This amazing Spicy Mexican Corn Salad has all the delicious flavors of elotes, or Mexican street corn, with no grilling involved. Just chop and mix and prepare to swoon!

We love using local corn in so many recipes like this Grilled Corn on the Cob with Basil Butter, so make sure to pick up some fresh sweet corn when it’s in season! This delicious Mexican Street Corn Salad does not disappoint!

Spicy Mexican Street Corn Salad in a white tureen with limes and tomatoes

Spicy Mexican Corn Salad

I found my inspiration from Mario Batali’s Mexican Street Corn Salad on The Chew’s website. I tweaked it sightly, eliminating the radishes and adding cucumber and red bell pepper to replace the crunch. I also cut back on the cayenne pepper as the hubby has a “sensitive” palate when it comes to heat. Though, I would have been happy to eat his share. It is one amazing summer salad made with lightly steamed, fresh sweet corn cut off the cob and, along with other vegetables, tossed in a spicy, mayonnaise-based dressing. This Spicy Mexican Corn Salad is probably one of the top 3 recipes I’ve made this summer.

Spicy Mexican Corn Salad in two white tulip bowls

Tips for Making a Mexican Corn Salad

  • This elote corn salad is best made at the peak of corn season so you can utilize fresh, sweet corn on the cob.
  • Use steamed, roasted or grilled corn on the cob for this recipe.
  • Be careful cutting the corn off the cob. I like to hold an ear of corn upright, then slice downward to remove the kernels into a bowl.
  • Cut as close to the cob as you can get so you can have full kernels for your recipe. I also love to add some larger pieces of connected kernels, though feel free to break them apart if desired.
  • PRO-Tip: One trick is to use a tube or angel food cake pan to collect your corn. Place the small end of the corn cob in the middle opening of the pan, then slice downwards. Most of the kernels should collect in the pan.
  • Remember that this spicy Mexican Corn Salad has a mayonnaise base for the dressing. You do not want to leave it out at room temperature (or warmer if you’re outside) for more than two hours. Keep it chilled until you’re ready to serve to avoid food borne illnesses AKA food poisoning.

More Corn Recipes You’ll Love:

Spicy Mexican Corn Salad in a white bowl

Helpful Tools:

Spicy Mexican Corn Salad

Spicy Mexican Corn Salad

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Yield 6 servings

A fabulous spicy corn salad that's best made with fresh sweet corn!!!



  • 1 tablespoon olive oil
  • 6 ears of corn, cooked, cooled, and kernels removed
  • 1/2 medium red onion (peeled, small diced)
  • 2 garlic cloves (peeled, minced)
  • 1 cup grape tomatoes (cut in half)
  • 1/2 English cucumber, peeled, quartered lengthwise and cut into thin slices
  • 1 red bell pepper, cored, seeded and diced


  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 lime (zested and juiced)
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground chipotle pepper
  • 1/2 teaspoon kosher salt


  1. In a medium skillet, add olive oil and onion. Cook until onion is soft. Stir in the minced garlic,cook for a minute or two and remove from heat and let cool to room temperature.
  2. In a large bowl, add the onion mixture, corn, grape tomatoes, cucumbers and red bell pepper.
  3. In a medium bowl, whisk together the mayonnaise, sour cream, lime zest and juice, cayenne pepper, ground chipotle pepper and salt.
  4. Add dressing to corn mixture and toss. Serve chilled.


Great use for leftover corn on the cob. If you've grilled it, it's even better!!!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 259Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 13mgSodium: 299mgCarbohydrates: 22gFiber: 3gSugar: 6gProtein: 4g


Please leave a comment on the blog or share a photo on Pinterest