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.
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.
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
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!
Recipe 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 INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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