A lighter take on the classic esquites, made with Greek yogurt, fresh lime, cotija cheese, and jalapeno. This elote corn salad is perfect side for cookouts, potlucks, or taco night!
We have several very authentic (and delicious!) takeout spots serving some of the best fresh Mexican food I have ever had in Central Florida, and we are super spoiled because of it.
I love ordering esquites, which is a just elote in a bowl; a Mexican street corn salad with all the good stuff, including mayo, usually in a small styrofoam cup that’s an easy to eat street food on the go. It’s incredibly fresh and delicious and I love supporting our local spots regularly.
But when I’m craving this dish for a party side that I want to share with friends and family, a homemade batch of Mexican Street Corn Salad is the way to go. My version is very similar to traditional esquites – flavor wise, anyways. However instead of mayo, I like to use Greek yogurt as it’s more protein forward, with less fat making it the perfect side for any get-together.
Serve with my shredded salsa chicken tacos, beef barbacoa bowls or chicken tostadas to round out your menu one night!
This corn salad is also great with bbq chicken drumsticks, grilled chicken kebabs, or sous vide flank steak.
Mexican corn salad ingredients
This Mexican Street Corn Salad is made without mayo but you can’t tell once everything is mixed together and chilled for 30 minutes! It’s tangy, sweet and delicious.
- fresh corn off the cob: I recommend using fresh corn kernels cut off the cob.
- butter: this helps bring the sweetness from the corn out when roasting. You can also use oil in a pinch.
- jalapeno: for a little bit of heat. You can de-seed if you don’t like it too spicy.
- cilantro: adds a nice herby, fresh flavor.
- cotija cheese: Cotija is crumbly and salty, and compliments the sweet corn. If you don’t have cotija, parmesan or feta will also work.
- chili lime seasoning: such as Tajin to garnish for extra flavor (optional)
Ingredients for esquites dressing
This quick dressing is thick and tangy, perfect to mix together with freshly charred corn off the cob.
- Greek yogurt: the base that will bind the street corn salad together.
- garlic: 2 cloves minced garlic for flavor and aromatics.
- lime juice: fresh lime juice from one lime for tang and to thin out the Greek yogurt.
- spices: chili powder, salt and pepper. You just need a pinch to help season and flavor this dish.
can I make street corn salad ahead of time?
Yes! You can easily prep and prepare this salad ahead of time. Sometimes I feel like the cotija cheese gets lost a bit in flavor after it’s been in the refrigerator more than a day, so you may need to add a little more as a garnish when serving, but that is up to you.
Otherwise, this salad with the Greek yogurt dressing holds up well if it’s made ahead of time.
How long does this corn salad last in the fridge?
Store leftovers in an airtight container for up to 3 days. The flavors meld beautifully over time, but it’s best enjoyed within the first two days for the freshest taste.
more corn recipes to make
Mexican Street Corn Salad made with Greek yogurt (no mayo)
Ingredients
Greek yogurt dressing (no mayo)
- 1/4 cup plain Greek yogurt
- 2 garlic cloves, minced
- 1 lime juiced
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Mexican Steet Corn Salad
- 4 ears corn, cut from the cob
- 2 tablespoons butter (unsalted) - can use avocado oil as well
- 1 jalapeno, diced - remove seeds if you don't like it spicy
- 1/4 cup cilantro, chopped
- 1/4 cup cotija cheese, crumbled - or Parmesan cheese or feta
- chili lime seasoning, such as Tajin to garnish (optional)
Instructions
Greek yogurt dressing
- To a small bowl, add Greek yogurt, minced garlic, juice from 1 lime, chili powder, salt and pepper. Whisk to combine. Can be made ahead of time.
street corn salad
- To a grill pan or skillet, melt unsalted butter over medium heat. Add 4 ears of corn and roast on the stovetop, turning every 3-4 minutes for an even char.
- Once cooled, cut corn away from cobs and set aside.
- To a medium bowl, add corn kernels, diced jalapeno, cilantro and cotija cheese. Pour in Greek yogurt dressing and toss gently to combine. Top with Tajin, if using, and serve immediately.
Notes
Nutrition
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Great recipe and it was so easy to print by putting in my email address.
FABULOUS RECIPE! Perfect for summer!
Incredible! Doubled the recipe and everyone raved.
So glad it was a hit – thank you for the review!
My entire family loved this recipe!
Delicious and easy! Love the use of greek dressing versus mayo in this lighter version. 5 stars!
you can’t print the recipe without having to sign up to a newsletter or a new browser. This is a scam. The recipe looked good, but you lost your credibility and I will NEVER go on this site again.
Hello, my website is run by a human and is not a “scam” – leaving a 1-star review for a recipe you did not make, nor intend to is more of a scam than someone managing a website, nana. My site does ask for an email to print – and only to print, to avoid spam, and the increasing threats to online sites from AI and bots, as this helps my site recognize a real person is on the other side. Also, it’s 100% free to view my recipes, and I make sure to include a “jump-to” button immediately at the top, so you can scroll without extra ads or pop-ups. Furthermore, you are more than welcome to copy the recipe text (ctrl + v) and paste to your word document of choice (apps, docs, etc) without ever putting your email info anywhere you wouldn’t like to.