If you're looking for a summer side dish that's a little bit different, then this Mexican Street Corn Salad, inspired by the classic Elote, is just what you need. Grilled corn is tossed with a creamy, tangy dressing, fresh cilantro, spicy jalapeño, and crumbly Cotija cheese for a flavor-packed side dish that goes with anything.
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I love serving salads during the summer months. They are easy to make and always make your meal that much better.
And this grilled corn salad is one of my new favorites. I used my Pit Boss pellet grill to grill the corn, but you can use any pellet or gas grill. And it is extra delicious if you make homemade mayo with this avocado oil mayonnaise recipe.
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Why This Recipe Rocks
- Bold Flavors: Inspired by Mexican street corn.
- Perfect Combo: Creamy, tangy, and spicy all in one bite.
- Customizable Heat: Adjust the spice level to your liking.
- BBQ Hit: Perfect for summer BBQs and potlucks.
- Unique: A step up from the usual potato salad or macaroni salad.
Mexican Street Corn Salad Ingredients
*A complete list of ingredients and amounts can be found in the printable recipe card below.*
Salad
- Corn on the cob
- Olive oil
- Red onion
- Jalapeño pepper
- Cotija cheese
- Avocado
- Fresh Cilantro
Dressing
- Mayonnaise
- Sour cream
- Lime juice
- Chili powder
- Smoked paprika
- Garlic powder
- Salt and pepper
How to Make Mexican Street Corn Salad
For more detailed instructions with measurements, jump to the recipe card.
Grill the Corn
- Step 1: Preheat your grill to medium-high heat (around 350-400°F). Brush the corn with olive oil.
- Step 2: Place the corn on the grill grates, turning every 3-5 minutes until charred and cooked through (about 15-20 minutes). Let it cool slightly.
Make the Dressing while the Corn Cooks
- Step 3: In a medium bowl, add mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Step 4: Whisk until smooth and creamy.
Assemble the Salad
- Step 5: Carefully cut the corn kernels off the cobs and place them in a large mixing bowl.
- Step 6: Add the red onion, jalapeño, cilantro, avocado, and Cotija cheese.
- Step 7: Pour the dressing over the corn mixture.
- Step 8: Toss everything together until well combined. Transfer the salad to a serving bowl, sprinkle with extra Cotija and cilantro, and serve immediately.
Serving Ideas
- Tacos: Use as a flavorful topping.
- Grilled Meats: Perfect side for chicken, steak, or fish.
- Dip: Enjoy with tortilla chips.
- Burrito Bowls: Adds extra flavor.
- Salad: Toss with fresh greens instead of black bean corn salsa in Panera Bread BBQ chicken salad (copycat recipe).
Variations and Substitutions
- Corn: If fresh corn is out of season, use frozen corn kernels. Just thaw and pat them dry before sautéing in a pan.
- Spice Level: Adjust jalapeño and chili powder to taste.
- Make-Ahead: Prepare a few hours in advance and refrigerate.
- Cheese: Swap Cotija cheese with feta.
- Mayonnaise: Greek yogurt, Miracle Whip, or vegan mayo work well.
- Sour Cream: Substitute with plain Greek yogurt or dairy-free sour cream.
- Cilantro: If you are one of those people who think cilantro tastes like soap, use fresh parsley or green onions instead.
Pro Tips
- Handle with Ease: Leave corn ends on to easily cut off the corn kernels.
- Get a Char: Get a nice char for authentic flavor.
- Pellet Grill Tip: Use 'P7' on Pit Boss for less smoke.
Storing Leftovers
Store any leftover salad in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
Yes, drain and sauté before adding to the salad.
Use vegan mayo and sour cream, and skip the cheese or use a vegan alternative.
More Mexican Dishes to Try
- Salsa Con Queso
- Mango Habanero Salsa
- Peach Pico de Gallo
- Pico de Gallo (Low Carb)
- Walking Taco Casserole with Doritos
- Air Fryer Taco Stuffed Peppers
- Copycat Taco Bell Crunchwrap
- Gluten-Free Taco Dip
More Side Salads
Printable Recipe
Mexican Street Corn Salad
Ingredients
Salad Ingredients
- 6 large ears of corn shucked
- 2 Tablespoons olive oil
- ½ cup red onion finely diced
- 1 large jalapeño pepper seeded and finely diced
- ½ cup fresh cilantro leaves finely chopped
- ½ cup Cotija cheese crumbled
- 1 avocado diced (optional)
Dressing Ingredients
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 2 tablespoons lime juice juice from 1 lime
- ¾ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Grill the Corn:
- Preheat your grill to medium-high heat or 350℉-400℉.
- Brush the corn with olive oil and place them on the grill.
- Grill the corn, turning occasionally, until they are charred and cooked through (about 15-20 minutes). Once done, remove the corn from the grill and let it cool slightly.
Make the Dressing:
- Whisk mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt and pepper in a medium bowl.
Combine the Ingredients:
- Carefully cut the corn kernels off the cobs and place them in a large mixing bowl. Add the red onion, jalapeño, cilantro, avocado, and Cotija cheese.
- Pour the dressing over the corn mixture and toss everything together until well combined.
Garnish and Serve:
- Transfer the salad to a serving bowl. Sprinkle with additional cotija cheese and a bit more chopped cilantro. Serve immediately and enjoy!
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Notes
- Handle with Ease: Leave corn ends on for easy cutting.
- Get That Char: Ensure a good char for authentic smoky flavor.
- Pellet Grill Tip: Use 'P7' on Pit Boss for less smoke.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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