When the sun’s blazing and the grill’s fired up, nothing hits the spot quite like a cold, creamy Summer Street Corn Salad. I still remember the first time I tasted Mexican street corn—or elote—on a family trip through southern California. It was messy, bold, tangy, and totally unforgettable. That experience stuck with me, and ever since, I’ve been dreaming up a way to bottle that flavor in a dish that’s easy to serve, especially for warm-weather gatherings.
This version of Summer Street Corn Salad takes everything you love about the classic street snack—sweet corn, creamy dressing, lime, cotija, chili—and tosses it into a chilled, scoopable salad that’s perfect for backyard BBQs, weekday dinners, or casual entertaining. It’s the kind of dish that gets scraped clean long before the burgers are done grilling. And the best part? You don’t need a grill to make it taste amazing.
In fact, whether you’re using fresh ears of corn straight from the farmer’s market, or pulling frozen kernels from your freezer, this recipe adapts beautifully. It’s naturally gluten-free and easy to adjust based on what you’ve got on hand. And trust me, once you’ve made it, you’ll want to find every excuse to bring it to the table—right next to something fruity like these No-Bake Summer Berry Lasagna or Patriotic Fruit Cones.
Why This Summer Street Corn Salad Belongs on Your Table
A Backyard BBQ Staple
This salad is more than just a pretty side dish—it’s summer comfort food. It’s bold, creamy, tangy, and a little smoky. Whether you’re hosting friends or just craving something chill to eat on a hot day, this street corn salad delivers full-on flavor with minimal effort.
What Makes It “Street” Corn Salad?
Traditional elote is served grilled on a stick, slathered in mayo, cheese, lime, and chili powder. This version takes that flavor profile and deconstructs it into a refreshing salad. By sautéing corn in bacon fat and tossing it with fresh herbs and cotija, you get all the street-vendor magic—without needing a skewer.
Ingredients & Customization Tips for the Best Street Corn Salad
Core Ingredients for Summer Street Corn Salad
At the heart of any great Summer Street Corn Salad is, of course, corn. Fresh-off-the-cob sweet corn gives the dish its signature pop. When it’s peak season, don’t settle for anything else. But if you’re short on time, canned or frozen corn will still get the job done.
Here’s what you’ll need for a flavor-packed base:
- Fresh corn kernels (or substitute frozen or canned if needed)
- Bacon fat or olive oil for sautéing
- Mayonnaise for that creamy texture
- Cotija cheese, crumbled (you can swap in feta or queso fresco)
- Fresh lime juice for tang and brightness
- Chopped herbs like basil and chives
- Salt and black pepper, always to taste
Optional add-ins can make it your own. Craving heat? Toss in chopped jalapeños. Want a colorful crunch? Dice red bell pepper. Looking for an herbaceous punch? Try cilantro. This salad is endlessly adaptable.
Not sure how to cut fresh corn? Stand the cob in a bowl and slice down carefully—no kernels bouncing across the counter.
Variations to Fit Every Kitchen
Don’t let missing ingredients stop you. This Mexican corn salad works with easy swaps. Out of fresh corn? Use frozen—it cooks fast and tastes sweet. Don’t do dairy? Use vegan mayo and skip the cheese, or try a dairy-free crumble. Want to skip mayo altogether? Swap in Greek yogurt or mashed avocado for a creamy, tangy twist.
Make it vegetarian by omitting the bacon and using olive oil to sauté. For a spicy kick, add chili powder or smoked paprika. You can even throw in grilled veggies to boost flavor.
For more fun summer ideas to pair it with, check out Easy Fruit Pizza Cookies or Sweet Hawaiian Roll French Toast.
Step-by-Step: How to Make Summer Street Corn Salad
Sauté Like a Pro: Cooking the Corn Just Right
Great corn salad starts with how you cook the corn. For next-level flavor, use the fat from oven-crisped bacon. It adds a savory depth that olive oil just can’t replicate. Start by slicing corn kernels off six fresh ears. If you’re using frozen or canned, drain well and pat dry first—this helps them brown instead of steam.
Heat your skillet over medium-high. Add bacon fat (or olive oil) and toss in the corn. Stir often for about 8–10 minutes until it’s lightly golden and caramelized. That little char is what gives this summer street corn salad its smoky backbone.
Grilling corn? Even better. You can char it directly on the cob, then slice it off and mix. Want a shortcut? Air-fry it with a drizzle of oil until golden.
Mix It to Perfection
Once your corn’s hot and golden, turn off the heat. Let it cool for just a minute—this ensures the mayo won’t separate or get oily when added.
Now comes the flavor layering. Add:
- Crumbled bacon (from earlier)
- Mayo
- Lime juice
- Cotija cheese
- Fresh chopped herbs like basil or chives
- Salt and cracked pepper to taste
Toss everything gently in the warm pan. It should look creamy, colorful, and just a little messy—in the best way. Let it sit for 5–10 minutes before serving to let the flavors marry.
