Mexican Corn Salad

This just might be my new favorite summer side dish. It has everything I look for in a dish: flavor, texture, and sustenance. Every component of this salad punches its way through to give you the most delicious bite. It is the perfect accompaniment to any lunch, dinner, or even just as good just on its own. 

This dish was largely inspired by elote, which if you know you know. Elote is a Mexican grilled street corn that is slathered in mayo, chili, garlic, cotija cheese, and lime. I mean, how can that not sound good?? It’s something that feels entirely indulgent without being overly complicated to make. For this recipe I chose to use that inspiration and transform it into a salad with a few extra additions like jalapeno and Aleppo pepper. 

I chose to roast the corn off the cob in the oven which gives it a roasted, toasted flavor that is delectable. Once the corn cools off at room temperature, I add all the other ingredients to create a wonderful, homogenous salad. It honestly couldn’t be easier to make, and the finished product is well worth the effort. 

Most of the time I am just cooking for myself and my husband which is why this recipe only yields around 2 servings, however, it can easily be doubled, tripled, or quadrupled to meet yours needs. To be honest I could eat 2 servings myself so I will be doubling this recipe the next time I make it which if I had to guess would be very soon. 

Mexican Corn Salad

Corn has never tasted better with this summer salad side dish! It packs a punch of flavor from roasted corn, creamy mayo, bright lime, cheesy cotija, spicy jalapeño, and herbaceous cilantro.
Total Time 30 minutes
Course Salad, Side Dish
Cuisine American, Mexican
Servings 2


  • 4 Ears of Corn removed from cob
  • 1 Tbsp Avocado Oil
  • 1/4 Tsp Chili Powder
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Salt
  • 1 Jalapeno minced
  • 1 Tbsp Mayo
  • 1 Tbsp Sour Cream
  • 1/2 Lime juiced
  • 2 Tbsp Cilantro chopped
  • 2 Tbsp Cotija Cheese
  • 1/2 Tsp Aleppo Pepper
  • 1/4 Tsp Salt


  • Preheat oven to 475°
  • Line a baking sheet with parchment paper, add the corn off the cob, avocado oil, chili powder, and salt. Toss it all so that the corn gets covered in the oil and seasonings. Place in the oven for 15-20 minutes until roasted and slightly blackened. When it's done set it aside to come to room temperature.
  • Next add the roasted corn to a medium size mixing bowl with the may, sour cream, minced jalapeño, lime juice, cilantro, cotija, aleppo pepper, and salt. Mix everything until thoroughly combined. It can be served right away or after being chilled in the fridge.
Keyword Corn Salad, Mexican Street Corn, Side Dish

One response to “Mexican Corn Salad”

Leave a Reply

%d bloggers like this: