Mexican Street Corn Salad | Elote Salad

With almost 200 5-star ratings, this Mexican street corn salad is a foolproof side dish for summer barbecues, backyard potlucks, and more! It’s a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!

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Your New Summer Salad

Elote is grilled Mexican corn on the cob that’s slathered with a sour cream/mayo sauce and rolled in cotija cheese. It’s basically heaven in food form.

But today we’re recreating this snack perfection in potluck-ready form, throwing in a few add-ins and lightening up the sauce with Greek yogurt! This healthier Mexican street corn salad can be thrown on literally everything.

Eggs, tacos, chips, toast, burritos, salad, spoon…they’re all perfect vessels with which to inhale it. After countless recipe tests, I can’t wait for you to try this hearty, satisfying salad.

Grab These Ingredients

All in all, this Mexican corn salad is a quick recipe with simple ingredients (some classic, some less traditional) that are easy to find! Jump to the recipe card for exact measurements and substitutions.

• Dressing: Traditional elote is served with mayonnaise, but we’re lightening it up by using plain Greek yogurt for a quick spiced dressing. (Sour cream can also be used.)
• Corn: Use fresh corn on the cob or canned corn kernels, whatever is easiest! We’ll briefly cook it to develop those toasty charred flavors.
• Black Beans: Black beans are great, but you could sub any canned bean you have on hand (kidney and pinto beans also work well).
• Bell Pepper: A diced bell pepper adds freshness and crunch to our salad.
• Red Onion: Finely chopped zingy onion brightens things up. For a milder taste, try sliced green onion.
• Cilantro: Don’t skimp on the cilantro, which adds that distinctly Tex-Mex flair (you cilantro haters can leave it out if need be).
• Cotija Or Feta Cheese: Use crumbly cotija cheese for the perfect taste and texture, though feta is a good substitute for cotija cheese.
• Flavor Makers: Garlic, lime, and salt bring it all together for elote salad bliss. You can even throw in other spices, like chili powder or Tajin, for a kick!

how to make street corn salad

Jump to the recipe for the full printable instructions.

Step 1: Mix The Dressing
Mix up the dressing ingredients first (this can even be done hours or days in advance).

Step 2: Cook The Corn
Heat oil (or butter) over medium/high heat in a large saute pan, and then add your garlic and corn. Cook it for about 15 minutes, flipping frequently, until the corn begins to char a bit. Gently toss the mixture with lime juice and salt.

Step 3: Serve The Salad
In a large bowl, combine the corn mixture, black beans, pepper, onion, cilantro, and cheese. Drizzle the sauce over and enjoy!

Serve It With

This Mexican street corn salad is great on its own or served as a condiment!

• Roasted Cauliflower Street Tacos: Filled with good-for-you ingredients, like chopped roasted cauliflower and crispy baked chickpeas.
• Huevos Rancheros: Your breakfast game has never been so good! You can thank me later.

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Mexican Street Corn Salad (Esquites Recipe)

4.62 from 196 ratings

By: Sarah Bond

Prep: 10 minutes minutes

Cook: 15 minutes minutes

Total: 25 minutes minutes

Servings: 8 servings

With almost 200 5-star ratings, this Mexican street corn salad is a foolproof dish for summer barbecues, backyard potlucks, and more! It's a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!

Ingredients 

1x2x3x

Dressing

• ▢ ½ cup plain nonfat yogurt*, 80 g
• ▢ 1 Tbsp lime juice, 15 mL
• ▢ 1 tsp honey, 5 g
• ▢ ½ tsp paprika
• ▢ ¼ tsp cumin

Salad

• ▢ Splash of oil
• ▢ 4 ears corn, about 3 cups, 285 g of kernels, shucked and kernels removed
• ▢ 1 clove garlic, minced
• ▢ 2 Tbsp lime juice, 30 mL
• ▢ ¼ tsp salt
• ▢ 1 cup canned black beans, 200 g, drained and rinsed
• ▢ 1 red bell pepper, seeded and chopped
• ▢ ½ cup chopped red onion, 35 g
• ▢ ½ cup packed fresh cilantro, chopped
• ▢ ½ cup cotija cheese, 88 g, crumbled, can sub feta

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Instructions 

• Dressing: Mix all dressing ingredients and set aside.
• Cook Corn: Heat oil over medium/high heat in a large saute pan, then add garlic and corn. Cook for about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.**
  
• Serve: In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold. Perfect over tacos, as a chip dip, or by itself!
  

Notes

*If using Greek yogurt, add a dash of milk to thin it out.

**Alternative corn cooking option: Cook the ears of corn on the grill, then remove kernels and mix into garlic, lime juice, and salt.

Storage: You can keep this salad in the fridge for up to 4 days. It’s also great to make a day in advance. This gives the flavors time to marinate.

Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 28.6g | Protein: 8.8g | Fat: 4.6g | Sodium: 192mg | Fiber: 5.8g

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!