Creamy Mexican Street Corn Salad – No Mayo
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This grilled Mexican street corn salad, or esquites as it is also known is the kind of summer side dish that disappears fast. It has all the flavors of Mexican street corn, but skips the mayonnaise and uses creamy avocado instead. Sweet grilled corn, salty cotija cheese, fresh jalapeños, and ripe avocado make every bite bold, bright, and satisfying. It’s easy to serve with grilled dinners, tacos, or bring to a summer BBQ, and one you’ll want to make on repeat all summer.
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Recipe Highlights
Prep Time: 15 Minutes
Cook Time: 12 Minutes
Total Time: 27 Minutes
Serves: 4
- Bold summer flavor – Sweet grilled corn adds a smoky flavor, while avocado makes it creamy and refreshing with a slight kick from jalapeño pepper.
- Easy to serve anywhere – A versatile side dish that pairs well with grilled meats, tacos, burrito bowls, burgers, or picnic meals.
Ingredient Notes
- Fresh corn on the cob – fresh is best but frozen can also be used.
- Jalapeño pepper – adds some heat and can be swapped with a bell pepper for a mild version.
- Cotija cheese – A dry salty Mexican cheese, can be swapped with Parmesan, queso fresco or feta cheese.
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How To Make Grilled Mexican Street Corn Salad
- Prep the ingredients: Chop the jalapenos, cilantro, and avocado, mince the garlic, and add it all to a bowl.
- Grill the corn: Place the corn onto a hot grill and cook until slightly charred. Remove it from the grill. Once it’s cool enough to handle, slice the kernels off.
- Combine the ingredients: Add the kernels, peppers, avocado, cheese and chopped cilantro to a mixing bowl.
- Add flavor: Squeeze the juice from a lime and pour it over the salad.
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.
How to Make This Salad 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.
- Add more vegetables -Toss in chopped cherry tomatoes, black beans, red onion, or sweet bell peppers for extra color, texture, and flavor. A great combo is black beans, red pepper, and tomato.
- Change the cheese – No cotija? Use feta for a similar salty bite. Queso fresco is milder, pepper jack adds heat, and parmesan gives it a savory twist.
- Make it creamier – Avocado keeps this salad creamy, but you can stir in a little avocado mayo with Greek yogurt or sour cream for a more classic street corn vibe.
- Switch the herbs and spice – Leave out the cilantro or swap it for parsley, basil, or oregano. Add chili powder and a pinch of cumin for extra smoky flavor.
How to Store and Use 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, grilled chicken, or even grilled flank steak.
It’s also the perfect side dish for nachos, tacos or quesadillas.
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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 – about 15 minutes total grilling time.
- 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.
Video
Notes
- 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.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Mexican Street Corn Salad FAQs
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.
Yes this salad can be made about two days ahead of time, but don’t add the avocado until just before serving to keep the salad bright and refreshing.
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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!