Pioneer Woman Mexican Street Corn Salad Recipe

Pioneer Woman Mexican Street Corn Salad is a deconstructed version of the popular elote (grilled corn on the cob). Ree Drummond takes all the vibrant, smoky, and creamy elements of the street food classic—charred corn, tangy Cotija cheese, chili powder, and lime—and tosses them into a bowl for easy eating. It’s a riot of textures and flavors: sweet corn popping against the salty crumble of cheese, all bound together by a creamy, spicy dressing. It is the ultimate summer barbecue side dish.

Try more Recipes:

• Pioneer Woman Three Bean Salad Recipe
• Pioneer Woman Orzo Salad
• Pioneer Woman Taco Salad with Doritos

💚Why You Will Love This Mexican Street Corn Salad Recipe:

• Mess-Free Elote: You get all the flavor of Mexican street corn without the messy face and hands that come with eating it off the cob.
• Versatile: Serve it as a side salad, a dip with tortilla chips, or a taco topping.
• Flavor Explosion: The combination of sweet, salty, spicy, tangy, and creamy hits every taste bud.
• Make-Ahead Friendly: Unlike corn on the cob which needs to be hot, this salad tastes even better after sitting for an hour as the flavors meld.
• Fresh & Crunchy: Fresh veggies like red onion and jalapeño add a satisfying crunch to the creamy corn.

🌽 Pioneer Woman Mexican Street Corn Salad Ingredients

• 4 ears fresh corn on the cob (husked) or 4 cups frozen corn (thawed)
• 1 tbsp vegetable oil or butter (for charring)
• 1/2 red onion, finely diced
• 1 jalapeño pepper, seeded and finely diced
• 1/2 cup Cotija cheese, crumbled (can sub Feta or Queso Fresco)
• 1/2 cup mayonnaise
• 1/2 cup sour cream (or Mexican crema)
• 1/2 cup fresh cilantro, chopped
• 1 tsp chili powder (Ancho or Guajillo is best)
• 1 clove garlic, minced
• 1 lime, juiced
• Salt and pepper to taste

🥗How To Make Pioneer Woman Mexican Street Corn Salad

1. Char the Corn:
   • Fresh Cob Method: Brush the corn ears with oil. Grill them over high heat (or in a hot cast-iron skillet) for 8-10 minutes, turning often, until you see nice blackened char marks. Let cool, then slice the kernels off the cob.
   • Frozen/Loose Method: Heat oil in a large skillet over high heat. Add the corn kernels and let them sit without stirring for 2-3 minutes until charred. Stir and repeat until toasted.
2. Prep Veggies: While corn cools slightly, finely dice the red onion and jalapeño. Chop the cilantro.
3. Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, minced garlic, lime juice, chili powder, and a pinch of salt and pepper.
4. Assemble: In a large serving bowl, combine the charred corn, red onion, jalapeño, cilantro, and crumbled Cotija cheese.
5. Toss: Pour the dressing over the corn mixture. Toss gently until everything is evenly coated.
6. Chill & Serve: Taste and adjust seasoning (more lime? more chili?). You can serve it immediately while warm, or chill it in the fridge for an hour to let flavors marry. Sprinkle with extra chili powder and cheese before serving.

🔔 Recipe Tips

• Don’t Skip the Char: The blackened spots on the corn provide a smoky flavor that defines this dish. Steamed corn will taste too plain.
• Cheese Choice: Cotija is authentic—it’s salty, dry, and crumbly. If you can’t find it, Feta is the closest substitute, though slightly tangier.
• Spice Level: Leave the seeds in the jalapeño if you want more heat. For a milder version, remove all seeds and white pith.
• Garlic Note: Use fresh garlic for a punch, or garlic powder for a subtler background flavor.

🌮 What To Serve With Mexican Street Corn Salad?

This vibrant tangy salad is the ultimate sidekick for any Mexican Feast, pairing flawlessly with Beef Tacos, Chicken Fajitas, or cheese-stuffed Enchiladas. It also shines as a barbecue side dish, where the creamy richness cuts through the smoky char of Grilled Flank Steak or Chili-Lime Chicken Thighs. For a more casual snack, simply place a bowl of the salad in the center of the table surrounded by crunchy Tortilla Chips and let guests scoop it up like a chunky dip, or use it as a flavorful topping for Burrito Bowls to add texture and zest.

