There’s something magical about the sizzle of corn hitting a hot grill—the crackle, the sweet smoke, the way the kernels char just enough to deepen their flavor. It’s a sound that, for me, instantly brings back memories of summer evenings, backyard barbecues, and the irresistible allure of Mexican street food. But let’s be honest: eating elote straight off the cob can be a messy affair. That’s where this Summer Street Corn Salad comes in. It captures all the creamy, tangy, smoky goodness of traditional street corn, but in an easy-to-scoop, shareable salad form. Whether you’re hosting a cookout, packing for a picnic, or just craving a side dish that feels both fresh and indulgent, this recipe is your new go-to. It’s vibrant, it’s versatile, and it comes together in minutes.
Think of it as esquites in salad form—a bowl full of sunshine you’ll want to make all season long.
Table of Contents
Summer Street Corn Salad Ingredients
Summer Street Corn Salad starts with a handful of fresh, simple ingredients that pack a punch of flavor. Here’s what you’ll need:
- 4 ears of fresh corn, husks removed (or 3 cups frozen corn, thawed)
- 1/2 cup mayonnaise (for that classic creamy texture)
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely chopped red onion
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeds removed and finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder, plus extra for garnish
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
Ingredient Swaps & Tips:
- No fresh corn? Frozen or canned corn works beautifully—just pat it dry if using canned.
- For a lighter version, swap regular mayo for Greek yogurt.
- Vegan? Use vegan mayo, skip the cotija, and add a sprinkle of nutritional yeast for cheesy flavor.
- Too spicy? Omit the jalapeño or use a milder pepper like poblano.
Summer Street Corn Salad Timing
- Prep time: 15 minutes
- Cook time: 10 minutes (if grilling corn)
- Total time: 25 minutes
This recipe comes together faster than most side dishes, making it perfect for last-minute plans or hungry crowds.
Step-by-Step Instructions for Summer Street Corn Salad
Follow these simple steps to build your flavorful Summer Street Corn Salad.
Cook the Corn: If grilling, brush corn with a little oil and grill over medium-high heat, turning occasionally, until lightly charred (about 8–10 minutes). Let cool slightly, then carefully slice the kernels off the cob. No grill? No problem. You can pan-sear the kernels in a hot skillet for 5–7 minutes until they get some color.
Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper. Taste and adjust seasoning—this is your chance to make it just right.
Combine Everything: Add the corn kernels, red onion, cilantro, jalapeño, and cotija cheese to the bowl with the dressing. Gently fold everything together until the corn is evenly coated.
Chill and Serve: For best flavor, cover and refrigerate for at least 15–20 minutes before serving. This allows the flavors to meld beautifully. Right before serving, give it a quick stir and sprinkle with extra cotija, chili powder, and a squeeze of fresh lime.
Pro Tip: If you love a smoky flavor but don’t have a grill, add a pinch of extra smoked paprika or even a drop of liquid smoke to the dressing.
Nutritional Information for Summer Street Corn Salad
This creamy corn salad is as satisfying as it is delicious. Per serving (approximately 3/4 cup):
- Calories: 210
- Protein: 5g
- Carbohydrates: 18g
- Fat: 14g
- Fiber: 2g
Corn is a good source of fiber and antioxidants like lutein, while cotija offers a boost of calcium. Using Greek yogurt in place of mayo can lower the fat content if you prefer a lighter version.
Equipment Needed for Summer Street Corn Salad
You don’t need any fancy tools to make this salad shine:
- Grill or large skillet
- Sharp knife and cutting board
- Mixing bowls
- Whisk or fork for combining dressing
Why You’ll Love This Summer Street Corn Salad
- Effortless & Quick: Ready in under 30 minutes, it’s a lifesaver for busy weeknights or spontaneous gatherings.
- Bursting with Flavor: Creamy, tangy, smoky, and slightly spicy—every bite is a fiesta.
- Crowd-Pleasing Versatility: Works as a side, a dip with tortilla chips, or even piled on top of grilled chicken or fish.
- Make-Ahead Friendly: Tastes even better after chilling, so you can prepare it hours ahead.
If you enjoy the vibrant flavors in this salad, you’ll also love our Southwest Chicken Salad for another fresh, satisfying meal.
Healthier Alternatives for Summer Street Corn Salad
Want to lighten things up? Try these simple swaps:
- Lower Fat: Replace mayo with plain Greek yogurt and use reduced-fat cotija or feta.
- Dairy-Free: Skip the cotija and sour cream—add avocado for creaminess and a sprinkle of smoked almonds for crunch.
- Extra Protein: Stir in a cup of black beans or grilled shrimp.
- Low-Carb: Reduce the corn and add diced zucchini or bell peppers for bulk.
For another delicious, creamy corn dish that’s always a hit, check out our Out of This World Corn Dip.
Serving Suggestions for Summer Street Corn Salad
This salad is incredibly flexible. Here’s how to serve it:
- As a Side: Perfect alongside grilled meats, burgers, or Cheesy Corn Fritters.
