LOADED MEXICAN STREET CORN SALAD

WineCheeseScallops
11 minutes ago
6 min read

If you love Mexican street corn, get ready to meet your new favorite summer side dish. This Loaded Mexican Street Corn Salad takes all the bold, smoky, creamy, tangy flavors of traditional elote and turns them into an easy-to-serve salad that's perfect for sharing.

Sweet corn is first boiled and then grilled until lightly charred, giving it that irresistible smoky flavor. From there, it's tossed with a creamy lime dressing, spicy jalapeños, fresh cilantro, red onion, smoky bacon, and salty Cotija cheese.

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The result is a salad that's creamy, crunchy, smoky, spicy, tangy, and just a little bit messy—in the very best way.

It's right at home beside grilled chicken, burgers, tacos, or pulled pork, but don't be surprised if people go back for seconds before touching anything else on their plate.

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Grilled corn on the cob stacked on a white plate, with charred yellow and white kernels in a close-up food scene.

Fresh Corn

Fresh corn is the foundation of this salad, and grilling it after boiling gives us the best of both worlds. Boiling ensures the kernels become tender, while a few minutes over a hot grill add those beautiful charred spots and a subtle smoky flavor that makes the salad taste like authentic street corn.

Cotija Cheese

Cotija is the perfect finishing touch. This crumbly Mexican cheese has a salty, slightly tangy flavor that cuts through the creamy dressing and complements the sweetness of the corn beautifully. It also gives the salad that unmistakable Mexican street corn character.

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Recipe Origins

Mexican street corn, or elote, is one of Mexico's most recognizable street foods. Traditionally, whole ears of grilled corn are coated with a creamy mixture, chili, lime, and cheese before being eaten right off the cob.

Measuring spoon of mayonnaise on a cutting board with spices, salt, cumin, lime, cilantro, and partial 1/2 cup text

This recipe takes those same flavors and turns them into a convenient salad. Instead of serving the corn on the cob, the kernels are removed and tossed with the creamy dressing and toppings, making it much easier to serve at cookouts, potlucks, and larger gatherings.

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We've taken it one step further by loading it up with crispy bacon, giving the classic combination even more smoky, savory flavor.

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Tips, Serving Ideas & Storage

Close-up of a hand cutting charred corn off the cob with a knife on a cutting board in a kitchen.

Get a good char on the corn. Don't be afraid of those darker spots. The char is where a lot of the flavor comes from.

Let the corn cool before cutting it. Freshly grilled corn is extremely hot, and allowing it to cool for about 10 minutes makes it much easier and safer to handle.

Adjust the heat. For a milder salad, remove all of the jalapeño seeds and membranes. If you like some serious heat, leave some or all of the seeds intact.

Give it time to rest. The salad can be served immediately, but refrigerating it for about 30 minutes allows the lime, spices, jalapeños, bacon, and cheese to mingle with the corn.

Try adding avocado. Diced avocado added just before serving brings another layer of creamy texture and richness.

Make it a meal. Serve it alongside grilled chicken, burgers, tacos, pulled pork, or your favorite summer barbecue dishes.

Storage: Store leftovers covered in the refrigerator for up to 3 days. If adding avocado, add it only to the portion you're serving, since avocado can discolor and become soft during storage.

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Why You'll Love This Recipe

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Big summer flavor — Sweet corn, smoky bacon, lime, jalapeños, and Cotija are an unbeatable combination.
Perfect for entertaining — One batch makes 8–10 servings, making it ideal for cookouts and potlucks.
Easy to prepare — Most of the work involves cooking the corn and tossing everything together.
A great make-ahead side — A short rest in the refrigerator actually helps the flavors come together.
Loaded with texture — Tender corn, crisp bacon, creamy dressing, crunchy onion, and crumbly cheese keep every bite interesting.
Easy to customize — Increase the jalapeño for more heat or add avocado for an extra-creamy twist.

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Loaded Mexican Street Corn Salad

Creamy corn salad topped with cilantro and cheese in a dark textured bowl, close-up food presentation

Ingredients

For the Corn

8 ears fresh corn, husked

For the Dressing

⅔ cup Mexican crema, sour cream, or mayonnaise
½ cup fresh lime juice, about 4 limes
½ teaspoon ground cumin
2 teaspoons chili powder
2 teaspoons garlic salt
Freshly ground black pepper, to taste

For the Salad

¼ cup finely diced red onion
2 tablespoons fresh cilantro, chopped
2 jalapeños, seeded and minced
1 pound bacon, cooked crisp and chopped
¾ cup Cotija cheese, crumbled

Instructions

Prepare the corn. Preheat your grill to high heat. Bring a large pot of water to a boil. Add the husked corn and cook for approximately 10 minutes. Drain thoroughly.
Char the corn. Transfer the drained corn directly to the hot grill. Cook, turning occasionally, until the corn develops light char marks on all sides.
Remove the kernels. Remove the corn from the grill and allow it to cool for about 10 minutes. Once it's cool enough to handle, carefully cut the kernels from the cobs and transfer them to a large mixing bowl.
Make the dressing. In a separate bowl, whisk together the Mexican crema, sour cream, or mayonnaise with the fresh lime juice, cumin, chili powder, garlic salt, and freshly ground black pepper. Continue whisking until smooth and well combined.
Load up the salad. Pour the dressing over the corn. Add the diced red onion, chopped cilantro, minced jalapeños, crispy bacon, and crumbled Cotija cheese.
Toss. Gently toss everything together until the corn and toppings are evenly coated with the creamy dressing.
Serve. Serve immediately, or cover and refrigerate for about 30 minutes to allow the flavors to meld together before serving.

Notes

For extra heat, leave some or all of the jalapeño seeds intact.
Add diced avocado just before serving for an extra-creamy twist.
Garnish with additional Cotija cheese, fresh cilantro, and a sprinkle of chili powder before serving.
This salad is delicious alongside grilled chicken, burgers, tacos, or pulled pork.
Yield: 8–10 servings.

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Frequently Asked Questions | LOADED MEXICAN STREET CORN SALAD

Creamy salad with corn, herbs, and grated cheese in a dark textured bowl on a wooden table beside a folded napkin

Can I make Mexican street corn salad ahead of time?

Yes. In fact, making it about 30 minutes ahead gives the flavors time to blend together. Keep it refrigerated until you're ready to serve.

Can I use frozen or canned corn?

Fresh corn is ideal because grilling it adds a delicious smoky, charred flavor. However, frozen corn can work in a pinch. Thaw and drain it thoroughly before cooking and charring it.

Is Mexican street corn salad spicy?

It has a moderate kick from the jalapeños and chili powder, but the heat is easy to adjust. Remove the jalapeño seeds for a milder salad or leave some seeds intact if you prefer more heat.

What can I substitute for Cotija cheese?

If Cotija isn't available, feta cheese makes a good substitute. It has a similar crumbly texture and salty flavor, although the taste isn't exactly the same.

Can I add avocado to Mexican street corn salad?

Absolutely. Diced avocado makes a delicious addition and adds another creamy element. Add it immediately before serving rather than mixing it in ahead of time.

How long does Mexican street corn salad last in the refrigerator?

Store the salad covered in the refrigerator for up to 3 days. If you've added avocado, the texture and color will be best when eaten the same day.

What should I serve with Mexican street corn salad?

This salad is especially good alongside grilled meats and Mexican-inspired dishes. Try serving it with grilled chicken, burgers, tacos, or pulled pork.