Mexican Street Corn Salad
99
Published Apr 15, 2024
This post may include affiliate links. Thank you for your support.
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.
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.
// ★★★★★ Review //
“So delicious!! Followed the recipe exactly, using fresh corn, and it came out phenomenal. Such a great side dish for a warm summer night.” – Sarah
Mexican Street Corn Salad Ingredients
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 – adds some color, crunch and zest!
- jalapeño – feel free to adjust the amount of jalapeño pepper you use based on your spice preference. I used 1 seeded pepper.
- garlic cloves – helps make this salad more flavorful!
- 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.
- 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 – adds some brightness and acidity to balance the flavors of the dressing.
- chili powder, paprika, salt and pepper – the seasonings and spices you’ll need for this dressing.
- cilantro – the perfect herb to add freshness to this salad.
How to Make Mexican Street Corn Salad
Step 1: Prep your corn! If grilling your corn, husk the corn and preheat your grill to medium-high heat. 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 corn kernels off the cob into a bowl. For frozen corn, put the corn in a colander and run water over it until it’s thawed. Drain well. Or place in a skillet over medium heat and cook until warm.
Step 2: Add corn kernels, onion, garlic, jalapeño and cotija cheese to a large bowl. Toss to combine.
Step 3: In a small bowl whisk together the yogurt, mayo, lime juice, chili powder, paprika, sea salt, pepper and cilantro until combined.
Step 4: 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.
Recipe Tip!
Want to add some protein to this salad? Toss in one can of drained and rinsed black beans!
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.
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 like with my mexican street corn kale salad.
- Tacos or Tostadas: Use as a topping for tacos or tostadas.
- Serve as a dip: We love eating this salad with tortilla chips!
How to Store Leftovers
This salad store well in the fridge, making it an excellent make-ahead option for all your summer potlucks and cookouts.
Store this salad in an airtight container in the fridge. Leftovers will keep for 3-4 days.
More Salad Recipes You’ll Love:
- Southwestern Quinoa Salad
- Avocado Corn Salad
- Black Bean and Corn Salad
- Easy Quinoa Salad
- Classic Broccoli Salad
Be sure to check out the full collection of salad recipes on EBF!
Mexican Street Corn Salad
Ingredients
- 4 ears of fresh, sweet corn or 16 oz bag frozen fire-roasted corn*
- ½ cup diced red onion
- 1 jalapeño, seeded and diced (about 1 Tablespoon)
- 2 cloves garlic, minced
- ¼ cup cotija cheese, plus more for topping (feta or parmesan also work)
- 2 Tablespoons plain Greek yogurt
- 2 Tablespoons mayonnaise
- 2 Tablespoons fresh lime juice, juice of 1 lime
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon sea salt
- ¼ teaspoon ground pepper
- ⅓ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
My son (who loves all things corn) wanted me to make this right away. I used frozen corn and browned it a bit in the skillet as suggested. Also, used smoked paprika for the paprika to give it a slightly smokey taste since I wasn’t using grilled or fire roasted corn. Just delicious — thanks for another great recipe!
Ahh yay!! That makes me so happy to hear, Cyndi. I’m so glad this recipe was a hit! Thanks for making it and for taking the time to leave a comment + star rating. I appreciate it!
Doesn’t disappoint! Made is using corn fresh from the garden and it was amazing!
Ahh I love that!! So glad to to hear that you enjoyed this salad, Kori. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3
So good! Made this tonight to go with our pork Carnitas tacos and it was delicious! Decided to add some black beans for some protein. Thanks for the recipe!
Ahh yay!! So glad this salad was a hit. Thanks for trying it and for coming back to leave a comment + star rating. It means the world to me. <3
I love street corn so when I saw this recipe I knew I had to make it! My boyfriend who doesn’t even like corn that much loved this salad! Its so fresh and tasty. Once I finished assembling everything I added about 1 tbsp more of mayo and added 2 jalapenos instead of the 1. I definitely will be making this again!! And sharing the recipe with my family
Woot woot!! So glad this salad was a hit. Thanks for making it and for coming back to leave a comment + star rating. The reviews are super helpful for other readers, so I appreciate it. 🙂
The truth is that salads are not only useful for summer but also have their place during winter.
