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.
Prep Time18 mins
Cook Time12 mins
Total Time30 mins
Course: Salad
Cuisine: Mexican
Servings: 4 servings
Calories: 177kcal
Author: Jessica Gavin



  • 4 ears of corn 3 cups cooked kernels
  • 1/2 cup red onion diced, ¼-inch dice
  • 1/2 cup red bell pepper ¼-inch dice
  • 1/2 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
  • 1/2 cup queso fresco or cotija cheese


  • 1/4 cup greek yogurt non-fat, plain
  • 2 tablespoons lime juice and zest of one lime
  • 1/4 teaspoon chipotle pepper ground, more to taste
  • 1/4 teaspoon cumin ground
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • black pepper freshly ground, to taste



  • 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 with the oil.
  • 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 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.


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


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


  • 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.
  • 1 serving = 1 1/4 cup corn salad


Calories: 177kcal | Carbohydrates: 17g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 157mg | Potassium: 266mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1950IU | Vitamin C: 77.6mg | Calcium: 90mg | Iron: 0.7mg
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