- In a Bowl: Serve over greens or quinoa for a light lunch.
- As a Dip: Pair with sturdy tortilla chips or veggie sticks.
- Topped: Garnish with extra cilantro, cotija, diced avocado, or a drizzle of hot sauce.
Common Mistakes to Avoid with Summer Street Corn Salad
- Overcooking the Corn: You want a slight char, not mushy kernels. Keep an eye on it while grilling or sautéing.
- Skipping the Chill Time: Letting the salad rest allows the flavors to develop. Don’t serve it straight from the bowl—patience pays off.
- Dressing Too Early: If making ahead, combine the dressing and corn mixture no more than a few hours in advance to maintain texture.
Storing Tips for Summer Street Corn Salad
- Refrigerator: Store in an airtight container for up to 3 days. The flavors continue to improve over the first day.
- Freezer: Freezing is not recommended, as the dairy and fresh veggie textures will suffer.
- Serving Leftovers: Give it a good stir and refresh with a squeeze of lime or a sprinkle of fresh herbs.
Final Thoughts on Summer Street Corn Salad
This Summer Street Corn Salad is more than just a side—it’s a celebration of summer in a bowl. Creamy, zesty, and loaded with texture, it brings the vibrant taste of Mexican street corn to your table with minimal effort. Whether you’re serving it at a barbecue, potluck, or weeknight dinner, it’s guaranteed to impress. I love how adaptable it is, and I hope it becomes a staple in your warm-weather rotation too.
If you’re craving more corn-inspired dishes, don’t miss our Healthy Street Corn Pasta Salad or our Easy Traditional Corn Dip for even more ways to enjoy this sweet, sunny ingredient.
I’d love to hear how your Summer Street Corn Salad turns out—leave a comment below with your favorite variation or topping! And if you share a photo on Pinterest, tag @Stacksipsnack so I can see your beautiful creation. Happy cooking
FAQs about Summer Street Corn Salad
Can Summer Street Corn Salad be made ahead of time?
Yes, absolutely! It’s often best made a few hours in advance or even the day before. This allows the flavors to meld and deepen. Just hold off on adding fresh herbs until right before serving to keep them vibrant.
How long does Summer Street Corn Salad last in the fridge?
When stored in an airtight container, Summer Street Corn Salad typically lasts for 3-4 days in the refrigerator. After this, the ingredients, especially the dressing, may start to lose their fresh appeal.
What are the key ingredients in a classic Summer Street Corn Salad?
A classic u003cstrongu003eSummer Street Corn Saladu003c/strongu003e typically features fresh or grilled corn, crumbled Cotija cheese, a creamy dressing (often mayo, sour cream, or crema), fresh cilantro, red onion, and a kick of lime juice and chili powder or Tajín.
Can I use frozen corn for Summer Street Corn Salad?
Yes, frozen corn can be a convenient substitute for fresh. For the best flavor and texture, thaw it completely, then sauté or grill it lightly to achieve a slightly charred, sweet profile similar to fresh corn on the cob.
Is Summer Street Corn Salad served hot or cold?
Summer Street Corn Salad is traditionally served cold or at room temperature. While the corn itself might be grilled or cooked warm, the finished salad is typically chilled, making it a refreshing side dish.
What dishes pair well with Summer Street Corn Salad?
This versatile salad pairs wonderfully with grilled meats like chicken, steak, or pork. It’s also a fantastic accompaniment to tacos, enchiladas, BBQ ribs, or any summer potluck dish, offering a bright and zesty counterpoint.
Summer Street Corn Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This creamy, tangy Summer Street Corn Salad captures all the smoky goodness of Mexican street corn in an easy-to-scoop salad form. Perfect for cookouts, picnics, or as a fresh side dish that comes together in minutes.
Ingredients
- 4 ears of fresh corn, husks removed (or 3 cups frozen corn, thawed)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely chopped red onion
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeds removed and finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder, plus extra for garnish
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Cook the Corn: If grilling, brush corn with a little oil and grill over medium-high heat, turning occasionally, until lightly charred (about 8–10 minutes). Let cool slightly, then carefully slice the kernels off the cob. No grill? You can pan-sear the kernels in a hot skillet for 5–7 minutes until they get some color.
- Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper. Taste and adjust seasoning.
- Combine Everything: Add the corn kernels, red onion, cilantro, jalapeño, and cotija cheese to the bowl with the dressing. Gently fold everything together until the corn is evenly coated.
- Chill and Serve: For best flavor, cover and refrigerate for at least 15–20 minutes before serving. Right before serving, give it a quick stir and sprinkle with extra cotija, chili powder, and a squeeze of fresh lime.
Notes
Pro Tip: If you love a smoky flavor but don’t have a grill, add a pinch of extra smoked paprika or even a drop of liquid smoke to the dressing. For a lighter version, swap regular mayo for Greek yogurt. Vegan? Use vegan mayo, skip the cotija, and add a sprinkle of nutritional yeast for cheesy flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 3/4 cup
- Calories: 210
- Sugar: 5g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
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