Garden To Table Cheese Boards, Grazing & Entertaining

Mexican Street Corn Salad With Avocado & Greens

30 Minutes


4 Servings

This Mexican Street Corn Salad takes the delicious smoky, sweet, tangy, spicy flavors of grilled elote corn and makes it into a meal. Layered with avocado, tomatoes, and greens, this salad is then topped with creamy, cheesy, spicy, grilled corn, cilantro, and lime. A delicious vegetarian meal, or a perfect match for grilled shrimp, barbecue ribs or chicken, or even bacon.


VegetarianLow CarbGluten-Free

Recipe Notes

Ever since I had dinner at the Elote Cafe in Sedona I have been enamored with these flavors. Their elote appetizer is phenomenal, and one which I make over and over to rave reviews. I will share that one too, soon. This salad builds on that and crosses it with a summer garden salad to make it more of a well-balanced meal.

The ingredients for a Mexican Street Corn Salad arranged on a marble board: fresh salad greens, fresh ears of corn, scallions, tomatoes, cilantro, limes, avocados, and crumbled cotija chese.

The Ingredients

The ingredients for this Mexican Street Corn salad are the same as those for traditional elote or esquites.

Fresh Grilled Corn in the summertime is an essential treat. Corn is a good source of dietary fiber and contains B vitamins and minerals like magnesium and phosphorous. Fresh corn has 24 grams of net carbs per cup, so should be consumed in moderation if you are following a keto diet. I added corn ribs to the salad as a garnish.

Cotija Cheese is a crumbly, salty Mexican cheese made from cow’s milk. It comes from the town of Cotija in the state of Michoacán, in western Mexico. It is a key ingredient in Mexican cuisine. Cotija cheese is sometimes referred to as the “Mexican Parmesan” due to its crumbly texture, strong flavor, and its common use as a grated topping in Mexican dishes, similar to how Parmesan cheese is used in Italian cuisine.

Cilantro is rich in antioxidants and essential nutrients like vitamin K and vitamin C, supporting immune function, bone health, and skin health. Cilantro may also have anti-inflammatory and digestive benefits, due to compounds such as linalool and eugenol. In my experience, you either love it or you hate it.

Limes are an excellent source of vitamin C, and in fact, have a higher vitamin C content than lemons. Vitamin C supports immune function, skin health, and wound healing.

Jalapeño Or Serrano Peppers are delicious, moderately spicy chili peppers which are rich in vitamins A and C. Their spice comes from capsaicin, a compound that can boost metabolism, promote weight loss, and potentially alleviate pain through its analgesic properties. I usually taste these peppers when I cook with them, as their heat can vary greatly from pepper to pepper. I adjust how much I use to taste.

Mayonnaise Do you know that mayonnaise originates from Spain? Specifically from the city of Mahón in Menorca. The name “mayonnaise” is believed to be a variation of “mahonesa,” referring to the sauce’s place of origin. The basic ingredients of mayonnaise include oil, egg yolks, and vinegar or lemon juice, which are emulsified together to create the creamy consistency. Use a good quality, thick mayonnaise, like Hellman’s.

A large plate with a large salad brimming with fresh greens, avocado, grilled corn salad, tomatoes, crumbled cheese, cilantro, and topped with a corn rib.

What Is Mexican Street Corn?

Mexican street corn, also known as “elote,” is a popular dish often found in Mexican street food markets. It typically consists of grilled or boiled corn on the cob, topped with a mixture of mayonnaise, sour cream or Mexican crema, and grated cotija cheese. The corn is then sprinkled with chili powder, paprika, and sometimes lime juice, creating an iconic combination of creamy, tangy, and spicy flavors.

What’s The Difference Between Elote & Esquites?

Elote and Esquites are both delicious Mexican corn dishes using essentially the same ingredients, it is their presentation and preparation that make the difference.

Elote, as described above, is made from grilled or boiled whole ears of corn that are typically slathered with a mixture of mayonnaise, sour cream or Mexican crema, Cotija cheese, chili powder, and lime juice. Elote is served on the cob, often skewered on a stick for ease of eating.

Esquites, on the other hand, are a deconstructed version of elote. With Esquites, the corn kernels are removed from the cob and cooked in a skillet with similar ingredients to the Elote, including mayonnaise, crema, Cotija cheese, chili, and lime juice. Esquites are often served in cups or bowls, making them easier to eat as a street food or side dish.

A large plate with a large salad brimming with fresh greens, avocado, grilled corn salad, tomatoes, crumbled cheese, cilantro, and topped with a corn rib.

How To Style This Salad

A gif demonstrating the ingredients for the Mexican Street Corn Salad being plated.

