Mexican Street Corn Salad (Elote Salad) | Easy & Flavor-Packed Summer Side Dish
Craving a side dish that’s bursting with flavor and summer vibes? This Mexican Street Corn Salad takes all the bold, smoky goodness of classic grilled elote and transforms it into a vibrant, scoopable salad. With its perfect balance of sweet corn, zesty lime, creamy dressing, and a hint of spice, it’s an irresistible addition to any BBQ, picnic, or weekday lunch.
Ingredients You’ll Need
Fresh ingredients make this salad shine. Bold flavors come together so easily. Creamy, crunchy, spicy, the perfect trio. Every bite bursts with zesty goodness. Perfect for parties, meals, or picnics. Simple ingredients, big taste, no fuss.
- 4 ears of corn (grilled or boiled)
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 avocado, diced
- ½ cup mayonnaise (or Greek yogurt)
- ¼ cup Cotija cheese (or feta)
- Juice of 1 lime
- 1½ tsp chili powder
- Salt and pepper to taste
Optional:
- ¼ cup red onion slices for crunch
- Jalapeños for spice
Quick Time List
Prep Time
10 Minutes
Cook Time
10 Minutes
Total Time
20 Minutes
How to Make Mexican Street Corn Salad
Ready to whip up a bold, flavorful side? We’ll walk you through a step-by-step guide to make Mexican Street Corn Salad. From roasting the corn to mixing the creamy dressing, each step is quick, easy, and full of flavor.
1. Grill or Boil the Corn
Heat the grill to medium-high heat. Place the corn directly over the flame. Turn every few minutes until charred. Grill for ten minutes, then remove. No grill? Boil corn instead. Simmer five to seven minutes total.
2. Cool and Cut the Corn
Set grilled corn aside to cool. Let it rest for easy handling. Use a sharp knife for cutting. Slice kernels off into a bowl. Hold the cob upright while slicing down. Collect all kernels, then discard cobs.
3. Add the Fresh Ingredients
Halve cherry tomatoes, dice red onion. Chop the avocado and roughly chop the cilantro. Add them all to the bowl. Choose ripe, firm avocados for texture. Fresh ingredients bring out bright flavor. Toss gently to combine everything evenly.
4. Mix the Dressing
Spoon mayo into a small bowl. Squeeze in fresh lime juice generously. Add chili powder, salt, and pepper. Whisk everything together until a smooth consistency. Taste and adjust spice to preference. The dressing should be creamy, tangy.
5. Combine Everything
Pour dressing over corn and vegetables. Use a spatula to mix gently. Stir until everything is well-coated. Crumble Cotija cheese over the top. Sprinkle extra cilantro for added freshness. Mix once more before serving chilled.
6. Serve and Enjoy
Serve immediately or chill before serving. Great at room temperature or cold. Add lime wedges on the side. Zest some lime for extra flavor. Pairs perfectly with tacos or BBQ. Bright, creamy, crunchy, simply crowd-pleasing.
Healthier Alternatives
Looking to lighten things up without losing flavor? This Mexican Street Corn Salad is easy to tweak with healthier ingredients. Whether you’re cutting back on calories, avoiding dairy, or just want a fresher spin, there are plenty of simple swaps.
- Greek Yogurt instead of Mayo: Use plain Greek yogurt for a protein-packed, creamy base with less fat and fewer calories.
- Skip or Reduce the Cheese: Cotija is delicious, but you can use a small sprinkle or try a lighter cheese like feta, or leave it out entirely.
- Add Extra Veggies: Toss in bell peppers, cucumbers, or shredded cabbage for added crunch and nutrients.
- Use Less Oil or None: If you’re adding oil to the dressing, cut back or omit it — lime juice and yogurt bring plenty of moisture.
- Go Light on Salt: Rely on fresh herbs, lime zest, and spices like cumin or smoked paprika for bold flavor without excess sodium.
- Choose Grilled Over Boiled Corn: Grilling adds flavor without needing butter or oil, and gives that signature smoky elote taste naturally.
Tips for the Best Flavor
Want to take your Mexican Street Corn Salad to the next level? A few simple tips can boost flavor, enhance texture, and make every bite unforgettable. From how you cook the corn to when you add the dressing, these small details matter.
- Use ripe avocado for creamy texture.
- Charred corn gives a smoky depth, don’t skip it.
- Want it lighter? Use Greek yogurt instead of mayo.
- Toss gently so avocado doesn’t mash.
Storing Your Salad
Made a big batch or have leftovers? No problem, this Mexican Street Corn Salad stores well and can taste even better the next day. With the right storage tips, you can keep it fresh, flavorful, and safe to eat. Whether you’re prepping ahead for a party or saving some for tomorrow’s lunch, proper storage makes all the difference
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Don’t freeze, it will get soggy.
- Keep dressing separately if prepping ahead.
Why You’ll Love This Recipe
You’ll love this Mexican Street Corn Salad because it’s bursting with bold, irresistible flavor in every bite. The combination of sweet corn, creamy dressing, zesty lime, and a touch of spice makes it the perfect balance of tangy, savory, and fresh. It’s quick to make, super versatile, and always a hit at BBQs, potlucks, or as a fun twist on your usual lunch. Plus, it brings all the joy of traditional elote without the mess, just toss, mix, and serve.
Final thoughts
Bold, creamy, and packed with irresistible flavor, this Mexican Street Corn Salad is guaranteed to steal the spotlight. Each bite delivers a perfect balance of smoky char, zesty lime, and velvety richness, all tied together with a hint of spice and a sprinkle of cheese. It’s the kind of dish that keeps guests coming back for seconds (and thirds). Whether you’re serving it at a summer cookout, picnic, or casual dinner, it brings the vibrant taste of street food straight to your table. Make it once, and it’ll earn a permanent spot in your warm-weather recipe rotation.