Grilled Mexican Street Corn Salad with Summer Vegetables and Spiced Crema

By Karen Sheer

5 from 2 votes

Aug 21, 2025

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A special revamped summer salad with smoky corn kennels off the grill with local seasonal vegetables – topped with spiked Mexican crema and cojita cheese. An Awesome Mexican Corn Salad! A party pleaser too.

Grilled Mexican Street Corn Salad with Summer Vegetables and Spiced Crema
Grilled Mexican Street Corn Salad with Summer Vegetables and Spiced Crema – a delicious blend of flavors and textures

Adding Summer Vegetable elevates the salad! Crunchy, Healthy – your must-make salad of the season!

Easy Method:

  • Make Karen’s Mexican Crema – simply whisk all ingredients together
  • Husk corn, remove silks – grill with some brushed on butter and garlic
  • Dice Summer Veggies – to be added to the corn salad
  • Mix all together – or option; drizzle crema on top
  • Garnish with cilantro (or parsley) and grated cojita cheese (or feta)

TIP: this salad can be refrigerated ~ tasted great even a few days later!

Corn: Grilled Mexican Street Corn Salad with Summer Vegetables and Spiced Crema
Freshly Picked Butter & Sugar Corn
Grilled Mexican Street Corn Salad with Summer Vegetables and Spiced Crema
Slather melted butter and grated garlic on ears with a pastry brush (silicone)
Adds FLAVOR and moistness; encourages a nice color on the grill
Off the grill: Grilled Mexican Street Corn Salad with Summer Vegetables and Spiced Crema
Off the grill
Beautifully charred but not dried out with a naturally smokey essence

The Salad: Smokey blackened Grilled Corn teams with Summer Veggies: Cucumbers, Heirloom Tomatoes, Colorful Peppers, Scallions and Summer Herbs … with Avocado tossed in.

Ingredients for: Grilled Mexican Street Corn Salad with Summer Vegetables and Spiced Crema
Ingredients for the Mexican Street Corn Salad

Ingredients I lLove & Use:

I could not resist adding abundant SUMMER VEGETABLES to this salad! And, using cucumber, heirloom & sungold tomatoes from my garden… oh – parsley too!

Adds such wonderful textures, colors and enticing flavor profiles!
Out of season, I would add what’s fresh and tasty from the market.

  • 3 ears of corn, I chose butter & sugar variety (yellow & white)
  • Cucumber
  • Colorful Peppers
  • Red Onion
  • Avocado
  • Heirloom Tomatoes
  • Sungold Cherry Tomatoes
  • Little Gem Lettuce (for serving)

In Summer – visit a Farmers’ Market and buy from the people who grew the veggies! You will find fresher, more flavorful produce, supporting local farmers and the community – with a wider variety of what is in season.

Karen's Mexican Crema Sauce for Me
Karen’s Mexican Crema Sauce – yes creamy… loving the smoky flavor with a little heat
Karen's Mexican Crema Sauce for: Grilled Mexican Street Corn Salad with Summer Vegetables and Spiced Crema
Ingredients for Karen’s Mexican Crema Sauce

The Best Mexican Crema Sauce!

Clean simple ingredients you simply whisk together:

Mayonnaise (preferably without natural flavoring, try a non GMO one), Greek Yogurt, Hot Sauce (your favorite), Chili Powder, Cumin, Lime Juice, Jalapeño, Scallions and Cilantro (or parsley.) PS: I love yogurt instead of typical sour cream!

Prepare the Salad:

Cutting the kennels from the cob

1. Cut or break the cobs in half. Easiest to stand them up, and cut the kernels off with a sharp knife, place in a large bowl.

The corn mixed with the summer seasonal vegetables

2. Add the diced Summer Vegetables: Cucumber, Colorful Peppers, Red Onion, Avocado, Heirloom Tomatoes and Sungold Cherry Tomatoes

ADD my Mexican Crema, and mix in!

3. Now whisk together the Mexican Crema and drizzle over the Vegetables.

Grilled Mexican Street Corn Salad with Summer Vegetables and Spiced Crema
The finished Grilled Mexican Street Corn Salad with Summer Vegetables and Spiced Crema

I like to serve in individual bowls with a lettuce leaf.
OPTION: you can drizzle the Mexican Crema on top, followed by the grated cheese
OR mix all together in a bowl, and plate.

