Our Street Corn Salad is a fresh, lighter take on classic Mexican elote. It features sweet grilled corn combined with juicy tomatoes, crisp onion, and a tangy cotija-yogurt sauce finished with lime. Bright, smoky, and satisfying, this salad works as a side, a topping for bowls or tacos, or a stand-alone lunch you can enjoy all week.
Make this vibrant Mexican Street Corn Salad today — it’s easy, versatile, and full of summer flavor.
What is Mexican Street Corn Salad?
This salad is inspired by elote — the beloved Mexican street food of grilled corn slathered in creamy sauces, cheese, and spices. Instead of serving the corn on the cob, the kernels are cut off and tossed with fresh vegetables and a creamy cotija-yogurt dressing. The result is smoky, tangy, and slightly spicy, with plenty of texture and brightness from lime and cilantro.
Why you’ll love this recipe
Fresh, bright flavors that highlight sweet corn and tangy cotija.
A lighter, protein-rich dressing made with Greek yogurt instead of sour cream.
Extremely versatile—serve it as a side, spoon it over rice or salads, fill tacos, or enjoy it straight from the bowl.
Ingredients You Need
This recipe uses simple, easily sourced ingredients. Below are notes on how to prepare each so everything comes together quickly.
Tips for prepping ingredients before mixing:
- Corn: Fresh, grilled corn is ideal for the best flavor and texture. If using frozen corn, thaw fully and drain any excess liquid before cooking.
- Cotija cheese: Use crumbled cotija for salty, savory depth. For the dressing blend, sprinkle and fold in additional cotija for texture.
- Spices: A simple mix of chili powder, ground cumin, garlic powder, salt, and pepper seasons the corn beautifully.
- Tomatoes: Cherry or grape tomatoes halved are great; if using larger tomatoes, dice and drain any excess moisture first.
- Red onion: Finely dice for a sharp, crisp bite. If raw onion is too strong, rinse the diced onion briefly or use green onions instead.
- Cilantro: Finely chopped cilantro adds authentic herbaceous brightness. Omit if you dislike cilantro or substitute with fresh parsley or arugula for a peppery note.
Ingredient Swaps + Tips
- Sauté the onions briefly if you prefer a milder, sweeter onion flavor.
- If you don’t have cotija, queso fresco or finely grated feta can be used in a pinch, though the final taste will vary.
- To avoid watery bites from large tomatoes, dice and salt them in a separate bowl for 10–15 minutes, then drain and add to the salad.
- Keep ingredient sizes uniform so each forkful delivers balance—cut tomatoes and herbs into bite-sized pieces.
Make it spicy
If you like heat, try one of these easy additions:
- Increase the chili powder or use a hot chili powder variety.
- Add a pinch of cayenne to the spice rub before grilling the corn.
- Finely mince a jalapeño (seeds removed for mild heat) and toss it into the finished salad.
The Greek Yogurt Sauce
The dressing is creamy, tangy, and salty. Greek yogurt lightens the sauce while keeping it rich and flavorful—an easy substitute for sour cream.
Sauce Ingredients
- Greek yogurt (plain)
- Hot sauce (to taste)
- Crumbled cotija cheese
- Fresh lime juice
- Garlic powder
How to Make Street Corn Salad
Total time is under an hour; hands-on prep is quick. The main steps are: prepare the corn, make the sauce, and combine everything.
Prep the corn
You can grill whole ears of corn or sauté kernels in a skillet:
- Grill whole ears for the best smoky char (recommended).
- Sauté fresh or thawed corn in a hot skillet as a quick alternative.
For the grill: brush shucked ears with olive or avocado oil, rub with the spice mix (chili powder, cumin, salt, pepper), wrap in foil, and grill at about 400°F for 20–25 minutes, rotating occasionally. Let cool slightly and cut the kernels from the cob.
For the stove: heat oil in a skillet over medium-high, add corn, sprinkle on spices, and cook 10–15 minutes until lightly browned.
Make the sauce
Stir the Greek yogurt, hot sauce, cotija, lime juice, and garlic powder together in a bowl until smooth. Taste and adjust lime or hot sauce for brightness and heat.
Assemble
Combine the cooked corn, halved cherry tomatoes, diced red onion, and chopped cilantro in a large bowl. Pour the dressing over the mixture and toss to coat evenly. Serve chilled or at room temperature.
Tips for the BEST Street Corn Salad
Make it your own by mixing in extra ingredients like diced bell peppers, black beans, radishes, or roasted cauliflower. Matchstick carrots or thinly sliced white onion also work well. The sauce is forgiving—adjust creaminess, salt, and heat to suit your taste.
What to serve with Mexican Street Corn Salad?
This salad pairs beautifully with grilled meats, tacos, enchiladas, quesadillas, or simply with tortilla chips. It’s also a great companion to rice bowls or rotisserie-style chicken for easy weeknight meals.
Meal Prep
Prepare the salad and dressing separately and store in airtight containers. Keep the dressing apart until ready to serve for the freshest texture. Portion into containers for quick lunches or to add as a vibrant side to prepared proteins.
Storage
Store in an airtight container in the refrigerator for up to 5 days. Stir before serving; if the salad seems dry after chilling, add a splash of lime juice or a spoonful of yogurt to refresh it.
More recipes with corn
Recipes with Corn
- Mediterranean-style grilled corn with feta
- Black bean and corn salad
- Thai chili summer corn salad
- Classic grilled Mexican street corn
Delicious Mexican Street Corn Salad
This is a fresh, flavorful Mexican Street Corn Salad made with grilled sweet corn, tomatoes, red onion, cilantro, and a creamy cotija-yogurt lime sauce. It serves about 6.
Ingredients
Corn Salad
- 6 ears fresh corn, shucked and cleaned (about 4 cups kernels)
- 2 tablespoons avocado or olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup halved cherry tomatoes
- 1/2 medium red onion, diced
- 1/2 cup chopped cilantro
Sauce
- 1/2 cup plain Greek yogurt
- 2 teaspoons hot sauce (adjust to taste)
- 1/4 cup crumbled cotija cheese
- Juice of 1 medium lime
- 1/2 teaspoon garlic powder
Instructions
- Preheat grill to about 400°F. Shuck and clean the corn, brush with oil, and rub with the spice mix (cumin, chili powder, salt, pepper).
- Wrap ears in foil and grill for 20–25 minutes, turning occasionally, until cooked and slightly charred. Let cool, then cut kernels off the cob.
- Alternatively, sauté corn kernels in a skillet with oil over medium-high heat for 10–15 minutes until browned; then add spices.
- While the corn cooks, whisk together yogurt, hot sauce, cotija, lime juice, and garlic powder to make the dressing.
- In a large bowl, combine the corn, tomatoes, red onion, and cilantro. Pour the dressing over and toss to combine. Taste and adjust seasoning.
- Serve warm, at room temperature, or chilled. Enjoy with chips, grilled proteins, or as a taco topping.
Nutrition (approximate per serving)
Calories: 209 kcal · Protein: 9 g · Fat: 10 g · Fiber: 3 g · Sugar: 5 g
Nutrition information is an estimate and should be used as a guideline.
Photo credit: The Wooden Skillet