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: The Ultimate BBQ Side Dish 2026

Name: Summer Street Corn Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
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

Summer Street Corn Salad

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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.

Author: Harmony
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4-6 servings 1x
Category: Salad
Method: Grilling
Cuisine: Mexican

Ingredients

Scale

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

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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

Find it online: https://harmonymeal.com/summer-street-corn-salad/