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 13 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*
Fat 20g31%
Saturated Fat 7g44%
Cholesterol 16mg5%
Sodium 263mg11%
Potassium 598mg17%
Carbohydrates 34g11%
Fiber 7g29%
Sugar 7g8%
Protein 4g8%
Vitamin A 685IU14%
Vitamin C 20.8mg25%
Calcium 97mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Salad
Cuisine: Mexican
Keyword: Mexican Street Corn, Esquites
Calories: 323 kcal
Author: Jaclyn


  • Denise: Used a bag of charred Mexican corn from Trader Joe’s & just thawed it. The whole first step is eliminated. July 12, 2019 at 9:50am Reply

  • Jen: I have been asked for this recipe so many times because every one always loves it!! It’s my favorite go-to side dish! I often omit the mayo because mine somehow doesn’t look as pretty as yours once i add the mayo. Delicious either way!! July 10, 2019 at 8:50am Reply

  • Amy: I use drained canned corn without charring it so it’s a cold dish but still tastes so delicious!!! Also use feta instead of cojita. Addicting. July 9, 2019 at 2:28pm Reply

  • Angela M: Delicious! May 23, 2019 at 5:16am Reply

  • Daniela Tudoran: Love this recipe. Delicious and everyone and their mothers love it, so it’s perfect for a crowd or a potluck. I usually double the recipe and I use sriracha mayo for a little extra kick. April 20, 2019 at 1:43pm Reply

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