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Home By Meal

Healthy Mexican Street Corn Salad

★★★★★ 124 Reviews Recipe Print
gf nf vg
By: Erin3/27/23

This post may contain affiliate links. Please read my disclosure policy.

Mexican Corn Salad
Mexican Corn Salad

For a lettuce-less salad that hits the spot, Healthy Mexican Street Corn Salad is the perfect recipe. Great for a crowd and made with bell pepper, cotija cheese, and more!

corn salad in a bowl with a spoon

The perfect appetizer or main course

Sometimes I find myself craving lots of veggies. You know, a big bowl filled with all of my favorites. But at the same time, a regular salad doesn’t always cut it! That’s when something like this healthy Mexican street corn salad comes in.

It’s healthy, it’s veggie-packed, and it’s full of flavor. And there’s no piece of lettuce in sight! It’s a win-win.

Mexican street corn salad is made using tasty ingredients like red bell pepper, onion, Greek yogurt, and jalapeños, of course! It’s an easy, straight to the point recipe that will totally satisfy cravings. It makes 10 servings, so it’s great for crowds!

corn salad in a bowl with a spoon

Ingredients needed for Mexican corn salad

Healthy street corn ingredients are made up of the salad items, and the dressing fixings. Each part is bursting with strong flavor components and seasonings to ensure that we’re working with the most flavor possible!

Salad

  • Corn: For the base of the salad, use 4 cups of corn. Fresh or frozen will work, but thaw the frozen corn before using.
  • Avocado Oil: 1 tbsp of avocado oil will help the corn brown in the skillet.
  • Red Bell Pepper: For a bit of crunch, color, and flavor, include 1/2 of a red bell pepper.
  • Red Onion: Use 1/2 of a red onion to get a slight bite.
  • Jalapeño: For a dash of heat, include 1 jalapeño (deseeded and diced into small pieces).
  • Cilantro: Include a bit of herbs with 1/2 cup of chopped cilantro.

Dressing

  • Greek Yogurt: 1/2 cup of Greek yogurt will form the base of the dressing.
  • Lime: Add a zesty, tangy flavor to the dressing by including the juice of 1 large lime.
  • Salt: To pull everything together, add 1 tsp of salt.
  • Spices: Add flavor with 1 tsp of each of chili powder, cumin, and smoked paprika.
  • Crumbled Cotija Cheese: Finally, finish things off with 1/3 cup of crumbled cotija cheese (and set aside extra to sprinkle on top if desired).
ingredients for mexican corn salad
elote dressing in bowl

What you’ll need to create this dish

This recipe calls for minimal amounts of utensils. Just grab a cutting board, knife, a large bowl, a small bowl, and a skillet, and you’re good to go!

For measuring, you’ll need the following sizes: 1/2 tsp, 1 tsp, 1 tbsp, 1/3 cup, 1/2 cup and 1 cup.

How to make healthy Mexican street corn salad

This salad comes together in only 5 easy steps! You’ll need about 30 minutes from start to finish.

First, heat a large skillet over high heat with the avocado oil. Once hot, add the corn. The corn should be slightly charred so that it has a roasted flavor and some brown bits mixed in. This will take about 4-6 minutes. Be sure to toss the corn occasionally.

Next, pour the corn in a large bowl and let it cool.

Prepare the rest of the vegetables (peppers, onion, and cilantro) by chopping them. Once chopped, add them to the bowl with the corn.

Take the small bowl and whisk together the Greek yogurt, lime juice, salt, chili powder, cumin, and paprika. When done, stir in the cheese.

Add the yogurt sauce to the large bowl and stir, combining everything until well incorporated.

Finally, top it off with more cheese and cilantro.

making mexican corn salad

Storing your dish

Healthy Mexican street corn salad will stay fresh for up to five days in the fridge. I recommend keeping it sealed in an airtight container to maintain freshness. If you can store the dressing separately, that’s even better!

Make the dish your own

Want to switch things up a bit? Here are some easy ways to adjust the flavor depending on what you like.

  • More heat: Try adding more heat to the salad by introducing another jalapeño. Of course, you can always cut back on the jalapeños if spice isn’t your thing!
  • Extra veggies: Sneak in extra veggies by adding chopped green pepper or green onions!
  • Add avocado: Avocado always makes dishes (especially salads!) that much better. Add a bit of slices to the top of your bowl for extra flavor!
  • Cheese: Switch out the cotija for your favorite cheese, or add extra!

Origins of Mexican Street Corn

Doing some research, I found this article from Julee Ho all about the origins of Mexican Street Corn. ‘In modern day, the Mexican street corn that we’re familiar with has roots in Mexico City. Known widely for its street food, most specifically antojitos (little cravings), corn serves as a primary ingredient for the city’s street vendors. Unsurprisingly so, elote is served covered in butter, mayonnaise, cotija cheese and chili powder.’

Street food vendors are very popular in cities like Mexico City and they serve many dishes, just like elote.

corn salad in a bowl with a spoon
corn salad in a bowl with a spoon

If you liked this recipe, you’ll want to try these!

Dying for some more tasty salad recipes? Here are some delicious ways to sneak in your veggies and enjoy doing so.

  • Pear Salad with Dijon Vinaigrette
  • Mexican Quinoa Salad with Cilantro Lime Dressing
  • Easy Curry Chicken Salad
  • Cranberry Quinoa Salad

Recipe by Erin Morrissey and Photos by The Mindful Hapa

corn salad in a bowl with a spoon
★★★★★ 5 from 124 reviews

Healthy Mexican Street Corn Salad

For a lettuce-less salad that hits the spot, Healthy Mexican Street Corn Salad is the perfect recipe. Great for a crowd and made with bell pepper, cotija cheese, and more!

