This Mexican Street Corn Salad is creamy, tangy, a little smoky, and downright irresistible! Made with fresh or frozen corn and a lightened-up creamy dressing, it’s a flavorful dish that works as a salad, side, dip, or taco topping.
The Corn Salad You Will Make on Repeat
I have A LOT of corn recipes on my site. But let me be clear. If there was ONE corn recipe I would beg of you to stop what you are doing right this minute and make–it is THIS Mexican Street Corn Salad.
I took inspiration from esquites and elotes (AKA Mexican Street Corn Salad and Mexican Street Corn) and put my own fresh and light spin on it. And wow, seriously WOW!
Instead of the corn being coated in a heavy mayonnaise-based dressing, I use a combination of fresh lime juice, Greek yogurt, and sour cream to deliver a dressing that is still uber creamy, while being light and bright. Finished with chunks of avocado and salty cotija cheese, and my goodness, this corn salad is hard to share!
Happy Cooking! xo Kristen
Notes on Ingredients
- Corn: While I have provided modifications for using frozen corn kernels, nothing compares to starting this street corn salad with fresh corn on the cob when corn is in season. White, yellow, or bi-corn are all equally delicious.
- For the Dressing: Made with plain Greek yogurt, sour cream, lime zest, lime juice, hot sauce, smoked paprika, and chili powder, this dressing is creamy, smoky, and light, and bright. Feel free to swap out the Greek yogurt for mayo if desired.
- Onion: Sliced green onions are the best choice for this salad. They add mild flavor that will not overpower the corn, as a yellow, white, or red onion may do.
- Jalapeño: A small minced deseeded jalapeño adds just the right kick to the street corn. Adjust as desired.
- Cilantro: I know cilantro is one of those ingredients you either love or hate. If you despise it, omit it.
- Avocado: Adding avocado is optional, but I love the rich, creamy texture the avocado adds to street corn salad. Feel free to omit to cut back on expense or if you can’t find a ripe avocado.
- Cotija Cheese: A salty, tangy Mexican cheese that crumbles easily. Queso fresco or feta cheese are good substitutes.
How to Make Mexican Street Corn Salad
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Grill Corn. Brush husked corn with a bit of oil and season with salt and pepper. Grill the corn on a preheated grill (or grill plate) until the kernels are tender and very slightly charred. Remove from the grill and let cool slightly.
- Make the Dressing. While the corn is cooling, prepare the dressing by simply whisking the components together in a large mixing bowl. Just be sure to zest the lime prior to cutting it open and juicing it.
- Cut Corn Off Cob. Once the corn is cool enough to handle, cut the kernels off the cob.
Easiest way to Cut Corn off the cob
The easiest way cut corn kernels off the cob is to use a bundt pan. Place the cob in the center of a bundt pan, and use a sharp knife to carefully cut off the corn kernels from the cob. They kernels will fall right into the bundt pan.
- Combine Salad. Add the corn kernels, sliced green onions, diced avocado, minced jalapeño, chopped cilantro, and cheese to the dressing and stir gently to combine.
- Serve. Top with additional minced cilantro, crumbled cheese, and hot sauce if desired and dig in–with a fork, spoon or chips.
Ways to Serve Mexican Street Corn Salad
- As a Salad/Side Dish: You can’t go wrong serving this Street Corn Salad alongside any Tex-Mex Dish like chicken enchilada casserole, baked fish tacos, Mexican lasagna, or vegetarian fajitas.
- As a Meal: Top with grilled steak, pork or chicken, (chicken bites would be another great option) and serve as a filling, protein-packed meal.
- As a Dip: Serve with tortilla chips or scoops as an irresistible cold dip.
- As a Topping: Think of this Mexican Street Corn like guacamole–it makes any dish better! I love topping beef tacos, black bean tacos, and Instant Pot burrito bowl with this creamy corn salad.
- Make Burritos: Add this street corn salad to a burrito along with cilantro lime rice and beans or meat of choice. Or make it even easier and simply mix a can of drained black beans with a bit of the street corn. Roll it up with lettuce in tortillas for a simple, crazy good lunch.
Using Frozen Corn Kernels
If fresh corn on the cob is not in season, you can make this Street Corn Salad using frozen corn kernels. Toss 3 cups of defrosted corn kernels with 2 teaspoons of olive oil and roast at 400℉ for 15 minutes, or until golden. Let cool slightly before assembling salad.
More Recipes Starring Corn
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- 3 ears corn on the cob, husked and silks removed
- salt and pepper, to season corn
- ½ tablespoon extra virgin olive oil
- 2 tablespoons plain Greek yogurt, or mayonnaise
- 2 tablespoons sour cream
- 1 medium lime, zest and juice
- 1 teaspoon hot sauce, + more for serving
- ½ teaspoon smoked paprika, or regular paprika
- ½ teaspoon chili powder
- ½ teaspoon kosher salt, for dressing
- 3 green onions, thinly sliced
- ½ small jalapeño, deseeded, ribs removed, and finely diced
- 1 medium ripe Hass avocado, peeled and cubed (optional)
- ¼ cup minced cilantro, + more for serving
- ¼ cup crumbled cotija cheese, + more for serving
Prevent your screen from going dark
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Preheat a gas, charcoal or electric grill to medium-high heat. While the grill is heating, brush the husked corn on the cob with a bit of oil and season with salt and pepper. Grill, turning occasionally for 8-10 minutes, until the corn is tender and slightly charred. Remove from the grill and let cool.
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While the corn is cooling prepare the dressing by whisking together 2 tablespoons plain Greek yogurt, 2 tablespoons sour cream, the zest and juice of 1 medium lime, 1 teaspoon hot sauce, ½ teaspoon smoked paprika, ½ teaspoon chili powder, and ½ teaspoon kosher salt together.
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Carefully cut the corn off the kernels. I like to do this using a bundt pan to hold the corn cob steady and catch the kernels. Add kernels to prepared dressing.
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Add the sliced green onions, cubed avocado, minced cilantro, and cotija cheese and gently stir to combine.
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Transfer to a serving dish and top with additional minced cilantro, crumbled cheese, and hot sauce and serve as desired.
Substitute for Cotija Cheese: Feel free to use queso fresco or crumbled feta.
Jalapeño: Adjust as desired to control the spice level.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The avocado may brown slightly, but is still fine to eat.
Calories: 135kcalCarbohydrates: 14gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 7mgSodium: 303mgPotassium: 340mgFiber: 4gSugar: 4gVitamin A: 325IUVitamin C: 11mgCalcium: 58mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
