If you love Mexican street corn, you’ll adore this easy Mexican Street Corn Salad. A creamy, zesty spin on classic elote, this salad combines sweet corn, crisp lettuce, crumbly cotija cheese, creamy avocado, and a smoky chili-lime dressing for bright, bold flavor in every bite.
It’s a perfect side for tacos, grilled meats, or a backyard barbecue — and it comes together in about 15 minutes.
Why you’ll love this Mexican street corn salad
I created this version after sampling a ready-made salad kit and deciding to make a fresher, more versatile version at home. Instead of a pure corn salad, this recipe starts with a base of leafy lettuce and sweet corn, which keeps the salad light and allows it to be served either as a bright side dish or a more substantial main when you add a protein like grilled chicken, shrimp, or black beans.
This salad has become a go-to for summer dinners and casual gatherings: it’s fast to make, easy to adapt, and full of contrasting textures — creamy avocado, crunchy tortilla strips, salty cotija, and tender corn.
- Versatile: Serve it as a side for grilled meats or turn it into a main by topping with protein.
- Quick and easy: Ready in about 15 minutes with simple steps and everyday ingredients.
- Layered flavor and texture: Tangy chili-lime dressing, sweet charred corn, salty cheese, creamy avocado, crisp lettuce, and crunchy tortilla strips combine for an exciting bite every time.
Ingredients
Below are the best ingredients for this Mexican Street Corn Salad and suggested substitutions. For exact quantities, see the recipe card further down.
- Corn kernels – Fresh grilled corn is best for smoky flavor. Use about 3 cups of kernels (roughly 3 ears) or two 15-oz cans drained. Frozen works too; sauté it briefly to develop some char.
- Green leaf lettuce – Tender and slightly sweet. You can substitute romaine or iceberg if you prefer a crisper salad.
- Avocado – Diced for creaminess.
- Red onion – Minced for a bright, crisp bite. Swap for sweet yellow onion if you prefer milder onion flavor.
- Cotija cheese – Crumbly and salty. Queso fresco or feta are acceptable substitutes.
- Fresh cilantro – Chopped for herbaceous brightness.
- Jalapeño – Minced, optional or adjusted to taste for heat.
- Tortilla strips – For crunch; crumbled tortilla chips work as well.
- Sour cream and mayonnaise – These form the creamy chili-lime dressing; use all sour cream if you prefer to avoid mayo (the dressing will be slightly tangier and less rich).
- Lime juice – Freshly squeezed for bright acidity.
- Chili powder, smoked paprika, salt and black pepper – Season the dressing with smoky, slightly spicy notes.
Instructions
Photos in the gallery illustrate the steps. Follow this streamlined method to make the salad quickly and without fuss.
- Cook the corn. Grill fresh ears for the best char and flavor. If using canned or frozen corn, sauté the drained or thawed kernels in a large skillet with 1 tablespoon oil over high heat until slightly charred, about 6–8 minutes. Remove from heat and let cool slightly.
- Make the dressing. In a small bowl, whisk together 1/2 cup sour cream, 1/4 cup mayonnaise, 1/4 cup fresh lime juice, 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt and 1/2 teaspoon black pepper until smooth and well combined.
- Assemble the salad. In a large bowl combine 3 cups cooked corn, 1 pound chopped green leaf lettuce (about 8 cups chopped), 1 diced avocado, 1/4 cup minced red onion, 1 minced jalapeño (optional), 1/2 cup crumbled cotija cheese and 1/4 cup chopped cilantro. Pour the dressing over the salad and toss gently to coat.
- Finish and serve. Scatter 1/2 cup tortilla strips over the salad just before serving to retain crunch.
Serve the salad immediately after tossing with the dressing to keep the lettuce crisp. To make this ahead, store the salad components (except the tortilla strips) in one container and keep the dressing separate. Refrigerate both for up to 24 hours. Toss with dressing and add tortilla strips just before serving.
Optional additions
- Make it a meal with chicken: Add grilled or air-fryer chicken for a satisfying weeknight dinner.
- Add grilled shrimp: Chili-lime or garlic-marinated shrimp pair exceptionally well with the flavors of the salad.
- Vegetarian boost: Stir in a can of black beans or seasoned crumbled tofu for protein.
- Turn up the heat: Add a teaspoon of hot sauce to the dressing or 1/2 teaspoon cayenne pepper for more spice.
Mexican Street Corn Salad
A fresh, creamy, zesty twist on classic elote: sweet charred corn, crisp lettuce, creamy avocado, salty cotija and a chili-lime dressing. Ready in about 15 minutes and perfect for summer gatherings.
Servings: 8 (as a side) — 4 (as an entrée with added protein)
Prep time: 10 minutes Cook time: 6 minutes Total: 16 minutes
Author: Whitney Bond
Ingredients
Salad
- 3 cups corn kernels (fresh, grilled, canned or frozen)
- 1 pound green leaf lettuce, chopped (about 8 cups)
- 1 avocado, diced
- 1/4 cup minced red onion
- 1 jalapeño, minced (optional)
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/2 cup tortilla strips
Chili-lime dressing
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup fresh lime juice
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the corn: Grill fresh ears for best flavor, or sauté canned/frozen kernels in 1 tablespoon oil over high heat until slightly charred, about 6–8 minutes. Let cool.
- Make the dressing: Whisk sour cream, mayonnaise, lime juice, chili powder, smoked paprika, salt and pepper until smooth.
- Combine the salad: In a large bowl mix the corn, chopped lettuce, avocado, red onion, jalapeño, cotija and cilantro. Pour over the dressing and toss gently to coat.
- Serve immediately topped with tortilla strips to keep them crunchy.
Notes
- This recipe serves 8 as a side or 4 as an entrée when paired with a protein.
- To make ahead: keep the dressing separate and add it just before serving. Store without tortilla strips for up to 24 hours.
Nutrition (per serving)
Approximate values: 205 kcal, 16 g carbs, 5 g protein, 15 g fat, 4 g fiber, 460 mg sodium.
More salad recipes
Try other seasonal salads for variety at your table — grilled Caesar, Italian salad, roasted beet, or eggplant salad are all wonderful additions to summer menus.
Grilled Caesar Salad
Italian Salad
Roasted Beet Salad
