gluten-freevegetarian

Mexican Street Corn Salad

This Mexican Street Corn Salad is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob! Check out the video below or read on for the full recipe.

This Mexican Street Corn Salad is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!

When I lived in San Antonio, I was a quick walk away from The Pearl, a trendy neighborhood with a bang on Mexican street food restaurant. Which meant that at any point in time I was just 10 minutes away from a margarita/sangria slush and elote. Elote is a Mexican grilled corn on the cob that’s rolled in cotija cheese and slathered with a sour cream/mayo sauce. They’re heaven. But now that I live in Holland, I’m approximately 2718 minutes away from said slush + elote, which is naturally a bit of a problem.

So I set out to create my own! This is a healthy Mexican Street Corn Salad, the salad part meaning you can throw it on literally everythingEggs, tacos, chips, toast, burritos, salad, spoon…they’re all perfect vessels with which to inhale this street corn salad.

Mexican Street Corn SaladThis Mexican Street Corn Salad is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!This Mexican Street Corn Salad is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!Mexican Street Corn SaladMexican Street Corn Salad

On another note, I’m in Paris! I’ll be spending the weekend racking up steps on the FitBit with the Ma and Pa as we tour (and eat) about the city. This is my 3rd or 4th time in Paris, so I’ve hit the big touristy places before. Anyone have suggestions for off the beaten path, must-see sights or tastes?

Mexican Street Corn Salad
4.72 from 14 votes
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Mexican Street Corn Salad

This Mexican Street Corn Salad is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!

Course Appetizers, Side Dishes, Snacks
Diet Gluten-Free, Vegetarian
Occasion 4th of July, Cinco de Mayo, Halloween
Time 30 minutes or less
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 people
Calories 181 kcal
Author Live Eat Learn

Ingredients

Dressing

  • ½ cup plain nonfat yogurt *80 g
  • 1 Tbsp lime juice 15 mL
  • 1 tsp honey 5 mL
  • 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

Instructions

  1. Mix all dressing ingredients and set aside.
  2. Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.**
  3. 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.
**Alternatively, cook the ears of corn on the grill, then remove kernels and mix into garlic, lime juice, and salt.

Nutrition Facts
Mexican Street Corn Salad
Amount Per Serving (1 serving)
Calories 181 Calories from Fat 41
% Daily Value*
Total Fat 4.6g 7%
Sodium 192mg 8%
Total Carbohydrates 28.6g 10%
Dietary Fiber 5.8g 23%
Protein 8.8g 18%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments (80)

  1. Fiona says:

    Hi Sarah,
    This looks absolutely delicious! I will be making this.. I love your website: great recipes and fun writing!
    Thanks,
    Fiona @ fionafitnessfun.com

  2. Looks great, and very flavorful, thanks a lot

  3. Patricia says:

    I made this today, May 2, 2016. The flavours are just wonderful. I zested the limes for even more flavour. Yummy!

    1. Sarah says:

      Really great idea, Patricia! So happy to hear you enjoyed it 🙂

  4. Wilko says:

    Hi Sarah, I don’t know where in the Netherlands you live but there are Mexican restaurants enough, though maybe not within a 10 minute walk.

    1. Sarah says:

      Hey, Wilko, thanks! I’ll definitely seek one out! But I suppose Holland makes up for having less Mexican eateries by having some super lekker Greek restaurants 🙂

  5. Christine says:

    Have you made this with a good quality frozen corn?

    1. Sarah says:

      Hey, Christine! I haven’t tried this with frozen corn but I imagine if you thaw and drain it well then throw it on the grill in a grill basket (or on a skillet on the stove), you would get similar results 🙂 It’s a pretty flexible dish so swapping a few things shouldn’t have a huge impact.

      1. Gretchen says:

        Is this salad an ok one to make the day before or better the day of?

        1. Sarah says:

          Hi Gretchen, this is definitely okay to make the day before, it gives the flavors a chance to really mix and mingle 🙂 Just store it covered in the fridge until ready to serve!

  6. Yese says:

    Looks delicious. But this is not Mexican street corn. Looks like a delicious corn salad.

  7. Not a Cook says:

    Do you cook the corn first and then remove the kernels and put in a pan?

