Grilled Mexican Street Corn Salad

Grilled Mexican street corn salad is loaded with a tantalizing mix of sweet, savory, smoky and spicy flavors.

Grilled Mexican Street Corn Salad in a black bowl.

This salad is so good you will want to make it all the time. Easy to make and even easier to devour!

Need to bring a dish to a potluck or barbecue? This will make you the hit of the party.

Try our Southwest Grilled Chicken Salad recipe!

Grilled Mexican Street Corn Salad

Grilled Mexican Street Corn Salad - corn cobs and jalapeños on the hot grill

Turn that favorite grilled corn on the cob into a salad with a kick of heat!

Simply grill the ears of corn on the cob and the jalapenos.

Slice the kernels off of the grilled corn into a large bowl. The easiest way to do this without losing a finger is to place a small bowl upside down into a big bowl. Place the corn cob on the small bowl and slice down the kernels.

Dice up the jalapenos. This is where you control the heat, leave the seeds and ribs of the jalapenos for extra spicy goodness. Or remove them for a less spicy bite.

Grilled Mexican Street Corn Salad in a black bowl on a yellow back ground

Add the chopped green onions and parsley.

In a separate small bowl whisk the mayonnaise, garlic, lime juice, salt, and pepper.

Check out our Strawberry Shortcake recipe!

closeup of the Grilled Mexican Street Corn Salad in a black bowl

Pour the dressing over the corn mixture and stir to combine.

Add the crumbled Cotija cheese and stir gently to incorporate.

side view closeup of the Grilled Mexican Street Corn Salad in a black bowl

This salad is a perfect side dish for almost any meal. Great for barbecues!

Check out our Shrimp Salad!

Street Corn Recipe

Grilled Mexican Street Corn Salad in a black bowl.

Grilled Mexican Street Corn Salad Recipe

A tantalizing combination of sweet, savory, smoky, and spicy flavors. Easy to make and even easier to devour!
5 from 2 votes
Print Pin Rate
Course: Grilling, Salad
Cuisine: Mexican
Keyword: corn, elotes, grilled, Mexican, salad, street
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 360kcal
Author: Don’t Sweat The Recipe


  • 8 ears fresh corn on the cob
  • 2 fresh jalapenos
  • 3/4 cup fresh cilantro, chopped
  • 4-5 green onions, diced (we used green tops only)
  • 1 cup Cotija cheese


  • 1/4 cup mayonnaise
  • 3 Tablespoons of fresh lime juice
  • 1 clove of garlic minced
  • 1/4-1/2 teaspoon kosher salt adjust to taste
  • 1/2 teaspoon fresh ground pepper


  • Preheat the grill to 400ºF.
  • Grill the corn and jalapenos for 15-20 minutes, turning frequently, until lightly charred.
  • Carefully cut the corn off the cobs into a large bowl. Chop and seed (if desired) the grilled jalapenos and toss in the bowl with the corn.
  • Add the cilantro and green onions.
  • In a small bowl mix the dressing ingredients. Pour over the corn mixture and toss to combine.
  • Add the Cotija cheese and gently toss to incorporate.
  • Serve warm, room temperature or cold.


Calories: 360kcal | Carbohydrates: 38g | Protein: 12g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 684mg | Potassium: 589mg | Fiber: 4g | Sugar: 14g | Vitamin A: 895IU | Vitamin C: 27.2mg | Calcium: 197mg | Iron: 1.4mg

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  1. Oh my gosh!!! My husband and I were JUST commenting on how much we love Mexican style grilled corn. This Salad version is pretty genius. LOVE that idea. I’m MAKING this next week for sure…. Adding cotija and corn to my grocery list now!! Do you think tossed with some spinach it would be good? Maybe toss in some rotisserie chicken for protein? Trying to think of a way to turn it into a whole meal —- and avoid turning on the oven in this heatwave Seattle is currently having!

    1. Maria, thank you so much! Not so sure tossing the chicken in would be good but grill it and serve the salad as a side. Thank you for coming by. I totally understand not wanting to heat the oven in this heat, it’s miserable.

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