The high nutrient herbs in this salad provide anti-inflammatory benefits and will boost your immune system during the time of year when we are all susceptible to our immune systems being compromised.
What is wonderful though, is that this salad is also flavor packed and fresh tasting and brings some well needed brightness to our plate.
Sweet corn is my absolute favorite. I do try adding something spicy like pepper, salt and lemon but I had never tried Mexican street corn. This was absolutely the most delicious corn dish I ever tasted. Gorgeous and creamy. Loved it so much. It goes so well with my new lifestyle of eating more fresh produce and less processed stuff. Thanks for the awesome recipe.
Ahh that makes me so happy to hear!! So glad this salad was a hit. 🙂 Thanks for trying my recipe and for coming back to leave a comment + star rating. It means the world to me.
Had a mexican dinner on past Saturday night, this was the perfect salad for it.
Everyone LOVED it and I will say when the weather is warm (hot), this is delightfully cool!
Make it! You will love it.
Thank you, Brittany.
Oh yay!! That makes me so happy to hear, Marylou. I’m so glad this salad was a hit at your dinner. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
New favorite summer salad! Even my 15 month old was eating it by the fistful!
Oh yay!! So glad this salad was a hit. Thanks for making it and for coming back to leave a comment + star rating, Janelle. I appreciate it.
OMGosh Brittany! This was AWESOME! I made grilled Mahi Mahi tacos last night and decided to serve this salad with them. My family was so impressed! Everyone, even the picky eater lol, loved it! Thank you for this recipe! <3
Ahh that makes me so happy to hear, Andrea!! I’m so glad this recipe was a hit with everyone, especially the picky eater. 🙂 Thanks so much for making this recipe and for coming back to leave a comment + star rating.
This was so easy to make, and unbelievably delicious! I used frozen corn and sautéed it, and substituted feta cheese. So creamy and good! Perfect to serve as a dip with nacho chips.
Ahh yay! So glad you enjoyed this salad, Samantha! Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂
Absolutely delicious! My personal spin: cooked corn in a few Mexican spice mixes and chili powder. The chicken was marinated in lime, two Mexican spice mixes, Sriracha sauce and some olive oil. So good!!! Love the crunch of the tortilla chips and creaminess of the corn salad! So easy to find it togethe, too! Thanks for the recipe!
Ahh yay!! So glad you enjoyed this salad, Melissa. Thanks for sharing the subs you made, it’s super helpful for other readers, so I appreciate it. 🙂
Phenomenal! I love Mexican street corn but it’s so messy to eat so this is a perfect solution! I used a little more Greek yogurt and a little less mayo and it was still really good because our corn was so sweet. We will probably use that dressing in a lot of ways!
Yay! I’m so pumped you loved this salad, Katie. I really appreciate you trying it and coming back to leave a comment + star rating. The reviews are super helpful for other readers, so I appreciate it. 🙂
Ok, there should be some kind of Summer Salad Achievement Award for this gem, & I would like to hand it to you personally (or gently toss to you from 6ft away 😉). I Fire roasted frozen corn w/o thawing, fell in love w/cotija cheese, & husb bought even more corn so we can have this whenever the mood strikes. Incredible! Thank you so much, Brittany!
Haha!! This makes me so happy to hear, Jennifer! I will gladly accept the award. 🙂 I’m so glad this salad was a hit – thanks for making it and for coming back to leave a comment + star rating!
We loved this, thank you!
My husband and I love this recipe! We added extra jalapeño for a nice spicy kick. The tang from the lime juice complements the sweet corn, onion and jalapeño perfectly. We can’t stopping eating it! I will definitely share this one with friends and highly recommend. Thanks EBF!
Ahh yay! So pumped this recipe was a hit. Thanks for trying it and for coming back to leave a comment + star rating, Emily. I really appreciate it. 🙂
First off, I love your blog so much! I use it to meal plan most of the meals I eat throughout the week!
