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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Looking for more side salads? Check out my Creamy Cucumber Salad, Greek Cucumber Salad, Cucumber Tomato Basil Salad, and Broccoli Crunch Salad next!
I love serving salads during the summer months. They are easy to make and always make your meal that much better. Pair it with this strawberry horchata recipe for the perfect summer spread.
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. It's even more delicious with homemade mayo using this avocado oil mayonnaise recipe.
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Is This the Same as Elote?
Not quite, though they're closely related. Elote is corn served whole on the cob, brushed with the same creamy, tangy dressing and toppings. This Mexican street corn salad - sometimes called esquites - takes those same flavors but starts with the kernels cut off the cob, making it easier to scoop, serve as a side, or pile onto tacos and burrito bowls. If you love the on-the-cob version, check out my Authentic Elote Recipe for that classic street-cart experience.
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 Recipe 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.
- Seasoning Swap: For an authentic elote-style kick, sprinkle Tajín seasoning over the finished salad along with (or instead of) the chili powder in the dressing - it adds that classic tangy, chili-lime flavor street corn is known for.
- A note on Cotija: Cotija is a firm, salty Mexican cheese that crumbles similarly to feta, which is why it's such an easy swap if you can't find it. Look for it in the international or specialty cheese section of most grocery stores - it's shelf-stable and keeps well, so it's worth grabbing extra for topping tacos or elote too.
- 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.
Jeri's Top 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.
Make-Ahead & Storage
You can prepare this salad a few hours ahead of time - grill the corn, make the dressing, and chop everything up to a day in advance, storing the components separately in the fridge. Toss everything together with the dressing right before serving so the salad doesn't turn watery.
If you're meal-prepping for the week, keep the avocado out until you're ready to eat, since it browns faster than the rest of the salad holds up - add it fresh to each portion instead of mixing it in ahead of time.
Once assembled, 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.
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 bowl. Add the red onion, jalapeño, cilantro, avocado, and Cotija cheese.
- Pour the dressing over the corn mixture and stir 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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