Charred Corn Mexican Salad

This vibrant Mexican Street Corn Salad transforms the beloved street food classic into a crowd-pleasing side that captures all those irresistible elote flavors in every bite. The charred corn kernels, tangy lime dressing, and crumbly queso fresco create the perfect balance of flavors that will transport you straight to a Mexican street fair without the mess of eating corn on the cob.

I first made this for a neighborhood barbecue and had to email the recipe to every guest before the evening ended. Now it's my most requested contribution to summer gatherings, and I often double the batch because it disappears so quickly.

Ingredients

• Fresh corn: the star ingredient that caramelizes beautifully on the grill for that authentic smoky flavor
• Mayonnaise: creates the creamy base for the dressing similar to traditional elote
• Fresh lime juice: brightens the whole dish with essential tangy notes
• Queso fresco: a mild Mexican cheese that crumbles perfectly throughout the salad
• Jalapeño: adds a gentle heat that complements the sweetness of the corn
• Smoked paprika: delivers that distinctive smoky depth without overpowering
• Fresh cilantro: provides a pop of color and fresh herbaceous flavor

Step-by-Step Instructions

Grill the Corn:

Brush corn with the butter and olive oil mixture before placing on a medium-hot grill. Rotate the ears frequently until they develop beautiful char marks all around and kernels are tender, about 10-12 minutes. This caramelization is crucial for developing the deep flavor that makes this salad special.

Remove Kernels:

Once cooled slightly, stand each cob in the center of a Bundt pan and use a sharp knife to cut downward, allowing the kernels to fall into the pan. This technique prevents kernels from scattering all over your counter.

Prepare the Dressing:

Whisk together the remaining butter oil mixture, mayonnaise, lime juice, and seasonings until smooth and well combined. This creamy mixture perfectly coats each kernel with flavor.

Combine Components:

Gently fold the grilled corn kernels, queso fresco, diced jalapeño, red onion, and cilantro into the dressing. Toss until everything is evenly coated but be careful not to overmix and break up the corn kernels.

Garnish and Serve:

Sprinkle the reserved queso fresco on top along with extra cilantro if desired. The salad can be served immediately warm or chilled for later.

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The queso fresco is my secret weapon in this recipe. While many similar recipes use cotija cheese, I find queso fresco has a creamier texture that melts slightly into the warm corn, creating little pockets of cheesy goodness throughout the salad.

Make Ahead and Storage

This salad actually improves with a little time in the refrigerator, making it perfect for meal prep. Store in an airtight container for up to 3 days in the refrigerator. The flavors will continue to develop, though the texture is best within the first 48 hours. I often make it the morning of a gathering so the flavors have time to meld together before serving. Give it a quick stir before serving as some of the dressing may settle at the bottom.

Ingredient Substitutions

If fresh corn isn't available, frozen corn works wonderfully following the oven method in the notes section. The broiling step is crucial for developing char marks that mimic grilled flavor.

No queso fresco? Feta cheese makes an excellent substitute with its similar crumbly texture and salty profile. Cotija cheese works well too but has a stronger flavor.

For a lighter version, substitute Greek yogurt for half of the mayonnaise. The tanginess works beautifully with the lime juice without sacrificing creaminess.

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Serving Suggestions

This versatile salad pairs beautifully with grilled proteins like cilantro-lime chicken or carne asada. I particularly love serving it alongside fish tacos where the creamy corn provides a wonderful textural contrast.

For a complete Mexican-inspired feast, serve alongside black beans, cilantro lime rice, and fresh guacamole. The different textures and complementary flavors create a memorable spread that's perfect for entertaining.

Recipe FAQs

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

Yes, this salad can be made up to 24 hours in advance and stored covered in the refrigerator. The flavors actually develop and improve as it sits. Just give it a good stir before serving and consider adding a fresh squeeze of lime juice to brighten the flavors.

→ What can I substitute for queso fresco?

If you can't find queso fresco, 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 mild goat cheese.

→ Is this dish spicy?

The recipe has a mild to medium heat level from the jalapeño. 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 add a pinch of cayenne pepper to the dressing.

→ How can I serve Mexican street corn salad?

This versatile dish works as an appetizer with tortilla chips, a side dish for grilled meats or fish, a topping for tacos, or mixed with greens for a heartier salad. It's perfect for potlucks, BBQs, and taco nights and can be served warm, at room temperature, or chilled.

→ Can I use canned corn instead of fresh or frozen?

While fresh or frozen corn provides the best flavor and texture, canned corn can work in a pinch. If using canned corn, drain and rinse it thoroughly, then pat dry. Roast it in the oven as directed in the frozen corn alternative method to achieve some charring, which is essential for authentic flavor.

→ How long does Mexican street corn salad keep in the refrigerator?

The salad will keep well in an airtight container in the refrigerator for up to 3-4 days. The flavors may intensify over time. It's not recommended for freezing as the texture of the mayo-based dressing will change upon thawing.