Second, this recipe has got to be one of the best so far! So delicious and easy! Thank you!
Ahh that makes me so happy to hear, Charlotte. 🙂 So glad you’re loving the recipes.
LOVED this recipe. Such an easy recipe and so tasty! I added black beans for some protein. Also, used Trader Joe’s Elote seasoning. We definitely be making this again.
Ohh good call on the TJ’s elote seasoning. I’ll have to try that next time. 🙂 So glad you enjoyed this recipe, Andrea. Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it!
So delicious!! Followed the recipe exactly, using fresh corn, and it came out phenomenal. Such a great side dish for a warm summer night.
So pumped this recipe was a hit, Sarah! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
This was so yummy. I actually tasted it before I added the dressing and spices and ate it as is with lime juice.
Ahh yay, so glad you loved this salad, Lea!! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
This was amazing! It felt a little daunting at first but it comes together quickly and easily! We had it as a side with grilled steak and it was delicious. Definitely will be a repeat recipe!
Ahh yay! That makes me so happy to hear, Willow! I’m so pumped you loved this recipe. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3
This was delicious! I used fresh corn kernels and browned them in a pan on the stove rather than grill the ears. Also, I used smoked paprika and ground chipotle chile. It was perfectly spicy and smoky. Will definitely make again. Often.
Yay!! So glad this recipe was a hit! Thanks for making it, Macie. 🙂
Just made it. Delicious!!!!! Next time I’m going to double the recipe. Thanks!!
Ahh yay!! So glad you enjoyed this salad, Diana! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
I had some corn on the cob that needed to be used up and was making mahi tacos so I decided to make this mexican street corn salad and OMG…it is SO good! I only had 3 ears of corn and I browned the kernels on the stove and it worked out well. I was surprised at how good the cheese was in it…but then it IS cheese after all. (I used feta). I also made cilantro lime rice with the dinner and this salad tasted REALLY yummy mixed in with it. Love! Will definitely add this to future meals and get togethers.
Ahh yay!! That makes me so happy to hear, Kristen. I’m so glad this salad was a hit! Thanks for taking the time to leave a comment + star rating. The reviews are super helpful for other readers, so I appreciate it. <3
I’ve made this salad so many times–the only change I make is adding a bit less lime juice. So delicious!
So glad you’ve been loving this salad, Aneta! 🙂
I saw this recipe and went right out to get the corn! Hubby grilled it; I didn’t change a thing (but to add a half bag of frozen, thawed, drained corn to beef it up. The grilled corn lost some moisture, and the total volume went down). Watch the salt! I added 1/2 tsp (not 1/4 tsp) and had to add honey to tone it down. The Cotija…zowies. That was a first and not a last for sure. Great for company, cookouts, potlucks; it’s one of those recipes that make you look like a really GOOD cook. LOL Delicious!
Ahh, this makes me so happy to hear! Thanks for making it and for the review. I so appreciate it!
We topped our Christmas brunch brisket tacos with this and it was amazing! I can’t imagine them without it now!
Ahh yay, so glad this salad was a hit! Thanks for coming back to leave a review, I so appreciate it. 🙂
This was delicious! I used frozen corn and followed the recipe. Thanks for the recipe!
So glad you loved this recipe, Lynne! Thanks for the review. I so appreciate it!
Can you make this ahead of time and how long will it last in frig?
Yes! It should last about 3-4 days in the fridge.
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!
Yay! So glad this recipe was a hit, Nikki! Thanks for the review. I really appreciate it!
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.
Woo! I love hearing this, Stefanie! I’m so glad those substitutions worked out! Thanks for the review. I so appreciate it!
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.
Super pumped you loved this Mexican street corn salad, Teddee! Thanks for the review 🙂
Oh my delishiousness!! Vegan Mayo and vegan feta sub great in this! Yum
Woo! I’m so glad you enjoyed this recipe, Candy! Thanks for the review. I so appreciate it!
Yummy! Substitute jalapeños for Serrano chili and had no cilantro but still so flavorful!
