Take dinner up a notch and add this Mexican Street Corn Salad to the menu! This delicious healthy side dish is made with grilled corn, fresh veggies, and the most delicious cotija yogurt sauce. Drop everything you’re doing and make this Mexican Street Corn Salad today!
Are you obsessed with corn? Us too! Check out this delicious and easy Olive Oil and Parmesan Grilled Corn or this Grilled Mexican Street Corn. These grilled corn recipes are amazing all year round, but exceptionally good in the summer with an ice cold drink!
Healthy + Delicious Sides
Who decided what was a side dish and what was a main dish? I was thinking about that as I was debating what to write about in this Mexican Street Corn Salad post. I love lots of flavor, whether it is in your typical main dish like this grilled bbq chicken or in side dishes like this pineapple coleslaw!
Sometimes it’s ok to make yourself a side dish for dinner! I would eat this Mexican Street Corn Salad or this vegan Asian broccoli salad for lunch and dinner any day. It’s all about feeding your body what it craves and feeding your body when it craves it. #intuitiveeating
This Mexican Street Corn Salad is tasty by itself, as a side dish, and even for breakfast served with a fried egg (yes, we’ve tried it and it’s delicious).
Mexican Street Corn Salad
Have you ever been to Mexico or a great Mexican restaurant and ordered elote? Elote is Mexican corn that is grilled over an open fire to grilled deliciousness and smothered with crema, cheese, and spices (sometimes super spicy spices). It is heaven on earth!
We recently made a healthier version of Grilled Mexican Street Corn that is spicy and fresh all at the same time. We took our Grilled Mexican Street Corn and turned it into this insanely delicious street corn salad. It has all the best qualities of a traditional elote but in a bowl.
The best part of this Mexican Street Corn Salad is that you don’t have to go out of the country or even leave your house to enjoy the amazing flavor of Mexican Street Corn Salad.
How to Make Mexican Street Corn Salad
You will have yourself a Mexican Street Corn Salad in less than 45 minutes, the preparation is easy and I like to enjoy our favorite frozen margarita recipe while we’re preparing this delicious corn salad. Now, let’s get down to business.
Prep the Corn
You have two choices (that we’ve tested) when it comes to preparing the corn for this Mexican Corn Salad.
- On the Grill
- In the Oven
Personally, I prefer grilling the corn. I love the grill flavor, the char, and who doesn’t love cooking outside? If you’re not a grill person or don’t have access to a grill, the oven will work just fine, too!
August is sweet corn season in Minnesota so in a perfect world, this Mexican Street Corn Salad would always be made with August sweet corn. 🙂 No matter what corn is used, make sure it is perfectly shucked!
After the corn is shucked and clean cover each ear of corn with olive oil. Be sure to get the olive oil in every crevasse of the corn so that when the spices are poured over the ear of corn, the spices stick and cover the corn.
Place corn into a tin foil boat and fold then edges so heat cannot escape. Grill corn at 400ºF for 20-25 minutes! Remove the corn from the grill and use an oven mitten to hold each ear of corn while you cut the corn kernels off of the cob.
Feel free to let the corn cool before you cut the kernels off of the cob. You can also use leftover grilled corn from earlier in the week. You have SO many options.
Add corn to a large salad bowl with the rest of the salad ingredients.
P.S. If you don’t have time to grill corn buy a bag of frozen corn or frozen fire roasted corn and thaw it out!
Chop the Veggies
While the corn is cooking on the grill or in the oven, prepare the rest of the veggies for the corn salad.
Tomatoes- You can use any tomato that you would like in this corn salad, just make sure that they are cut up into bite size pieces. There is something about having every ingredient about the same size so that you can get a little bit of everything in every bite.
We recommend using cherry tomatoes and halving them, but if you need to use large tomatoes and dice them up, go for it!
Sometimes tomatoes can be pretty watery, so if you are using larger tomatoes, dice them, and salt them in a separate bowl and let them sit for 15 minutes. Dump out any access water from your tomatoes and then add them to your salad bowl.
