Mexican Street Corn Salad

An easy lightened-up Mexican street corn salad that can be made with fresh or frozen corn. This salad is creamy, delicious and perfect for summer cookouts.

Have you ever had Mexican street corn (elote) before? I had it for the first time at Rancho La Puerta and honestly it’s hard to go back to regular ol’ corn on the cob after trying it. It’s SO flavorful and delicious! I can’t get enough… especially when sweet corn is in season during the summer months.

Bird's eye view photo of a bowl of Mexican Street Corn Salad topped with lime and fresh cilantro. Bowl is resting on a striped napkin and next to a gold spoon and bowl of cheese.

What is Mexican Street Corn Salad?

Mexican street corn salad (also called esquites) is basically an off-the-cob version of elote. And if you’re unfamiliar, elote is simply grilled sweet corn on the cob that is topped with a mixture of mayo, chili powder and cotija cheese.

Esquites follows the same basic recipe but after grilling the corn, you cut the kernels off the cob and toss them with the typical toppings to create a salad/side dish that’s perfect for serving a crowd.

Close up photo of Mexican street corn salad in a bowl garnished with cilantro and lime. Corn is tossed in a light creamy dressing.

Lightened Up Mexican Street Corn Salad

To create a lighter version of traditional Mexican street corn salad I replaced some of the mayo with high-protein Greek yogurt. The flavor is still spot on and I personally like the tiny bit of tang that the yogurt adds. Here are the ingredients you need for this epic salad:

  • corn – you can use fresh, sweet corn on the cob or a bag of frozen fire-roasted corn. If you can’t find fire roasted you can buy regular frozen sweet corn and sauté in a pan until it’s slightly browned.
  • red onion
  • jalapeño – feel free to adjust the amount of jalapeño pepper you use based on your spice preference. I used 1 seeded pepper.
  • garlic cloves
  • cotija cheese
  • plain Greek yogurt and mayonnaise – I used a combination of Greek yogurt and mayo to create a lighter, high protein version of the traditional salad that uses mayo and crema (or sour cream).
  • fresh lime juice
  • seasonings and spices – chili powder, paprika, salt and pepper
  • chopped cilantro

Side by side photos of two bowls. The first has the ingredients for a Mexican street corn salad (jalapeno, red onion, corn, cilantro and cheese). The second photo is of the ingredients mixed up and drizzled with a dreamy dressing.

What Kind of Corn to Use?

As I mentioned above, there are a few different types of corn you can use for this recipe. Of course the salad is amazing with fresh, sweet corn grilled and cut from the cob, but when I’m in a rush I make it with frozen, fire-roasted corn. It’s still good and comes together so fast. Let’s break down each option and chat through how to prepare each!

Fresh corn on the cob – Preheat grill to medium-high heat and husk the ears of corn while it preheats. Brush the corn ears with olive oil and grill for about 2 minutes per side. Remove from the grill and let cool before using a knife to cut the kernels off the cob and into a bowl.

Frozen fire roasted corn – If you can’t find fresh, sweet corn, the next best option is frozen fire-roasted corn. To prep, simply put the corn in a colander and run water over the corn until it’s thawed. Drain well before using. If you want to serve the salad warm, you can skip the thawing process and add the corn to a skillet over medium heat and cook until corn is warm.

Regular frozen sweet corn – If you can’t find fire-roasted frozen corn, regular frozen corn works too! You don’t need to thaw it, just sauté in a pan with 1 tablespoon of olive oil for about 10-12 minutes or until the corn starts to brown.

Close up photo of Mexican street corn salad in a bowl. Corn, red onion and cilantro drizzled with a creamy dressing.

What is Cotija Cheese?

Most of the ingredients in this salad are familiar and easy to find besides the cotija cheese.

If you’re unfamiliar, cotija is cheese made from cow’s milk that originated in Mexico. It’s white, firm, dry and slightly salty. When it’s aged longer it becomes sharper and firmer (more similar to parmesan) and when it’s younger it’s moist and crumbly (more similar to feta). You can find it at most speciality grocery stores and at Latino markets.

If for some reason you’re unable to get your hands on cotija cheese, you can use either feta or parmesan in this recipe! Either will work just fine.

Bird's eye view photo of a bowl of Mexican Street Corn Salad topped with lime and fresh cilantro. Bowl is resting on a striped napkin.

Ways to Serve Mexican Street Corn Salad

This salad is awesome on it’s own as a side salad, but there are a few different ways you can use serve it up!

  • Make a meal sized salad: Use this salad as a topping for a meal sized salad. I love it with kale, grilled chicken and avocado. Recipe for this is coming soon!
  • Tacos or Tostadas: Use as a topping for tacos or tostadas.
  • Serve as a dip: We love eating this salad with tortilla chips!

