Elotes (Mexican Street Corn) Salad

6 Servings
30 min
Fresh, in season corn grilled and cut right off the cob, combined with flavor-packed ingredients like radishes and jalapeños, make this salad something special.

Traditionally, “Mexican street corn” is grilled corn with mayo or butter and flavorful add ons like chili powder and lime. It often has cojita cheese as well.

This salad takes all of those delicious components, and makes them into something you can eat with a fork.

I’m going to be honest with you, when I made this, I tasted it to make sure everything came together well. Then I quickly took pictures and we immediately started eating it right off the serving dish, switching the fork back and forth between us. It was that good. 6 ears of corn and the 2 of us finished it in one night!

If that doesn’t sell you….

I have seen different versions of this out there on Pinterest and blogs, and I’m sure they are all delicious in their own way. What makes this one special is all the flavorful additions. Radishes for crunch and bite, jalapeños for heat, Josie’s green onions for subtle onion-y flavor. Oh, and lots of lime!

Elotes (Mexican Street Corn) Salad
Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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  • 6-8 ears of corn
  • 4 large radishes, diced
  • 1 lime, juiced
  • 1 half jalapeno, diced small
  • 1/4 cup mayo
  • 1/2 tbs. chili powder
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 2 Josie's Organics green onions, chopped
  • 2 oz. queso fresco
  • 1/4 cup cilantro, chopped
  • extra limes, for serving

To grill corn: Remove part of the husk and place on preheated grill. Cook for 15-20 minutes, until corn is tender and slightly charred. (If you want more blackened parts to the corn, you can fully remove the husk at the end of cooking and place back on the grill for a few additional minutes).
Once corn has cooled, remove all husks and corn silk and using a very sharp knife, cut off the kernels from the cob.
In a large mixing bowl, add corn, radishes, jalapeno, and green onions. Stir to combine.
In another bowl, mix together mayo, spices, and lime juice.
Stir to combine until the mayo mixture coats the corn mixture.
Place in serving bowl, and top with crumbled queso fresco and cilantro. Serve with additional lime wedges.
Sarah Baumeister
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  • Candi Bush Candi Bush on Sep 09, 2020

    I just saw this recipe, and it looks and sounds so DELICIOUS! I was just planning what I was going to fix for dinner when I saw this, and I can’t WAIT to try it tonight! Thanks for sharing the recipe!! ♥️Candi

    • Sarah Baumeister Sarah Baumeister on Mar 30, 2021

      Thanks Candi! I can't wait to make this again with summer sweet corn!

  • Dan Dan on Apr 06, 2021

    I live in Southern California were Mexican food carts abound and I do love Mexican corn! This recipe captures the flavor exactly. My only recommendation is to go easy on the mayo, You can always add more.