This Mexican Street Corn Chopped Salad is a fresh and zesty twist on the classic elote — the beloved grilled corn street snack of Mexico. Packed with sweet corn, crunchy veggies, creamy cotija cheese, and a tangy, chili-lime dressing, this salad delivers bold flavor and satisfying texture in every bite.
It’s easy to toss together, great for feeding a crowd, and perfect for BBQs, taco nights, or light weekday lunches.
Why You’ll Love This Salad
- Inspired by authentic Mexican street corn (elote)
- Creamy, tangy, and just the right amount of spice
- Perfect for summer, cookouts, or potlucks
- Easily customizable with add-ins like avocado or chicken
- Comes together in under 20 minutes
Ingredients
- 4 cups corn kernels (fresh, grilled, or frozen + thawed)
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- ¼ cup chopped cilantro
- ½ cup crumbled cotija or feta cheese
- 1 jalapeño, finely diced (optional)
- 1 avocado, diced (optional)
Dressing:
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- Juice of 1 lime
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Grill the corn (optional but recommended): Char fresh or thawed corn in a hot skillet or grill pan until slightly blackened. Let cool.
- Mix the salad: In a large bowl, combine corn, bell pepper, onion, cilantro, jalapeño, avocado (if using), and cheese.
- Whisk the dressing: In a small bowl, whisk together mayo, sour cream, lime juice, chili powder, paprika, salt, and pepper.
- Toss and serve: Pour dressing over the salad and toss until well coated. Garnish with extra cheese, lime wedges, and a sprinkle of chili powder.
Variations
- Add diced grilled chicken or shrimp for a full meal
- Use Greek yogurt instead of sour cream for a lighter option
- Add black beans or cherry tomatoes for extra color and fiber
- Swap cotija for queso fresco or feta
Tips for Success
- Use fresh corn when in season for best texture and flavor
- Slightly charred corn gives that authentic elote taste
- Add the dressing just before serving to keep veggies crisp
- Store leftovers in an airtight container for up to 2 days
Final Thoughts
This Mexican Street Corn Chopped Salad is everything you love about elote — creamy, spicy, tangy, and cheesy — in a cool, refreshing salad form. It’s crave-worthy, crowd-pleasing, and always a hit at the table. Whether served as a side or the main event, this chopped salad will have everyone coming back for seconds.