Mexican Street Corn Salad – Two Peas & Their Pod

Easy Mexican Street Corn Salad Recipe That Everyone Will Love

I love making all kinds of salads, but this Mexican Street Corn Salad is an absolute winner. It’s basically all the best parts of that smoky, creamy, tangy street corn (elote) you love—chopped up and tossed in a bowl for easy snacking. It’s loaded with fresh lime, salty cotija cheese, a little heat from chili powder, and a creamy mayo and Greek yogurt dressing that brings it all together.

It’s the perfect summer salad—especially when sweet corn is in season—and makes an amazing side dish for BBQs, potlucks, or taco nights. It’s always the first dish to disappear and a total crowd-pleaser.

You can serve it as a side, scoop it up with tortilla chips, or pile it onto tacos, salads, and burrito bowls. It’s quick to make, easy to prep ahead, and full of bold, crave-worthy flavor in every bite.

Whether you’re feeding a crowd or just want a fun snack or side dish, this salad is guaranteed to disappear fast! Trust me, you are going to make this salad all summer long!

Key Ingredients

• Fresh Corn on the Cob: Charring the corn adds a smoky, charred flavor that’s key to authentic street corn. If fresh isn’t available, use frozen (thawed) or canned—but sauté it for a bit of caramelization.
• Mayonnaise & Greek Yogurt: I like to use a mix of plain Greek yogurt and mayo. This creamy combo creates a rich yet balanced dressing—mayo adds classic flavor and body, while Greek yogurt brings a tangy, lighter twist. Together, they keep the salad creamy without being too heavy.
• Garlic: I like to use fresh garlic for a savory punch. Use a sharp knife to finely chop it up or grate it.
• Spices: chili powder, smoked paprika, and cumin: This trio brings warmth, smokiness, and depth to the salad. Chili powder adds mild heat, smoked paprika gives that flame-grilled flavor, and cumin adds an earthy, savory base.
• Cilantro: Adds fresh, herby flavor and color. If you’re not a fan of cilantro, parsley is a mild substitute.
• Onion: I like to use green onions for a milder flavor, but copped red onion works well too. Choose based on your preference.
• Cotija cheese: This crumbly, salty cheese is classic in Mexican cuisine. If unavailable, feta cheese, queso fresco, or even Parmesan cheese works as a substitute.
• Jalapeño (seeded and finely chopped): Adds a fresh, spicy kick to the salad. If you don’t have a jalapeño, you can add a dash of cayenne pepper.
• Fresh lime juice: A must-have for brightness and tang! It ties all the flavors together and cuts through the richness of the dressing. Always use freshly squeezed lime juice for the best taste—bottled just doesn’t compare.

Salads

Mexican Street Corn Salad

A flavorful Mexican Street Corn Salad made with charred corn, creamy dressing, cotija cheese, lime, and spices. Perfect as a side or dip for gatherings and weeknight meals.

• 4 ears fresh sweet corn, husked
• 2 tablespoons plain Greek yogurt
• 1 tablespoon mayonnaise
• 2 cloves garlic, minced
• 2 tablespoons fresh lime juice
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground pepper
• 1/2 cup sliced green onion
• 1/2 cup chopped cilantro
• 1/3 cup cotija cheese, plus more for topping (can use Parmesan or feta)
• 1 jalapeño, seeded and minced

• Grill the corn on outdoor grill or on an indoor grill pan until lightly charred. You can also char the corn over a gas flame. Set the corn aside to cool. When cooled, use a sharp knife remove kernels from the cob.

• In a large bowl, combine the Greek yogurt, mayonnaise, garlic, lime juice, chili powder, paprika, cumin, salt, and pepper. Whisk until smooth.

• Add the corn, green onion, cilantro, cotija cheese, and jalapeño.

• Stir until well coated. Serve immediately or place in the fridge for 30 minutes so the flavors can meld.

How to Store: Store leftover salad in an airtight container in the refrigerator. It will keep fresh for 3 to 4 days. For best texture and flavor, add the cotija cheese and chopped cilantro just before serving if you plan to store it ahead of time. Give it a good stir before serving, as the dressing may thicken or separate slightly after chilling.

Calories: 100kcal, Carbohydrates: 14g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 9mg, Sodium: 320mg, Potassium: 230mg, Fiber: 2g, Sugar: 4g, Vitamin A: 483IU, Vitamin C: 11mg, Calcium: 60mg, Iron: 1mg

Have you tried this recipe?

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