A Flavor-Packed Twist on a Classic: This Mexican Street Corn Salad Is Your New Summer Staple

If you love elote (classic Mexican street corn on the cob), you’re going to love this off-the-cob version just as much, maybe more!

It’s charred, creamy, full of lime, and a little spicy. It’s perfect for taco night, BBQs, or a potluck. This is one of those recipes I’ve made more times than I can count—tested, approved, and always a hit.

Whether you’re scooping it up with tortilla chips as an appetizer or using it as a taco topping (on ground pork tacos or carne asada), this recipe uses the flavors of my elote seasoning, with minimal effort.

Meal prep bonus: I like to toss leftovers into salads with prepped cilantro lime chicken for an extra boost of texture and flavor.

Love Mexican street corn? Try Mexican street corn chicken salad or street corn chicken rice bowls next!

Mexican street corn salad showing creamy corn, herbs, cheese, and charred bits for texture and color.

What Is Mexican Street Corn Salad?

Mexican street corn salad (also known as esquites or elote en vaso) is a deconstructed version of elote. Instead of serving corn on the cob slathered in mayo, cheese, and lime, you cut the grilled kernels off the cob and mix them in a creamy dressing with chili powder, lime juice, cotija cheese, herbs, and a little heat from jalapeño.

It’s fresh, vibrant, and way easier to serve to a crowd!

Try more of my favorite Mexican recipes like Mexican beef and rice, sheet pan chicken fajitas, or crispy Instant Pot carnitas next!

Ingredients You’ll Need

Overhead shot of labeled ingredients for Mexican street corn salad, including corn, lime juice, Greek yogurt, sour cream, jalapeño, cotija cheese, cilantro, and spices.
  • Fresh corn – Grilled for smoky flavor; about 5–6 ears
  • Olive oil or butter – For brushing the corn
  • Mayonnaise or Greek yogurt – Your choice for creaminess
  • Sour cream – Adds tang
  • Fresh lime juice + zest – Brightens everything up
  • Chili powder + garlic – For depth and kick
  • Cotija cheese – Or feta in a pinch
  • Scallions + cilantro + jalapeño – For herby heat and freshness
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How to Make Mexican Street Corn Salad

Ears of corn grilling on a hot grill with char marks developing on the kernels.
  1. Grill the corn: Brush with olive oil or butter and grill over medium-high heat for 10 minutes, rotating for an even char.
Glass mixing bowl with creamy lime dressing being stirred with a rubber spatula for Mexican street corn salad.
  1. Mix the dressing: In a bowl, whisk together the mayo, sour cream, grated garlic, lime juice and zest, chili powder, and salt.
Close-up of grilled corn kernels topped with crumbled feta cheese, diced jalapeño, and chopped cilantro in a mixing bowl.
  1. Combine everything: Cut the corn off the cob and toss it in a bowl with the cheese, scallions, cilantro, and jalapeño. Pour the dressing over and toss to coat. Done!
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Mexican Street Corn Salad

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
This Mexican Street Corn Salad is a fresh, tangy twist on classic elote—loaded with charred corn, creamy lime dressing, cotija cheese, and a kick of jalapeño. It’s the perfect summer side dish for taco night, BBQs, or meal prep. Serve it warm or chilled as a dip, side, or taco topping!
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Molly Thompson

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Molly Thompson
Servings: 5 servings

Ingredients

  • 5 ears corn husked (about 3 cups of kernels)
  • 1-2 Tablespoons olive oil or melted butter, for brushing
  • 1/4 cup mayonnaise or plain Greek yogurt
  • 1/4 cup sour cream
  • 1 clove garlic finely grated
  • 1 lime juice and zest
  • 1/4 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 2 oz cotija cheese or feta cheese, crumbled
  • 1/3 cup finely sliced scallions
  • 1/3 cup finely chopped cilantro plus more for topping
  • 1 jalapeño pepper seeded and minced

Instructions 

  • Grill the corn (10 min): Preheat your grill or grill pan to medium-high heat. Brush the corn all over with olive oil or melted butter. Grill for 2–3 minutes per side, turning occasionally, until lightly charred and tender. Set aside to cool slightly.
    5 ears corn, 1-2 Tablespoons olive oil
  • Make the dressing (5 min): In a medium bowl, whisk together the mayo, sour cream, grated garlic, lime zest and juice, chili powder, and salt until smooth.
    1/4 cup mayonnaise, 1/4 cup sour cream, 1 clove garlic, 1 lime, 1/4 teaspoon chili powder, 1 teaspoon kosher salt
  • Cut and mix (5 min): Slice the kernels off the cooled corn and place them in a large mixing bowl. Add the cheese, scallions, cilantro, and jalapeño. Pour the dressing over top and toss well to coat.
    2 oz cotija cheese, 1/3 cup finely sliced scallions, 1/3 cup finely chopped cilantro, 1 jalapeño pepper
  • Finish and serve: Taste and adjust seasoning with more salt or lime, if needed. Garnish with extra cilantro and cheese. Serve warm, at room temp, or chilled.
Last step! If you make this, please leave a review letting us know how it was!

Notes

No grill? Use a grill pan on the stove or broil the corn for a similar charred flavor.
Make ahead: This salad tastes even better after a few hours in the fridge—perfect for prepping in advance.
Dairy-free option: Use dairy-free sour cream (I like Kite Hill), and skip the cheese or use a plant-based alternative.
Cheese substitutes: Cotija is traditional, but feta works well in a pinch.
Heat level: Adjust the spice by keeping or removing the jalapeño seeds, or add cayenne for more kick.
Frozen or canned corn: Thaw or drain, then char in a hot skillet for the best flavor.
Serving ideas: Serve as a side dish, taco topping, dip with chips, or spooned over grain bowls and salads.
Storage: Keeps well in an airtight container in the fridge for 3–4 days.

Nutrition

Serving: 1serving | Calories: 251kcal | Carbohydrates: 23g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 22mg | Sodium: 674mg | Fiber: 3g | Sugar: 5g | Vitamin A: 575IU | Vitamin C: 14mg | Calcium: 83mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Tested Tips from My Kitchen

  • Don’t skip the grill: That smoky char makes a big difference. No grill? Use a grill pan or broil the corn.
  • Make it ahead: This salad gets even better after a couple of hours in the fridge.
  • Customize the heat: Want it spicier? Leave the seeds in the jalapeño or add a pinch of cayenne.
  • Use it everywhere: Serve as a dip with homemade baked tortilla chips, spoon it on tacos, or toss into grain bowls.

Make it Your Own

  • Swap mayo for all Greek yogurt (or vice versa)for a lighter version or based on what you have on hand.
  • Add black beans or avocado for more texture or fiber.
  • Crumble in tortilla chips before serving for crunch.
  • Use frozen or canned corn in a pinch (but grill it in a pan for that char!).

FAQ

Can I use frozen or canned corn?

Yes! Just thaw (or drain) and sear it in a hot skillet with a bit of olive oil to mimic the grilled flavor.

Is it spicy?

It has a mild kick from the jalapeño and chili powder, but it’s easy to adjust to your taste. I don’t love spice and it was perfect for me, though my husband added more jalapeno to his!

How long does it last?

Stored in an airtight container, it stays fresh in the fridge for 3–4 days.

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