Street Corn Salad

If you love Mexican street corn (elote) but want an easier, scoopable side dish, this Street Corn Salad is for you! Inspired by esquites, it has all the bold, creamy, tangy flavors in a fuss-free bowl. We use a shortcut of fire roasted canned corn, then tossed with mayo, lime juice, cotija cheese, chili powder, and fresh cilantro. It’s bright, zesty, and perfect with tacos, grilled meats, or even scooped up with chips. Best of all, you can prep it ahead of time, making it an easy, crowd-pleasing side for BBQs, potlucks, or weeknight dinners.

Street Corn Salad

Easy Street Corn Salad recipe with fire roasted corn, cotija cheese, lime, and chili powder. A simple, crowd-pleasing side inspired by Mexican elote.

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Prep Time 20 minutes mins

Refrigerate Time 2 hours hrs

Course Appetizer, Salad, Side Dish

Cuisine Mexican

Servings 8

Equipment

• medium bowl

Ingredients

  

• 2 tbsp mayonnaise
• 2 tsp lime juice
• zest 1 lime
• 2 tsp minced garlic
• 1 tbsp tajin or smoked paprika
• 2 14.75 oz fire roasted canned corn, drained or frozen, or grilled corn on the cob
• ¼ cup red onion, diced or green onions
• ¼ cup cilantro, roughly chopped
• ¼ cup cotija cheese, crumble more for topping

Instructions

 

• In a medium bowl, mix the mayonnaise, lime juice and zest, Tajin (or other Mexican spices) and minced garlic.
• Add the corn, onion, cilantro and cotija cheese. Mix well to combine.
• Store in refrigerator for at least 2 hours to combine the flavors. Taste and season with salt if needed. To serve, add additional Tajin, cilantro, and cotija cheese to the top.

Notes

Store in the fridge for up to a week.

Keyword easy, healthy, make ahead, side dish