    1. Sarah says:

      I usually remove the kernels then cook in the pan, but you could also grill the corn on the cob then remove the kernels. This is a pretty flexible recipe 🙂

  8. Faye says:

    sounds easy and similar to what I grew up eating

  9. Rob says:

    Been trying to get into more veg recently, and I’ve got to say this meal was delicious! Brings so much colour to the plate. Thanks for helping me discover it. Took a picture below…

    https://www.shufflerun.com/wp-content/uploads/2016/06/mexican-street-salad.jpg

    1. Sarah says:

      Hey Rob, I’m so happy to hear I could help. And thanks so much for sharing the picture with me! It looks really great! 🙂 Do you mind if I share it on the LEL Facebook page?

      1. Rob says:

        Hey Sarah, more than happy for you to share it on your Facebook 🙂 Will be on the lookout for more great recipes in your future posts, thanks again.

  10. Carole says:

    A friend brought this to have with dinner the other day and my husband and I fell in love with it.

    We could have just ate this as the meal and been happy. I I think I went back for 3rds.

    This is seriously delicious and it tasted so fresh! Anyone who is thinking of making it, you won’t be disappointed.

    1. Sarah says:

      So happy you liked it, Carole, and thanks so much for all your kind words! No shame in eating it for the whole meal 😉

  11. Kristin says:

    This was excellent!!! Thank you!

    1. Sarah says:

      Thanks Kristin! You’re very welcome! 🙂

  12. Denise says:

    Just made it. Really yummy!! Next time I will add minced jalopenos. I needed some heat. Thanks for the recipe 🙂

    1. Sarah says:

      Good idea, Denise! Happy to hear you like it! 🙂

  13. Cecilia says:

    I want to make this for a potluck. If i make it 2 hrs before its served, would i put in the dressing at home before i take it over. Or just before serving

    1. Sarah says:

      Hi Cecilia! If you’re making it 2 hours before you can just mix the dressing in when you make it. Have fun at your potluck!

  14. Josie says:

    This is AMAZING!!! Sooooo delicious!!! Bringing it to a dinner party tonight – can’t wait for people to try it!! Thanks for the great recipes.

    1. Sarah says:

      So happy you liked it, Josie!! 🙂

  15. Peggy says:

    I made this salad for my father,s 88 birthday party. I tripped the ingredients,and used frozen corn. Everyone loved it and wanted more . So glad I tried it.

    1. Sarah says:

      Thanks so much for letting me know, Peggy! I’m so happy I could help to make your special day more tasty 🙂

  16. Jennifer says:

    I had my son taste this after I made it for the first time to see what he thought. His eyes got huge and he said, “That is good, that is really good!” He then proceeded to tell his sister how bad it was and that she should just not eat any (you know, so he could eat it all). We can’t wait for leftovers tomorrow night!

    1. Sarah says:

      HA! This is too cute! So happy I could help contribute to his sneakiness/veggie love!!

  17. Heather says:

    Hey Sarah, I’ve had your recipe pinned for a while now and finally had the time to click through. What a small world! I knew exactly where you were talking about because I live in New Braunfels. I have lived here my whole life and have yet to go to The Pearl. 😉 It’s on my list for the fall.

    Hope you’re enjoying Holland! Can’t wait to try your recipe this week.

    1. Sarah says:

      Oh you absolutely HAVE to make it to the Pearl sometime soon. Between the farmer’s market, coffee shops, and La Gloria’s (the Mexican restaurant), it was always my favorite place to go on the weekends. Thanks so much for dropping in and leaving a comment 🙂 Such a small world!

      1. Heather says:

        I’ve heard La Gloria’s is great! Love reading your travel stories. What an amazing start to life! I’ll know who to call if we ever make it to Holland. 😉 I’ve always wanted to see the tulips.

        1. Sarah says:

          Their sangria-margaritas are heavenly! Definitely reach out if you’re ever in this neck of the woods 🙂

  18. Meghan says:

    This has become a mainstay for taco tuesdays at my house. The flavors are just out of this world!

    1. Sarah says:

      So happy to hear, Meghan!! I’ve tried convincing the tulip-man we need to initiate Taco Tuesday, but unfortunately a lot of Dutch people don’t like Mexican food *sigh*. I’ll just live vicariously through you! 😀

  19. Stacey says:

    I made this last night for a taco party. Not a kernel of corn remained! So yummy!

    1. Sarah says:

      So happy to hear, Stacey!! 🙂

  20. Jenny says:

    I don’t currently have any corn on the cob. Can you use another kind of corn?

    1. Sarah says:

      Hi Jenny, you can use any corn you have on hand! Canned corn works well in this recipe, just drain it well before sautéing 🙂

  21. Renee Glueckert says:

    In the Street Corn recipe what kind of oil do you use?

