These Mexican Street Corn Salad Cups are a fun and portable twist on the classic Mexican street corn (Elote).

Fresh corn is mixed with a creamy, tangy dressing and topped with crumbled cotija cheese, chili powder, cilantro, and a squeeze of lime, all served in individual cups for easy serving.

This salad is perfect for parties, BBQs, or a quick weeknight side dish. It’s vibrant, flavorful, and the perfect balance of creamy, tangy, and spicy.

Why You’ll Love This Recipe

The flavors of traditional Mexican street corn come together in this easy-to-eat salad, making it perfect for sharing at gatherings or as a unique side dish.

The combination of roasted corn, creamy dressing, and the bold flavors of chili powder and lime will have your taste buds dancing. The individual cups make for easy portion control, and the colorful presentation is always a hit.

Ingredients:

4 cups corn kernels (fresh or frozen, grilled or roasted)
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lime juice (freshly squeezed)
1/2 teaspoon chili powder (adjust to taste)
1/4 teaspoon smoked paprika (optional)
Salt and pepper, to taste
1/2 cup cotija cheese, crumbled (or feta cheese as a substitute)
1 tablespoon fresh cilantro, chopped
Lime wedges, for serving
1 tablespoon tajín seasoning (optional, for extra spice)

Step-by-Step Instructions:

Cook the Corn: If using fresh corn, roast or grill the corn until slightly charred, about 8-10 minutes. Once cooled, cut the kernels off the cob. If using frozen corn, cook it according to package instructions and allow it to cool.
Prepare the Dressing: In a medium bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika (if using), salt, and pepper. Mix until smooth and well combined.
Assemble the Salad: In a large bowl, combine the cooked corn with the dressing. Gently fold the corn into the dressing, making sure each kernel is coated.
Serve in Cups: Spoon the Mexican street corn salad into individual serving cups. Top with crumbled cotija cheese, fresh cilantro, and a sprinkle of chili powder or tajín for extra flavor and color.
Garnish and Enjoy: Serve immediately with lime wedges on the side for an extra burst of citrusy goodness. These salad cups are perfect for parties, picnics, or as a side dish with tacos or grilled meats.

Expert Tips for the Recipe:

Corn Variations: If you prefer a more traditional version, grill the corn on the cob and scrape the kernels off afterward for the smoky flavor.
Vegan Option: For a vegan version, replace the mayo and sour cream with vegan alternatives (vegan mayo and cashew-based sour cream), and use vegan cheese.
Adjusting Spice: If you like a spicier version, increase the chili powder or add a pinch of cayenne pepper. For a milder version, reduce the chili powder.
Make-Ahead: You can prepare the corn salad ahead of time and store it in the fridge for a few hours. Just wait to add the cheese and cilantro until right before serving to keep the salad fresh.