Make It Count Kitchen

If you’re searching for a healthy side dish recipe that’s packed with flavor and comes together quickly, this Mexican Street Corn Salad is a must-try. Inspired by classic elote, this lighter version features grilled corn, fresh vegetables, and a creamy, zesty lime dressing.

Perfect as a summer side recipe for BBQs, taco nights, or weeknight dinners, this dish is fresh, satisfying, and easy to prepare in under 30 minutes.

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Why This Recipe Works

• Made with fresh, whole ingredients
• Naturally gluten-free and easy to adapt
• Comes together quickly with minimal prep
• Works well for meal prep, potlucks, and cookouts
• Balanced with sweet corn, smoky char, creamy cheese, and citrusy heat

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Ingredients

For the dressing:

• 1.5 tablespoons mayonnaise (use avocado mayo for a healthier option)
• Juice of 1 lime
• 1/2 teaspoon chili powder (adjust to taste)
• Dash of Cholula or your preferred hot sauce
• 2 cloves garlic, finely minced or grated

For the salad:

• 4 ears of corn, husked
• Avocado oil (for grilling)
• 1 jalapeño, seeded and finely chopped
• 1 red bell pepper, diced
• 1/2 cup fresh cilantro, chopped
• 1 cup crumbled cojita cheese

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Instructions

1. Grill the Corn

Brush the corn with avocado oil and place on a preheated grill over medium-high heat. Grill for 10 to 15 minutes, turning occasionally, until lightly charred and cooked through. Remove and let cool slightly before slicing the kernels off the cob.

Tip: If you don’t have a grill, a cast-iron skillet or broiler can create a similar effect.

2. Make the Dressing

In a small bowl, whisk together the mayonnaise, lime juice, chili powder, Cholula, and garlic until well combined and smooth.

3. Combine the Salad

In a large bowl, add the grilled corn, jalapeño, red bell pepper, cilantro, and cojita cheese. Pour the dressing over the top and toss until evenly coated. Taste and adjust seasoning as needed—add more lime juice, chili powder, or a pinch of salt to suit your preferences.

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Serving Suggestions

This easy side recipe is best served slightly chilled or at room temperature. It pairs well with grilled meats, tacos, or as a flavorful topping for rice bowls. It’s an ideal summer side dish for:

• Backyard barbecues
• Taco Tuesday
• Meal prep lunches
• Casual gatherings and potlucks

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Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors continue to develop as it sits, making it a great make-ahead option.

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Customization Ideas

Make this dish your own with a few healthy variations:

• Swap mayo for plain Greek yogurt
• Add diced avocado for extra creaminess
• Use feta cheese if cojita isn’t available
• Stir in black beans for added protein and fiber

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Share Your Version

Tried this Mexican Street Corn Salad? Let me know how it turned out in the comments, or tag your version on social. Whether you’re building a taco bar or just need a quick healthy side dish, this recipe is a flavorful and easy addition to any summer meal.