Red onion- Red onion can be a bit polarizing. If you love red onion, finely dice the red onion up and add it to your salad bowl! If you can’t stand red onions or raw onions, feel free to saute the onions before putting them in the salad. Or? Try adding green onions to the salad instead!
Cilantro- You can’t have a Mexican Street Corn Salad without cilantro. If you’re not a cilantro fan, feel free to skip it or fold in some arugula to the corn salad. I would highly recommend using cilantro and dicing it up super fine! YUM.
Once all veggies and herbs are chopped up add them to a salad bowl!
Make the Sauce
Finally, it’s time to prepare the creamy and delicious sauce that brings the whole Mexican Corn Salad together. We used greek yogurt as a base for this salad rather than sour cream for a tangy and healthier option!
After the greek yogurt base is measured out into a small bowl add in the hot sauce, cheese, lime juice, and garlic powder. Mix well and then add to the salad bowl with all the veggies and mix well.
Serve salad immediately or place in the refrigerator to chill until it’s time to eat!
Tips for the BEST Corn Salad
There are so many ways that you can make this Mexican Street Corn salad your own and we want you to feel confident serving this to your family or at your next BBQ. Here are some tips and tricks we have for serving and storing this Mexican Street Corn Salad.
What do I serve with Mexican Street Corn Salad?
Anything you want! HA. But, really. you can serve this Mexican Street Corn salad by itself or with any main dish. You don’t have to serve it with a Mexican themed dish if you just feel like making it! However, here are some of our recommendations of what we think would go best with this corn salad.
- Healthy Sweet Potato Enchiladas
- Mexican Juicy Lucy
- Crock Pot Chicken Salsa Tacos
- Instant Pot Carnitas
Mix it up
When we developed this recipe, we used all of our favorite ingredients. We kept it simple and traditional! If there are ingredients in this recipe that don’t excite you, add ingredients that would! Other vegetables and ingredients that would be great in this corn salad would be…
- Sweet Peppers
- Black Beans
- White Onion
- Matchstick Carrots
- Roasted cauliflower
Any of the ingredients above would be delish in this corn salad. Just chop them up and use the same delicious sauce. Have fun and make this salad your own!
This Mexican Corn Salad can be stored in the refrigerator for up to 5 days if it is stored in an airtight container!
Meal prep this Mexican Street Corn salad with some Cilantro Lime Chicken. Prepare each recipe and evenly distribute the salad and whatever else you have prepared into meal prep containers for a healthy lunch throughout the week!
Healthy Corn Recipes
Mexican Street Corn Salad Video
- 6 ears of corn, shucked and cleaned
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup cherry diced tomatoes
- 1/2 medium red onion, diced
- 1/2 cup chopped cilantro
- 1/2 cup nonfat Greek yogurt
- 2 teaspoons hot sauce (we used Frank’s)
- 1/4 cup crumbled cotija cheese
- juice from one medium lime
- 1/2 teaspoon garlic powder
- First, preheat grill to 400ºF.
- Then, prepare corn by shucking and cleaning. Rub each ear of corn with olive oil.
- Prepare spice mixture by mixing together ground cumin, chili powder, salt, and pepper. Then, season ears of corn with spice mixture by rubbing it into the kernels.
- Wrap all 6 ears of corn in tin foil and seal tightly.
- Grill foil pack at 400ºF on direct flames for around 20-25 minutes, flipping every 5 minutes.
- While the corn is cooking, prepare the sauce by mixing together all ingredients in a medium-size bowl.
- Once the corn is done cooking, remove from grill. Unwrap foil pack and let cool for 5-10 minutes. Once cool enough to handle, use a knife to cut the kernels off the cob.
- Place into a large bowl and add tomatoes, red onion, and cilantro.
- Then, pour on sauce and mix until combined.
- Enjoy with your favorite chips.
Nutrition FactsServing Size: 1/6 Calories: 209 Sugar: 5 Fat: 10 Fiber: 3 Protein: 9
Keywords: Mexican Street Corn Salad
Photo credit: The Wooden Skillet