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This recipe packs all the yumminess of Mexican Street Corn into an easy to make salad. Serve it up as a side dish at your next barbecue or taco night because it’s muy sabroso!

Bird's eye view of Mexican Street Corn Salad in a white dish.

Mexican street corn, or eloté, is a popular treat in Mexico and growing in popularity in the states as well. It consists of a corn on the cob with some special toppings, including mayonnaise, Cotija cheese and a chili powder spice. As a salad, this is a little easier to serve and prepare in advance, but has all the same delicious ingredients. You can also try adding the optional ingredients for a couple more flavors and textures or squeeze some lime over the top for a little extra zest!

Can I use canned corn or frozen corn?

If you’re in a pinch, you can use canned corn, however, fresh corn is always best. If you need to use an alternative, frozen corn is a better option as it was removed from the cob and flash frozen. Be sure to thaw it and drain it thoroughly of all excess moisture if you choose to go this route.

Where can I purchase cotija cheese?

Cotija is carried in most groceries stores near the cheeses or deli section. If you are unable to find it or you forgot to pick it up, Parmesan is similar and can be used as a substitute.

Street Corn Salad in a white dish.

You may also be interested in these other delicious Mexican recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Bird's eye view of Mexican Street Corn Salad in a white dish.
This recipe packs all the yumminess of Mexican Street Corn into an easy to make salad. Serve it up as a side dish at your next barbecue or taco night because it’s muy sabroso!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
  • 6 ears corn shucked
  • 1/4  cup  mayonnaise
  • 1/4  cup  Mexican crema or sour cream
  • 1/2  cup  grated Cotija cheese
  • 1/2  teaspoon  ancho chili powder
  • 1/4  teaspoon  salt
  • 1/4  cup  freshly chopped cilantro
  • 1 tablespoon Mexican hot sauce
  • Wrap the corn in aluminum foil and place on a 400 degree grill or in a 400 degree oven for 15 minutes. Unwrap and set aside to cool.
  • Meanwhile, in a small bowl whisk together mayonnaise, Mexican crema, 1/4 cup of Cotija cheese, chili powder, and salt.
  • Cut corn kernels from cob and stir into mayonnaise mixture.
  • Sprinkle with remaining Cotija cheese and cilantro. Dot with hot sauce.
Optional: add in 1-2 diced red bell peppers, and 1-2 diced avocados for a fun twist!


Calories: 143kcal | Carbohydrates: 2g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 439mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 930IU | Vitamin C: 4.3mg | Calcium: 115mg | Iron: 0.4mg
Course: Side Dish
Cuisine: Mexican
Keyword: Street Corn Salad
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February 20, 2020 7:56 am

If you had to substitute frozen corn, how much would you use?

February 21, 2020 8:56 am
Reply to  Sandy

You’ll want to use approximately 6 cups of frozen corn.

June 5, 2020 3:50 pm
Reply to  Sandy

If you use frozen corn, after thawing and draining it, What is the best way to cook the corn?

September 9, 2019 7:55 am

5 stars
This is really good. I cut the kernels off the cobs and then cooked over high heat in non stick pan, until corn looked ‘roasted’, with some good color. then proceeded with recipe using feta (couldn’t find cojita). Subbed sour cream for the cream. Everyone wanted seconds, will definitely keep this recipe.

Audi McGee
July 12, 2019 5:19 pm

5 stars
I’ve been making this for years.
We moved to a very diverse neighborhood many years ago with mostly Hispanic, Puerto Rican, cultures. I fell in love with the cuisine, the people, and made many new friends who have taught me little tricks of the trade.
Just saying, Mexican Food is one of my favorites. We use a fruity type of chili powder and lime and butter in this dish. YUMMY!

Martha Ann Edwards
July 8, 2019 12:41 pm

5 stars
I would add a little Hatch chilli when I transfer to the dish. Yumm Gonna try it this coming week end!!

Patty Weber
September 12, 2020 10:24 am

Just made this. It is delicious!

Thomessa Saddler
September 10, 2020 3:28 pm

Has this recipe been tried with frozen corn?

September 10, 2020 2:21 pm

5 stars

October 12, 2019 2:33 pm

I’ve made this on the cobb, so good! Fresh corn used. There is a corn salad with spinach, tomato, bacon, avocado on Pinterest that is also delish, I cut it straight off the cobb, no cooking it & the corn is so fresh & has a crunch to it! I’m going to try yours with it straight off the cobb! Always fun to experiment! Thanks for a less messy way to eat this!

Carol Topping
July 10, 2019 4:17 pm

I made this recipe for a luncheon yesterday and it was a BIG HIT! Six people wanted the recipe! There were NO LEFTOVERS!
Thank you!

July 8, 2019 9:12 am

I make a very similar salad that is one of my family’s favorites during the summer months. I recommend substituting feta for fresh cotija and parmesan or romano for aged cotija.

Stella Adams
July 8, 2019 8:41 am

How many bags of corn do i need

Debbie Leone
February 12, 2020 11:11 pm

Is this served cold ?
I’m hoping it can be made ahead of time???
Thank you

February 13, 2020 11:12 am
Reply to  Debbie Leone

Yes, this can be made ahead of time and is served either room temp or cold.

March 16, 2020 8:48 am

5 stars
how old are you?

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