This Mexican Street Corn Salad has all the flavors of traditional Elote with roasted corn, cotija cheese, fresh herbs, and a creamy dressing lightened up by using Greek yogurt!
As a dietitian, I love taking flavor combination ideas from classics and turning them into a version that is a bit more nutrient-rich but still delicious. This Mexican street corn salad is just that! It's such an easy side dish for hot summer days and one of my favorite sides to serve at a cookout or Cinco de Mayo fiestas.
Serve it with tortilla chips as an appetizer or add it to burrito bowls or shredded chicken tacos! Or turn it into an easy lunch by adding shredded chicken to make a chicken salad.
This was inspired by my Elote Pasta Salad, another Mexican Street corn salad recipe made with sweet corn and pasta! This version is a perfect side dish if you're looking for something lighter.
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Key Ingredients and Substitutions
This Mexican Corn Salad recipe is made with simple ingredients. Below are some ingredient notes. Check the printable recipe card at the bottom for measurements.
Salad Ingredients
- Roasted Sweet Corn - you can roast fresh corn and cut the corn kernels from the cob or use frozen roasted corn or canned corn.
- Red Bell Pepper - this is optional, but I add a diced red pepper for some fresh flavor and added nutrients. Red Bell peppers are a good source of vitamin C, vitamin A, and fiber. You could use yellow, orange, or green bell peppers instead.
- Red Onion - red onion adds crunch and sweetness. If you prefer a more mild onion flavor, use a shallot instead.
- Jalapeno Pepper - a little bit of spicy jalapeño adds flavor. If you like things on the mild side of spice, be sure to remove the seeds from your jalapeno. If you like medium heat, leave more of the seeds in. And don't forget to wash your hands after handling a jalapeno!
- Fresh Cilantro - fresh cilantro adds zest and amps up the Mexican flavor. If you're one of those people for whom cilantro tastes like soap, just take it out or replace it with parsley.
- Cotija Cheese - salty cotija cheese is authentic to the flavors of Mexican Elote and can be found in the Hispanic food section of the grocery store. It's a crumbly cheese and I buy a wedge and crumble it myself. If you prefer, substitute with feta cheese, queso fresco, or grated parmesan cheese or whatever cheese has the best taste to you.
- Optional: Green Onions
Salad Dressing Ingredients
- Plain Greek Yogurt - using nonfat Greek yogurt to replace some of the mayonnaise and Mexican sour cream makes this recipe lower in saturated fats and calories than traditional Mexican Street Corn while providing the same flavors of street corn. You can replace Greek yogurt with whipped cottage cheese or sour cream if you prefer.
- Olive Oil Mayo - I use olive oil mayo because it has it has less total and saturated fat. You can use Avocado Oil Mayo, vegan mayo or regular Mayo instead. If you prefer, you can cut out the mayo altogether and use extra Greek yogurt.
- Fresh Lime Juice & Lime Zest - this brightens up the dressing for this Elote pasta salad and adds so much authentic elote flavor.
- Spices - we are using a combination of chili powder, smoked paprika, and garlic powder to get the best flavor. If you have it accessible, you can substitute with Tajin Seasoning or Elote seasoning from Trader Joe's. Feel free to use chipotle chili powder and add some cumin.
How to Make Mexican Street Corn Salad
Below are the instructions for how to make this Elote Salad with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe
- Step 1: If using fresh ears of corn, cook it using your preferred cooking method and remove fresh corn kernels from the cob with a sharp knife. I prefer to boil my corn or roast it in the oven using these instructions. If you have a grill, that's even better for the flavor of this dish. If you're using frozen corn or canned corn, heat it in a large skillet on medium-high heat until it is thawed and warmed, about 4-5 minutes. You can heat it in the microwave if you prefer.
- Step 2: In a small bowl, make the Elote dressing by combining the Greek yogurt, olive oil mayonnaise, lime zest, lime juice and spices. Mix well to combine with a whisk or spoon.
- Step 3: to assemble the salad, add the cooled corn, red pepper, cilantro, red onion, cotija cheese, and jalapeno to a large bowl. Pour the dressing on top and give it a good mix, making sure it is well coated.
- Hint: If you are making this salad in advance wait and add the cotija cheese and cilantro right before serving.
