Dinner

Mexican Street Corn Salad Recipe

Name: Mexican Street Corn Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 1 can sweet corn, 15 oz (420 g), drained; 1 avocado, chopped; 1 pickled jalapeño, chopped; 2 tbsp brine from pickled jalapeños; 2 tbsp fresh cilantro, chopped; 1 garlic clove, pressed; 2 tbsp Greek yogurt; 1 tbsp mayonnaise; ½ lime, juiced; ½ cup crumbled feta cheese; salt, to taste; coarsely ground black pepper, to taste

Byanna orden August 10, 2026August 10, 2026

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Introduction

Mexican Street Corn Salad is a refreshing and flavorful dish that captures the essence of traditional elote in a creamy, easy-to-serve salad form. Packed with sweet corn, creamy avocado, tangy feta, and a touch of heat from jalapeños, it’s perfect as a side or a light meal.

A close-up view of a white bowl filled with a creamy salad made of three main layers: bright yellow corn kernels, pale green avocado chunks, and chopped green herbs mixed evenly throughout. The creamy dressing coats the ingredients, giving a soft white texture that blends with the colors of the corn and avocado. The bowl has a thin brown rim, and the image is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can sweet corn 15 oz (420 g) (drained)
1 avocado (chopped)
1 pickled jalapeño (chopped)
2 tbsp brine from pickled jalapeños
2 tbsp fresh cilantro (chopped)
1 garlic clove (pressed)
2 tbsp Greek yogurt
1 tbsp mayonnaise
½ lime (juiced)
½ cup crumbled feta
Salt (to taste)
Coarsely ground black pepper (to taste)

Instructions

Step 1: In a large bowl, combine the drained sweet corn, chopped avocado, and chopped pickled jalapeño.
Step 2: Add the jalapeño brine, chopped cilantro, pressed garlic, Greek yogurt, mayonnaise, and lime juice to the bowl.
Step 3: Gently toss all ingredients together until well mixed.
Step 4: Fold in the crumbled feta cheese, then season with salt and coarsely ground black pepper to taste.
Step 5: Serve immediately and enjoy your vibrant Mexican Street Corn Salad!

Tips & Variations

For extra smoky flavor, grill fresh corn before chopping instead of using canned.
Swap feta for cotija cheese for a more authentic taste.
Add a pinch of chili powder or smoked paprika for added depth.
Use plain yogurt instead of Greek yogurt for a lighter texture.
To make it vegan, substitute mayo and yogurt with plant-based alternatives and omit the cheese.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but if stored, give it a gentle stir before serving. The avocado may brown over time, so adding a little extra lime juice can help maintain color.

How to Serve

A close-up view of a creamy corn salad served in a white bowl with a thin brown rim. The salad consists of three main layers mixed together: bright yellow corn kernels, pale green chunks of avocado, and bits of dark green leafy herbs. These ingredients are coated in a thick, white creamy dressing that lightly covers each piece. The chunky texture of the avocado and the round shapes of the corn create a mix of soft and firm elements, with small dark green herb pieces scattered evenly throughout. The bowl sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned?

Yes, fresh corn adds a sweeter and more vibrant flavor. Grill or boil the corn, then cut the kernels off the cob before using in the salad.

What can I substitute for pickled jalapeño?

If you don’t have pickled jalapeño, you can use fresh jalapeño for heat or banana peppers for mild flavor. Adjust the amount based on your heat preference.