Prep: 20Cook: 10Total: 30 minutes
Yield 10 1/2 cup servings 1x
Print Pin it Rate

Ingredients

  • 4 cups corn, can be fresh or frozen (I’ve used canned and on the cob – if frozen, thaw first)
  • 1 tbsp avocado oil
  • 1/2 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 jalapeno, deseeded and diced small
  • 1/2 cup cilantro, chopped
  • 1/2 cup Greek yogurt
  • 1 large lime, juiced (about 3 tbsp)
  • 1 tsp salt
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/3 cup crumbled cotija cheese + more for sprinkling on top

Instructions

  1. Heat a large skillet over high heat with avocado oil. Once hot, add corn in. You want to char your corn slightly so it has a roasted flavor and some brown bits. This will take about 4-6 minutes, toss occasionally.
  2. Pour into a large bowl and let cool.
  3. Prepare the rest of your veggies (peppers, onion, and cilantro) by chopping. Once chopped, add them to the bowl with the corn.
  4. In a small bowl, whisk together Greek yogurt, lime juice, salt, chili powder, cumin, paprika. Stir in cheese.
  5. Add yogurt sauce to bowl and stir to combine everything well.
  6. Top with more cheese and cilantro.
  7. Store in fridge for up to five days.
Author: ErinCategory: appetizer, dip, holiday, snackMethod: no-bakeCuisine: MexicanDiet: Gluten Free
corn salad in a bowl with a spoon

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Have a question? Use the form below to submit your question or comment. I love seeing what you made!

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Kaylie says

    Posted on 1/2 at 4:29 pm

    my whole family loves this recipe!!!! we use it as a side or a dip

    ★★★★★

    Reply
    • Erin says

      Posted on 1/5 at 4:30 pm

      Hi Kaylie, so glad everyone loved it!

      Reply
  2. Kaylie says

    Posted on 1/2 at 4:28 pm

    my whole family loves this recipe!!!!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/5 at 4:30 pm

      Hi Kaylie, so glad it is a hit!!

      Reply
  3. Kellen says

    Posted on 12/18 at 8:40 pm

    Seriously delicious! I could eat this every day!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/19 at 7:44 pm

      Hi Kellen, so glad you loved it!!

      Reply
  4. Marissa says

    Posted on 12/11 at 2:50 pm

    This is a staple in our house and it comes out perfect every single time. We use the frozen fire roasted corn from Whole Foods and it’s amazing!!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/11 at 5:30 pm

      Hi Marissa, so happy you loved it!!

      Reply
  5. Danielle says

    Posted on 12/11 at 9:48 am

    Can this be served warm as a side dish or is it best to keep cold?

    Reply
    • Erin says

      Posted on 12/12 at 4:17 pm

      Hi Danielle, it is best served cold! Let me know how yours comes out!

      Reply
  6. Amanda says

    Posted on 12/4 at 11:14 pm

    To say I’m obsessed with this recipe is an understatement! This has been my go-to party appetizer/side for the last year now and it never disappoints. Not only is it delicious but it’s healthy! One of my favorite recipes from Erin 👏🏼

    ★★★★★

    Reply
    • Erin says

      Posted on 12/5 at 3:12 pm

      Hi Amanda, so happy you loved it!!

      Reply
  7. Alyse says

    Posted on 12/4 at 7:20 pm

    So easy and delicious!! I made this for a cookout and it was a huge hit! I diced up some canned jalapeños instead of fresh and it still tasted great!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/5 at 2:45 pm

      Hi Alyse, so glad it was a big hit! 🙂

      Reply
  8. Elizabeth says

    Posted on 12/4 at 3:32 pm

    I made this dish for a Friendsgiving and it was a HIT. I am not big into spice so I nixed the jalapenos and it was still delicious. So many people texted me the next day and asked for the recipe. It was so easy to make and I can’t wait to make it again!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/5 at 1:08 pm

      Hi Elizabeth, so glad you loved it and made it your own!!

      Reply
  9. Megan says

    Posted on 12/4 at 2:53 pm

    Went perfect with tacos. Perfect way to add more fiber and protein from the Greek yogurt.

    ★★★★★

    Reply
    • Erin says

      Posted on 12/5 at 1:06 pm

      Hi Megan, so happy you loved it!

      Reply
  10. Heather says

    Posted on 12/4 at 11:31 am

    Delicious and easy. I have made this five times in the last two months. We love it with chips, but I have also used leftovers on top of mixed greens for a salad, and thrown in some rotisserie chicken for some protein!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/5 at 12:41 pm

      Hi Heather, so happy you love it so much and great idea!!

      Reply
  11. Kelly says

    Posted on 12/4 at 11:27 am

    So yummy & easy to make! Every time I bring it to an event or tailgate it is a crowd pleaser!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/5 at 12:40 pm

      Hi Kelly, so glad you loved it! 🙂

      Reply
  12. Laura B says

    Posted on 11/11 at 2:42 pm

    Made this for a Saturday football gathering and everyone loved it. One friend even noted that she doesn’t really like corn but she liked this and would totally put it on tacos or salads.

    ★★★★★

    Reply
    • Erin says

      Posted on 11/11 at 7:16 pm

      Hi Laura, so glad you all loved it!!

      Reply
  13. Callie Wakefield says

    Posted on 10/21 at 1:28 pm

    Amazing and so easy!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/21 at 6:27 pm

      Hi Callie, so glad you love it!

      Reply
  14. Abbey says

    Posted on 9/25 at 4:11 pm

    Easy to make! Made this when we had friends over and it was a hit- definitely a great summer/fall staple!!

    ★★★★★

    Reply
    • Erin says

      Posted on 9/27 at 9:50 am

      Hi Abbey, so happy everyone loved it!

      Reply
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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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