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This Mexican Street Corn Salad takes its cue from the classic Elote but with a lighter twist. We swap in creamy yogurt for mayo, lean on more locally available ingredients and seasonings like paprika for a smoky kick and tangy feta in place of cotija. Fresh, vibrant and perfect for sharing!

The flavours are creamy yet zingy, lemony and smoky with a craveable crunch cutting through. I promise this is the salad you’ll be making on repeat. Did I mention it doubles as a dip to serve with chips too?

Steps To Make This Mexican Style Street Corn Salad

Prep the corn. We will shuck 2-3 ears of corn. Slice off the kernels and cook on the stove until beautifully. charred.
Whisk together our lighter take on a traditional Elote dressing with:
- Greek yogurt/ hung curd
- Mayonnaise
- Lemon / lime juice
- Seasonings (paprika, chilli powder, salt , pepper)
- Hot sauce/ Sriracha
Taste and adjust the flavours, for instance adding more lime juice for zing, more paprika for smokiness or more hot sauce for heat.
Toss in the corn along with more add-in’s. We’ve gone with diced jalapeños, peppers and fresh cilantro and scallions.

Finish with crumbled feta (or cotija cheese if you can find it!). Parmesan would work in a pinch too.
Give it a good mix and DIVE IN!

This street corn salad works just as well as a salad on its own; or you could serve it as a dip to scoop up with chips!

Mexican Street Corn Salad

Crunchy, creamy, zingy, lemony, and smoky — this is the corn salad you’ll want on repeat. It doubles up beautifully as a dip served with chips too!

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Ingredients

For the corn:

2-3 ears corn shucked, kernels sliced off

For the dressing:

3-4 tbsp mayo
2-3 tbsp Greek yogurt or hung curd
1-1.5 tbsp lime juice (juice of a lime)
3-4 tsp paprika
1-2 tsp chili powder
2-3 tsp hot sauce of choice
Salt and pepper to taste

To assemble:

1/2 cup mixed peppers sliced
1-2 tbsp jalapeños dliced
1 block feta (swap in cotija cheese; parmesan etc)
2-3 tbsp scallions sliced
Fresh cilantro chopped, to taste

Instructions

Shuck the corn and slice off the kernels. Cook in a pan until charred.
In a bowl, whisk together mayo, Greek yogurt, lime juice, paprika, chili powder, hot sauce, salt, and pepper. Adjust to taste (more lime for zing, more paprika for smokiness, more hot sauce for heat).
Toss the charred corn in the creamy dressing.
Mix in diced peppers, sliced jalapeños, scallions, and fresh cilantro. Top with crumbled feta/ cotija/ chese of choice.
Serve immediately as a salad or scoop with chips. Enjoy!

Video

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