🧊 How To Store Leftovers Mexican Street Corn Salad?

• Refrigerate: Store in an airtight container in the fridge for up to 3 days.
• Stir Before Serving: The dressing might settle at the bottom; give it a good stir before serving again.
• Freezing: Not recommended. The mayonnaise and sour cream will separate and become watery when thawed.

♨️How To Reheat Leftovers Mexican Street Corn Salad?

Do Not Boil: Never overheat this salad or let it bubble. High heat will cause the mayonnaise and sour cream emulsion to break, turning your creamy dressing into a greasy, curdled mess. Warm it gently only.

• Microwave (Gentle): Place a portion in a microwave-safe bowl. Heat on 50% power in 30-second intervals, stirring gently between each zap until just warm.
• Stovetop: Pour the salad into a skillet over low heat. Stir constantly for 2-3 minutes until the chill is gone and it is warmed through.
• Room Temperature: Simply take the container out of the fridge 20 minutes before serving to let the chill wear off naturally.

❓FAQs

Try more Recipes:

• Pioneer Woman Turkey Salad
• Pioneer Woman Waldorf Salad
• Pioneer Woman Taco Salad Recipe

📊Mexican Street Corn Salad Nutrition Facts

Serving Size: 1/2 cup

• Calories: 220 kcal
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 320mg
• Total Carbohydrate: 18g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 5g

Pioneer Woman Mexican Street Corn Salad Recipe

Recipe by Imen DridiCourse: Sides, Salads, Dinner, LunchCuisine: American, MexicanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

220

kcal

Pioneer Woman Mexican Street Corn Salad brings the vibrant flavors of Mexican street food to your table in an easy-to-eat salad format. Ree Drummond combines smoky, charred corn kernels with a rich, tangy dressing made of mayonnaise, sour cream, and lime juice. Tossed with crumbled Cotija cheese, fresh cilantro, and spicy jalapeños, this dish offers a perfect balance of creamy, crunchy, salty, and sweet that pairs perfectly with tacos or grilled meats.

Ingredients

• 4 ears fresh corn on the cob (husked) or 4 cups frozen corn (thawed)

• 1 tbsp vegetable oil or butter (for charring)

• 1/2 red onion, finely diced

• 1 jalapeño pepper, seeded and finely diced

• 1/2 cup Cotija cheese, crumbled (can sub Feta or Queso Fresco)

• 1/2 cup mayonnaise

• 1/2 cup sour cream (or Mexican crema)

• 1/2 cup fresh cilantro, chopped

• 1 tsp chili powder (Ancho or Guajillo is best)

• 1 clove garlic, minced

• 1 lime, juiced

• Salt and pepper to taste

Directions

• Char the Corn:
  Fresh Cob Method: Brush the corn ears with oil. Grill them over high heat (or in a hot cast-iron skillet) for 8-10 minutes, turning often, until you see nice blackened char marks. Let cool, then slice the kernels off the cob.
  Frozen/Loose Method: Heat oil in a large skillet over high heat. Add the corn kernels and let them sit without stirring for 2-3 minutes until charred. Stir and repeat until toasted.
• Prep Veggies: While corn cools slightly, finely dice the red onion and jalapeño. Chop the cilantro.
• Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, minced garlic, lime juice, chili powder, and a pinch of salt and pepper.
• Assemble: In a large serving bowl, combine the charred corn, red onion, jalapeño, cilantro, and crumbled Cotija cheese.
• Toss: Pour the dressing over the corn mixture. Toss gently until everything is evenly coated.
• Chill & Serve: Taste and adjust seasoning (more lime? more chili?). You can serve it immediately while warm, or chill it in the fridge for an hour to let flavors marry. Sprinkle with extra chili powder and cheese before serving.

Notes

• Don’t Skip the Char: The blackened spots on the corn provide a smoky flavor that defines this dish. Steamed corn will taste too plain.
  Cheese Choice: Cotija is authentic—it’s salty, dry, and crumbly. If you can’t find it, Feta is the closest substitute, though slightly tangier.
  Spice Level: Leave the seeds in the jalapeño if you want more heat. For a milder version, remove all seeds and white pith.
  Garlic Note: Use fresh garlic for a punch, or garlic powder for a subtler background flavor.