Grilled Mexican Street Corn Salad with Summer Vegetables and Spiced Crema
Aug 21, 2025
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.
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!
Adds FLAVOR and moistness; encourages a nice color on 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 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.
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:
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.
2. Add the diced Summer Vegetables: Cucumber, Colorful Peppers, Red Onion, Avocado, Heirloom Tomatoes and Sungold Cherry Tomatoes
3. Now whisk together the Mexican Crema and drizzle over the Vegetables.
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!
What is Mexican Street Corn… and why so popular:
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
Grilled Mexican Street Corn Salad with Summer Vegetables and Spiced Crema
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