Dietitian Tip
Simple recipe swaps like replacing sour cream and mayo traditionally added to Mexican Street Corn dishes with a mixture of olive oil mayo and Greek yogurt cuts down the amount of calories and saturated fats. It also adds nutrients like probiotics for gut health, protein and calcium. You still get the Mexican Street Corn flavors. And the star of the show - the whole kernel corn - really shines through!
Variations
One of my favorite things about making Mexican Elote Corn Salad at home is that there are so many different ways to customize it to your taste preferences. Below are some examples, but feel free to get creative!
- Spicy - crushed add red pepper flakes, cayenne pepper, or hot sauce like Tapatio or tabasco to heat things up!
- Deluxe - black beans or sliced tomatoes would be a great addition to take things up a notch. Some other ideas for veggies are spinach or cauliflower. You can also add pinto beans or avocado.
- Smoky - if you prefer an extra smoky flavor, add smoked paprika or chipotle peppers in adobo sauce to the dressing.
- High-Protein - the Greek yogurt adds protein but if you want to add more, throw in some shredded chicken, black beans, or your favorite white beans.
- Vegan - use a vegan mayo like this plant-based mayo from Hellman's and your favorite plant-based yogurt to make this recipe vegan.
Storage
- Refrigerator - store your leftover Elote salad in and airtight container in the fridge for up to 3-4 days. It's even better the next day!
Expert Tips
- If you are making this in advance of serving it, leave out the cheese and cilantro and add them when it's time to serve.
- Find Cotija cheese (a popular Mexican cheese) in the Hispanic food section of most grocery stores.
- If you are one of those people who hates cilantro, replace it with parsley.
- You can substitute the spice blend with 1 tablespoon of Elote Seasoning or Tajin seasoning
FAQ
While healthy means something different to everyone, this Elote salad is a nutrient-rich option. It contains dietary fiber from the corn and probiotics from the Greek yogurt to support gut health. This recipe also contains antioxidants from the corn and fresh cilantro. It is a vegetarian recipe and can easily be made vegan.
Absolutely! If you can find it, grab roasted frozen corn. Regular frozen sweet corn works too.
Yes, this is a gluten-free recipe.
Some people are genetically sensitive to the soapy-flavored aldehydes in cilantro. If that's you or someone you're serving this recipe to, replace cilantro with parsley or skip it and add an extra dash of lime juice!
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Mexican Street Corn Salad:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Healthy Mexican Street Corn Salad Recipe (Esquites)
Equipment
Ingredients
- 5 cups whole corn kernels (454g)
- ½ red onion, diced
- 1 jalapeno pepper, pulp and seeds removed, diced
- 1 red bell pepper, diced
- ½ cup cilantro, chopped
- ½ cup cotija cheese, crumbled
For Dressing
- 1 cup plain Greek yogurt
- 2 tablespoon olive oil mayonnaise or your favorite mayo
- 2 limes, zest and juice of both
- 1.5 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- If using fresh ears of corn, cook using your preferred cooking method and remove corn kernels from the cob. I coat mine with olive oil, salt, and pepper, wrap in foil, and roast it in the oven at 425°F (220°C) for 25-30 minutes. If you have a grill, that's even better for the flavor of this dish. If using frozen or canned corn, heat it in a skillet on medium-high heat until it is thawed and warmed, about 4-5 minutes.
- In a small bowl, make the Elote dressing by combining the Greek yogurt, olive oil mayonnaise, lime zest, lime juice and spices. Mix well to combine with a whisk or spoon.
- To assemble the salad, add the cooled corn, red pepper, cilantro, red onion, cotija cheese, and jalapeno to a large bowl. Pour the dressing on top and give it a good mix, making sure it is well coated.
- If you are making this salad in advance wait and add the cotija cheese and cilantro right before serving.
Notes
- If you are making this in advance of serving it, leave out the cheese and cilantro and add them when it's time to serve.
- Find Cotija cheese (a popular Mexican cheese) in the Hispanic food section of most grocery stores.
- If you are one of those people who hates cilantro, replace it with parsley.
- You can substitute the spice blend with 1 tablespoon of Elote Seasoning or Tajin seasoning
- Refrigerator - store your leftover Elote salad in and airtight container in the fridge for up to 3-4 days. It's even better the next day!
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