Kimberly Recipes

Name: Best Mexican Street Corn Salad Recipe (Elote Salad) | Summer Side
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 2 tablespoons vegetable oil; 4 cups corn kernels (fresh or frozen); 1/2 teaspoon kosher salt, plus extra to taste; 3 tablespoons mayonnaise; 1.5 tablespoons fresh lime juice; 1/2 teaspoon chili powder; 1/4 teaspoon smoked paprika; 1/8 teaspoon ground cumin; 2.5 ounces cotija cheese, crumbled; 1/2 cup scallions, thinly sliced; 1/2 cup fresh cilantro, chopped; 1 large jalapeño, seeded and finely minced; 3 cloves garlic, minced

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Best Mexican Street Corn Salad Recipe (Elote Salad) | Summer Side

July 23, 2026

Summer gatherings call for dishes that bring the heat and the flavor. This Best Mexican Street Corn Salad is my absolute go-to for barbecues and picnics. Inspired by the classic elote, this Corn Elote Salad captures all the smoky, creamy, tangy goodness in a convenient bowl. It's the perfect Street Corn Side that disappears in minutes. Whether you call it a Corn Salad Serious Eats twist or just a quick Summer Street Corn Salad, this recipe delivers every time.

Best Mexican Street Corn Salad Recipe (Elote Salad) | Summer Side

What makes this the Best Street Corn Recipe? It's all about the char. Getting that deep caramelization on the corn kernels is key to unlocking the smoky flavor. Then toss it with a creamy dressing made from mayonnaise, lime juice, chili powder, smoked paprika, and cumin. Add crumbled cotija cheese, fresh scallions, cilantro, and a minced jalapeño for heat. This Recipe For Mexican Street Corn rivals any restaurant version. Serve it alongside tacos or grilled meats for a complete meal that everyone will love. It's the Recipe For Street Corn you'll make all summer long!

Best Mexican Street Corn Salad Recipe (Elote Salad) | Summer Side

⭐⭐⭐⭐⭐ 4.7 (42 ratings)

⏱️ Prep: 15 mins 🍳 Cook: 10 mins 🍽️ Servings: 6

Ingredients

Corn and Base

2 tablespoons vegetable oil 4 cups corn kernels (fresh or frozen) 1/2 teaspoon kosher salt, plus extra to taste

Dressing

3 tablespoons mayonnaise 1.5 tablespoons fresh lime juice 1/2 teaspoon chili powder 1/4 teaspoon smoked paprika 1/8 teaspoon ground cumin

Mix‑ins

2.5 ounces cotija cheese, crumbled 1/2 cup scallions, thinly sliced 1/2 cup fresh cilantro, chopped 1 large jalapeño, seeded and finely minced 3 cloves garlic, minced

Instructions

Char the corn: Heat a large skillet over high heat and add the vegetable oil. Once shimmering, add the corn and salt. Let it cook undisturbed for 2 minutes to develop a golden char.
Continue cooking: Stir the corn and continue cooking for another 2 minutes, then stir occasionally for about 6 minutes more until the corn is deeply charred and tender.
Make the dressing: In a small bowl, whisk together the mayonnaise, lime juice, chili powder, smoked paprika, and cumin until smooth.
Assemble the salad: Transfer the charred corn to a large bowl. Pour the dressing over the corn, then add the cotija cheese, scallions, cilantro, jalapeño, and garlic. Gently fold until evenly coated. Taste and adjust seasoning with additional salt and chili powder if desired.