Mexican Street Corn Salad

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Mexican Street Corn Salad (Elote Style)

This vibrant Mexican Street Corn Salad is bursting with bold flavors and perfect for summer gatherings, taco nights, or just as a flavorful snack. Creamy, tangy, with a hint of smoky char from the corn, it’s an easy recipe that never disappoints!

Ingredients

Dressing

  • ½ cup plain nonfat yogurt (or mayo/sour cream)

  • 1 tablespoon fresh lime juice

  • 1 teaspoon honey

  • ½ teaspoon smoked paprika

  • ¼ teaspoon ground cumin

Salad

  • Splash of olive oil

  • 4 ears of corn (about 3-4 cups kernels)

  • 1 clove garlic, minced

  • 2 tablespoons lime juice

  • ¼ teaspoon salt

  • 1 cup canned black beans, rinsed and drained

  • 1 red bell pepper, seeded and chopped

  • 1 jalapeño, seeded and minced (optional for heat)

  • ½ cup minced red onion

  • ½ cup fresh cilantro, finely chopped

  • ½ cup cotija cheese, crumbled

Instructions

1. Prepare the Dressing

In a small bowl, whisk together the yogurt (or mayo/sour cream), lime juice, honey, smoked paprika, and cumin until smooth. If using Greek yogurt, add a splash of milk to thin it out slightly. Set aside.

2. Cook the Corn

Heat a splash of olive oil in a large sauté pan over medium-high heat. Add the minced garlic and corn kernels (cut off the cobs) to the pan. Cook, stirring frequently, for about 12-15 minutes until the corn is tender and starts to develop a light char.

3. Toss Corn with Lime and Salt

Once cooked, gently toss the corn with 2 tablespoons of fresh lime juice and ¼ teaspoon salt.

4. Assemble the Salad

In a large bowl, combine the charred corn, black beans, red bell pepper, jalapeño, red onion, and cilantro. Sprinkle the crumbled cotija cheese over the top.

5. Serve

Drizzle the prepared dressing over the salad and toss lightly to combine. Serve warm or chilled.

Serving Suggestions

  • Spoon it over tacos for a fresh, zesty topping

  • Use it as a dip for tortilla chips at your next party

  • Enjoy it as a flavorful side dish with grilled meats or veggies

Pro Tip: If you prefer a little extra kick, leave the jalapeño seeds in or add a pinch of cayenne pepper to the dressing.