More Corn Recipes You’ll Love:

If you make this Mexican street corn salad, please be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is so helpful for the EBF team and other EBF readers.

Bird's eye view photo of a bowl of Mexican Street Corn Salad topped with lime and fresh cilantro. Bowl is resting on a striped napkin and next to a gold spoon and bowl of cheese.

Mexican Street Corn Salad

Brittany Mullins
An easy lightened-up Mexican street corn salad that can be made with fresh or frozen corn. This salad is creamy, delicious and perfect for summer cookouts.
4.6 from 45 votes
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Salad
Cuisine Mexican
Servings 6
Calories 185 kcal

Ingredients
  

  • 4 ears of fresh sweet corn or 16 oz bag frozen fire-roasted corn*
  • 1/2 cup diced red onion
  • 1 jalapeño seeded and diced (about 1 Tablespoon)
  • 2 cloves garlic minced
  • 1/4 cup cotija cheese plus more for topping (feta or parmesan also work)
  • 2 Tablespoons plain Greek yogurt
  • 2 Tablespoons mayonnaise
  • juice of 1 lime about 2 Tablespoons
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 1/3 cup chopped fresh cilantro plus more for topping

Instructions
 

  • For grilled corn: Husk ears of corn and preheat grill to medium-high heat. Brush corn ears with olive oil and grill for about 2 minutes per side. Remove from grill and let cool before using a knife to cut the corn kernels off the cob into a bowl.
  • For frozen corn: Put frozen corn in a colander. Run water over the corn until it’s thawed. Drain well. Or place in a skillet over medium heat and cook until warm.
  • Add corn kernels, onion, garlic, jalapeño, and cotija cheese to a large bowl. Toss to combine.
  • In a small bowl whisk together the yogurt, mayo, lime juice, chili powder, paprika, sea salt, pepper and cilantro until combined.
  • Drizzle dressing over the salad ingredients and toss to combine. Top with additional cilantro and cheese. Serve right away or chill in the fridge until ready to serve. This salad can be served warm or cold. Leftovers will keep in the fridge for 3-4 days.

Video

Notes

  • Frozen corn: If you can't find frozen fire-roasted corn, you can buy frozen sweet corn and sauté it in a pan with 1 Tablespoon of olive oil for about 10-12 minutes or until corn starts to brown. No need to thaw.
  • To make this dairy-free: use vegan mayo, plain coconut yogurt and a dairy-free cheese of your choice. I haven't tried it yet, but this hemp parmesan would likely work well!

Nutrition

Serving: 1/6 of recipeCalories: 185kcalCarbohydrates: 23gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 5mgSodium: 137mgFiber: 3gSugar: 5g
Keyword Mexican street corn salad
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Recipe Rating




    64 comments
    1. Pamela
      June 9, 2021 AT 10:41 pm

      5 stars
      Yummy! Substitute jalapeños for Serrano chili and had no cilantro but still so flavorful!

      1. Brittany Mullins
        June 10, 2021 AT 2:12 pm

        So glad you enjoyed this recipe, Pamela. Thanks for tying it and for the review. I so appreciate it!

    2. Candy
      May 25, 2021 AT 9:02 pm

      5 stars
      Oh my delishiousness!! Vegan Mayo and vegan feta sub great in this! Yum

      1. Brittany Mullins
        May 26, 2021 AT 10:29 am

        Woo! I’m so glad you enjoyed this recipe, Candy! Thanks for the review. I so appreciate it!

    3. Teddee90
      May 22, 2021 AT 2:05 am

      5 stars
      The recipe serves for 6 people, and guess what? 3 of us finished this in a meal. This recipe is so delish and highly recommended to serve it chilled.

      1. Brittany Mullins
        May 24, 2021 AT 2:22 pm

        Super pumped you loved this Mexican street corn salad, Teddee! Thanks for the review 🙂

    4. Stefanie
      May 21, 2021 AT 6:13 pm

      5 stars
      I made a vegan version of this (vegan mayo, puréed silken tofu in place of yogurt, and Follow Your Heart vegan feta), and it was BONKERS GOOD.

      1. Brittany Mullins
        May 24, 2021 AT 2:26 pm

        Woo! I love hearing this, Stefanie! I’m so glad those substitutions worked out! Thanks for the review. I so appreciate it!

    5. Nikki
      May 16, 2021 AT 11:01 pm

      5 stars
      Made this with frozen sweet corn and feta cheese (no cotija at my grocery store) and served it on fish tacos. Fantastic! Will be using leftovers to make the Mexican street corn kale salad. Can’t wait!

      1. Brittany Mullins
        May 17, 2021 AT 11:36 am

        Yay! So glad this recipe was a hit, Nikki! Thanks for the review. I really appreciate it!

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