This Mexican Street Corn Salad is made with charred sweet corn, creamy avocado, and Cotija cheese, all tossed in a zesty, slightly spicy lime dressing. It’s colorful, flavorful, and a great side dish for BBQs, taco nights, or any casual Mexican-inspired meal.

Easy Mexican Corn Salad in a rustic wooden bowl with Cotija cheese, cilantro, and lime wedges.

Every summer, I make this Mexican Street Corn Salad. It’s inspired by elote (grilled corn on the cob with mayo, lime, and cheese) and esquites (corn off the cob). It has everything I love about those dishes, and it’s so versatile.

Serve it as a side with grilled chicken or shrimp, as a topping for tacos, in a taco bowl, or enjoy it with tortilla chips. For a summer get-together, pair it with mango margaritas for a perfect Mexican-inspired meal.

Recipe Highlights

  • Quick and easy: Ready in about 20 minutes with simple ingredients.
  • Perfect for any occasion: Great for BBQs, potlucks, or as a fresh summer side dish.
  • Customizable: Adjust the spice, toppings, and add-ins to suit your taste.
  • Make-ahead friendly: Prepare it in advance for gatherings or busy weekday lunches.

Key Ingredients & Easy Swaps

  • Corn: Fresh corn gives the best flavor and texture. Frozen or canned is fine too; just drain it well.
  • Jalapeño: Increase for more heat or reduce for a milder salad.
  • Cilantro: Use parsley if preferred.
  • Red onion: Soak in cold water for 5 to 10 minutes to reduce the sharpness, or swap with green onions.
  • Cotija cheese: This traditional Mexican cheese is crumbly and salty. Feta, queso fresco, or Parmesan are good alternatives.
  • Avocado: Toss with lime juice to prevent browning, or add just before serving.
  • Lime juice: Lemon juice can be used instead.
  • Cayenne pepper: Adjust the amount to your liking. You can also try smoked paprika or chili powder for different flavors.
  • Mayonnaise: For a lighter version, replace it with sour cream or plain Greek yogurt. You can even make your own mayonnaise from scratch if you like.

See the recipe card below for a detailed ingredient list and step-by-step instructions.

How to Make Mexican Street Corn Salad

  1. Char the corn: Cook the kernels in a hot skillet until golden and slightly charred. Let it cool. (Skip this if using canned corn.)
  2. Make the dressing: Whisk together mayonnaise, lime juice, garlic, cayenne, salt, and pepper.
  3. Combine: In a large bowl, mix corn, avocado, jalapeño, onion, cilantro, and Cotija cheese.
  4. Toss with dressing: Add the dressing and gently mix to coat.
  5. Serve: Top with more Cotija, fresh cilantro, and lime wedges. Serve slightly warm or chilled.
Grilled corn salad topped with extra Cotija, fresh cilantro, and lime, served in a big wooden bowl.

Recipe Variations

  • Smoky flavor: Grill whole corn cobs on the BBQ, then cut off the kernels.
  • Crunchy topping: Sprinkle crushed tortilla chips just before serving.
  • Mix-ins: Add cherry tomatoes, black beans, red bell pepper, or diced cucumber.
  • Make it vegan: Use vegan mayonnaise and plant-based cheese.

How to Make Ahead & Store

Make-ahead: Cook the corn and prepare the dressing ahead of time. Add the avocado and Cotija just before serving to keep them fresh.

Leftovers: Keep in an airtight container in the fridge for up to 3 days.

Freezing: Not recommended, as it changes the flavor and texture.

Elote Salad in a wooden bowl, with a glass of beer, limes, and fresh cilantro on the side.

More Mexican-Inspired Recipes

If you’ve made this Mexican street corn salad, leave a comment and rating below. I’d love to know how it turned out for you.

Easy Mexican Corn Salad in a wooden bowl, accompanied by a small bowl of crumbled Cotija cheese and fresh cilantro on the side.
Print Recipe

How To Make It: Mexican Street Corn Salad

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
(5 stars) 28 ratings
This vibrant Mexican Street Corn Salad is a quick 20-minute side dish with charred corn, creamy avocado, zesty lime dressing, and Cotija cheese. Perfect for BBQs, taco night, or a summer potluck.

Ingredients

For the salad:

  • 4 ears fresh corn (about 3 cups) husked and kernels cut from the cob
  • 2 tablespoons olive oil
  • 1 jalapeño stemmed, seeded, and finely chopped
  • ½ cup (25 g) cilantro chopped
  • ⅓ cup diced red onion (1 small onion)
  • 2.5 oz (70 g) crumbled Cotija cheese plus extra for sprinkling
  • 1 avocado peeled, cored, and diced
  • ½ tablespoon fresh lime juice

For the dressing:

  • 2½ tablespoons mayonnaise (I used light)
  • 1½ tablespoons fresh lime juice
  • 1 clove garlic minced
  • ½ teaspoon cayenne pepper
  • salt and pepper to taste

Instructions

Char the corn

  1. Heat the olive oil in a large skillet over medium-high heat.
    Add the corn kernels and cook, stirring occasionally, for 8–10 minutes until lightly charred. Let it cool slightly.
    If using canned corn, you can skip this step.

Prepare the dressing

  1. While the corn cooks, whisk together mayonnaise, minced garlic, lime juice, cayenne, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.

Assemble and toss

  1. In a large bowl, combine the charred corn, diced avocado (tossed with a little lime juice to prevent browning), chopped jalapeño, cilantro, red onion, and Cotija cheese.
    Pour the dressing over the salad and gently fold everything together until well combined.

Serve

  1. Top with extra Cotija cheese, fresh cilantro, and lime wedges. Serve slightly warm or chilled.

Notes

  • Corn: Fresh corn is best, but thawed frozen or canned corn works too (just make sure to drain it first).
  • Red onion: Soak in cold water for a milder flavor.
  • Cotija cheese: If you can’t find it, try feta, queso fresco, or even grated Parmesan.
  • Mayonnaise: Light mayo or Greek yogurt works well for a lighter option.
  • Vegan version: Use vegan mayo and plant-based cheese.
  • Storage: Keep leftovers in an airtight container in the fridge for 2–3 days.
  • Make-ahead: Prep the corn and dressing ahead of time. Just before serving, mix everything together and add the avocado and Cotija for the freshest texture and flavor.

Nutrition

Serving: 200 g, Calories: 260 kcal, Carbohydrates: 27 g, Protein: 8 g, Fat: 14 g, Saturated Fat: 3 g, Cholesterol: 2 mg, Sodium: 353 mg, Fiber: 2 g, Sugar: 6 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
Author: Elena Tomasi
Course: Salad
Cuisine: Mexican