The first thing to consider when styling a salad, is the role the ingredients have in the final dish. Are there stand-alone ingredients that deserve to be given their own space, like with my Peach, Tomato & Burrata Salad – or do the ingredients need to be mixed together in order to blend the flavors and create a more uniform experience, like with my Avocado, Egg & Arugula Salad With Lemon Balsamic Vinaigrette.

This Mexican Street Corn Salad is best served in a composed style, meaning plated and arranged with purpose. Tossing all of this together, while still tasting great, would overload the greens and cause them to get soggy.

Tips & Tricks

Here are a few things that might help:

  • After grilling the corn, let it cool till it is comfortable to the touch before removing the kernels.
  • Use good quality mayonnaise, like Hellman’s.
  • Always use fresh garlic and fresh lime juice.
  • Top with sea salt and a grind of black pepper.


Here are some suggested substitutions to make this salad a better fit for your palate, preferences, and diet. If you are looking for specific substitutions, let me know in the comments below!

  • Cheese Alternatives: Queso Fresco, Parmesan, Feta
  • Other Add-Ins: Radishes, Pepitas, Red Onion, Bacon.
  • Make It More Keto-Friendly: Reduce the amount of corn and increase the avocado and cheese.

More Salad Recipes To Try

Blood Orange And Roasted Beet Salad With Labneh & Pistachios

Peach, Tomato & Burrata Salad

Cherry, Pistachio, Arugula Salad With Whipped Feta & Pomegranate Vinaigrette

Watermelon Cucumber Mint Salad Wedges With Feta

Peach, Avocado & Feta Cheese Salad With Thyme Vinaigrette

If you make this Mexican Street Corn salad be sure to leave a comment below. I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram, I’d love to see!

A large plate with a large salad brimming with fresh greens, avocado, grilled corn salad, tomatoes, crumbled cheese, cilantro, and topped with a corn rib.

How To Make: Mexican Street Corn Salad With Avocado & Greens



Adjust Servings
4 Ears Fresh Corn 3 are for the salad, 1 is used to make corn ribs
3 Tbsp. Mayonnaise
2 Tbsp. Fresh Lime Juice
2 Tsp. Hot Sauce, Like Cholula
1 Clove Garlic, Minced
1 Jalapeño Or Serrano Pepper (To Taste)
1/4 Cup Scallions, Diced
1/4 Cup Fresh Cilantro
2 Ounces Cotija Cheese, Crumbled
For The Salad Bowl
6 Cups Salad Greens, Like Mesclun Mix
2 Avocados, Sliced Lengthwise
Assorted Tomatoes & Cherry Tomatoes
Cotija Cheese, For Garnish
Fresh Cilantro, For Garnish
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Fresh Lime Juice, Plus More For Topping
Sea Salt
Fresh Ground Black Pepper
Nutritional Information
30 Grams Net Carbs
12.9 Grams Protein
28.1 Grams Fat
431 Calories


Prep and grill the corn.
Preheat a grill to medium-high heat. Remove the husks from the corn. Cut one ear of corn lengthwise into four long pieces - these will be the corn "ribs" used for garnish.
Brush the ears of corn and the corn ribs with olive oil and grill for about 2 minutes per side, turning to form grill marks on each side. Remove from grill and set aside.
Mark as complete
Mix the corn salad.
In a large bowl, combine the mayo, lime juice, hot sauce, and garlic. Slice the kernels off of the corn (when it is cool enough to handle) and add the kernels to the bowl. Mix in the scallions, Cotija cheese, and cilantro. Finally, add in the jalapeño or serrano to taste, and season with salt.
Mark as complete
Toss the salad greens with extra virgin olive oil and lime juice.
In a large bowl, add 2 Tbsp. of extra virgin olive oil and the juice of a lime, usually about 2 Tbsp. Mix to combine, then add in the greens and toss to coat. Season with a little salt.
Mark as complete
Plate the salad.
To arrange the salad bowl, first add a generous layer of greens to each plate. Top this with the sliced avocado. Add a quarter of the corn salad mixture to each. Then add whole and halved tomatoes and cherry tomatoes. (See the post above for a visual guide to plating.)
Mark as complete
Finish with garnishes and toppings.
Finish the salad with a corn rib for garnish. Sprinkle with more Cotija cheese, fresh cilantro, fresh squeezed lime juice, salt, and pepper.
Mark as complete


  • Hermine

    Fabulous, minus the Cilantro, for me. Thanks for this recipe, such a great combo

    • Joanna Revers

      Hi Hermine, You’re welcome! Elote is a favorite of mine. I hope you enjoy it! I hear you on the cilantro, people either love it or hate it.

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