Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

A bowl of elote salad, inspired by Mexican street corn, is garnished with lime slices and cilantro. Grilled corn sits temptingly on a plate in the background.

Mexican Street Corn Salad Recipe

Mandy Applegate
Mexican Street Corn Salad is one of those dishes that disappears fast, whether it’s at a cookout, a potluck, or a casual family dinner. It’s got the perfect balance of creamy, crunchy, and zesty, and it comes together with simple ingredients in no time. You can char the corn ahead and toss everything together right before serving, making it a great make-ahead option. Leftovers store well for a couple of days in the fridge—just wait to add the Fritos so they stay crispy!
No ratings yet
Print Recipe Pin Recipe [btn-google-source]
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine Mexican
Servings 4
Calories 345 kcal

Equipment

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.

Nutrition

Calories: 345kcalCarbohydrates: 33gProtein: 7gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 23mgSodium: 537mgPotassium: 336mgFiber: 3gSugar: 7gVitamin A: 436IUVitamin C: 10mgCalcium: 138mgIron: 1mg
Keyword Mexican Street Corn Salad
Tried this recipe?Let us know how it was!