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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!
save this recipe!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.
Reader rating
“OMG, just had this with dinner and it was FANTASTIC. I’m in love with the dressing! Have only just finished dinner, but have already shared the recipe with a couple of friends.” —Anna
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.
Mexican Street Corn Salad (Esquites Recipe)
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 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
Nutrition
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!
I made the salad for a taco night at my nieces and it was an instant hit had to make it again for the family 3 weeks later everybody loved it thank you .
So happy to hear, Jutta!! 😀
I made this last week to serve with fajitas and it was wonderful. All the flavors blend well and compliment each other. My husband asked me to make it again and I definitely will!
Yummm now I’m hungry for some fajitas. So happy you all liked it, Cindy! 🙂
Can i replace yogurt with mayo or sour cream
Hi Dawn, yes! I would suggest either sour cream or a combination of sour cream + mayo 🙂
This looks Incredibly delicious. I have to make this soon for my family!
It IS I hope you love it! 😍
Ok I’m about ready to make the corn salad and i need to know do you want me to boil the corn first thensaute it or just take it off the cob raw then sauté It. I’m a little confused. Also I’m making this the night before do i put the dressing on tonight or wait till tomorrow night when it will be served?
Hi Amanda! Just take it off the cob and saute, no need to boil 🙂 And you can add the dressing now if serving it tomorrow!
Made this this evening for a family get together and we loved it. Couldn’t find the cheese so I used feta and it was very good.
So happy to hear! 😀 Cotija can be hard to find depending on where you are, but feta works just as well in this one!
absolutely awesome easy recipe added a little mayo and queso fresco ! The hit of my fiesta!
Yay! So happy to hear Sharon! 😀
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.
Yay I’m so happy to hear this, Karen!! 😀 Enjoy!
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!
Hahah, “sampling” is an important part of the process 😉
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!
Aw I’m so happy to hear this, Dori!! 😀