Mexican Street Corn Salad

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Sweet corn meets spicy Mexican flavor in this easy recipe. Mexican Corn Salad is filled with cotija cheese and tossed with an irresistible creamy dressing. Perfect for serving with baked tacos or scooping up with tortilla chips!

Make it a meal and serve this elote salad with our favorite Chicken Enchiladas. Or whip up this quick and easy Beef Taco Skillet for dinner!

Mexican street corn salad baked in square dish.
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Why this Street Corn Works

It’s time to shake up your side dish routine! This Mexican Street Corn Salad has an amazing balance of creamy, sweet and spicy flavors.

Sometimes referred to as elote, this dish is a favorite at our house for taco Tuesday!

Need a few more reasons to give this salad recipe a try?

  • Quick and easy. Toss the ingredients together and it’s ready to pop in the oven! Easier than corn on the cob!
  • Serve as a side dish or dip. Mexican Corn Salad is a great accompaniment to fish tacos and chicken tostadas and all your favorite Mexican meals. You can also serve it with a bag of crunchy tortilla chips as an appetizer dip.
  • Use fresh, frozen or canned corn. Make the salad all year long using whatever corn is available. We love using our Instant Pot corn on the cob recipe for this dish.
  • Endless options. Change up the ingredients to make it spicier, add crunch or adjust the flavors. The recipe is delicious as written, but it’s also a fun canvas for experimentation.

This Mexican Street Corn Salad is bound to become a meal time staple.

Ingredient Notes

Ingredients needed for mexican street corn recipe.
  • Cotija Cheese. This is a salty Mexican cheese with a crumbly texture. If you can’t find it, feel free to substitute feta.
  • Sour cream. Or swap it out for plain unsweetened Greek yogurt!
  • Lime juice. Fresh squeezed is best!
  • Seasoning. You’ll need a combination of cumin, paprika, chili powder, salt, pepper, and red pepper flakes.
  • Fresh Cilantro. Not only gives a pop of color, but flavor too!

Types of Corn

You can use just about any variety of sweet corn in this salad.

  • Fresh: Cooked Corn kernels cut right off the cob make this salad extra fresh tasting.
  • Frozen: Thaw corn by running under room temperature water. Pat dry and add directly to the salad bowl.
  • Canned: Drain canned corn before using.
  • Roasted: Use canned or frozen roasted corn OR roast your own! It adds a delicious depth of flavor to Mexican Corn Salad.

If you’d like to roast sweet corn to use in this salad, follow the directions in this Roasted Corn Salad recipe.

Step by step photos showing how to make mexican street corn.

Tips and Tricks

  • Add spice. If you love spicy corn salad, add a little chopped jalapeno. A sprinkle of extra red chili flakes can amp up the heat here too!
  • Less spicy. For palates that are sensitive to heat, reduce or omit the chili flakes.
  • Add crunch.To make this salad crunchier, mix in chopped bell peppers.
  • Let stand before serving. Add the extra cheese and cilantro and let the dish sit for a few minutes after baking.
Mexican street corn salad served in a white bowl.

Recipe FAQs

How do you store Mexican Corn Salad?

Store this salad in an airtight container in the fridge. Enjoy within 3 days.

Can I use frozen corn in this recipe?

Yes, frozen (thawed) corn can be used in this salad. Canned and fresh corn work too!

Can I make this salad ahead of time?

Yes. It’s perfect for whipping up in the morning before work, then enjoying with dinner at the end of the day.

Favorite Side Dishes

See all Side Dishes recipes

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Mexican Corn Salad Recipe

4.91 from 11 votes
By: Aimee
Sweet corn meets spicy Mexican flavor in this easy recipe. Mexican Corn Salad is filled with cotija cheese and tossed with an irresistible creamy dressing. Perfect for serving with baked tacos or scooping up with tortilla chips!
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 10 minutes
Total Time: 45 minutes
Servings: 6 servings


  • 3 ½ cups sweet corn about 2 cans, drained
  • ½ cup chopped red onion about 1/2 medium onion
  • 1 cup cotija cheese crumbled, divided
  • 5 Tablespoons freshly-chopped cilantro
  • 3 Tablespoons mayonnaise
  • 2 Tablespoons sour cream
  • 2 Tablespoons freshly squeezed lime juice juice of one lime
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ teaspoon chili powder
  • ½ teaspoon chili flakes
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt
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  • Preheat oven to 400 degrees F.
  • To a large mixing bowl, add sweet corn, onion, 1/2 cup of the cotija cheese and 4 Tbsp of snipped cilantro.
  • In a small bowl, combine the mayonnaise, sour cream, lime juice and spices. Mix well.
  • Add the dressing to the sweet corn mixture and mix everything together well until combined.
  • Pour everything in a 1 1/2 qt baking dish, and bake for 25 minutes, uncovered.
  • Remove from oven and sprinkle with remaining cheese and cilantro. Add a pinch of paprika for color, if desired.
  • To serve, garnish with lime slices.


  • Cotija cheese can be substituted with feta if needed.
  • Add in chopped bell peppers for extra crunch.
  • If you like it more spicy, add more chili flakes or some chopped jalapeño.
  • Great side dish to accompany tortilla chips, nachos, tacos, burritos, quesadillas etc
  • Keep in an airtight container in the fridge for 3 days.


Serving: 0.75cup, Calories: 228kcal, Carbohydrates: 23g, Protein: 8g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Cholesterol: 25mg, Sodium: 419mg, Fiber: 3g, Sugar: 6g
Course: Side Dishes
Cuisine: Mexican
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

More Easy Recipes

Bursting with the flavors of Mexican Street Corn, this easy corn salad is a crowd pleaser! Serve with nachos, tacos and quesadillas for a complete meal that’ll have everyone cleaning their plates.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on April 27, 2021

Comments & Reviews

  1. 5 stars
    Delicious! I just made some of this today. I usually prefer to eat it cold, but it was surprisingly wonderful warmed up as well.

4.91 from 11 votes (8 ratings without comment)

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