This Mexican Street Corn Salad recipe is quick, simple, and epically delicious! Mexican street corn salad brings big, bold, exciting flavors to the table. Great for parties, potlucks, and lunch. 

Summer produce is simply unparalleled. We’re seeing farmer’s markets and grocery stores brimming with fresh picked berries and lush herbs. Now, freshly picked sweet corn is starting to make its way to the stands, and we are All. In.

Fresh, ripe sweet corn is something we look forward to (and hoard without abandon) every single summer. My usual au naturel treatment of summer corn on the cob is a quick bath in boiling water and that’s it. But then, there are those other times.

Times when bold and zesty flavors are called for, I call on this Mexican Street Corn Salad. This corn salad is otherwise known as esquites, which is a close cousin to elote or Mexican corn on the cob. Both are famous for their irresistible charred corn and slathering of a blissfully creamy-smoky sauce.

This Mexican Street Corn Salad is a jackpot for taco nights, potlucks, parties, and even lunch. Yes, lunch. A bowl of this corn salad paired with crispy tortilla chips tends to incite some midday happy. It’s a good thing leftovers of this stuff tastes awesome.

How to Make Mexican Street Corn Salad

The best and yummiest way to start off is with fresh and sweet corn on the cob. However, you won’t be faulted for using frozen sweet corn if needed. Just don’t thaw the frozen corn, as it will become too soggy to produce the charring you’re after.

Cut the corn kernels off of the cobs, heat up some oil in a big skillet over high heat, and work on the char. You’ll want to stir the corn kernels some, but not too much – they’ll need a chance to char in the pan. Once the corn is nicely charred in some parts (it’s not necessary for all kernels to be charred,) turn the heat off and add in remaining ingredients.

The dressing here is sublime. It’s loaded with the bold and zesty flavors of smoked paprika, cumin, lime, and cojita cheese (if you can’t find cojita, feta can be substituted.) We lightened up our dressing by using only 2 TB mayo and omitting sour cream altogether. We found that the tanginess from freshly squeezed lime juice was enough and we didn’t need the sour cream.

We also found that freshly grated parmesan cheese truly packs in the flavor. Though parmesan may be going rogue a bit, be sure not to omit it, as it blends in with existing flavors amazingly.

When and how to serve Mexican Street Corn Salad

Here’s my bullet list of when or how Mexican Street Corn Salad would be totally perfect:

• Any Mexican themed meals or Taco Tuesdays
• Any dips ‘n chips themed gatherings
• Picnics, potlucks, parties (hint: crowd-pleaser)
• Wrapped in tortillas for quick, healthy meals
• Served over grilled chicken or shrimp
• Lunch in a bowl, with lots of chips. Or just a spoon.

Enjoy 😊

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