4. TOP with the Grated Cojita Cheese (or feta cheese) and garnish with Cilantro (or parsley.) SERVE and enjoy!

Mexican street corn – Elote in Spanish, is a popular street food and snack that originated in Mexico.

  • Corn typically grilled until tender and slightly charred
  • A creamy coating is then applied
  • Flavorful toppings are added, they will stick to the crema coating – crumbled cojita cheese and chili powder. Lime juice is typically squeezed over and fresh chopped cilantro I sprinkled on top
  • This beloved popular start food connects people to a Mexico’s rich cultural heritage, especially during festivals, fairs, or while traveling. It’s something that people enjoy together, enhancing the communal and festive atmosphere, whether they’re locals or tourists exploring the culinary scene
  • A comfort food that’s both satisfying and evocative!
  • Popularity: Elote offers a unique and delicious blend of flavors and textures. The sweetness of the corn contrasts beautifully with the creamy, tangy mayonnaise or crema, the saltiness of cotija cheese, the spicy kick of chili powder, and the refreshing zest of lime juice. This combination satisfies a wide range of taste preferences, making it broadly appealing.

Esquites is a Mexican Street Corn Variation – in a Cup or Salad!

While traditionally served on the cob, the toppings used for Elote can also be mixed with the blistered corn kernels to create Esquites, another popular Mexican corn dish served in cups – or served as a SALAD.

Just make this salad – you will love it!
Smokey, Crispy, a little Creamy,

Karen

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5 from 2 votes

Grilled Mexican Street Corn Salad with Summer Vegetables and Spiced Crema

By: Karen Sheer a zest for life
Servings: 8 servings
Prep: 35 minutes
Cook: 12 minutes
Total: 47 minutes
Grilled Mexican Street Corn Salad with Summer Vegetables and Spiced Crema
A special revamped summer salad with smoky corn kennels off the grill with local seasonal vegetables – topped with spiked Mexican crema and cojita cheese. An Awesome Mexican Corn Salad!

Equipment

  • outdoor grill

Ingredients 

Corn Salad:

  • 3 ears fresh corn, I use butter & sugar variety
  • 1 1/2 tablespoons unsalted butter, I use organic
  • 1 teaspoon garlic, peeled and finely grated, or minced
  • 1/2 cup colorful peppers, 1/3" dice
  • 1/2 cup cucumbers, 1/3" dice
  • 1/2 cup heirloom tomatoes, 1/3" dice
  • 1/3 cup sungold cherry tomatoes, cut in half
  • 1/3 cup red onion , peeled, 1/3" dice
  • 1/2 whole avocado , peeled, 1/3" dice

Toppings:

  • 3 tablespoons parsley, coarsely chopped or small leaves
  • 1/2 cup cojita cheese, grated (or feta cheese)

Karen's Mexican Crema:

  • 1/3 cup mayonnaise, one without "natural flavorings" try a non GMO one
  • 1/3 cup greek yogurt , (any fat)
  • 3 teaspoons fresh lime juice
  • 1 1/2 teaspoons hot sauce , use your favorite
  • 1 1/4 teaspoon jalapeño pepper, minced
  • 1 1/2 teaspoons scallions, minced
  • 3/4 teaspoon chili powder (salt free), such as frontier co-op
  • 1/4 teaspoons ground cumin
  • 1/4 teaspoon sea salt, or to taste

Instructions 

Grilling the Corn:

  • Push back the husk of corn, remove the silk. Tie the husk with a strand of the husk to secure. Place on a rimmed tray. Heat grill to 400 degrees.
  • Combine butter with garlic in a small bowl and melt (microwave is easiest.) Brush the corn all over with the mixture, saving 1/3 of it.
  • Grill for 10 – 12 minutes with grilled closed, turning it every 4 minutes until nice and charred (see photos.) Remove to your tray, brush with remaining garlic butter and cool completely.

Karen's Mexican Crema:

  • Add all ingredients to a medium size bowl. mix well with a wire whisk. Taste for seasonings. The flavor improves when set in the refrigerator one hour, consider making ahead of time.

Finish the Salad:

  • Break the ear of corn in half – it will stand flat; cut kernels off with a small sharp knife. Add to a large bowl.
  • Add ALL remaining Corn Salad ingredients and give a big stir.
    Add 1/2 of the Mexican Crema and give a big stir. Top with parsley and grated cojita cheese.
  • Alternately, you can add the salad in individual plates with a large lettuce leaf underneath – and drizzle the Mexican Crema on top. This offers you a salad with brighter colors, sauce on top.

