Mexican Street Corn Salad

About recipe

This recipe is inspired by elote, which is a popular Mexican street food is made with grilled corn on the cob rolled in lime, mayo, cheese, and spices. Here, mayo is swapped with Greek yogurt, and everything is mixed in a bowl for a lighter side salad that’s perfect with summer meals. You can add some grilled chicken, fish, or black beans to make it a main dish. 

Ingredients (serves 5)

  • 4 cups corn, can be fresh or frozen 
  • 1 tablespoon vegetable oil 
  • 1/2 red bell pepper, diced 
  • 1 jalapeno, deseeded and diced small 
  • 1/2 cup cilantro, chopped 
  • 1/2 cup plain Greek yogurt 
  • 1 large lime, juiced (about 3 tablespoons) 
  • 1 teaspoon salt 
  • 1/2 teaspoon chili powder 
  • 1/2 teaspoon cumin 
  • 1/2 teaspoon smoked paprika 
  • 1/3 cup crumbled cojita cheese + more for sprinkling on top 


  1. Heat a large skillet over high heat with the oil. Once hot, add the corn. Char the corn slightly so it has a roasted flavor and some brown bits. This will take about 4-6 minutes, toss occasionally. 
  2. Pour into a large bowl and let cool. 
  3. Chop the bell pepper, red onion, jalapeno, and cilantro (save a tablespoon for garnish). Once chopped, add them to the bowl with the corn. 
  4. In a small bowl, whisk together the Greek yogurt, lime juice, salt, chili powder, cumin, paprika. Stir in the cheese, saving a tablespoon for garnish. 
  5. Add the yogurt sauce to bowl and mix well. 
  6. Sprinkle with a bit more cheese and cilantro. 
  7. Store in fridge for up to five days. 
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