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Mexican Street Corn Salad

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

Mexican street corn salad (elote salad) on a plate with dressing

When I lived in San Antonio, I was a quick walk away from The Pearl, a trendy neighborhood with a bangin’ 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 Salad Video

Mexican street corn salad (elote salad) on a plate with dressing

Mexican Street Corn Salad Ingredients

  • Dressing: Traditional elote is served with mayonnaise, but we’re lightening it up by using plain Greek yogurt for a quick spiced dressing.
  • Corn: Use corn on the cob or cans of corn, whatever is easiest for you! 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 great).
  • Bell Pepper: A diced bell pepper adds freshness and crunch to our salad.
  • Red Onion: Finely chopped zingy onion brightens things up.
  • Cilantro: Don’t skimp on the cilantro, which adds that distinctly Tex Mex flair (the cilantro haters can leave it out if need be).
  • Cotija or Feta Cheese: Use cotija cheese if possible, though crumbled feta is a good substitute.
  • Flavor Makers: Garlic, lime, and salt bring it all together into elote salad bliss.
This Mexican Street Corn Salad is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!

What is Mexican Street Corn?

Mexican street corn, or elote, is a grilled corn on the cob that’s slathered with a spiced sour cream/mayo sauce and rolled in crumbly cotija cheese. Mexican Street Corn Salad is a potluck-ready version of it, throwing in a few add-ins and lightening up the sauce with Greek yogurt!

Mexican Street Corn Salad

Is Mexican Street Corn served hot or cold?

You can serve this Mexican Street Corn Salad warm (from the grilled corn when you first make it), but it can also be chilled and served cold (perfect for bringing to potlucks!)

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

Serve this Mexican Street Corn Salad with:

Vegan Pulled “Pork” Nachos
Mexican Sheet Pan Veggie Dinner
Roasted Cauliflower Street Tacos
Pulled Mushroom Tacos

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 Salad

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!
Print Pin Rate
Course: Appetizers, Side Dishes, Snacks
Cuisine: Mexican
Keyword: bean salad, elote, elote salad, mexican salad, mexican street corn, mexican street corn salad
Diet: Gluten-Free, Vegetarian
Occasion: 4th of July, Cinco de Mayo
Time: 30 minutes or less, 45 minutes or less
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 8 people
Calories: 181kcal
Author: Sarah Bond
4.43 from 84 votes

INGREDIENTS

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

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 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.
  • **Alternatively, cook the ears of corn on the grill, then remove kernels and mix into garlic, lime juice, and salt.

NUTRITION

Serving: 1serving | Calories: 181kcal | Carbohydrates: 28.6g | Protein: 8.8g | Fat: 4.6g | Sodium: 192mg | Fiber: 5.8g
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Comments (120)

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  1. Karen from SoCal says:

    I had my doubts about this when I started mixing ingredients, but I soldiered on and I’m so glad that I did! It’s delicious! I’m having guests tonight and this will go with pulled pork sandwiches and cornbread. Thank you, Sarah, for an impressive looking recipe that is so easy to make. It’s a keeper, for sure.5 stars

    1. Sarah says:

      Yay I’m so happy to hear this, Karen!! 😀 Enjoy!

  2. Katie says:

    Just made this tonight, in preparation for a potluck BBQ birthday we have to attend tomorrow. OMG I couldn’t stop “sampling” it! So delicious. I don’t think I’ll have any leftovers tomorrow!5 stars

    1. Sarah says:

      Hahah, “sampling” is an important part of the process 😉

  3. Dori says:

    I’ve been making this the past few summers now – whenever the corn is fresh at our grocer. We love it on its own for a light summer meal or as a fresh topping on breaded cod fish tacos. Thanks for sharing! It has become a staple for our family!5 stars

    1. Sarah says:

      Aw I’m so happy to hear this, Dori!! 😀

  4. Angela Sterchi says:

    Looks delicious! We lived in San Antonio for a while and we loved the elote at La Gloria’s, along with everything else on the menu!5 stars

    1. Sarah says:

      Small world! What I’d give to have some La Gloria’s elote 😀

  5. Kelly says:

    Delicious!! We all loved it!

    1. Sarah says:

      So happy to hear, Kelly! 😀

  6. Saydi says:

    I made it today and it was a success everyone loved it! delicious and easy to make thanks for the recipe5 stars

    1. Sarah says:

      Yay!! Thanks for letting us know how it went, Saydi!

  7. Diane Kimmelshue says:

    Absolute favorite at potlucks and for lunches. I use mexican crema instead of yogurt and add a little chili powder to the sauce.5 stars

    1. Sarah says:

      Yay! So happy to hear it Diane! 😀

  8. Suzanne says:

    This looks so good! What a great lunch meal prep for the week!

    1. Sarah says:

      Thanks so much, Suzanne! 😀

  9. Vanessa says:

    Thanks for sharing! Does it keep long?

    1. Sarah says:

      About 5 days in the fridge! 😀

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