Notes

This wonderful salad relies on blistered corn off the cob and a melange of crisp summer vegetables. You may be creative with the vegetable add-ins you love or have on hand. Look at quantities of vegetables as your guide.
I do like a smoky flavor here; and absolutely love Chipotle Powder in my Chili Powder! 
This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 144kcalCarbohydrates: 10gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 10mgSodium: 215mgPotassium: 210mgFiber: 1gSugar: 4gVitamin A: 743IUVitamin C: 21mgCalcium: 101mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Composed Salad, Salad
Cuisine: American, Mexican
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5 from 2 votes

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Recipe Rating




6 Comments

  1. 5 stars
    Very delicious! Made as directed with the crema. Brought to a party, everyone was impressed. I think this is a very versatile recipe, can add chopped vegetables that are compatible. The brushed garlic butter was a great addition for flavor! Thanks for posting this recipe.

    Reply

    1. Thanks for writing Charlie. Great to hear all at the party were impressed with the Street Corn Salad!
      I love the brushed garlic butter too.
      😀Karen

      Reply

  2. I tested this recipe which I know you test in your test kitchen.
    Terrific flavors. I especially love the crema. I may have put in too much spice, as I was tasting the grittiness of them a bit but I was back and forth between 1 and 2X and my measurements may have been off. I think the crema can serve as a “dressing” for a lot of salads…even a green Mexican one. Like that it’s healthy with 1/2 yogurt and 1/2 mayo. Don’t get upset, but as a time saver do you think I can use the roasted corn from Trader Joes if I doctor it up with some homemade garlic butter. I know you’ll say take the extra 2 minutes to use fresh….just planning to make this for a shower I’m hosting so many other things to do!

    Reply

    1. Hi Lisa,
      Thank you for writing with your question!

      The answer is an honest one.
      I had to look up “Trade Joes Roasted Corn.” It is frozen.

      So, if using you will end up with a TOTALLY different texture than fresh corn (which is widely available In supermarkets right now, for about 60 cents an ear.)

      The corn will be soggy and not crisp. So, it’s a texture thing.
      Personally, I never use frozen corn. (Frozen Peas by the way are acceptable.)
      I work quickly, shucking corn, de-silking takes mere minutes. Roasting the ears whole does take a little effort.

      Yes, use if you like frozen corn – guess the “roasting” might give it some flavor. It is a personal choice!
      I LOVE the crunch of quickly sauteed corn…
      As for the Crema, the spices should be finely ground.

      For your party – you could de-husk the corn a day before, and grill. Cut off the kernels day before, or day of the party.
      Or, use TJ”s frozen, and let me know the results.

      😀Karen

      Reply

    1. Hi Lisa, thank you for writing and your question.
      I had to google Trader Joe’s Elote seasoning…

      Here are the ingredients: Cane Sugar (added to emulate the sweetness of fresh corn),Sea Salt, Corn Flour,Chile Pepper,Parmesan Cheese (Milk, Salt, Cheese Cultures, Enzymes, Disodium Phosphate), Chipotle Powder, Natural Flavor, Citric Acid (acidulant), Dried Cilantro, Organic Rice, Fiber, Cumin Powder

      Answer: NO! This seasoning has NO PLACE in this recipe!

      MY recipe: Grilled Mexican Street Corn Salad with Summer Vegetables and Spiced Crema/ https://azestforlife.com/recipe/grilled-mexican-street-corn-salad-with-summer-vegetables-and-spiced-crema/

      Trader Joe’s Elite Seasoning gets a “F” rating from me. I DO a lot of ingredient research.

      First ingredient: Sugar. Second Ingredient: Salt
      Ingredients I do not purchase: Natural Flavor(chemicals) and Citric Acid: About 99% of the world’s commercial citric acid is manufactured using a strain of black mold called Aspergillus niger. This fungus is fed sugars (usually from corn), and as it ferments them, it creates citric acid as a byproduct.
      (Organic rice is added to block moisture, that is not a bad ingredient.)

      I create recipes with real ingredients. A seasoning should not start with Sugar & Salt AND unwanted chemicals.

      The seasonings in my Street Corn Salad are: Cumin & Chili Powder. (I do toast cumin seeds, then pulverize in my spice grinder for the best flavor!
      A long answer, yet answered your question!

      😀Karen

      Reply