There’s nothing quite like biting into sweet, smoky corn fresh off the grill—except maybe turning it into this Mexican street corn salad. Inspired by classic elote but with a chipotle kick and a creamy drizzle, this dish brings bold flavor to your summer table without weighing you down.
With fresh corn, tangy lime, a touch of creamy dressing, and that signature smoky heat, this elote-inspired salad delivers sunshine in every bite. It’s quick to prepare, easy to serve, and always the first bowl to disappear at any gathering.
Why You’ll Love This Mexican Street Corn Salad
This salad is everything: bright, smoky, creamy, and fresh. It highlights summer’s best ingredient—sweet corn—and enhances it with chipotle chili powder and zesty lime. Perfect as a side dish, topping, or snack, it’s a grilled corn recipe that goes with everything.
Ingredients
- 5–7 ears sweet corn, husks removed (to yield 4 cups kernels, about 600 g)
- 15 g chopped fresh cilantro (¼ cup)
- 15 g thinly sliced green onions (3 tablespoons)
- 30 ml fresh lime juice (2 tablespoons)
- 4 g kosher salt (¾ teaspoon)
- 1.5 g chipotle chili pepper powder (½ teaspoon)
- 60 g cotija cheese, divided (½ cup)
- 22 ml healthier mayonnaise (olive oil-based or reduced fat, 1½ tablespoons)
- 22 ml reduced-fat sour cream (1½ tablespoons)
- 12 ml water (2½ teaspoons)
- Optional garnish: extra chopped cilantro and sliced green onions
How to Make It
- Preheat your grill to medium or medium-high heat.
- Grill the corn, lid closed and turning frequently, for 5–10 minutes until grill marks appear and kernels are slightly charred.
- Let the corn cool, then slice the kernels off the cobs. Measure out 4 cups (about 600 g).
- In a medium bowl, combine corn, cilantro, green onions, lime juice, salt, chipotle powder, and most of the cotija cheese (save a bit for garnish). Mix well.
- Spread the mixture in a shallow serving platter or wide bowl.
- Whisk together mayonnaise, sour cream, and water until smooth. Drizzle over the corn salad using a spoon or zip-top bag.
- Sprinkle with reserved cheese and garnish with extra cilantro and green onions if you’d like.
- Serve immediately and watch it vanish!
Tips for Flavorful Success
- For extra smokiness, roast a jalapeño on the grill and mince it into the mix.
- No grill? Char corn on a gas burner or use a grill pan indoors.
- Vegan twist? Sub plant-based mayo, sour cream, and a vegan cheese crumble.
- Don’t overmix—you want those pretty layers of color and texture.
Why This Recipe Is a Summer Staple
This salad made its first appearance during a backyard taco night. I wanted something vibrant but light, with enough punch to stand up to grilled meat. The chipotle-lime combo was a hit, and now it’s my go-to whenever corn is in season and I want a side that’s as bold as the main course.
Serving Suggestions
Serve with tacos, grilled chicken, or fish. Pile onto tostadas or scoop up with tortilla chips. It also makes a tasty topping for burrito bowls or salads. Basically, it goes with everything.
How to Store It
Best served fresh, but leftovers keep well in an airtight container in the fridge for up to 2 days. The lime juice helps keep the flavors bright.
FAQs
Can I use frozen corn?
Yes! Just thaw and dry before grilling or sautéing for best flavor.
Is this spicy?
It has a mild smoky kick from chipotle. Adjust the amount to your heat preference.
Can I make it ahead?
Yes. Grill the corn and mix the salad base a few hours ahead. Add the dressing just before serving.
Fresh Flavor with a Smoky Twist
This Mexican street corn salad brings everything you love about chipotle lime corn into one irresistible, make-ahead dish. Easy to whip up and bursting with flavor, it’s the grilled corn recipe your summer needs.
Print
Mexican Street Corn Salad: A Chipotle-Lime Twist on a Grilled Favorite
- Total Time: 30 minutes
- Yield: Serves 4–6 1x
- Diet: Vegetarian
Description
This Mexican street corn salad transforms grilled sweet corn into a vibrant, smoky, and creamy summer side dish. With chipotle chili powder, lime juice, cotija cheese, and a drizzle of creamy dressing, it’s an elote-inspired favorite that’s quick to prepare and impossible to resist.
Ingredients
-
5–7 ears sweet corn, husks removed (about 600 g / 4 cups kernels)
-
15 g chopped fresh cilantro (¼ cup)
-
15 g thinly sliced green onions (3 tbsp)
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30 ml fresh lime juice (2 tbsp)
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4 g kosher salt (¾ tsp)
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1.5 g chipotle chili powder (½ tsp)
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60 g cotija cheese, divided (½ cup)
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22 ml olive oil-based or reduced-fat mayonnaise (1½ tbsp)
-
22 ml reduced-fat sour cream (1½ tbsp)
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12 ml water (2½ tsp)
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Optional garnish: extra cilantro and green onions
Instructions
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Grill corn over medium heat, turning often, for 5–10 minutes until slightly charred.
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Let corn cool, then cut kernels from cobs to yield 4 cups.
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In a bowl, mix corn, cilantro, green onions, lime juice, salt, chipotle powder, and most cotija cheese.
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Spread in a serving bowl or platter.
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Whisk mayonnaise, sour cream, and water until smooth; drizzle over salad.
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Top with reserved cheese and optional garnishes.
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Serve immediately.
Notes
No grill? Use a grill pan or char corn over a gas burner.
For a spicier salad, add grilled jalapeño.
Easily made vegan with plant-based mayo, sour cream, and cheese.
Prepare salad base in advance; add dressing just before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican-Inspired