Mexican Street Corn Salad takes everything great about elote—charred corn kernels, creamy sauce, a hit of lime, and just the right amount of spice—and turns it into an easy-to-eat dish. The cotija cheese brings a rich, salty balance, while crushed Fritos add the perfect crunch. It’s creamy, tangy, a little smoky, and loaded with flavor in every bite.
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Mexican Corn Salad is my go-to for cookouts, game days, and family dinners because it’s easy to make and always a crowd favorite. I can prep the corn ahead and toss it all together just before serving for the best texture.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Mexican Street Corn Salad with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple steps, you’ll have a flavorful, restaurant-quality corn salad in no time.
Char the Corn
Brush the corn with olive oil and heat a large skillet over medium-high heat.
Once hot, add the corn and cook over medium heat, turning it every few minutes, until all sides are nicely charred, about 10–14 minutes. Set it aside to cool slightly before handling.
Mix the Dressing
In a large mixing bowl, whisk together the sour cream, mayo, lime juice, chili powder, salt, and pepper. This creamy dressing is what gives the salad its signature tangy, smoky flavor.
Assemble the Salad
Using a sharp knife, carefully cut the kernels off the cooled corn and add them to the bowl. Toss in the cotija cheese, chopped cilantro, crushed Fritos, and diced red onion. Stir everything together until evenly coated in the dressing.
Serve and Enjoy
Transfer to a serving dish and dig in! For the best texture, serve it immediately while the Fritos are still crispy.
Recipe Notes and Expert Tips
Here are a few tips to make sure your elote salad turns out perfect every time.
- Fresh Corn: While you can use frozen corn on the cob, fresh will always deliver a better flavor.
- Get a good char: The more color you get on the corn, the more flavor you’ll have. A cast iron skillet works great, but you can also grill the corn for an even smokier taste.
- Fresh lime juice is a must: Bottled lime juice won’t give you the same bright, zesty flavor. Use fresh limes for the best results.
- Add Fritos at the last minute: If you’re making this ahead of time, hold off on adding the Fritos until right before serving so they stay crunchy.
- Want more heat? A little cayenne or finely chopped jalapeño will give the salad a nice kick.
- No cotija? No problem: Feta cheese is a great substitute if you can’t find cotija cheese. It has the same salty, tangy bite.
- Let it sit for a bit: If you have time, let the salad rest in the fridge for 15 minutes before serving so the flavors can meld together.
How to Store Leftover Mexican Street Corn Salad
Store any leftovers in an airtight container in the refrigerator for up to 2 days. If you know you’ll have leftovers, keep the Fritos separate and mix them in just before serving so they don’t get soggy.
This salad does not freeze well because the dressing and corn will lose their texture once thawed.
What to Serve With Mexican Street Corn Salad
This side dish pairs perfectly with grilled chicken, steak, or tacos. It also works as a dip—just grab some tortilla chips and scoop it up. For a full meal, serve it alongside a plate of rice and beans or stuff it into a burrito for extra flavor and crunch.
More Easy Mexican Recipes for You to Try at Home
If, like me, you’re a fan of Mexican cooking, then you should give these recipes a try.
Mexican Street Corn Salad Recipe
Add Preferred SourceEquipment
Ingredients
- 1 tablespoon olive oil
- 4 ears corn
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons lime juice about 1 lime
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon chili powder
- ½ cup cotija cheese
- ¼ cup cilantro
- 1 cup Fritos crushed
- ½ red onion diced
Instructions
- Brush the corn with olive oil and heat a cast iron skillet over medium-high heat. Once the skillet is hot, place the corn inside and cook, turning regularly, until all sides develop a deep char. This process takes about 10–14 minutes. Once done, remove the corn from the heat and let it cool slightly before handling.1 tablespoon olive oil, 4 ears corn
- In a large mixing bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, salt, and pepper until well combined.2 tablespoons sour cream, 2 tablespoons mayonnaise, 2 tablespoons lime juice, ¼ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon chili powder
- Using a sharp knife, cut the kernels off the cooled corn and add them to the bowl. Stir in the cotija cheese, chopped cilantro, crushed Fritos, and diced red onion until everything is evenly coated.½ cup cotija cheese, ¼ cup cilantro, 1 cup Fritos, ½ red onion
- Serve immediately and enjoy!
Notes
- Fresh Corn: While you can use frozen corn on the cob, fresh will always deliver a better flavor.
- Get a good char: The more color you get on the corn, the more flavor you’ll have. A cast iron skillet works great, but you can also grill the corn for an even smokier taste.
- Fresh lime juice is a must: Bottled lime juice won’t give you the same bright, zesty flavor. Use fresh limes for the best results.
- Add Fritos at the last minute: If you’re making this ahead of time, hold off on adding the Fritos until right before serving so they stay crunchy.
- Want more heat? A little cayenne or finely chopped jalapeño will give the salad a nice kick.
- No cotija? No problem: Feta cheese is a great substitute if you can’t find cotija cheese. It has the same salty, tangy bite.
- Let it sit for a bit: If you have time, let the salad rest in the fridge for 15 minutes before serving so the flavors can meld together.
