Creamy Grilled Mexican Street Corn Salad (no mayo)
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Grilled Mexican Corn salad has all of the flavors of Mexican street corn, without the mayonnaise. Instead, it uses creamy avocado – the perfect alternative. Made with sweet corn, salty cotija cheese, fresh jalapenos, and ripe avocado, it’s full of bold flavor and natural creaminess; no mayo is needed. Light, fresh, and just the right amount of heat, this is a side dish you will want to make all summer long.
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What makes this salad so good
Here is What You Will Need
Ingredient List
How To Make Grilled Mexican Corn Salad
Prepare the ingredients: Husk the corn, rinse, and pat it dry. Chop the jalapeno peppers, cilantro, avocados and mince the garlic – place the peppers, cilantro, avocados, and garlic in a medium bowl.
Preheat a gas or indoor grill at medium-high heat.
STEP 1: Brush ears of corn with a little bit of oil and place them onto a hot grill; and cook them until they become charred.
STEP 2: Once the corn has cooked and cooled, cut the corn kernels off of the cob with a sharp knife and place them into a large bowl with the peppers, avocado, cheese and cilantro.
STEP 3: Use a citrus juicer to extract the lime juice and pour it over the ingredients in the bowl.
STEP 4: Mix everything together and store in the refrigerator. Serve corn salad chilled or at room temperature.
Tips & Tricks
- Keep the husks on the corn until you are ready to cook it. The husks help lock in the moisture and keep the corn fresh.
- If you have leftover corn, this recipe is perfect for repurposing it. Throw it on the grill for a nice char and use it in this salad.
- If the corn is hot off the grill or pan, give it a few minutes to cool off which will keep the avocado from getting mushy and the cheese from melting.
No Grill? No Problem!
If you don’t have a grill, you can still make this corn salad using fresh or frozen corn in a cast-iron skillet on the stove. It won’t have that smoky char, but it’s still packed with flavor. Follow the steps below to char your corn in a skillet.
- If you’re using frozen corn, defrost it first and pat it dry. For fresh corn, you’ll need to cook it: remove the husks, rinse, then boil in a covered pot for 5–8 minutes. Drain and rinse with cold water to cool it down before adding to the salad.
- Grab a cutting board and a sharp knife and cut the kernels off.
- Heat a large skillet with 1 tablespoon of olive oil over medium to high heat. Once the pan is hot, add the corn kernels and cook them until they cook through and have a slight char on them.
- Add the corn kernels to the mixing bowl with the other ingredients and mix everything.
Make it your own
One of the best things about salads is that you can make them your own; this corn salad is no different. Try one of these easy twists or make up your own.
Vegetables – There are no rules when it comes to salads — feel free to make it your own. Try tossing in a handful of chopped cherry tomatoes, black beans, red onion, or sweet bell peppers (red or green) to add even more color, texture, and flavor.
Cheese – Cotija cheese has a flavor and texture similar to feta, so if you can’t find it, feta makes an easy substitute. You could also try shredded pepper jack for a bit of spice, queso fresco for a milder option, or even parmesan for a salty, nutty twist.
Mayonnaise – Even though avocado adds a nice creamy texture, add 1/8 cup of avocado mayonnaise with a few tablespoons of Greek yogurt or sour cream for a more authentic street corn salad.
Herbs and spices – If cilantro isn’t your thing, or you just want to change it up, feel free to leave it out or swap it for a fresh herb you do enjoy, like oregano, basil, or parsley. And if you’re looking to amp up the flavor, try adding ½ teaspoon of chili powder and ¼ teaspoon of ground cumin for a subtle smoky kick.
Storing and using leftovers
Store leftover avocado corn salad in an airtight container for up to five days. Leftover street corn salad tastes great as a dip with tortilla chips.
Serving suggestions
Grilled street corn salad is a perfect side dish for the summertime. It’s a quick recipe and it pairs well with cilantro lime shrimp or even grilled flank steak!
It also tastes great garnished with green onions and olives alongside your favorite grilled protein such as grilled jerk chicken, spicy grilled chicken, shrimp fajitas, or pork chops. It’s also the perfect side dish for nachos, tacos or quesadillas.
Recipe FAQs
Yes, this corn salad recipe is healthy. It’s made with fresh ingredients and without mayonnaise.
For the freshest tasting salad, canned corn is not recommended. If fresh isn’t available, frozen corn is a better option. In most cases frozen corn will be sodium-free.
For the best results, assembling the salad just before serving help to keep the salad looking fresh. You can also toss the avocados in a little bit of lemon juice before adding them to the salad.
Mexican street corn, or elote, is traditionally grilled and coated in a creamy mayo sauce, then topped with chili powder, cotija cheese, and a squeeze of lime.
Now imagine that same flavor — but in salad form: sweet corn tossed with fresh cilantro, creamy avocado, crumbled cotija, a touch of chili powder, and bright lime juice. All the bold, zesty goodness you love, no messy cob required.
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Mexican Street Corn Salad
Equipment
Ingredients
- 6 ears of corn
- 2 jalapeno peppers diced or bell pepper for milder version
- 2 cloves garlic minced
- 1 1/2 tablespoons [olive oil]
- 2 tablespoons fresh lime juice
- 3 tablespoons cotija cheese shredded or crumbles feta, queso fresco, or pepperjack will work too
- 3 tablespoons chopped fresh cilantro or parsley
- 1 avocado cut into small chunks
Instructions
- Prepare the Ingredients: Husk the corn, chop the peppers, avocado, cilantro and garlic and place them into a bowl with crumbled cheese. Squeeze the lime juice and set it aside.
- Heat a gas grill at medium-high heat.
- Brush the husked corn with olive oil and place them onto a hot grill and cover it.
- Cook for 5 to 10 minutes until the underside of the corn cobs begin to get char and turn them over. Continue to cook until they become slightly charred on all sides.
- Remove the corn from the grill set it aside until it is cool enough to handle (you can also place the corn in the refrigerator to speed up the cooling process).
- Once the corn has cooled off; cut the kernels off of the cobs and place them into the bowl with the peppers, garlic, avocados, cheese and cilantro.
- Add the lime juice and mix all of the ingredients together.
Grilled Corn Salad without a Grill
Make it witout a grill
- If you are using fresh corn, remove the corn husks and rinse the corn off and add them to a pot of boiling water. Cover and reduce the heat to low and let them cook for 5 to 8 minutes. Drain them and pat them dry.
- Grab a cutting board and a sharp knife and cut the kernels off. If you are using frozen corn, open the bag, and add it straight to the pan.
- Heat a cast-iron skillet with 1 tablespoon of olive oil over medium to high heat. Once the pan is hot, add the corn kernels and cook them until they cook through and have a slight char on them.
- Add the corn kernels to the mixing bowl with the other ingredients and mix everything together.
Notes
- Fresh corn on the cob can be substituted with a 16-ounce package of frozen corn.
- Fresh Garlic can be replaced with 1/4 teaspoon of garlic powder.
- Cotija cheese can be replaced with feta cheese.
- Jalapeno Peppers can be swapped out with a few tablespoons of chopped poblano peppers or mild bell peppers.
- Cilantro can be left out or replaced with chopped oregano, basil or parsley.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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I had some leftover corn and made this yesterday. It was so good I loved the avocado instead of mayonnaise. Thank you!
Thank you! I’m glad you enjoyed it!