Want to level it up? Try adding diced cherry tomatoes or chopped green onions. For a spicy variation, sprinkle in chili powder or hot sauce. That’s how you take this from delicious to unforgettable.
Serve warm or chilled alongside something cooling like these Fruity Pebbles Cheesecake Tacos or Frozen S’mores for the ultimate summer vibe.
Serving Ideas & Storage Tips
What to Serve With Summer Street Corn Salad
This summer street corn salad is more than just a side—it’s the flavor-packed centerpiece of any warm-weather spread. With its creamy texture, smoky notes, and zesty lime finish, it pairs effortlessly with everything from grilled meats to veggie skewers.
For a classic summer cookout, serve it alongside burgers, grilled chicken, or pulled pork sandwiches. It also makes a brilliant taco topping or a layer in nachos. Hosting a meatless meal? This salad shines next to a big tray of roasted vegetables or quinoa-stuffed peppers.
Want to go full summer picnic? Pack it with something sweet and colorful like these Watermelon Popsicles or the vibrant Balsamic Strawberry Caprese Salad. Add chips, lime wedges, and a fizzy drink—and you’ve got a scene.
Craving a twist? Serve it in lettuce cups or mini tortilla boats for a fun, portable appetizer.
Storing, Making Ahead, and Meal Prep
This Mexican corn salad holds up beautifully in the fridge. Store leftovers in an airtight container for up to 3 days. The flavors deepen overnight, making it even tastier the next day. Just give it a quick stir before serving, and squeeze in a little extra lime juice to brighten it up.
Planning ahead? You can sauté the corn and prep the bacon a day before. Keep them chilled separately. When you’re ready to serve, mix everything fresh for the best texture.
Avoid freezing the salad once it’s dressed—the mayo and cheese don’t thaw well. But you can freeze cooked corn in advance and use it later.
For entertaining, consider doubling the batch. This is one of those dishes guests always come back for—especially when served with cooling desserts like No-Bake Summer Berry Lasagna.
FAQs About Summer Street Corn Salad
What makes this an easy summer street corn salad?
This recipe is simple because it uses just a few fresh ingredients and comes together in one pan. You can even use canned or frozen corn. No grill required, and it’s ready in under 30 minutes.
How is this different from Pioneer Woman’s Mexican Street Corn Salad?
While Pioneer Woman’s version adds red onions and cilantro, this summer street corn salad focuses on smoky sautéed corn, bacon, and creamy cotija cheese. It’s a bit more savory and uses fresh herbs like basil and chives.
What’s the most authentic Mexican street corn salad style?
Authentic Mexican street corn salad, or esquites, typically features grilled corn mixed with mayo, cotija, lime, and chili powder. This version honors that tradition with bacon fat for richness and herbs for a fresh twist.
Can I use canned or frozen corn in Mexican corn salad?
Yes! If corn is out of season, canned or frozen kernels work perfectly. Just drain and dry well so they brown nicely in the skillet.
How do I make a corn salad without mayo?
You can substitute Greek yogurt, sour cream, or even mashed avocado for the mayo. This keeps it creamy while catering to your dietary needs.
Conclusion
Whether you’re hosting a summer BBQ or just want to brighten your weeknight dinner, this Summer Street Corn Salad hits all the right notes—smoky, creamy, tangy, and just a little spicy. With endless ways to customize and quick prep, it’s the kind of dish that’ll earn a permanent spot in your warm-weather rotation. Pair it with easy crowd-pleasers like Patriotic Fruit Cones or Sweet Hawaiian Roll French Toast for a complete summertime feast.
For more colorful, health-forward creations and behind-the-scenes peeks into my test kitchen, connect with me on Facebook and see what’s brewing daily on Pinterest. Your next favorite recipe might just be a scroll away.
Print
Summer Street Corn Salad Recipe You’ll Crave All Season
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This creamy, tangy Summer Street Corn Salad is bursting with flavor from sweet corn, lime, cotija cheese, and smoky bacon fat. A must-serve side for any BBQ or weeknight meal.
Ingredients
6 ears of corn (or 4 cups frozen/canned)
4 slices bacon
3 tbsp mayonnaise
2 oz cotija cheese, crumbled
3 tbsp fresh lime juice
2 tbsp chopped chives
2 tbsp chopped basil
Salt and black pepper to taste
Instructions
1. Bake bacon at 375°F until crispy (20 min). Save bacon fat.
2. Slice corn from cob (or use drained frozen/canned).
3. Sauté corn in bacon fat or olive oil until golden, ~10 mins.
4. Let corn cool 1–2 mins off heat.
5. Mix in bacon, mayo, lime juice, cotija, chives, basil.
6. Season with salt and pepper. Stir well.
7. Serve warm or chilled. Store leftovers for 3 days.
Notes
Substitute queso fresco or feta if cotija is unavailable.
Use Greek yogurt or avocado instead of mayo for a twist.
Skip bacon for a vegetarian version.
Add jalapeños or chili powder for extra heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg