Mexican Street Corn Salad with Chipotle Dressing

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Delicious grilled Mexican street corn salad recipe is a fiesta in a bowl! A healthy salad packed with fresh vegetables and creamy chipotle yogurt dressing.

Mexican street corn salad with chipotle dressing

One of my favorite ways to spruce up corn on the cobb is Mexican-style elotes. They are roasted ears of corn topped with savory spices, creamy sauce, cheese, limes, and chopped cilantro. A handheld treat that you can’t resist!

With BBQ and picnic season well on its way, I found a quick, healthy and portable way to enjoy elotes. I’ve taken the key flavor elements and added them to a vegetable-packed salad. This Mexican street corn salad with creamy chipotle dressing will turn dinner into a fiesta!

Grilled white and yellow sweet corn on the cob for salad

With summer on its way and corn in season, you can find the sweetest, plump kernels on sale. Now that I’ve gotten a chance to spend more time cooking outdoors, I often shuck a few ears of corn and toss them right on the grill. It’s straightforward and easy!

Okay, to take this corn salad to the next level, you’re not going to want to skip this dressing. Mexican street corn is commonly topped with mayonnaise, but I thought I would lighten up the dressing with plain nonfat Greek yogurt instead.

Ingredients in a bowl to make a salad dressing

The yogurt adds some extra protein into each bite plus you still get the creaminess that is so awesome. A little bit of cumin, chipotle pepper, and fresh lime zest and juice infuses those earthy and smokey flavors into the dressing, yum!

This salad is a combination of sweet, savory, smoky and crunchy ingredients with a hint of fiery spice. When I create a recipe, I like to have a balance of various flavors and textures that complement each other. It’s no fun to eat mush, right?

A bowl of corn salad with chipotle dressing and garnish

The produce that I selected for the base of the corn salad are cucumbers, bell peppers, red onions, avocado, garlic, and jalapeno. See how those provide crunch, creaminess, and earthy flavors? The last thing to do is top the salad with some Queso Fresco or Cotija cheese if you like a more pungent flavor. I can’t wait for you to dig in!

Grilled kernels of corn, cheese, peppers, onions in a bowl

As much as I love corn on the cobb, this salad makes eating my favorite summer vegetable much easier and even more tasty with the Mexican-inspired ingredients. Plus, no worrying about those little kernels getting stuck in your teeth, ha. I’ve been serving this salad with my blackened chicken tacos or mahi mahi for a complete meal. What would be your perfect main dish pairing with this corn salad?

More Mexican recipes

How to prevent avocados from turning brown right away

Have you noticed cut avocados turn brown if you don’t eat it right away? Why does this happen? There is an enzyme that is naturally occurring in avocados called polyphenol oxidase. When the flesh of the avocado is exposed to oxygen, it reacts with the enzyme, and you see the browning occur over time. If you can keep the contact with oxygen to a minimum that helps. When I’m cutting up avocados for a recipe, I fill a container up with about 1 cup of water and 1 tablespoon lime or lemon juice. The acid in the citrus lowers the pH of the water and slows down the browning process. I leave it in the solution for about 5 minutes, drain the avocados, then add it to my recipe, tightly cover the dish, refrigerate and serve within a few hours.

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Mexican Street Corn Salad with Chipotle Dressing

Delicious grilled Mexican street corn salad recipe is a fiesta in a bowl! A healthy salad packed with fresh vegetables and creamy chipotle yogurt dressing.
Pin Print Review
4.04 from 26 votes
Prep Time18 mins
Cook Time12 mins
Total Time30 mins
Servings 4 servings
Course Salad
Cuisine Mexican

Ingredients

Salad

  • 4 ears of corn, 3 cups cooked kernels
  • ½ cup red onion, diced, ¼-inch dice
  • ½ cup red bell pepper, ¼-inch dice
  • ½ cup cucumber, ¼-inch dice
  • 1 avocado, ¼-inch dice
  • 1 clove garlic, minced
  • 1 jalapeño, minced
  • 1 tablespoon cilantro, chopped, plus more for garnish
  • ½ cup queso fresco, or cotija cheese

Dressing

  • ¼ cup greek yogurt, non-fat, plain
  • 2 tablespoons lime juice, and zest of one lime
  • ¼ teaspoon chipotle pepper, ground, more to taste
  • ¼ teaspoon cumin, ground
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • black pepper

Instructions 

Salad

  • Lightly brush each corn cob with olive oil and sprinkle salt and pepper.
  • Heat grill to high heat. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill grates.
  • Once the grill is nice and hot, add the corn. Close the lid and cook about 2-3 minutes on each side, flipping and covering about 12 minutes total. You want to achieve some char marks on each side.
  • Set corn aside and allow it to cool enough to handle.
  • Carefully cut the corn kernels off the cob on a cutting board.
  • In a large bowl combine corn, onion, bell pepper, cucumber, avocado, garlic, jalapeno, cilantro, and ¼ cup of cheese.

Dressing

  • In a medium-sized bowl whisk together yogurt, lime juice, zest, chipotle pepper, cumin, and salt.
  • Slowly drizzle in olive oil and whisk into dressing until smooth. Taste and add more salt and pepper as desired.

To Serve

  • Right before serving, combine the salad with half the dressing. Drizzle the top with the remaining dressing as desired, crumble the remaining ¼ cup cheese, add some chopped cilantro and freshly ground pepper.

Recipe Video

Notes

  • Add diced avocado to 1 cup of water plus 1 tablespoon lime or lemon juice and allow to soak for 5 minutes before draining and adding to the salad. This helps slow down the browning, especially if you are not serving the salad right away.
  • Serving Size: 1 ¼ cup

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Nutrition Facts
Mexican Street Corn Salad with Chipotle Dressing
Amount Per Serving
Calories 177 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g10%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 6mg2%
Sodium 157mg7%
Potassium 266mg8%
Carbohydrates 17g6%
Fiber 5g20%
Sugar 7g8%
Protein 7g14%
Vitamin A 1950IU39%
Vitamin C 77.6mg94%
Calcium 90mg9%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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31 Comments Leave a comment or review

  1. Tricia says

    Tried this tonight. Ended up tweaking it a bit. Didn’t have Chipotle seasoning which I thought I did. So added a bit more cumin. And instead of grilling the corn, I used organic frozen corn because I was really interested in making a cold dish. So I added the frozen corn, didn’t have cucumbers or the cheese (I’m always buying queso fresco, but what I had went bad. Oh well) mixed everything together as per the directions and oh my goodness this was fabulous cold. I loved it and gobbled it up. Thank you, and sorry I butchered your recipe. But I love it. Lol

  2. Debbie Johnston says

    We are having a Cinco de Mayo/May the Forth be with you, potluck at work so I found your recipe. I love all this recipe. One question would you add all the ingredients right before the potluck? Thank you.

    • Jessica Gavin says

      Hi Debbie- You could mix all the vegetables, except keep the red onions in a separate container or bag and then mix in before serving. And then you could have the dressing on the side to have people drizzle, or you can mix in before serving but I think it looks prettier before it’s mixed with the dressing 🙂

  3. Debbie says

    This salad is delicious, so fresh and perfect with corn in season. I had to keep reminding myself that the decadent dressing is actually healthy with yogurt as the base. Got a late start on dinner, but my husband said it was worth the wait….he loved the salad that much! Thank you for this fabulous recipe!!

  4. Jose says

    I make a similar dish. I peel some of the husk off but leave some on so the kernels don’t get too burned or dried out. Also, I soak the corn ears in milk or a milk and water solution for a couple of hours before grilling them. Trader Joe’s sells roasted corn kernels in the frozen food section. Not as good as my grilled corn, but much easier, faster and less messy!

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