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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 fresh corn kernels, bell pepper, cotija cheese, and more!
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. Plus it does not use mayo or sour cream, keeping it light and fresh.
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!
And the best part? It also doubles as the best side dish!
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).
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. We love to serve this with tortilla chips!
Storing your dish
Healthy Mexican street corn salad recipe 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! Just give it a taste and see what you think.
- Extra veggies: Sneak in extra veggies by adding chopped green pepper or green onions! You can also add black beans in to make it more packed with protein!
- 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, I think a feta cheese would be great here!
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.
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
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!
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
- 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.
- Pour into a large bowl and let cool.
- Prepare the rest of your veggies (peppers, onion, and cilantro) by chopping. Once chopped, add them to the bowl with the corn.
- In a small bowl, whisk together Greek yogurt, lime juice, salt, chili powder, cumin, paprika. Stir in cheese.
- Add yogurt sauce to bowl and stir to combine everything well.
- Top with more cheese and cilantro.
- Store in fridge for up to five days.
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Sherise says
This went so fast at a summer bbq bc people were getting second helpings. Also I grilled 16 ears =8 cups or double amount of corn but I kept sauce amount the same. Easy, inexpensive and delicious!
★★★★★
Erin says
Hi Sherise, so happy everyone loved it and great idea! 🙂
Benedette says
so I was obsessed with the trader joe’s frozen elote, and this recipe is 10000000x better. the ingredients are just so much better in this recipe and everything tastes so fresh – will always make this recipe if I am craving elote/mexican corn salad. I am obsessed!!!!!!
also – I didn’t have a red pepper but I had celery for that crunch and it worked out just fine! you killed it again Erin!
★★★★★
Erin says
Hi Benedette, so happy you enjoyed the salad so much and made it your own too! 🙂
Catherine says
Brought this recipe to a party and it was a hit! So easy and delicious!!
★★★★★
Erin says
Hi Catherine, so happy you loved it! 🙂
sammi says
Would leave 10 stars if I could. I have made this two weeks in a row and can’t get enough!
★★★★★
Erin says
Hi Sammi, so happy you loved it!!
Roe says
Hi! What’s your thoughts about substituting the yogurt with sour cream?
★★★★★
Erin says
Hi Roe, that should be fine! Let me know how it comes out!!
Christine says
Since the cheese is so salty, I think 1 tsp salt in the dressing/sauce is too much. I’ll adjust next time.
Other tweaks to try:
Add halved cherry tomatoes
Add chunks of avocado
Erin says
Hi Christine, so happy you liked it and great ideas!
Rebecca says
I’ve made this recipe so many times this summer!! It’s always a hit for parties. It’s so easy and flavorful.
★★★★★
Erin says
Hi Rebecca, so happy you love it so much! 🙂
Nicolette Headley says
This is insanely good and so easy! I just threw 6 ears of corn on the girl and whipped this up! Opted for two jalapeños because we love the heat, one green and one red bell pepper, and one red onion. Definitely went heavy on spices in the sauce, but that’s how I do! I’m glad I made so much!
★★★★★
Erin says
Hi Nicolette, so happy you loved the salad so much!! 🙂
Alexis Maniscalco says
Never any left when I make it!
★★★★★
Erin says
Hi Alexis, so happy it is such a HIT! 🙂
Becca says
I’ve made this two times in the last 3 days for different events. Always a crowd pleaser!! Love it!
★★★★★
Erin says
Hi Becca, so happy you loved it SO much!! 🙂
Nikki McCall says
If you can’t find Cojita cheese is there something similar you can substitute?
Erin says
Hi Nikki, yes feta is perfect! Let me know if you can get feta and how your salad comes out!!
Alison says
Question! Fat free Green yogurt or full fat?
Erin says
Either! Full will have a more creamy taste but I use fat free all the time and its great.
Jenny says
The perfect summer side dish! I made this for a graduation BBQ a few weeks back and it was a hit. Even my dad, who is strongly anti-Greek yogurt, loved it. Super easy to make and leftovers are also tasty! Another 10/10 from ELW
★★★★★
Erin says
Hi Jenny, so happy you loved it so much! 🙂
Chelsea says
Made this tonight for my family as a side dish. It was AMAZING! Everyone couldn’t get enough and it will definitely be included in our weekly summer food rotation!
★★★★★
Erin says
Hi Chelsea, so so happy you loved it!! 🙂
Lena says
very good and refreshing!! made this last night for dinner and was so quick and easy to whip up! Paired it with chicken and it was a great meal 🙂
★★★★★
Erin says
Hi Lena, so happy you loved it so much! 🙂
Kellen says
Oh my gosh I’ve been wanting to make this for a while and finally did, it’s so so good!!! Definitely going to be on repeat!
★★★★★
Erin says
Hi Kellen, so happy you loved it!! 🙂
Kendra says
This was seriously delicious!!! I mixed it into our Taco Bowls for lunches, and it added so much flavor! My fiance said “whatever you did to that, keep doing it” It was a huge hit for both of us!!!
★★★★★
Erin says
Hi Kendra, so glad you both loved it so much! Thanks for sharing! 🙂
Sara R says
Made this as a side with steak and it was a HUGE hit!!! I used frozen corn which was good but I can’t wait to try with some fresh summer corn! Great recipe and super easy to make for large groups.
★★★★★
Erin says
Hi Sara, so glad you loved it!! 🙂
Karen says
Made this last night .Oh my goodness it is do good. I only have pickled jalapenos it turned out awesome. This is a keeper.
Erin says
Hi Karen, so glad you loved it and made it your own!! 🙂
Katie D says
This is my go-to side dish whenever I make a Mexican dish. So freaking good, flavorful & easy!! I am obsessed
★★★★★
Erin says
Hi Katie, so happy you love the dish!!