Mexican Street Corn Salad

Grilled corn in chipotle, lime, light sour cream and salty-tangy Cotija cheese. Mexican street corn salad is a lighter riff on the classic, elotes.

Mexican street corn salad

Have you tried Mexican street corn?

Imagine a hot, grilled corn cob on a stick. Now imagine that corn rolled in a mixture of mayonnaise, tangy cotija cheese, and spices. Oh yeahhhh. In Mexico, this king of corn on the cob is called elotes.

NOW imagine yourself waiting for this street vendor in Oaxaca who has a line all day & night for his masterpieces!

Here, we lighten it up a bit. There’s no spatula of mayonnaise rubbed all over the corn. Instead, we use light sour cream. For a vegan version, try plain non-dairy yogurt.

The result is smoky and sweet, tangy and creamy, with just a hint of spice. Plus, it’s ready in 10-15 minutes. Just grill the corn, slice off the kernels (I’ve got an easy trick for ya), and stir it up!

Let’s Make Mexican Street Corn Salad!

Fire up the grill and toss some fresh corn cobs on.

Stand an ear in a bowl, and run a knife down the kernels to cut them off the cob. Repeat for all of the ears.

Add all of the other ingredients to the bowl and stir to combine.

That’s really all there is to this delicious Mexican street corn salad!

Hungry for more summer BBQ food?

Mexican street corn salad

Mexican Street Corn Salad

  • Author: Katie
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 4 cobs 1x


Grilled corn in chipotle, lime, light sour cream and salty-tangy Cotija cheese. Mexican street corn salad is a lighter riff on the classic, elotes.



  • 4 corn cobs, husked
  • 1 cup light sour cream
  • 1/2 cup cotija cheese
  • 1 tsp smoked paprika
  • 1/4 tsp ground chipotle
  • 1 lime, zested & juiced
  • cilantro


  1. Heat a grill to 425. Alternately, heat oven to 425 or use a grill pan on medium-high heat.
  2. When hot, place corn cobs directly on the grill. Cook for about 10 minutes, rotating sides occasionally. 
  3. Remove from heat, and use a heat-safe glove to hold a cob upright in a serving bowl. Use a knife to cut the kernels off of the cob. Repeat for all cobs.
  4. Stir in sour cream, cotija, smoked paprika, ground chipotle, lime juice and lime zest. If everyone likes cilantro, stir it into the corn salad as well. Or, serve cilantro on the side. 


This recipe is vegetarian and presumed to be gluten-free, but please check all labels.

Substitutions for vegan: Use crumbled vegan “mozz” style cheese and dairy-free sour cream or dairy-free plain yogurt.

This corn salad is delicious served hot – right off the grill – or cold.

  • Category: Side Dish
  • Method: Grill
  • Cuisine: Mexican

Keywords: mexican street corn, grilled corn salad

I'm a tacotarian, a mom and pun-maker. Feeding people is my love language, and I'm passionate about helping people feel confident in being their own kind of vegan/vegetarian. I'm commonly found in the school pick-up lane, bulk buying tortilla chips and in front of the fireplace.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Back to Top

free guide

try Meatless Monday for 1 month

4 Days of Kid-Approved Veg Meals!