Mexican Street Corn Salad

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!

Prep: 15 minutesCook: 25 minutesTotal: 40 minutes
Fat 10 Protein 9
Yield 6-8 1x


Corn Salad

  • 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


  1. First, preheat grill to 400ºF.
  2. Then, prepare corn by shucking and cleaning. Rub each ear of corn with olive oil.
  3. 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.
  4. Wrap all 6 ears of corn in tin foil and seal tightly.
  5. Grill foil pack at 400ºF on direct flames for around 20-25 minutes, flipping every 5 minutes.
  6. While the corn is cooking, prepare the sauce by mixing together all ingredients in a medium-size bowl.
  7. 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.
  8. Place into a large bowl and add tomatoes, red onion, and cilantro.
  9. Then, pour on sauce and mix until combined.
  10. Enjoy with your favorite chips.

Nutrition Facts

Serving Size: 1/6 Calories: 209 Sugar: 5 Fat: 10 Fiber: 3 Protein: 9
Author: Linley RichterCategory: SideMethod: GrillCuisine: Mexican

Keywords: Mexican Street Corn Salad