I love Mexican street corn—whether it’s grilled elote or elote en vaso (also called esquites). This Mexican Street Corn Salad is inspired by those bold, tangy flavors but takes a lighter approach: no mayo or butter, just grilled corn, lime, and bright seasonings for a fresh, flavorful salad.
What is Mexican Street Corn Salad?
Mexican Street Corn Salad is a deconstructed, lighter take on classic Mexican street corn. It borrows the bright lime, spicy heat, and salty cheese of elote and esquites, but swaps the traditional mayonnaise and butter for a simple dressing of oil, lime juice, and seasonings, and uses grilled kernels for a smoky note.
Why You’ll Love This Recipe
- All the flavors of elote, no mess. The salad captures the creaminess, tang, and spice without the hands-on toppings.
- A healthier twist. No mayo or butter—just heart-healthy oil and fresh lime.
- Great for cookouts or meal prep. Serve warm or chilled; it holds up well.
- Versatile. Works with fresh, frozen, or canned corn when needed.
Ingredients & Substitutions
Simple ingredients make this salad easy to assemble. Here are the main items and some substitutes if you need them.
- Corn on the cob – Fresh summer corn is best; thawed frozen or drained canned corn can be used in a pinch.
- Avocado oil – Neutral oil for grilling; olive oil can substitute.
- Lime juice – Freshly squeezed for the brightest flavor.
- Hot sauce – Traditional choices like Valentina work well, but use your favorite brand.
- Seasoned salt – Any all-purpose blend with salt and paprika. Alternatively, use ½ teaspoon kosher salt and a pinch of Tajín.
- Chili seasoning – A mix with chili powder and garlic adds warmth; chipotle powder or Tajín are good options.
- Cherry tomatoes – Sweet and juicy; grape tomatoes are a fine substitute.
- Jalapeño – Adjust quantity to control the heat.
- Cotija cheese – Crumbly and salty; feta can be used if needed.
- Cilantro – Adds a fresh herbal finish.
Complete ingredient amounts and step-by-step instructions are in the recipe card below.
Optional Variations
- Add diced red or green onions for extra crunch.
- Stir in avocado for a creamier texture.
- Use vegan feta to make a dairy-free version.
How to Make Mexican Street Corn Salad
Step 1: Grill the corn. Brush husked corn with avocado oil and grill over medium-high heat until lightly charred on all sides. Let cool slightly. If you don’t have a grill, char corn kernels in a hot cast iron skillet or boil the cobs for a softer result.
Step 2: Cut the kernels. Stand each ear upright and carefully slice downward to remove the kernels into a bowl.
Step 3: Make the dressing. Whisk together avocado oil, lime juice, hot sauce, seasoned salt, and chili seasoning until combined.
Step 4: Assemble the salad. Toss the grilled kernels with halved cherry tomatoes and jalapeño in a large bowl. Drizzle with the dressing and toss to coat.
Step 5: Finish and serve. Sprinkle crumbled Cotija and chopped cilantro over the salad. Serve immediately or chill for a short time to let flavors meld.
Serving & Topping Suggestions
- Serve alongside grilled meats such as carne asada, tacos, or shredded brisket.
- Finish with extra lime and a sprinkle of Tajín for added tang and heat.
- Offer with tortilla chips for scooping as a fun appetizer or side.
Mexican Street Corn Salad Expert Tips & Tricks
- Use a grill or cast-iron skillet to develop that signature smoky char.
- Don’t skip the lime. Fresh lime juice brightens the entire dish.
- Flavor improves after resting. Chill the salad for 30 minutes if prepping ahead to let the flavors marry.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy chilled, at room temperature, or gently warmed in a skillet.
Frequently Asked Questions
Yes—char the kernels in a hot cast iron skillet or broil briefly in the oven for similar smoky flavor.
Either. It’s delicious warm right off the grill or chilled from the fridge.
Yes—drain well and sear briefly in a hot pan to boost flavor before using.
Feta works well, and queso fresco is a milder option.
Heat ranges from mild to medium depending on jalapeño and hot sauce—adjust to taste.
Not exactly. Esquites traditionally use boiled corn with mayo, butter, and crema. This salad is inspired by those flavors but omits mayo and butter for a lighter, grilled version finished with Cotija.
More Recipes
Elote en Vaso (Corn in a Cup)
Mexican Street Corn (Elote)
Mom’s El Paso–Style Texas Potato Salad (With Mustard, Eggs & Pickles)
Mango, Jicama, and Cucumber Salad
If you tried this Mexican Street Corn Salad or any recipe from the blog, please leave a star rating and share how it turned out in the comments below!
Mexican Street Corn Salad
Print Recipe
Ingredients
Dressing
- 3 tablespoons avocado oil
- 1 lime, juiced
- 1 tablespoon hot sauce
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon chili seasoning
Corn Salad
- 5 corn on the cob, husked
- avocado oil, for brushing
- 10 ounces cherry or grape tomatoes, halved
- 1-2 jalapeños, diced or sliced
- cilantro leaves
- 1/4 cup cotija, crumbled
Instructions
-
Combine avocado oil, lime juice, hot sauce, seasoning salt, and chili seasoning in a bowl or jar. Stir or shake to combine and set aside.
-
Preheat a grill to medium-high. Brush corn with avocado oil and grill until charred in spots. Remove and let cool.
-
Slice kernels from the cobs into a large bowl. Add tomatoes and jalapeño, then drizzle with dressing. Toss to coat, then add cilantro and Cotija.
-
Adjust seasoning to taste and serve immediately or chill until ready to serve.
Notes
- No seasoned salt? Use ½ teaspoon kosher salt and ½ teaspoon chili powder, plus a pinch of Tajín if desired.
- No grill? Sear kernels in a cast-iron skillet until slightly charred or boil the cobs if you prefer tender corn.
- No fresh corn? Thawed frozen or well-drained canned corn will work; searing in a skillet helps add grilled flavor.
- Make-ahead: Grill or cook corn up to one day ahead; store chilled and bring to room temperature before assembling.
- Storage: Leftovers keep up to 3 days refrigerated in an airtight container.
- Nutrition note: Nutrition does not include extra oil used for brushing the corn.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Photos by Jenna Sparks / Video by Pure Cinematography