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–+ servings

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
Total Time: 20 minutes

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.