream. For the cotija cheese, substitute with a vegan feta alternative or sprinkle with nutritional yeast for a cheesy umami flavor.
Summer Street Corn Salad
This creamy corn salad brings all the beloved elements of traditional Mexican street corn into a simple, scoopable dish. It’s the ultimate BBQ side dish, ready in minutes and guaranteed to disappear fast.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Ingredients
- 4 cups grilled or roasted corn kernels (from about 4–5 ears of fresh corn)
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely diced red onion
- 1/3 cup chopped fresh cilantro
- 1 jalapeño, seeded and finely minced
- 1/3 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 2 tablespoons fresh lime juice
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Prepare the Corn: If using fresh corn on the cob, shuck it and brush with a little oil. Grill over medium-high heat for about 8-10 minutes, turning occasionally, until slightly charred. Let it cool slightly before carefully cutting the kernels off the cob into a large bowl. If using frozen corn, simply thaw it completely and, for extra flavor, you can sauté it in a dry skillet for 5-7 minutes until some kernels get a little color.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream (or crema), fresh lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper until smooth and well-combined.
- Combine the Salad: To the large bowl with the corn, add the crumbled cotija cheese, diced red onion, chopped cilantro, and minced jalapeño. Pour the creamy dressing over the top.
- Toss and Rest: Gently toss everything together until the corn and veggies are evenly coated in the dressing. For the best flavor, let the salad sit for at least 10-15 minutes before serving. This allows the flavors to meld together beautifully.
Notes
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 2 days. The salad may release a little liquid as it sits, so give it a quick stir before serving again. I do not recommend freezing this salad, as the creamy dressing and fresh vegetables will not hold their texture well upon thawing.
Nutrition
- Serving Size: 3/4 cup
- Calories: 220
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
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