Mexican Street Corn Salad with Avocado


This Mexican Street Corn Salad is the perfect summer recipe when good corn is in season! You get all the classic flavors of Mexican Street Corn but it’s served salad style along with avocado. Everyone will love this!

Mexican Street Corn Salad

Mexican Street Corn Salad

What’s not love the classic vendor style, Mexican take on corn on the cob? It’s creamy, it’s cheesy, it’s perfectly spiced and that charred flavor just takes it over the top.

The only slight draw back is that it’s a little messy. That’s where this easy Mexican Street Corn Salad comes in.

And when you make it in salad form you can have the bonus of those irresistibly smooth and creamy avocados, which makes for the perfect upgrade on the popular street corn.


Ingredients for this Mexican Street Corn Salad

  • 4 medium ears fresh corn
  • 1 1/2 Tbsp vegetable oil
  • 1/3 cup chopped red onion
  • 1/3 cup chopped cilantro
  • 1 1/2 avocados
  • 1 garlic clove, minced
  • 3 oz cotija cheese, crumbled
  • 1/2 tsp chili powder
  • 1 jalapeno, seeded and minced (optional)
  • 3 Tbsp mayonnaise
  • 1 1/2 Tbsp lime juice
  • Salt

Scroll below for printable recipe.

Mexican Street Corn Salad Ingredients

How to Make this Corn Salad

First you’ll start out by cutting the corn kernals from the cobs.

Mexican Street Corn Salad

Heat oil in a large non-stick skillet over medium-high heat. Add corn, season lightly with salt and cook, stirring about every 2 minutes, until golden brown.

How to Make Mexican Street Corn Salad

Add the corn to a salad bowl along with avocado, red onion, cotija, cilantro, mayonnaise, jalapeno, lime juice, garlic, and chili powder.

Mexican Street Corn Salad

Gently toss it all together then serve right away.

Mexican Street Corn Salad

What to Serve with This

I love to serve this with tacos. Any of these are great choices and this street corn salad will even make a good topping in tacos!

Is There a Substitute for Cotija Cheese?

If you can’t find Cotija cheese (which is usually near the chilled Latin foods or specialty cheeses) then feta would be a great alternative.

Mexican Street Corn Salad

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Mexican Street Corn Salad with Avocado

5 from 8 votes

All the flavors of the classic Mexican street corn (elotes) but in salad form with the addition of avocado and onion. Less messy and easier to eat. Perfect side to all your favorite Mexican food!

Servings: 5
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 4 ears fresh corn, shucked and kernels cut from cob (4 cups)
  • 1 1/2 Tbsp vegetable oil
  • Salt
  • 1/3 cup chopped red or green onion (if using red run under water and drain to remove harsh bite)
  • 1/3 cup slightly packed cilantro leaves, chopped
  • 1 jalapeno pepper, stemmed, seeded and minced (optional)
  • 1 clove garlic, minced
  • 3 oz Cotija cheese, finely crumbled
  • 3 Tbsp mayonnaise (light or regular)
  • 1 1/2 Tbsp fresh lime juice, divided
  • 1/2 tsp chili powder, then more to taste
  • 1 1/2 medium avocados (semi-firm but ripe) peeled, cored and chopped small


  1. Heat vegetable oil in a large skillet over medium-high heat until shimmering. 

  2. Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6 - 9 minutes total). 

  3. Remove from heat and allow to cool slightly.
  4. Add corn to a medium bowl along with, avocados, onions, cilantro, jalapeno, garlic, Cotija, mayonnaise, and lime juice and chili powder and toss.

  5. Serve immediately with more chili powder to taste as desired.

  6. Recipe source: adapted from Serious Eats
Nutrition Facts
Mexican Street Corn Salad with Avocado
Amount Per Serving
Calories 323 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 7g 35%
Cholesterol 16mg 5%
Sodium 263mg 11%
Potassium 598mg 17%
Total Carbohydrates 34g 11%
Dietary Fiber 7g 28%
Sugars 7g
Protein 4g 8%
Vitamin A 13.7%
Vitamin C 25.2%
Calcium 9.7%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Salad
Cuisine: Mexican
Keyword: Mexican Street Corn, Esquites
Calories: 323 kcal
Author: Jaclyn


  • Nicole M Dingess: I never leave comments on blogs… but this recipe is delicious. I add chopped radishes and queso fresco instead of cotija. I use it on top of my tacos. We have made it 5 or 6 times with pork, chicken, and beef carnitas. My husband LOVES this and will eat it straight from the bowl. GREAT RECIPE.! January 25, 2019 at 5:13pm Reply

  • Kyleigh Streetman: I’m going to a festia Christmas party at 4:00 pm on Sunday. However I have to work that day and won’t get off till 2:30. Can it sit over night? Or if I made early in the morning? Thoughts? December 13, 2018 at 8:55am Reply

    • Jaclyn: I’d wait to add the dressing and avocado. That way you can rewarm the corn too. December 13, 2018 at 12:45pm Reply

  • Helen (Lovely Flavor): So pretty and simple! Wonderful salad September 4, 2018 at 3:29am Reply

  • Kaley: I make this all the time. It is so good and such a crowd pleaser, everyone asks me the recipe. August 30, 2018 at 9:39pm Reply

  • jackie: I have a quick question Im having a big party,not a lot of time to fuss can i use a canned corn?and brown that ? August 21, 2018 at 10:05pm Reply

    • Jaclyn: It’s too wet and soft so it wouldn’t cook up the same. Sorry. August 22, 2018 at 5:12pm Reply

    • Tracy: Linda One of the other comments said she made it with canned corn and it was delicious February 13, 2019 at 3:49pm Reply

  • Danielle: I have made this many times and we love it! It is always a hit. So refreshing! July 22, 2018 at 3:30pm Reply

    • Jaclyn: Thanks for taking the time to leave positive feedback! July 28, 2018 at 12:36pm Reply

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