Mexican Street Corn Salad
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Updated Jun 21, 2025, Published Aug 20, 2020
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I love Mexican street corn—whether it’s grilled elote or elote en vaso (also called esquites). While this isn’t a traditional esquites recipe made with mayo and butter, this Mexican Street Corn Salad is inspired by those bold, tangy flavors and turned into a lighter, grilled corn salad.
Table of Contents
- What is Mexican Street Corn Salad?
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- Optional Variations
- How to Make Mexican Street Corn Salad
- Serving & Topping Suggestions
- Mexican Street Corn Salad Expert Tips & Tricks
- Storage Instructions
- Frequently Asked Questions
- More Recipes
- Mexican Street Corn Salad Recipe
What is Mexican Street Corn Salad?
Mexican Street Corn Salad is a deconstructed version of traditional Mexican street corn, inspired by elote en vaso (esquites), but it’s not quite the same. Traditional esquites is made with boiled corn and typically topped with mayonnaise or crema, butter, and cotija cheese. This version skips the creamy base and uses grilled corn, lime juice, and seasonings for a lighter take that still delivers bold, authentic flavor.
Why You’ll Love This Recipe
- All the flavors of elote, no mess! This salad has the same creaminess and spice, but it’s easier to eat.
- Healthier twist. No mayo or butter—this version uses heart-healthy oils and fresh lime juice.
- Perfect for cookouts or meal prep. Serve warm or chilled—either way, it’s a hit.
- Versatile. Easy to make year-round with fresh, frozen, or even canned corn.
Ingredients & Substitutions
This salad is made with simple, easy-to-find ingredients. If you don’t have everything on hand, I’ve got substitution tips below!
- Corn on the cob – Fresh summer corn is best, but thawed frozen corn or drained canned corn will work in a pinch.
- Avocado oil – A neutral, healthy oil for grilling. You can also use olive oil.
- Lime juice – Freshly squeezed for the best flavor.
- Hot sauce – Valentina is traditional, but use any you love.
- Seasoned salt – Use any all-purpose seasoning blend with salt, paprika, or celery. You can also use ½ teaspoon kosher salt and a pinch of Tajín for a tangy, lightly spicy alternative.
Chili seasoning – Look for a blend that includes chili powder, garlic, and a touch of smoky heat. Chipotle powder or Tajín also work great here. - Cherry tomatoes – Juicy and sweet. Grape tomatoes are a good sub.
- Jalapeño – Add more or less depending on your spice level.
- Queso Cotija – Crumbly, salty cheese. You can sub with feta if needed.
- Cilantro – For a fresh finish.
Complete ingredient list and instructions are in the printable recipe card below!
Optional Variations
- Add chopped red onion or green onions for more crunch.
- Stir in diced avocado for extra creaminess.
- Swap Cotija with vegan feta to make it dairy-free.
How to Make Mexican Street Corn Salad
Step 1: Grill the corn.
Brush corn on the cob with avocado oil and grill until lightly charred on all sides. Let cool.
No grill? You can still achieve that smoky flavor by charring the corn kernels in a hot cast iron skillet on the stovetop. Just sear until slightly browned. Or, for a softer option, boil the corn until tender and skip the charring altogether.
Step 2: Slice kernels off the cob. Hold the cob upright and carefully slice downward to remove the kernels.
Step 3: Make the dressing. Whisk together avocado oil, lime juice, hot sauce, seasoned salt, and chili seasoning.
Step 4: Assemble the salad. In a large bowl, combine corn kernels, cherry tomatoes, and jalapeño. Drizzle with dressing and toss gently.
Step 5: Top and serve. Sprinkle with Cotija cheese and chopped cilantro. Serve immediately or chill until ready to enjoy.
Watch this video to see how simple this Mexican street corn salad comes together.
Serving & Topping Suggestions
- Serve as a side to grilled carne asada, carne asada tacos, or shredded beef brisket.
- Top with extra lime juice and a sprinkle of Tajín for a tangy twist.
- Pair with homemade tortilla chips for a fun dip alternative.
Mexican Street Corn Salad Expert Tips & Tricks
- Use a grill or cast iron skillet for that signature smoky flavor.
- Don’t skip the lime juice—it brightens the entire dish!
- Let it chill for at least 30 minutes if prepping ahead for the best flavor infusion.
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 3 days. This salad can be enjoyed cold, room temp, or lightly reheated in a skillet.
Frequently Asked Questions
Yes! Use a cast iron skillet on the stovetop to char the corn or broil it briefly in the oven.
It can be served either way. Warm right off the grill or chilled from the fridge—both are delicious.
Yes, just be sure to drain it well and give it a quick sear in a hot pan to bring out extra flavor.
Feta is a great substitute, or you can try queso fresco for a milder taste.
It has a mild-to-medium heat depending on your jalapeños and hot sauce—adjust to taste!
Not exactly. Esquites is a traditional Mexican street food made with boiled corn, mayonnaise, butter, and lime, typically served in a cup. This salad is inspired by the flavors of esquites but skips the mayo and butter for a lighter, grilled version that’s tossed with a zesty lime dressing and finished with Cotija cheese.
More Recipes
If you tried this Mexican Street Corn Salad or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Mexican Street Corn Salad
Ingredients
Dressing
- 3 tablespoons avocado oil
- 1 lime, juiced
- 1 tablespoon hot sauce
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon chili seasoning
Corn Salad
- 5 corn on the cob, husked
- avocado oil, for brushing
- 10 ounces cherry or grape tomatoes, halved
- 1-2 jalapeños, diced or sliced
- cilantro leaves
- 1/4 cup cotija, crumbled
Instructions
- In a bowl or mason jar, combine the avocado oil, lime juice, hot sauce, salt, and chili. Stir or shake and set aside.
- Preheat a grill to medium-high heat. Brush the corn with avocado oil and grill until char marks form. Remove from grill and let cool.
- Slice the kernels off the corn and add to a large bowl along with the tomatoes and jalapeño. Drizzle in the dressing. Stir to coat, then add cilantro and cheese.
- Season to taste and serve immediately or chill until ready to serve.
Video
Notes
- No seasoned salt or chili seasoning? Use ½ teaspoon of kosher salt and ½ teaspoon of your favorite chili powder. Add a pinch of Tajín if you want extra zing.
- No grill? Sear corn kernels in a cast iron skillet until lightly charred or boil until tender if preferred.
- No fresh corn? Thawed frozen or well-drained canned corn work great. Searing them in a skillet helps develop that classic grilled flavor.
- Make-ahead tip: Corn can be grilled or cooked up to 1 day in advance. Store in an airtight container and bring to room temp before assembling.
- Storage: Leftovers will keep in the fridge up to 3 days in an airtight container.
- Nutrition note: Does not include extra avocado oil for brushing corn.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photos by Jenna Sparks / Video by Pure Cinematography
I absolutely love this recipe! Such a great find and worth trying. I use frozen corn and tastes just as good and saves some time.