I absolutely love the flavors of Mexican street corn (known as elote)—grilled corn on the cob slathered with creamy sauce, sprinkled with chili and cheese, and finished with a squeeze of lime. It’s indulgent, messy, and irresistible. This salad version brings all those crave-worthy flavors in a dish that’s lightened up and much easier to eat! 

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It has all the smoky, zesty, creamy goodness of elote—with a few joyful liberties. You can make it with whatever corn you have on hand: grilled fresh off the cob (always the winner!), frozen (toasted in a skillet for a little char), or even canned (just drain well and dry). And the dressing is my lightened-up twist: mostly nonfat or low-fat Greek yogurt for tang and protein, plus just a touch of mayo to add depth and silky richness. You can use all yogurt if you prefer, but the little bit of mayo really makes the flavor pop.

Step 1: Prepare the corn
If using fresh, grill or roast the corn-on-the-cob until lightly charred, then slice off the kernels (about 4 cups).
Step 2: Mix the dressing
In a small bowl, whisk together the yogurt, mayo, lime juice, zest, chili powder, garlic powder, salt, and pepper until smooth and creamy.
Step 3: Assemble the salad
In a large mixing bowl, combine the corn, bell pepper, onion, jalapeño, and cilantro.
Pour the dressing over and toss until everything is well coated.
Finish & serve: Gently fold in most of the cotija (and avocado if using), reserving a little cheese for garnish. Sprinkle with remaining cotija and extra cilantro.
Serve with lime wedges for squeezing on top!

More recipes to brighten taco night

If you’re making this corn salad for a fiesta, you’ll want to pair it with some of my other Tex-Mex favorites. Try my Corn and Avocado Salad for a refreshing companion dish, Black Bean and Corn Salsa for dipping, or Tex-Mex Coleslaw to pile onto tacos and burgers. And if you need a main course, my Tex-Mex Quinoa Bake are a perfect match.

Why you’ll love this lightened-up elote salad

  • Fork-friendly fun: All the joy of elote without the mess of eating it off the cob.
  • Lighter, protein-packed dressing: Greek yogurt makes it creamy with a nutritious boost.
  • Totally Versatile: Add avocado, swap in different spices, or try cheese variations.
  • Crowd-Pleaser: Serve as a side, taco topper, or scoop with tortilla chips.

Sprinkle in chili powder (or smoked paprika), cilantro, and cotija cheese (or feta), and you’ve got a crowd-pleasing side that works for cookouts, taco night, or even as a topping for grilled chicken, fish, or shrimp. If you want extra creaminess and a nutrition boost, fold in avocado at the end… It’s extra good!

See the notes section at the bottom for lots of easy variations, swaps, and storage tips!

Try my Southwestern Corn Salad and Corn Salsa!

(5 stars) 1 rating

Mexican Street Corn Salad (Elote-Inspired, Lightened-Up)

This salad has all the smoky, zesty, creamy goodness of classic street corn—made easier, lighter, and ready in just 20 minutes. Perfect as a side, taco topper, or dip!
Yield: 6 cups
Prep Time: 15 minutes
Cook Time (if grilling corn): 5 minutes
Total Time: 20 minutes
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Ingredients
 

  • 4 cups corn kernels, from 4–5 fresh ears, grilled or roasted), or 3cans corn, drained well; or 4 cups frozen corn, thawed and patted dry
  • ½ cup red bell pepper, diced (~½ medium pepper)
  • ¼ to ½ cup red onion, finely diced
  • 1 jalapeño, seeds removed and finely minced (optional for heat)
  • ¼ cup fresh cilantro, chopped (plus more for garnish)
  • ½ cup crumbled cotija cheese, or feta
  • Optional add-in: 1 avocado, diced (fold in gently at the end so it doesn’t mush)

Creamy Lime Dressing:

  • ½ cup nonfat plain Greek yogurt
  • 2 tablespoons light mayonnaise
  • 2 tablespoons fresh lime juice, ~1 lime
  • 1 teaspoon lime zest
  • 1 teaspoon chili powder, or smoked paprika for a milder option
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt, plus more to taste
  • Black pepper, to taste

Instructions
 

  • Char the corn: Grill or roast fresh corn until lightly charred, then cut off the kernels (~4 cups).For frozen corn, sauté in a dry skillet over medium-high heat for 5–7 minutes until golden. For canned corn, drain well, pat dry, then sauté briefly to enhance flavor.
  • Make the dressing: In a small bowl, whisk together the yogurt, mayo, lime juice, zest, chili powder, garlic powder, salt, and pepper until smooth and creamy.
  • Toss the salad: In a large bowl, combine the corn, bell pepper, red onion, jalapeño (if using), and cilantro. Pour the dressing over and toss until evenly coated.
  • Finish and serve: Gently fold in most of the cotija (and avocado, if using). Top with the remaining cheese, extra cilantro, and serve with lime wedges for squeezing on top! 

Notes

• Yogurt vs. Mayo: You can make the dressing with 100% Greek yogurt if you’d like—it will be tangy, creamy, and lighter on calories. But adding just a couple tablespoons of mayo makes a difference—it rounds out the flavor and gives the dressing that authentic silky, street-corn-style richness.
• Corn alternatives:
  • Grilled zucchini or summer squash – cut into cubes, then toss with the dressing for a lower-starch swap.
  • Riced cauliflower – lightly sautéed for texture; a fun, veggie-forward variation that soaks up the creamy lime dressing.
  • Edamame or peas – for a pop of protein and sweetness.
  • Roasted chickpeas – nutty, hearty, and deliciously unexpected.
  • Butternut squash or sweet potato cubes – roasted until caramelized, then dressed just like the corn version for a fall-into-winter spin.
• Storage: Keeps well in an airtight container in the fridge for up to 3 days. Stir before serving. If you’ve added avocado, it’s best enjoyed within 1 day (to prevent browning).
• Make it vegan: Use vegan mayo and a dairy-free yogurt alternative; swap cotija for vegan feta or skip it.
• Naturally gluten-free!
• Spice swap: For a smoky spin, try smoked paprika instead of chili powder. For more heat, add a dash of cayenne or hot sauce.
• Serving ideas: Serve as a side dish, spoon over tacos, pile onto grilled chicken, fish, or shrimp, or scoop with whole-grain tortilla chips.
Author: Joy Bauer, MS, RDN, CDN
Cuisine: Mexican

Nutrition Information per serving

Serving Size: 1.5 cupsCalories: 210Carbohydrates: 29gProtein: 10gTotal Fat: 9g— Unsaturated Fat: 5.5g— Saturated Fat: 3.5gCholesterol: 15mgSodium: 770mgPotassium: 361mgFiber: 4gTotal Sugar: 10g— Natural Sugar: 10g— Added Sugar: 0gVitamin C: 30mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!