This lightened-up Mexican Street Corn Salad is creamy, fresh, smoky, and a little bit spicy. Easy to make with fresh or frozen corn, it’s here to fulfill your street-food-for-dinner dreams!
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The tastiest way to enjoy summer corn.
This recipe for Mexican street corn salad is based on elotes, a.k.a. classic Mexican street corn, meaning one thing: it’s fantastic.
Traditionally, elotes are made with grilled corn on the cob slathered with mayo or sour cream, then topped with lime juice, chili powder, and Cotija cheese.
It’s incredibly delicious, but also heavy.
For this street corn-inspired salad recipe, I wanted to keep the classic flavor profile, but lightened it up.
- I make my version without mayo, but it’s still rich and creamy thanks to plain Greek yogurt (feel free to use sour cream if that is your preference.
- With blistered fresh corn, jalapeño, cilantro, cheese, and lime juice, it’s still every bit as flavorful as the traditional version. It’s hard to stop eating it!
Just like this Mexican Salad, you can add to any summer gathering and enjoy more of it more often!
5 Star Review
“I HAVE to comment to say that this recipe is the absolute best. I made it as a side dish and it was even better than the entree. I made 3x the amount and I’m not mad.”
— Becky —
Tips for Perfect Mexican Street Corn Salad
- Use a Corn Zipper to Remove the Kernels. I don’t like to fill my kitchen drawers with eleventy-billion tools when a good knife will do, but I make an exception for a corn zipper. Because the blade is curved, it does a better job slicing off kernels whole without sending them flying all over your kitchen.
- Resist the Urge to Stir. Once you put the corn in the skillet and spread it into an even layer, let it sit for two minutes or so; stir, then repeat the process. Don’t disturb it! This is how you get that fabulous charring and blistering.
- Or Swap in Grilled Corn. Follow my recipe for Grilled Corn instead of charring the corn in a skillet. Once the corn is done cooking, let it cool slightly, then remove the kernels and proceed with the rest of the recipe.
- Not Corn Season? You can make this recipe with frozen corn; no need to thaw it first.
Recipe Variations
- Make It a Bowl. I’ve also made this into a Mexican street corn bowl by serving it with cooked quinoa and Cilantro Lime Chicken.
- Swap Out the Cilantro. If you’re a cilantro hater, you can simply omit it, or add fresh mint. Mint is a surprisingly good pairing with corn! Basil is another fresh option.
- Use Poblano Instead of Jalapeño. Poblanos are milder than jalapeños, and they have a slightly different flavor—more earthy, compared to jalapenos, which taste a bit more grassy.
What to Serve with Mexican Street Corn Salad
- Grilled Chicken. Make this recipe even more filling with a side of Grilled Chicken Breast or Grilled Chicken Thighs.
- Beans. Crowd-pleasing Instant Pot Refried Beans or Instant Pot Black Beans are always a hit.
- Margarita. Serve a refreshing Skinny Margarita as a fun addition to your meal.
Mexican Street Corn Salad
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Ingredients
- 5 ears fresh corn OR 2 (12-ounce) bags frozen corn – if using frozen, do not thaw; i don’t recommend canned as it’s too wet
- 2 tablespoons canola oil or similar neutral cooking oil
- ¼ teaspoon kosher salt plus a pinch or two
- ⅓ cup thinly sliced green onions
- ⅓ cup chopped fresh cilantro
- 4 ounces crumbled feta or cotija cheese about 3/4 cup
- ¼ cup plain Greek yogurt or sour cream
- 1 jalapeño pepper seeds and membranes removed, finely chopped
- 1 clove garlic minced (about 1 teaspoon)
- 1 tablespoon freshly squeezed lime juice
- ¼ teaspoon chili powder
- ¼ teaspoon smoked paprika
Instructions
- Remove the corn husks and silks, then cut the corn from the cob; you should have about 4 cups kernels.
- In a cast iron or similar large, sturdy skillet, heat the oil over medium high. Add the corn and ¼ teaspoon salt. Stir to combine, then spread the corn into a single layer. Let cook undisturbed for 2 minutes.
- Stir the corn, spread back into an even layer, then cook 2 minutes more. Repeat two or three times more, until the corn is charred all over (this will take about 8 minutes). Be very careful and stand back as the corn may pop out of the skillet. Let cool in the skillet for two minutes and then transfer to a large bowl.
- Add the green onions, cilantro, feta (or cotija), yogurt (or sour cream), jalapeno, garlic, lime juice, chili powder, smoked paprika, and a pinch of salt.
- Stir to combine. Taste and adjust the seasoning as desired. Serve right away.
Notes
- TO STORE: Refrigerate leftovers for up to 4 days.
- TO REHEAT: Reheat in a nonstick skillet over medium heat and top with an extra squeeze of lime. You can also serve this salad chilled or at room temperature.
- TO FREEZE: Freezing this recipe is not recommended since it may negatively impact the texture of the ingredients.
Nutrition
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I love the idea of replacing mayo with hummus, that is such a creative idea! :)
It is SO good Sarah, thank you!
This was a MAJOR hit with my family! Thank you!!
I’m so happy that it was a hit, Taylor! Thank you for sharing this kind review!
I HAVE to comment to say that this recipe is the absolute best. I made it as a side dish and it was even better than the entree. Soooo good! Truly. I’m still eating it because I made 3x the amount and I’m not mad.
I’m so happy that you enjoyed the recipe, Becky! Thank you for sharing this kind review!
I love street corn so when I saw this recipe I knew I had to make it! My boyfriend, who doesn’t even like corn that much, loved this salad! It’s so fresh and tasty. I might add a bit more garlic or even a second jalapeño for more heat—but that’s just personal preference. Still, very flavorful as-is.
Sooo happy to hear it!!