Easy Mexican Street Corn Salad (Loaded with Flavor and Cotija Cheese!)
If you’re craving a bold and creamy side dish that brings the heat and flavor, this Mexican Street Corn Salad is it. Inspired by classic elote, this version uses frozen corn and a skillet instead of a grill, so it’s easy to whip up any time of year. The result? A zesty, slightly smoky, creamy corn salad loaded with cotija cheese, fresh cilantro, lime, and just the right kick of spice.
Mexican Street Corn Salad
It’s perfect for cookouts, taco night, or meal prep. You can serve it warm or chilled, and it pairs beautifully with grilled meats, quesadillas, or even burgers. If you love this kind of vibrant flavor, be sure to check out my 7-layer dip in a cup, taco casserole, and walking taco casserole — they’re all packed with big flavor and come together in no time.
What makes this recipe a standout is the mix of textures and flavors. You get a little crunch from the corn and veggies, creamy richness from the dressing, a salty bite from cotija cheese, and a burst of freshness from lime and cilantro. It’s a total flavor bomb, and it comes together in under 20 minutes with no fancy tools or grilling required.
What You Will Love About This Recipe
It’s fast and easy – Using frozen corn means no husking, no boiling, and no grill required.
Loaded with flavor – A combo of chile-lime seasoning, cumin, and lime juice gives it that authentic street corn taste.
Great for feeding a crowd – This recipe makes a generous bowl, perfect for BBQs, potlucks, or parties.
Customizable – Adjust the heat, swap in Greek yogurt, or add extras like avocado or black beans.
It’s delicious warm or cold – Serve it right after mixing or let it chill for even more flavor.
How to Make Mexican Street Corn Salad
1. Add avocado oil to a large cast-iron skillet over medium heat.
2. Allow the skillet to heat through for 4-5 minutes before adding the corn, chile-lime seasoning, cumin, chili powder, coarse salt, and pepper to the skillet. Saute for 12 minutes, stirring frequently. Remove the skillet from the heat.
3. Add the tomatoes, onion, garlic cloves, jalapeno, half of the cilantro, and half of the cotija cheese to the skillet, and stir to incorporate.
4. Add the dressing ingredients to the skillet and mix until evenly coated.
5. Top with the remaining half of the cotija cheese and cilantro.
Tips & Tricks
- Char the corn in batches – Don’t overcrowd the pan so it gets a nice golden sear. A cast iron skillet works great.
- Use fresh lime juice – It makes a big difference in the flavor of the dressing.
- Cotija cheese is ideal – But if you can’t find it, feta or queso fresco makes a great substitute.
- Add protein to make it a meal – Toss in shredded chicken or grilled shrimp for a full dinner.
- Make it ahead – This salad actually tastes even better after sitting for a few hours, so it’s great for prepping early.
FAQs
Mexican Street Corn Salad
Mexican Street corn salad is the perfect salad to enjoy this Cinco De Mayo! It is loaded with so many delicious vegetables and flavors. It is the perfect blend of smoky and spicy that makes the perfect salad, dip, tacos, quesadillas, and burrito bowls.
Ingredients
- Salad
- 2 tablespoon avocado oil
- 20 ounces frozen corn
- 1 teaspoon chile-lime seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon coarse salt
- 1/2 teaspoon pepper
- 12 cherry tomatoes, diced
- 1/2 small yellow onion, diced (1/4 cup)
- 2 garlic cloves, grated
- 1/2 jalapeno, diced (1/4 cup)
- 1/2 cup cilantro, chopped
- 2/3 cup cotija cheese, crumbled
- Dressing
- 6 tablespoons sour cream
- 4 tablespoons avocado mayonnaise
- lime juice from 2 medium limes (3-4 Tablespoons)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
1. Add avocado oil to a large cast-iron skillet over medium heat.
2. Allow the skillet to heat through for 4-5 minutes before adding the corn, chile-lime seasoning, cumin, chili powder, coarse salt, and pepper to the skillet. Saute for 12 minutes, stirring frequently. Remove the skillet from the heat.
3. Add the tomatoes, onion, garlic cloves, jalapeno, half of the cilantro, and half of the cotija cheese to the skillet, and stir to incorporate.
4. Add the dressing ingredients to the skillet and mix until evenly coated.
5. Top with the remaining half of the cotija cheese and cilantro.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 172Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 14mgSodium: 258mgCarbohydrates: 19gFiber: 3gSugar: 4gProtein: 5g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
One Comment