Can I use canned or frozen corn for Mexican street corn salad?

While fresh, sweet corn right off the cob is incredible during the summer, you can absolutely use canned or frozen corn! The secret is to drain it completely and pan-roast the kernels in a scorching hot cast-iron skillet with a little oil until they get those gorgeous, smoky char marks.

What kind of cheese is best for street corn salad?

Cotija cheese is the traditional choice for authentic Mexican street corn because of its wonderfully salty, crumbly texture. However, if you cannot find cotija at your local grocery store, a block of regular feta cheese is a fantastic substitute that mimics the flavor and texture perfectly!

How long does corn salad last in the fridge?

This chopped salad is the ultimate make-ahead side dish! It will stay fresh, crisp, and delicious stored in an airtight container in the refrigerator for up to 3 to 4 days. In fact, letting it sit overnight actually allows the zesty lime dressing to soak into the veggies even more.

What is the difference between elote and esquites?

Elote is the classic, wildly popular Mexican street corn that is slathered in mayo, spices, and cheese and served right on the cob. Esquites takes all of those exact same mouthwatering flavors and serves them off the cob in a cup or bowl. This chopped salad is essentially a massive, veggie-packed version of esquites!

The Best Mexican Street Corn Chopped Salad 2026

The Best Mexican Street Corn Chopped Salad

Print Recipe

Author: Maya
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 Servings

Ingredients

For the Salad:
- 4 cups sweet corn kernels (fresh from the cob, or thawed/drained frozen/canned)
- 1 Tablespoon olive oil or butter (for charring)
- 1/2 cup red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
- 1/2 cup cotija cheese, crumbled (or feta)
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 3 Tablespoons mayonnaise
- 3 Tablespoons sour cream or plain Greek yogurt
- 1 Tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt (adjust to taste)

Instructions

Char the Corn: Heat the olive oil or butter in a large cast-iron skillet over medium-high heat. Add the corn kernels in an even layer. Let them cook undisturbed for 3-4 minutes to develop a dark char. Stir and cook for another 3 minutes. Remove from heat and let cool slightly.
Make Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt until smooth.
Combine: In a large serving bowl, add the cooled charred corn, diced red bell pepper, red onion, jalapeño, crumbled cotija cheese, and chopped cilantro.
Toss: Pour the creamy dressing over the salad ingredients. Toss gently until everything is evenly coated.
Serve: Taste for salt and add more if needed. Garnish with a little extra cotija cheese and a sprinkle of chili powder. Serve immediately, or cover and chill in the fridge for up to 4 days!

Notes

Make-Ahead: This salad is even better the next day! You can mix everything together up to 24 hours in advance and store it in the fridge.

Find it online: https://www.endrecipes.com/mexican-street-corn-chopped-salad/