So glad you enjoyed this recipe, Pamela. Thanks for tying it and for the review. I so appreciate it!
Awesome info in THis Blog Thanks For Sharing THis
Great Recipes info In This Blog
Good job Brittany Mullin…!
It looks really delicious and I also enjoyed your article too…
best of luck with future recipes.
Thanks, Tayler! So glad you enjoyed this recipe 🙂
Made this tonight! Everyone loved it. It is perfectly seasoned and delicious!
So glad you enjoyed this recipe, Kerri! Thanks for trying it and coming back to leave a review. It mean so much to me!
I made the Mexican street corn salad with kale and chicken. Could not believe how delicious it was! Thanks for a great recipe!
So glad you enjoyed this recipe, Gail! Thanks so much for the review!
It amazes me when such a simple recipe can taste (and look) so good! I will be using this salad as my signature dish for BBQ’s and potlucks this summer!
Woo!! So happy to hear this, Justin! Thanks for the review. It means so much to me!
This came out great! I used feta and a Serrano pepper because that what I had. I served on arugula with sliced avocado.
So happy to hear this Mexican street corn salad was a hit, Valerie! Thanks for the review. I really appreciate it!
This was delicious and so easy! I didn’t have mayo or a jalapeño, so I subbed some Trader Joes jalapeño sauce and it turned out great. I will definitely be making this again!
So happy to hear you enjoyed this street corn, Allison! I bet the jalapeño sauce was great with it. Thanks so much for the review!
Do you think I can make this the day before bringing to a party?
Hi, Sharon. Absolutely! Just store it in the fridge until you serve it.
excellent post thank you for sharing
I’m on dialysis and there is a lot of food I can’t have can u give me some good Kidney friendly recipes? Thanks
Hi Renee! Thanks so much for the comment. I don’t have any specific kidney-friendly recipes at the moment, but I’m sure you can google and find a bunch or talk with your doctor about the best foods to be eating. Wishing you the best!
I made this exactly the same as the recipe and it was incredible. It was really quick to make even when roasting the corn. Different ingredients shined with each mouthful and it was delicious from start to finish. I’ll definitely make it again and probably use the dressing on other dishes.
Wow, thank you so much for this review, Jacqui! I’m so glad you enjoyed this recipe. : )
This dish was so flavorful! We ended up mixing it with some rice and ribs and it made for a nice rice bowl. We will definitely make it again.
Yay!! So glad you enjoyed this recipe, Jen. Thanks for making it and for coming back to leave a review. I so appreciate it!
Would canned corn work?
It should, but I would probably still heat it over the stove top. Let me know if you end up trying it and what you think!
made this to go with a family taco dinner and everyone loved it! it was so delicious and all the ingredients just exploded in your mouth!
Yum! Sounds delicious. I am so glad this recipe is a hit for the whole family. Thank you for your review + star rating, it truly means so much to me.
I added avocado and white beans and served it over power greens. What a great, hearty salad absolutely delicious!
Yum! Sounds delicious, Crystal. I am excited to hear that you are enjoying this recipe, thank you for sharing your review + star rating, it means so much to me!
Very delicious! I’m so glad I ran across this recipe! I’m always looking for new ideas for boring taco night and this is it!!!
Ah I am SO glad you found this recipe and are loving it, Sonya. Thank you for your review & star rating, I really appreciate it!
I found the frozen fire roasted corn at Trader Joes. I doubled the cheese and seasonings to give it more flavor. I didn’t have mayo so I doubled the yogurt. Overall, it was okay.
Thanks for sharing your feedback, Sherry.
We made the Mexican Street Corn Salad for company and they absolutely raved! We’re blessed with corn fields just down the street. The day I made this they had just put out the Silver Queen corn, so we used that. We’ll be freezing corn to have over the winter, and this salad will make regular appearances at our table. In fact, we’re making another batch today. I love your recipes–thank you!
WOO! This is the best, Sandra! I am so glad you found this recipe and it was a hit for everyone. Thank you for coming back and sharing your review + star rating, I really appreciate it!