Charred Corn Mexican Salad

This vibrant Mexican Street Corn Salad brings all the flavors of traditional street corn (elote) into an easy-to-share bowl that's perfect for potlucks, barbecues, or as a zesty side dish. The combination of smoky grilled corn, creamy dressing, and tangy lime creates an irresistible dish that captures the essence of Mexican street food in a convenient salad form.

I first made this salad for a neighborhood cookout when I wanted something more exciting than traditional corn on the cob. It disappeared faster than anything else on the table, and now it's requested at every summer gathering I host.

Ingredients

• Fresh corn: Essential for that authentic charred flavor and natural sweetness. Look for corn with bright green husks and moist silk for the freshest taste
• Butter and olive oil: Creates the perfect base for charring while adding richness
• Mayonnaise: Provides the creamy base that coats every kernel perfectly
• Fresh lime juice: Brightens the entire dish with essential acidity
• Seasonings (salt, lemon pepper, smoked paprika, cumin): This blend creates the authentic street corn flavor profile
• Garlic: Adds depth and warmth to the dressing
• Queso fresco: A mild, crumbly Mexican cheese that's traditional for elote. Look for a fresh, soft variety
• Jalapeño: Adds the perfect hint of heat. Remove seeds for milder flavor
• Red onion: Provides color contrast and sharp flavor that balances the sweet corn
• Fresh cilantro: Brings essential freshness and Mexican authenticity

Step-by-Step Instructions

Prepare the Grill:

Heat your gas grill to medium or wait until charcoal coals are ash white. This ensures even cooking and proper charring without burning the corn kernels.

Season the Corn:

Combine melted butter and olive oil in a small bowl. Thoroughly brush this mixture over all surfaces of the corn. The fat helps the corn char beautifully while adding rich flavor. Be sure to reserve any leftover butter mixture for the dressing.

Grill the Corn:

Place prepared corn directly on the grill grates. Grill for 10-12 minutes, turning frequently to ensure even charring on all sides. The corn is ready when you see beautiful grill marks and the kernels become tender when pressed. Allow the corn to develop deep char marks in spots for maximum flavor.

Cut the Kernels:

Using a sharp knife or corn stripper, carefully remove the kernels from each cob. The Bundt pan tip is genius the center hole holds the corn upright while the pan catches all the kernels. Cut downward in long strokes, being careful not to cut too deeply into the tough cob.

Make the Dressing:

In a medium mixing bowl, whisk together any remaining butter oil mixture, mayonnaise, lime juice, salt, lemon pepper, smoked paprika, cumin, and minced garlic until smooth and well combined. The dressing should have a creamy consistency that will cling to the corn kernels.

Combine All Ingredients:

To the dressing, add the grilled corn kernels, three quarters cup of the crumbled queso fresco, diced jalapeño, diced red onion, and chopped cilantro. Gently fold everything together until the corn is evenly coated with dressing and the ingredients are well distributed.

Serve and Garnish:

Transfer the salad to a serving bowl. Sprinkle the reserved quarter cup of queso fresco over the top and add additional cilantro if desired. This can be served immediately while still warm, or chilled in the refrigerator until ready to serve.

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The smoked paprika is my secret ingredient in this recipe. I discovered its transformative power years ago when I ran out of regular paprika. The subtle smokiness perfectly complements the char from the grill, creating a depth of flavor that makes people wonder what that special something is in the dish.

Making It Year-Round

This summer favorite doesn't have to disappear when fresh corn isn't in season. Using frozen corn allows you to enjoy this vibrant salad any time of year. The roasting method creates a similar charred effect that mimics grilling, though with slightly less smokiness. The high heat caramelizes the natural sugars in the corn, developing deep flavor even without a grill.

Customizing Your Heat Level

The beauty of this salad is how easily you can adjust the spice level to suit your preferences. For a milder version, completely remove the jalapeño seeds and membranes, or substitute with a milder pepper like poblano. Heat lovers can leave some seeds in or add a pinch of cayenne pepper to the dressing. You can even set up a topping bar with additional diced jalapeños, hot sauce, and tajin seasoning so everyone can customize their portion.

Serving Suggestions

While this salad shines as a side dish alongside grilled meats or fish, it's incredibly versatile. Serve it as a topping for grilled chicken or fish tacos. Spoon it over a bed of greens for a more substantial salad. Use it as a flavorful topping for burgers or grilled sausages. For an impressive appetizer, serve it with tortilla chips as a chunky dip. The salad holds up well at room temperature, making it perfect for buffets and outdoor gatherings.

Storage and Meal Prep

This salad tastes even better after the flavors have had time to meld. Store in an airtight container in the refrigerator for up to 3 days. The acidity from the lime juice helps preserve freshness. For meal prep, you can grill the corn and prepare the dressing up to 2 days ahead, then combine everything just before serving. If making ahead, consider adding the queso fresco and cilantro just before serving for the freshest presentation.

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Recipe FAQs

→ Can I make Mexican street corn salad ahead of time?

Yes, you can prepare this salad up to 24 hours in advance. The flavors actually develop and improve as it chills in the refrigerator. Store in an airtight container and give it a quick stir before serving. For the freshest presentation, consider reserving some cilantro and queso fresco to sprinkle on top just before serving.

→ What can I substitute for queso fresco?

If queso fresco isn't available, feta cheese makes an excellent substitute with its similar crumbly texture and salty flavor. Cotija cheese is another authentic alternative. For a milder option, try ricotta salata or even a young farmer's cheese. In a pinch, crumbled goat cheese will work though it has a tangier profile.

→ Is Mexican street corn salad spicy?

This salad has a mild to medium heat level from the jalapeño pepper. For a milder version, make sure to remove all seeds and membranes from the jalapeño or reduce the amount. If you prefer more heat, leave some seeds in or substitute with serrano peppers. You can also adjust the amount of smoked paprika to your taste preference.

→ What can I serve with Mexican street corn salad?

This versatile salad pairs beautifully with grilled proteins like carne asada, chicken, or fish. It's perfect alongside tacos, enchiladas, or fajitas. For a complete meal, serve it with black beans and rice. It also makes a festive addition to potlucks and barbecues, and can be enjoyed as a topping for tostadas or as a dip with tortilla chips.

→ How do I store leftovers and how long will they keep?

Store leftover Mexican street corn salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, though the texture may become slightly softer. Give it a good stir before serving. This salad doesn't freeze well due to the mayonnaise base and fresh vegetables, so it's best enjoyed within the recommended refrigeration period.

→ Can I make this salad dairy-free?

Yes, you can make a dairy-free version by omitting the queso fresco and using plant-based butter. For a cheese alternative, try a dairy-free feta substitute or add extra avocado for creaminess. The mayo-based dressing contributes plenty of richness, so the salad will still be flavorful and satisfying without the dairy components.