My obsession with Mexican Street Corn Salad started at a food truck festival last summer. A vendor was scooping this bright, creamy corn mixture into little cups, and the line stretched forever. One taste and I understood why. The charred sweetness of the corn mixed with tangy lime and salty cotija cheese created this addictive combination that made me go back for seconds. I immediately knew I had to recreate it at home. After testing different versions in my kitchen, I landed on a recipe that captures all those bold street food flavors without needing a grill or special equipment. This salad works as a side dish for tacos, grilled chicken, or honestly just eaten straight from the bowl with a spoon while standing at the counter. The creamy mayo-based dressing coats every kernel, while fresh cilantro and a kick of chili powder bring everything to life.

Why this Mexican Street Corn Salad works

Traditional Mexican street corn gets served on the cob, slathered with mayo, rolled in cheese, and sprinkled with chili powder. This salad version takes those same flavors and makes them easier to eat and share. Charring the corn in a hot skillet brings out its natural sugars and adds a smoky depth you just can’t get from boiled corn. The creamy dressing clings to each kernel instead of dripping everywhere, and you can eat it with a fork instead of getting it all over your face. Plus, it travels well to potlucks and stays good in the fridge for days.

Ingredients you need

6 ears fresh corn, kernels cut off (about 4 cups)
2 tablespoons butter or olive oil
2 cloves garlic, minced
1 jalapeno, seeded and finely diced
1/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons fresh lime juice (about 1 lime)
3/4 cup cotija cheese, crumbled
1/2 cup fresh cilantro, chopped
1 teaspoon chili powder, plus more for garnish
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 cup red onion, finely diced
2 green onions, sliced
Salt and black pepper to taste

How to make it step by step

Heat a large cast iron skillet or heavy pan over medium-high heat. Add the butter and let it melt until it starts to foam. Toss in your corn kernels and spread them out in an even layer. This is important because you want them to char, not steam. Let the corn sit undisturbed for about 3 minutes until you see those gorgeous golden brown spots forming on the bottom. Give it a stir and let it char for another 2 minutes.

Add the minced garlic and diced jalapeno to the pan. Stir everything together and cook for another minute until the garlic smells amazing and the jalapeno softens slightly. Transfer the whole mixture to a large mixing bowl and let it cool for about 5 minutes. You don’t want the heat to make your mayo separate.

While the corn cools, whisk together the mayo, sour cream, lime juice, chili powder, smoked paprika, and cumin in a small bowl. This creamy dressing is what brings everything together. Pour it over the cooled corn along with most of the cotija cheese, cilantro, red onion, and green onions. Save a bit of cheese and cilantro for topping.

Fold everything together gently until every kernel gets coated in that creamy, spicy dressing. Taste and adjust the seasoning with salt, pepper, or more lime juice if needed. Transfer to a serving bowl and top with the reserved cotija and cilantro. Finish with an extra sprinkle of chili powder for color and a little extra kick.

Pro tips for the best results

Fresh corn beats frozen every time, but if using frozen, thaw and pat it completely dry first
Don’t stir the corn too much while charring or you’ll steam it instead of getting those caramelized bits
Cotija cheese is key for authentic flavor, but crumbled feta works in a pinch
Make it ahead and let it chill for an hour so the flavors can marry together

Delicious variations to try

Add diced avocado right before serving for extra creaminess
Mix in black beans and diced tomatoes to turn it into a heartier salad
Swap the jalapeno for poblano pepper for a milder, smokier flavor
Make it vegan using vegan mayo and nutritional yeast instead of cotija

Troubleshooting common issues

If your salad turns out watery, you probably didn’t let the corn cool enough before adding the dressing, or your corn had too much moisture. Next time, pat frozen corn completely dry or let fresh corn sit for a few minutes after charring. Too spicy? Remove all the jalapeno seeds and membrane, or skip it entirely and just use the chili powder for mild heat. If the dressing seems too thick, thin it with a teaspoon of water or extra lime juice until it reaches the right consistency.

Smart ingredient substitutions

Greek yogurt can replace half the mayo for a lighter version
Feta or queso fresco work if cotija isn’t available
No fresh corn? Use 4 cups thawed frozen corn kernels instead
Substitute lime juice with lemon juice in a pinch, though lime is more authentic

Storage and serving ideas

This Mexican Street Corn Salad keeps beautifully in the fridge for up to 4 days in an airtight container. The flavors actually get better after sitting overnight as everything melds together. Serve it cold or at room temperature alongside grilled meats, fish tacos, or as part of a taco bar spread. It also makes a fantastic topping for burrito bowls or nachos. For parties, serve it in individual cups with small spoons for easy eating while mingling.

Frequently asked questions

Can I use canned corn?

You can, but fresh or frozen corn tastes much better. If using canned, drain it very well and pat it dry before charring to avoid excess moisture and get better caramelization.

Is Mexican Street Corn Salad gluten free?

Yes, all the ingredients are naturally gluten free. Just double check your mayonnaise and spice labels to be absolutely certain.

How do I cut corn off the cob easily?

Stand the corn upright in a large bowl and slice downward with a sharp knife. The bowl catches all the kernels and prevents them from flying everywhere.

Can I make this without mayo?

Sure. Use all sour cream or Greek yogurt for a tangier version. You could also try a drizzle of olive oil with extra lime juice for a lighter, mayo-free option.

What makes this different from regular corn salad?

The charring of the corn and the specific combination of cotija cheese, lime, and Mexican spices like cumin and chili powder give it that distinctive street corn flavor profile you won’t find in basic corn salads.