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Overhead shot of Mexican Street Corn Salad in large white bowl with lime wedges and side of cotija cheese crumbles.
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5 from 100 votes

Mexican Street Corn Salad

Easy Mexican street corn salad with frozen corn, cotija cheese, lime, & cilantro. This elote salad is mayo-free, big on flavor and perfect for get-togethers!
Course Side, Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
0 minutes
Total Time 15 minutes
Servings 6 servings
Calories 129kcal
Author Yumna Jawad


  • 20 ounces frozen corn thawed and patted dry
  • 2 tablespoons avocado oil
  • ½ cup thinly sliced scallions both white and green parts
  • ¼ cup cilantro roughly chopped, plus additional for topping
  • ¼ cup cotija cheese crumbled
  • 1 lime juiced
  • 1 jalapeno seeded and finely chopped
  • 1 garlic clove minced
  • ½ teaspoon salt
  • ½ teaspoon chili powder


  • Heat the oil in a large cast iron skillet or heavy pan over medium-high heat. When the oil is shimmering, add the corn and cook, tossing often, until charred and starting to pop, 5-6 minutes.
  • Pour the charred corn into a large bowl and add the scallions, cilantro, cotija cheese, lime juice, jalapeno, garlic, salt, and chili powder. Toss thoroughly to mix.
  • Serve topped with additional cilantro and cotija cheese.


Storage: This street corn salad will last up to three days in the fridge. Keep in mind the longer it sits the more water will weep from the corn. 


Calories: 129kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 464mg | Potassium: 178mg | Fiber: 3g | Sugar: 5g | Vitamin A: 277IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 1mg