Mexican Street Corn Salad

The first time I had Mexican street corn (elote) was at Rancho La Puerta and it genuinely changed the way I thought about corn. That combination of creamy sauce, chili powder, cotija cheese and fresh lime juice on sweet charred corn is absolutely unreal. I came home obsessed and immediately started testing ways to bring those same flavors into my everyday cooking.

This salad was born from that and it has been a staple ever since. I lightened it up by swapping some of the mayo for Greek yogurt which adds a subtle tang and a protein boost without losing any of that rich creamy flavor. Once you fall in love with these flavors you will want to put them on everything which is exactly how my Mexican street corn kale salad was born.

Why I Love This Mexican Street Corn Salad

• The Greek yogurt swap is a game changer: Replacing some of the mayo with Greek yogurt keeps all that creamy richness while adding a subtle tang and a protein boost without losing any of the flavor.
• Works with fresh or frozen corn: Peak summer corn off the grill is incredible here but frozen fire roasted corn is genuinely almost as good making this a year round recipe.
• Ready in 20 minutes: The perfect last minute addition to any cookout spread. Toss it together while the burgers are on the grill and it is done before anyone sits down.
• Even better the next day: The flavors meld together beautifully in the fridge making this one of my favorite things to prep ahead for a summer gathering.

Mexican Street Corn Salad Ingredients

• corn – fresh sweet corn grilled and cut straight from the cob is the gold standard here. Frozen fire roasted corn is a close second and makes this incredibly easy year round. Can not find fire roasted? Regular frozen sweet corn sautéed in a pan until lightly browned works great too.
• red onion – adds color, crunch and a little zip to every bite.
• jalapeño – adjust the amount based on your spice preference. I use one seeded pepper for a mild heat that most people enjoy.
• garlic cloves – adds a savory depth that makes the whole salad more flavorful.
• cotija cheese – the classic cheese for this recipe. It is white, firm, dry and slightly salty, similar to a younger feta when fresh and closer to parmesan when aged. Find it at most specialty grocery stores or Latino markets. Feta or parmesan both work as substitutes if you cannot find it.
• plain Greek yogurt and mayonnaise – the combination that makes this a lighter version of the traditional recipe without sacrificing any of the creaminess. The yogurt adds a subtle tang and a protein boost that I personally love.
• fresh lime juice – brightens everything up and balances the richness of the dressing. Always freshly squeezed here.
• chili powder and paprika – the spices that give this salad that classic elote flavor. Do not skip them.

Find the full ingredient list with measurements in the recipe card below.

How to Make Mexican Street Corn Salad

Step 1: Prep your corn. For grilled corn husk the ears, brush with olive oil and grill over medium-high heat for about 2 minutes per side. Let cool then cut the kernels off the cob. For frozen corn run under water to thaw and drain well or warm in a skillet over medium heat.

Step 2: Add the corn kernels, red onion, garlic, jalapeño and cotija cheese to a large bowl and toss to combine.

Step 3: In a small bowl whisk together the yogurt, mayo, lime juice, chili powder, paprika, salt, pepper and cilantro until smooth.

Step 4: Drizzle the dressing over the salad and toss to combine. Top with extra cilantro and cotija and serve right away or chill until ready to serve.

What Kind of Corn to Use?

Fresh corn on the cob: The best option when sweet corn is in season. Grill the husked ears with a brush of olive oil for about 2 minutes per side then cut the kernels off the cob once cooled.

Frozen fire roasted corn: My go-to shortcut and honestly almost as good as fresh. Run under cold water to thaw and drain well before using.

Regular frozen sweet corn: Works great too. No need to thaw, just sauté in a pan with a little olive oil for 10 to 12 minutes until lightly browned.

Ways to Serve Mexican Street Corn Salad

This salad works as a side dish, a topping, a dip and everything in between:

• On tacos: Spoon it straight onto your favorite tacos for an instant upgrade. It is incredible on my healthy fish tacos, chicken tacos, ground beef tacos or cauliflower tacos for a vegetarian option.
• In a bowl: This salad was basically made to go in a bowl. Try it in my Mexican street corn sweet potato beef bowl or street corn chicken rice bowls for a complete protein packed meal.
• As a dip: Grab a bag of tortilla chips and serve this straight from the bowl. It disappears faster than almost any other appetizer I put out at a cookout.
• As a side dish: This is the perfect bring-along for any summer gathering. It pairs beautifully alongside anything coming off the grill (like my grilled shrimp skewers).

How to Store

Refrigerator: Store leftover Mexican street corn salad in an airtight container in the fridge for up to 3 to 4 days. The flavors actually get better as it sits so do not be afraid to make it a day or two in advance.

Make ahead: This is one of the best make-ahead side dishes you can bring to a cookout or potluck. Make it the morning of your event or even the night before and it will taste even more delicious by the time you serve it.

Frequently Asked Questions