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Mexican Street Corn Salad recipe

Mexican Street Corn Salad

Course Appetizer, Salad, Side Dish
Cuisine American, Mexican Inspired
Keyword elote-recipes, grilled corn-recipes, grilled-mexican-street-corn-salad, mexican-street-corn-recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 servings
Calories 227kcal


  • 6-8 large ears fresh corn (to equal about 6 cups) husks and silk removed
  • 2 Tbsp salted butter melted
  • 1 Tbsp olive oil
  • 1/2 cup mayonnaise
  • 4 Tbsp fresh lime juice
  • 1 tsp salt
  • 1/2 tsp lemon pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cumin
  • 3 cloves garlic minced
  • 1 cup crumbled queso fresco reserve 1/4 cup to garnish the top
  • 1 medium jalapeno pepper seeded and diced
  • 1 small red onion small diced
  • 1/4 cup chopped fresh cilantro


  • Heat gas grill on medium or charcoal grill until coals are ash white.
  • Mix together oil and butter, then brush on all sides of corn. Reserve leftover for dressing.
  • Place buttered corn onto grill. Grill, turning often for 10-12 minutes or until all sides are charred and corn is tender. Use a sharp knife or corn stripper to remove kernels from cob. (Tip: Secure the corn in the center of a Bundt pan, and cut)
  • Meanwhile, in a medium-size mixing bowl, whisk together any remaining butter and oil, mayo, lime juice, salt, lemon pepper, paprika, cumin and garlic.
  • Add grilled corn, 3/4 cup cheese, jalapeno, onion and cilantro. Mix well.
  • Serve immediately or chill until serving. Garnish with reserved cheese and cilantro, if desired.


To make using frozen corn:
  • Use two 12 oz packages of frozen corn kernels. (If larger  amount is needed, use one 32 oz package and adjust the amount of  dressing amount, if needed)
  • Thaw on the counter or run under warm water in a colander until thawed. Pat dry with paper towels.
  • Spread in a single layer on a large sheet pan. 
  • Drizzle with butter and oil, toss to coat. (As seen in Step #2 for grilling, use all) 
  • Roast in a preheated 425°F oven for 20 minutes, stirring occasionally. 
  • Increase oven temperature to broil to for 5 minutes to char further at the end of roasting. 
  • Follow the recipe from Step #4 for dressing.


Serving: 1serving | Calories: 227kcal | Carbohydrates: 19g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 429mg | Potassium: 287mg | Fiber: 2g | Sugar: 7g | Vitamin A: 432IU | Vitamin C: 11mg | Calcium: 79mg | Iron: 1mg