Mexican Street Corn Salad - Mountain Cravings

Mexican Street Corn Salad

Mexican Street Corn Salad

Friends, if you only make one thing this weekend, let it be this. I am utterly obsessed with this tangy-spicy-salty salad, like gone-in-24-hours-all-by-myself obsessed, and I want to share this happiness.

Ever had elotes? Grilled corn-on-the-cob slathered with creamy chili-lime sauce and salty cotija cheese, Mexican street food of our dreams? We’re making esquites, the off-the-cob version. Less messy to eat, even easier to shovel into our mouths nonstop.

Let’s do this!

Mexican Street Corn Salad

We’re grilling corn on the cob until it’s just a little bit perfectly charred, slicing the kernels off, and dumping them in a big mixing bowl with all the best flavors. There’s the usual perfection of cilantro + jalapeno + garlic + lime, but it’s the super-salty crumbled cotija cheese that takes this salad over the top.

Serve up a heaping spoonful with skewered cajun-spiced shrimp, with tart lime-sprinkled tilapia, with a big bag of chips (and extra creamy sour cream) for scooping. You can’t go wrong with this one!

Mexican Street Corn Salad

Because this salad can be served at room temp, it’s perfect for barbecues and potlucks. You can mix together everything but the corn up to a day ahead of time and toss it together at the last minute.

This recipe is lightly adapted from Serious Eats, which has a great stovetop method for sauteing kernels instead of grilling. This salad might be the only thing that could make turning on the stove worthwhile when it’s this hot outside, but let’s go with the grill because we can.

Mexican Street Corn Salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Grilled corn tossed with creamy chili-lime sauce & salty cotija cheese, the off-the-cob version of Mexican elotes.
Course: Side Dishes
Cuisine: Mexican
Servings: 4 servings
Calories: 172 kcal
Author: Mountain Cravings
  • 4 ears fresh corn shucked
  • 2 T. fat-free mayonnaise
  • 3 oz. cotija cheese crumbled
  • 1/2 cup green onions finely chopped
  • 1/2 cup cilantro finely chopped
  • 1 jalapeño seeded & minced
  • 2 cloves garlic minced
  • 1 T. lime juice
  • 1 t. chili powder
  • salt to taste
  1. Grill the corn over high heat for 5 minutes on each side, until corn is cooked and kernels are charring.
  2. Cut the kernels from the cob and combine in a large mixing bowl with all other ingredients.
  3. Serve warm or at room temp. Salad will keep in the fridge for several days.

Adapted from Serious Eats.

You can opt to roast the corn under the broiler rather than grilling.

Nutrition Facts
4 servings per container
Serving size 1 cup

Amount per serving
Calories 172
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 21mg 8%
Sodium 388mg 17%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 10%
Total Sugars 4g
Includes g Added Sugars 0%
Protein 8g

Calcium 18mg 2%
Iron 3mg 17%
Not a significant source of vitamin D, or potassium.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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