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This Mexican street corn salad is similar to Esquites and Mexican Corn on the Cob, but it is served together in a large bowl. It’s the PERFECT side dish for any Mexican Meal, and it’s so delicious, that the whole family is completely obsessed. 

We always include some version of Mexican corn at our family parties, and this version is a flavorful favorite! It’s so easy and is packed with all the flavors we love. It’s also easy to serve and double if we need to feed a few extras!

This Mexican street corn salad recipe is the perfect side for Beef Enchiladas, Pork Tacos, Green Chile Burritos, Empanadas, and more!

Why we think you’ll love it:

  • A favorite side. With the perfect hint of spice, it’s sure to become a favorite Mexican side! Serve it up with our famous Cheese Enchiladas.
  • For parties. This recipe is also perfect for bringing to potlucks and enjoying at Cinco de Mayo, fiestas, or BBQs!
  • Ready in no time. This flavorful dish is on the table in under 30 minutes!
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Ingredients for Mexican corn salad on counter.
  • 4 ears corn, with husks We think grilling the corn gives it a delicious layer of flavor, but in a pinch, use thawed frozen corn cobs to grill or even frozen corn kernels, which can be cooked in a skillet with butter or olive oil.
  • 1 tablespoon lime juice – fresh or bottled
  • ½ teaspoon chili powder or add paprika or cumin.
  • ½ cup cotija cheese, crumbled or use feta cheese or Mexican queso fresco
  • ¼ cup fresh cilantro, crumbled
  • 2 tablespoons mayonnaise or an equal amount of plain Greek yogurt or sour cream
  • 1 pinch pepper, to taste
  • 1 pinch garlic salt, with parsley flakes
  • toppings: extra cilantro (optional), extra limes (optional)
Grilling corn in a grill.

STEP 1. PREP. Lightly oil the grate of a grill and turn to medium-high heat.

STEP 2. CORN. Grill corn in the husks on the grill for about 15 minutes. Make sure to turn occasionally. The husks will char while perfectly cooking the corn cob inside.

Cutting corn from the cob.

STEP 3. Remove the corn from the grill, then remove the husks. Cut kernels off into a medium bowl.

Combining corn, cheese, herbs, and seasonings in a white bowl on a kitchen counter for mexican corn salad.

STEP 4. SEASON. Add lime juice, chili powder, cotija, cilantro, mayonnaise, salt, and pepper to the corn. Toss sauce until combined, and add any more seasonings needed.

  • Serve warm and top with fresh cilantro and limes for garnish.
Close up image of Mexican street corn salad recipe in white bowl.
    5 from 7 votes

    Mexican Corn Salad Recipe

    Grilled Mexican corn salad is a quick, easy twist on Elote. It's a perfect side for pairing with your Mexican favorites!
    Servings: 6
    Prep: 5 minutes
    Cook: 20 minutes
    Total: 25 minutes

    Ingredients 

    • 4 ears corn, with husks
    • 1 tablespoon lime juice
    • ½ teaspoon chili powder
    • ½ cup cotija cheese, crumbled
    • ¼ cup fresh cilantro, crumbled
    • 2 tablespoons mayonnaise
    • 1 pinch pepper, to taste
    • 1 pinch garlic salt, with parsley flakes
    • extra cilantro, optional
    • extra limes, optional

    Instructions 

    • Lightly oil the grate of a grill and turn to medium-high heat.
    • Grill corn in the husks on the grill for about 15 minutes making sure to turn occasionally. The husks will char while perfectly cooking the corn cob inside.
    • Remove the corn from the grill, then remove the husks. Cut kernels off into a medium bowl.
    • Add lime juice, chili powder, cotija, cilantro, mayonnaise, salt, and pepper to the corn. Mix until combined, and add any more seasonings needed.
    • Serve warm and top with fresh cilantro and limes for garnish.

    Video

    Notes

    Recipe tips.
    • To pick the best fresh corn on the cob, look for tight, bright green husks with brown/yellow sticky silk strands. Use your finger to feel for plump, firm corn kernels. 
    • Mix in black beans, diced red onion, jalapeño, or bell peppers. You can even add in some shrimp or grilled chicken.
    • For char marks, grill the corn directly on the grill grate instead of in the husk.
    Prep ahead of time. Grill the corn a day or two ahead of time and keep the cobs wrapped in the fridge until ready to prepare the salad. Mix up the mayonnaise dressing and store it in a container. 
    Store leftovers in an airtight container in the fridge for 3-4 days. Reheat leftovers in a skillet with a bit of butter until hot, the microwave.
     

    Nutrition

    Calories: 118kcal, Carbohydrates: 12g, Protein: 4g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 13mg, Sodium: 191mg, Potassium: 181mg, Fiber: 1g, Sugar: 4g, Vitamin A: 264IU, Vitamin C: 5mg, Calcium: 65mg, Iron: 0.4mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    • To pick the best fresh corn on the cob, we look for tight, bright green husks with brown/yellow sticky silk strands. Use your finger to feel for plump, firm corn kernels. 
    • Mix in black beans, diced red onion, jalapeño, or bell peppers. You can even add in some shrimp or grilled chicken.
    • For char marks, grill the corn directly on the grill grate instead of in the husk.
    Make ahead of time?

    Grill the corn a day or two ahead of time and keep the cobs wrapped in the fridge until ready to prepare the salad. Mix up the mayonnaise dressing and store it in a container. 

    How to store?

    Store leftovers in an airtight container in the fridge for 3-4 days. Reheat leftovers in a skillet with a bit of butter until hot, the microwave.

    About Kristyn

    Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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    5 from 7 votes (1 rating without comment)

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    6 Comments

    1. Sha says:

      5 stars
      Such a great side for our taco night! So delicious and super satisfying!

    2. Vivian H says:

      5 stars
      I am so happy I found this recipe, it’s even better than when my mom made it!! Best side dish ever!

    3. Monica says:

      5 stars
      A delicious twist on Elote. Quick and easy to make, it pairs perfectly with all my favorite Mexican dishes!

    4. Olivia says:

      5 stars
      A great way to serve up your corn. Yummy and not hard to make.

    5. sue says:

      5 stars
      I love Mexican corn on the cob, but don’t like having to bite it off the cob. Serving it salad form has all my favorite flavors without the annoyance of the cob.

    6. Tracy Webb says:

      5 stars
      Just made this and it is delicious! Thanks for sharing the recipe.