This Mexican street corn salad recipe is the only salad I want to be eating this summer!
Okay, that is an exaggeration, but I am obsessed with this Mexican corn salad. I was first introduced to Mexican street corn, also called elote, around 2012 at a small Mexican restaurant. I was hooked on the first bite.
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To make it easier to eat and to make a bunch at once, we are taking all those flavors and making street corn salad, also called esquites. Sweet grilled corn, salty cotija cheese, earthy cilantro, and spicy jalapeños, all mixed with a tangy, smoky, creamy dressing to bring it all together.
The dressing is a mix of greek yogurt and mayonnaise for the perfect balance. The greek yogurt has protein and creaminess, and the mayo brings that richness you are familiar with in classic elotes. Feel free to adjust the ratios to your taste!
Make it for an easy side dish to have on hand during the week (add it to these street corn chicken bowls!) or to bring to a potluck or BBQ. In addition, I love enjoying it as a dip with some tortilla chips!
Why you’ll love this Mexican street corn salad recipe
- loaded with flavor and easy to make!
- versatile – enjoy it as a side dish, on tacos, in power bowls, or as a dip. You can’t go wrong!
- perfect for summer BBQs and picnics!
What is Mexican street corn?
Mexican street corn, also called elote, is a popular dish originating in Mexico that combines grilled corn on the cob topped with a creamy sauce consisting of mayonnaise, sour cream, cotija cheese, spices, and lime juice, and then topped with cilantro. It is sweet, savory, spicy, tangy, salty, and so delicious. Esquites is similar, but made as a salad and eaten out of a cup.
Ingredients
- fresh corn
- olive oil
- full-fat greek yogurt
- mayo
- lime juice
- smoked paprika
- garlic powder
- cotija cheese
- jalapeño
- red onion
- cilantro
- salt and pepper
How to make Mexican street corn salad
For the complete directions, ingredient amounts, serving size, and accurate nutrition breakdown, scroll down to the recipe card below.
Prep the corn.
Remove the husk and excess silk. Rub the ears of corn with oil, giving them a slight coating.
Grill your corn.
Once the grill is hot, place the corn directly on the grill. Cook for about 10-15 minutes, rotating every few minutes until the corn is cooked and has some char marks. Let cool for a couple of minutes and then remove the corn kernels from the cob with a sharp knife.
While the corn cooks, make the dressing.
In a medium-large bowl, mix the greek yogurt, mayo, lime juice, paprika, garlic powder, salt, and pepper.
Make salad.
Add corn kernels, cotija cheese, jalapeno, cilantro, salt, and pepper to the bowl with your dressing. Stir well to combine. Adjust according to taste.
If you don’t have a grill
If you don’t have a grill or grill pan, an easy way to get a char on corn is to use your gas stove. Prep the corn by removing the husk and excess silk. Turn on your burner to medium heat. Place the cob directly on our burner and cook for 6-10 minutes, rotating every few minutes, or until the corn is charred.
What is the best way to cut corn off the cob?
Cutting off corn kernels from the cob can be pretty easy to do when done the right way. The key is having it not go everywhere and making sure not to waste any.
I find the best way to cut corn off the cob is using the two-bowl method. To do this, cut off a small piece of the cob so it is able to stand upright. Place a small bowl upside down in a large bowl. Next, place the cut end of the cob on top of the smaller bowl, standing it upright. Then, using a sharp knife, run it along the cob to remove the kernels. Rotate the cob until all sides are cut.
Doing it this way allows the kernels to fall into the larger bowl, and the upside-down bowl allows a stable area for the corn to rest while you are cutting it.
What goes with Mexican street corn
- stuff it into tacos or burritos
- eat it with chips
- enjoy it in these street corn chicken and rice bowls
- alongside protein, especially grilled meats, and veggies for an easy meal
Storage
Substitutions and additions
- fresh corn – I like fresh corn for this recipe. You can also use fire-roasted frozen corn. You will need to saute it in a skillet until warmed through.
- olive oil – another neutral oil or butter will work.
- full-fat greek yogurt – I like using full-fat for the creaminess and richness, but you can also use fat-free. If you want a more traditional recipe, you can use sour cream here.
- mayo – to lighten this recipe up even more, feel free to use all greek yogurt.
- spices – adjust according to your liking.
- cotija cheese – there really is no substitute for this, as it is what makes elotes. If you can’t find it, parmesan cheese will work.
- jalapeño – leave out if you don’t like any spice.
- red onion – green onion will work instead, but it won’t be as strong.
And here are some additions to add:
- pinto or black beans – to add some fiber and plant-based protein.
- avocado – to add some healthy fats and creaminess.
- spices – feel free to add more if you like. Chili powder or cumin would be delicious.
More healthy salad recipes
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Mexican Street Corn Salad
ingredients
- 4 ears corn (about 3 heaping cups off the cob/475 grams)
- 1/2 tablespoon olive oil
- 1/2 cup full-fat plain greek yogurt
- 3 tablespoons mayo
- 2 tablespoons lime juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 cup cotija cheese, plus more for topping (2 ounces)
- 1 jalapeño, diced (about 1/3 cup – 40 grams)
- 1/2 cup finely diced red onion (60 grams)
- 1/2 packed cup cilantro, roughly chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- for topping – cotija cheese, cilantro…
instructions
- Heat the grill to medium-high heat.
- Prep the corn. Remove the husk and excess silk. Rub the ears of corn with oil, giving them a slight coating.
- Grill your corn. Once the grill is hot, place the corn directly on the grill. Cook for about 10-15 minutes, rotating every few minutes until the corn is cooked and has some char marks. Let cool for a couple of minutes and then remove the corn kernels from the cob with a sharp knife.
- While the corn cooks, make the sauce. In a medium-large bowl, mix the greek yogurt, mayo, lime juice, paprika, garlic powder, salt, and pepper.
- Make salad. Add corn kernels, cotija cheese, jalapeno, cilantro, salt, and pepper to the bowl with your dressing. Stir well to combine. Adjust according to taste.
- Enjoy! Garnish with more cheese and cilantro when serving.
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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