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Mexican Street Corn Salad in bowl

Mexican Street Corn Salad

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  • Author: Chef Lisa
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: salad
  • Method: Grilled
  • Cuisine: Tex Mex
  • Diet: Vegetarian


Mexican Street Corn Salad (a form of Elote) is so easy to make and is a fantastic fresh salad to serve at any summer party.


  • 6 ears of corn (about 31/2 cups)
  • 1/2 red onion, finely diced (about 1 cup)
  • 1/2 bunch fresh cilantro, chopped (about 1/2 cup)


  • 1/3 cup Mexican Crema
  • 2 tablespoons mayonnaise
  • 2 cloves garlic, minced
  • 2 teaspoons fresh lime juice
  • 1 teaspoon lime zest
  • 1/2 teaspoon chili powder, to taste
  • 1/4 teaspoon ground cumin
  • Salt and pepper to taste

2/3 cup Cotija cheese, crumbled

1-2 tablespoons grated Parmesan cheese


  1. Heat your grill or grill pan to high. 
  2. Shuck the corn and lightly spray the corn on the cob with vegetable cooking spray. 
  3. Arrange the corn on the grill or grill pan and grill for about 10-12 minutes until the corn is cooked and there are nice char marks on the kernels.
  4. Remove the corn from the grill and let cool until you can handle it, about 5 minutes.
  5. Hold the corn cob vertically on a cutting board and using a chef’s knife slice a strip or corn kernels off the cob. rotate the cob and repeat until all the kernels have been removed from the cob.
  6. In a medium bowl, add the corn kernels and remove any corn silk strands in the bowl. Stir in the diced red onions, minced cilantro, and stir in to combine.
  7. In a small bowl, combine the Mexican cream, mayonnaise, lime zest and juice, minced garlic, chili powder, cumin a.nd stir well to combine.
  8. Taste and add salt and pepper to adjust seasonings. Set aside.(Can be made ahead.)
  9. Toss the about 2/3 of dressing with the corn. Add more dressing until as saucy as desired.
  10. Stir in the cotija cheese and Parmesan cheese. 
  11. Garnish with minced cilantro.
  12. Store in refrigerator until ready to serve.


To substitute sour cream for Mexican crema, stir 1/4 cup sour cream with 1 tablespoon of water and 1 teaspoon of fresh lime juice, stir to combine. Proceed with the recipe.

Variations: Add 2 green onions, thinly sliced and  1 jalapeño, minced to the red onions and corn.

Serve warm or cool. 

This salad will last 3-5 days in the refrigerator.