    1. Sarah says:

      Any good cooking oil will work, like vegetable, sunflower, or olive oil 🙂

  22. Vanessa says:

    Really liked this! The only thing I would change, would be to put a little smokey heat into the dressing, otherwise it’s fantastic!

  23. Liz says:

    I make this salad often but you’re dressing caught my eye so I was excited to do something different with it. it was the best I have ever tasted! the whole family enjoyed it! I couldn’t stop eating it.

    1. Sarah says:

      So happy to hear, Liz!! 😀

  24. Nike says:

    Made this last night and had it for lunch today. Great stuff! Thanks for sharing. Looking forward to trying more of your posted recipes. Thanks!

    1. Sarah says:

      So happy to hear, Nike! 😀

  25. Tricia says:

    Love this recipe. It pairs well with this grilled chicken recipe http://www.pbs.org/food/fresh-tastes/mojo-verde-chicken/

    1. Sarah says:

      Oh yum! And the sauce in that chicken recipe looks amazing! 😀

  26. angie says:

    love that you have calories per serving, but how much is in a serving?

    1. Sarah says:

      Hi Angie! Nutrition info is for 1/8 recipe, which comes out to about .5 to .75 cups 😀

  27. Lisa Sellers says:

    Hi! This looks so delicious! I’m wondering how big a serving is?

    1. Sarah says:

      Hi Lisa! Nutrition info is for 1/8 recipe, which comes out to about .5 to .75 cups 😀

      1. Lisa says:

        Thanks, Sarah!

  28. Wilko says:

    Now all we have to know is how big your cups are 🙂

    Is it a theekopje or a mok?

    1. Sarah says:

      Haha, I just had a Dutch friend over and she was surprised to see that the American “cups” are actually a standard measure. So 1 cup = 236 mL. I would call that a…mok? 😉

      1. Wilko says:

        Yes, I knew that, but just couldn’t let it pass. You also have standard spoons and tea spoons if I remember well. Here in the Netherlands that won’t work, I have at least five different size tea spoons. Oh ,and several different size “mokken”. We’ll stick to the metric system if you don’t mind 🙂

        1. Sarah says:

          Yes we do! Teaspoons are 5 mL and tablespoons are 15 mL 😀 I’m slowly getting the hang of metric though. Sooo much more precise!

  29. Kassiopia says:

    Not sure if someone else already said this, but I added a pablano pepper cut medium fine and one Jalepeno pepper cut very fine for a little extra kick.

    1. Sarah says:

      Oh that sounds great, Kassiopia!! 😀

  30. Audrey M. says:

    Delicious recipe! Loved the texture and flavor. I added a finely diced jalapeno and used feta cheese instead…probably should have just done half of a jalapeno!

    1. Sarah says:

      Thanks Audrey!! I’m sure the jalapeno was great in it 😀 I also use feta cheese instead quite often (cotija can be hard to come by in some parts)

  31. Lill says:

    Doing dairy free. What can I use instead of the yogurt?

    1. Sarah says:

      Hi Lill! You can use any variation of dairy-free yogurt (like soy, almond, or cashew)

  32. Your dish looks so amazing! What should we do to preserve the leftovers? Can i use ricotta instead of cotija cheese for this recipe?

    1. Sarah says:

      Thanks so much, Lita! I just keep leftovers in an airtight container in the fridge (though they never last long in our house!) You could certainly use ricotta, but I would recommend feta if you can’t find cotija. Feta and cotija are more fresh and salty and give some nice contrast to the salad!

  33. K. Lucke says:

    Fabulous recipe! Healthy and very tasty–added a bit of extra lime juice.

    1. Sarah says:

      So happy to hear you liked it! 😀

  34. Sue Calderon says:

    Absolutely can use frozen corn! Just toast it in the splash of olive oil. Cool the corn then add to all of the ingredients.

    1. Sarah says:

      Thanks for the tip, Sue! 😀 Especially useful for winter months when frozen just what we’re working with.

  35. Sharon says:

    I used smoked paprika in the dressing , I used this corn salad as a topping for grilled avacados it was a truly amazing beautiful dish !!

    1. Sarah says:

      OMG this salad + grilled avocado sounds amazing, Sharon!

  36. Yvonne says:

    Really easy to make. Two things I would do different 1) don’t great the cheese, crumble with my hand 2) don’t dress ingredients in advance, wait until serving. Everyone liked it.

    1. Sarah says:

      Thanks for the suggestions, Yvonne! 🙂

  37. Gwen says:

    This sounds absolutely delicious! Thanks for the recipe.

    1. Sarah says:

      It IS! 😀 You’re very welcome!

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