Mexican  Street Corn  Salad

Creamy and delicious Healthy Mexican Street Corn Salad is the perfect 30 minute crowd pleaser at your next cookout. Flavorful corn tossed with a yogurt, lime and cilantro dressing then sprinkled with cheese for a simple take on classic elote.

Corn Red onion Cilantro Lime Cotija cheese Plain yogurt Mayo Garlic Smoked paprika Cayenne pepper Salt and pepper

Ingredients You Need

Cook your corn: Mexican corn salad can be enjoyed using corn that’s grilled or boiled.


Shuck the corn kernels: Let corn cool down enough to handle. Then stand the corn upright and cut kernels as close to the core as possible.


Assemble the salad: Add corn, mayo, yogurt, cotija cheese, fresh cilantro, lime juice, cayenne pepper, salt, and pepper to a large bowl.


Toss: Gently toss to coat and serve immediately warm or chill to serve cold. Enjoy this bit of Mexico street style salad!


Serve as a dip, with a protein or as a side! I served it with whole grain spaghetti and turkey meatballs.



Refrigerate in an airtight container for up to 48 hours.

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