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This single serving Mexican Street Corn Salad is a vibrant mix of sweet corn, creamy dressing, fresh vegetables, and a touch of spice. It’s quick to make and perfect for a flavorful side or light meal.
Why You’ll Love This Recipe
- Big Flavor in Every Bite: This salad is packed with vibrant, bold flavors that make it anything but ordinary.
- Quick and Easy: A simple, single serving recipe that comes together fast with minimal cooking.
- Fresh and Wholesome: Made with fresh ingredients for a light, satisfying dish.
- Easy to Customize: Adjust the ingredients to fit your taste or dietary needs.
I love this recipe because it’s like bringing a little taste of Mexican street food right into my kitchen.
Elote is traditional Mexican street corn, where a whole ear of corn is grilled and slathered with mayonnaise, cheese, chili powder, and lime. Esquites is the easier-to-eat version — the kernels are cut off the cob and mixed with those same bold, creamy, and tangy flavors.
Enjoy Mexican Street Corn Salad as a side with Carne Asada, Chicken Fajitas, or Beef Enchiladas. You can also spoon it over Beef Tacos or a Taco Salad for an extra pop of flavor. Check out our other single serving salad ideas if you’re looking for even more fresh, easy recipes to try!
Ingredients
If you have any ingredients leftover from this small salad recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Butter adds richness and helps brown the corn.
- Corn: Fresh, canned, or frozen corn all work. Extra corn can be used in Chicken Fried Rice, Slow Cooker Chicken Burrito Bowl, or Corn Casserole.
- Cotija Cheese: A slightly salty Mexican cheese. Substitute with feta or Parmesan if needed. Leftovers are great sprinkled on Chicken Enchiladas and Peas with Mint.
- Red Onions and Red Bell Peppers: Add sweetness, color, and crunch. Leftover peppers and onions can be used in a Roasted Vegetable Salad, Cowboy Caviar or Chicken Caprese.
- Jalapeños: Bring heat. Remove seeds and veins for a milder flavor, or swap with green bell peppers. Extra jalapeños can be used in Jalapeño Poppers, Salsa, or Taco Soup.
- Lime Juice: Fresh or bottled lime juice brightens the salad. Leftover limes are perfect for a Margarita.
- Sour Cream and Mayonnaise: Create a creamy dressing that binds the salad and balances the flavors.
- Garlic: Adds a subtle, savory depth.
- Cumin and Chili Powder: Cumin brings a warm, earthy flavor, while chili powder adds mild spice. Adjust the amounts to taste, or swap chili powder with smoked paprika for a smoky flavor.
- Cilantro: Adds a fresh, citrusy note. Substitute with flat-leaf parsley or a small amount of mint if preferred.
- Vegan Adjustments: Use olive oil, vegan mayonnaise and sour cream, and skip the cheese or use a vegan alternative.
Recipe Variations
This Mexican Street Corn Salad is easy to customize with different flavors and ingredients.
- Street Corn Pasta Salad: Toss the corn salad with cooked pasta like bowtie or penne for a hearty, colorful pasta salad.
- Shrimp and Corn Salad: Add grilled or baked shrimp for a fresh seafood version.
- Mango Corn Salad: Stir in diced fresh mango for a tropical, sweet contrast to the creamy salad.
- Chipotle Corn Salad: Mix in chipotle chili powder or a little chipotle in adobo sauce for a smoky, spicy variation.
How To Make Mexican Street Corn Salad
These step-by-step photos show how to make this single serving Mexican Street Corn Salad. See the recipe box below for ingredient amounts and full recipe instructions.
- In a 10-inch skillet over medium-high heat, melt the butter.
- Add the corn and chopped jalapeños; cook, stirring occasionally, until lightly charred, about 8–10 minutes.
- Transfer the corn to a medium bowl. Add the red onions, bell peppers, garlic, lime juice, mayonnaise, sour cream, chili powder, cumin, cotija cheese, and cilantro.
- Stir until well combined.
Expert Tips
- Char the Corn: Cooking the corn in butter over medium-high heat helps it lightly char, adding a smoky, deeper flavor to the salad.
- Adjust the Spice Level: For less heat, remove the seeds and membranes from the jalapeños before chopping. For more heat, leave some in or add a pinch of cayenne pepper.
- Let the Salad Rest: Let the salad sit for 10–15 minutes before serving to allow the flavors to blend together.
- Serve Warm or Cold: This salad tastes great served warm right after cooking or chilled from the fridge.
Frequently Asked Questions
Yes, you can prep the ingredients ahead and store them separately in the refrigerator. Mix everything together just before serving to keep the salad fresh and crisp.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Stir before serving.
Yes, you can easily double the ingredients to make two servings. Follow the same steps, just use twice the amounts listed in the recipe.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy summer salad recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mexican Street Corn Salad
Equipment
Ingredients
- ½ tablespoon salted butter
- 1 cup corn (use fresh, canned, or frozen corn)
- 1 tablespoon minced jalapeños
- ¼ cup chopped red onions
- ¼ cup chopped red bell peppers
- 1 clove garlic -minced
- ½ tablespoon lime juice
- 1 tablespoon mayonnaise
- ½ tablespoon sour cream
- ⅛ teaspoon chili powder (adjust to taste)
- ⅛ teaspoon ground cumin
- 2 tablespoons crumbled Cotija cheese
- 2 tablespoons chopped cilantro
Instructions
- In a 10-inch skillet over medium-high heat, melt the butter.
- Add the corn and chopped jalapeños; cook, stirring occasionally, until lightly charred, about 8–10 minutes.
- Transfer the corn to a medium bowl. Add the red onions, bell peppers, garlic, lime juice, mayonnaise, sour cream, chili powder, cumin, cotija cheese, and cilantro.
- Stir until well combined.
Notes
- Char the Corn: Cooking the corn in butter over medium-high heat helps it lightly char, adding a smoky, deeper flavor to the salad.
- Adjust the Spice Level: For less heat, remove the seeds and membranes from the jalapeños before chopping. For more heat, leave some in or add a pinch of cayenne pepper.
- Let the Salad Rest: Let the salad sit for 10–15 minutes before serving to allow the flavors to blend together.
- Serve Warm or Cold: This salad tastes great served warm right after cooking or chilled from the fridge.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Yummy
this is delicious!! i subbed the sour cream for plain greek yogurt, and it is amazing. so easy to make, too!
I’m so happy you enjoyed it, thank you!
This is a great salad. I had some leftover frozen corn & chopped onion from an earlier component prep so I used those. I subbed yogurt for the mayo & sour cream & the sourness was perfect. Thank you fir the summery sunshine on a bleak rainy day!
Loved this very much! But it was a fair amount of prepping for me. But it is a party in your mouth without any screaming individuals! Will definitely do again!
Good recipe.