Mexican Street Corn Salad

By Rena |

This flavorful Mexican Street Corn Salad with avocado is packed with fresh ingredients such as corn, garlic, bright cilantro, and red onion, and it’s a perfect side dish recipe for all occasions!

Simple to make and super easy to prepare, this delicious Mexican street corn salad is perfect for BBQs, picnics, parties, lunch, and dinner. If you’re looking for a fresh summer recipe this corn salad recipe is ready in as little as ten minutes, then you’re going to love this recipe!

The sweetness of the corn is rounded out with the savoriness and heat from the Cotija cheese and jalapeño. This elote corn salad recipe is certainly a crowd pleaser and will have everyone begging for more– it’s the perfect side dish or appetizer for all occasions.

Why You Will Love This corn Salad

  • Quick & Easy: In just about 15 minutes, you will have a delicious and well-rounded salad prepared in no time! This recipe is great for whenever you’re wanting something minimal and stress-free.
  • Flavorful: This corn salad recipe is filled with bright citrus flavors thanks to lime juice, chili powder, and avocados. The Cotija cheese is sprinkled throughout the salad and creates the perfect combination.
  • Healthy: Made with nutrient-dense foods such as corn, avocado, garlic, and Cotija cheese, this simple salad recipe is naturally gluten-free and vegetarian and great for anyone looking for a light meal.

ingredients you will need

For this Mexican street corn salad recipe, you will need the full ingredients. Scroll further down below for the full measurements

corn, either corn kernels or shucked and cut from the cob will work
salt and pepper, Kosher
cilantro, freshly chopped
jalapeño stemmed, seeded, and minced
onion, diced red onion
garlic, freshly minced
cheese, Cotija cheese, or another type of crumbly cheese
mayonnaise
lime, light
chili powder
avocados, semi-firm

how to make this mexican street corn salad at home from scratch

  • Cook the corn: In a large heavy-bottomed skillet, heat the oil. Add the corn and stir fry until golden brown. Season with salt and pepper and transfer to a bowl.
  • Mix ingredients: Next, add in the remaining ingredients and mix together. Enjoy!

Recipe Notes and Tips

  • Store the leftovers in the refrigerator for up to three days. Do not freeze.
  • Serve either warm or cold.
  • Any crumbly cheese will work. It’s best to use Cotija cheese
  • Use light mayo instead of full-fat mayo
  • Grapeseed or olive oil will also work for this corn salad recipe.
  • You can make this Mexican street corn salad without avocados
  • Use fresh corn off the cob for a fresh taste
  • Also known as esquites, serve them in individual cups with spoons or as a side dish

what food goes with mexican corn salad?

Frequently Asked Questions

Is Cotija cheese the same as queso fresco?

The two are different. Queso fresco is a softer more dull cheese and Cotija cheese is aged longer with a richer flavor.

What’s the difference between elotes and esquites?

Elotes are when the whole cobs of the corn are grilled and esquites are corn kernels served in individual cups with spoons.

How do you use Cotija cheese?

Cotija cheese is not the type of cheese that melts. It is very soft and crumbly making it perfect for sprinkling finished dishes such as tacos, tostadas, street corn salad, enchiladas, or nachos.

top view street corn salad in a white bowl under a pink napkin

More side dish recipes

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top view street corn salad in a white bowl under a pink napkin

Mexican Street Corn Salad

This flavorful Mexican Street Corn Salad with avocado is packed with fresh ingredients such as corn, garlic, bright cilantro, sweet corn, and red oninon, and it's perfect for all occasions!
5 from 1 vote
Print Pin Rate
Course: Appetizer, Salad, Side Dish
Cuisine: Mexican
Diet: Gluten Free, Vegetarian
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 5 servings
Calories: 318kcal
Author: Rena

Ingredients

  • 4 cups corn kernels or 4 ears fresh corn, shucked and kernels cut from cob
  • 1 ½ tablespoon avocado oil
  • Kosher salt and pepper to taste
  • ½ cup cilantro leaves packed, chopped
  • 1 jalapeño stemmed, seeded and minced
  • 1 red onion diced
  • 1 garlic clove
  • 3 ounces Cotija cheese or any other crumbly cheese, crumbled
  • 3 tablespoons light mayonnaise
  • 1 lime juice of
  • ½ teaspoon chili powder or more to taste
  • 1 -2 avocados semi-firm, chopped

Instructions

  • First, heat the oil in a large heavy-bottom pan over high heat. Add corn and stir fry for five to seven minutes, or until golden-brown. Season with salt and pepper, then transfer to a bowl.
  • Add in the remaining ingredients and toss to combine.
  • Keep refrigerated for up to 3 days. Enjoy!

Notes

  • Store the leftovers in the refrigerator for up to three days. Do not freeze.
  • Serve either warm or cold.
  • Any crumbly cheese will work. It’s best to use Cotija cheese
  • Use light mayo instead of full-fat mayo
  • Grapeseed or olive oil will also work for this corn salad recipe.
  • You can make this Mexican street corn salad without avocados
  • Use fresh corn off the cob for a fresh taste
  • Also known as esquites, serve them in individual cups with spoons or as a side dish

Nutrition

Serving: 1cup | Calories: 318kcal | Carbohydrates: 34g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 506mg | Potassium: 554mg | Fiber: 7g | Sugar: 7g | Vitamin A: 429IU | Vitamin C: 18mg | Calcium: 109mg | Iron: 1mg
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