Zesty Mexican Street Corn Elote Salad with Lime and Cotija

This Healthy Mexican Street Corn Salad is a bright, fresh summer side dish featuring sweet grilled corn, crumbled cotija cheese, cilantro, jalapeño, and a creamy, protein-rich lime dressing made with cottage cheese and Greek yogurt. It’s ideal for cookouts, taco nights, and easy meal prep.

This Healthy Mexican Street Corn Salad takes everything you love about elote (Mexican street corn) and turns it into a simple, crowd-pleasing salad. Charred corn kernels are tossed with crisp red onion, jalapeño, cilantro, tangy cotija, and a silky dressing made from cottage cheese and Greek yogurt. The result is bright, flavorful, and satisfying while being lighter than the traditional mayonnaise-based version.

Why You’ll Love This

• Healthier twist – the dressing uses protein-packed cottage cheese and Greek yogurt for creaminess without relying on heavy mayonnaise or sour cream.
• Makes ahead easily – the flavors marry nicely after sitting, so you can prepare it ahead for parties and gatherings.
• Customizable – adjust the spice, add extra vegetables or beans, or turn this into a main course by adding grilled protein.
• Perfect for summer – smoky grilled corn, fresh herbs, and lime make this a seasonal favorite that disappears fast at barbecues and potlucks.

Ingredients You’ll Need

• Fresh corn – about 5 cups of kernels (roughly 6 ears). Grilling adds smoky char and depth.
• Olive oil – for brushing the corn before grilling so it caramelizes and chars nicely. Butter can be substituted if preferred.
• Red onion – finely diced for crunch and a mild bite; white onion or green onions work too.
• Jalapeño – diced for a subtle heat and color. Remove seeds and membranes to reduce heat, or leave some for more spice.
• Cotija cheese – crumbled, for a salty, savory finish. Feta is a reasonable substitute if cotija isn’t available.
• Cilantro – chopped, for brightness and freshness.
• Lime wedges – for serving and extra brightness.
• Dressing – cottage cheese, plain Greek yogurt, fresh lime juice and zest, minced garlic, chili powder, smoked paprika, cumin, salt, and pepper blended until smooth.

How to Make Mexican Street Corn Salad

1. Grill the corn. Preheat a grill or grill pan to medium-high. Brush ears with olive oil and grill 8–10 minutes, turning until lightly charred all over. Let cool slightly, then cut the kernels from the cob into a large bowl.
2. Add the salad ingredients. Stir in finely diced red onion, diced jalapeño, crumbled cotija, and chopped cilantro with the corn.
3. Make the dressing. In a small blender or food processor, combine 1/2 cup cottage cheese, 3 tablespoons plain Greek yogurt, 3 tablespoons fresh lime juice, zest of 1 lime, 2 minced garlic cloves, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon cumin, and salt and pepper to taste. Blend 30–60 seconds until completely smooth. Adjust seasoning if necessary.
4. Assemble the salad. Pour the dressing over the corn mixture and toss to coat. Garnish with extra cotija, cilantro, and a sprinkle of chili powder or smoked paprika. Serve immediately or chill for later.

Tips for the Best Mexican Street Corn Salad

• Use fresh corn – summer ears have the sweetest taste and best texture.
• Don’t skip charring – the grilled caramelization is what makes this salad taste like authentic street corn.
• Blend the dressing thoroughly – fully pureeing the cottage cheese creates a silky, mayonnaise-like texture without the heaviness.
• Let it rest – refrigerate 30 minutes if possible so the flavors meld.
• Control the heat – remove jalapeño seeds for milder flavor or add seeds or cayenne for more kick.
• Taste before serving – fresh lime juice and salt can vary; give it a final seasoning check.

Variations and Substitutions

• Spicier: add extra jalapeño, serrano, cayenne, or hot sauce.
• Add black beans: for more fiber and protein.
• Add avocado: diced avocado brings creaminess and healthy fats.
• Frozen corn: thaw and sauté in a hot skillet until slightly charred if fresh corn isn’t available.
• Cheese swaps: feta or Parmesan can replace cotija in a pinch.
• Dairy-free: use dairy-free yogurt and omit or replace cotija with a vegan cheese alternative.
• Extra veggies: add diced bell peppers, cherry tomatoes, green onions, or cucumber for color and crunch.
• Turn into a meal: add grilled chicken, shrimp, steak, or salmon for a complete entrée.

Prepping and Storage

• To prep: make the dressing up to 3 days ahead and store it separately in the refrigerator. Grill corn and chop vegetables ahead of time, then assemble before serving.
• To store: keep leftovers in an airtight container in the refrigerator for up to 4 days. A squeeze of fresh lime before serving refreshes the flavors.

Recipe Details

Ingredients

• 6 ears fresh corn (about 5 cups kernels)
• 1 Tbsp olive oil
• 1/2 red onion, finely diced
• 1 jalapeño, diced (seeds optional)
• 1/4 cup crumbled cotija cheese
• 1/3 cup chopped cilantro, plus extra for garnish

For the Dressing

• 1/2 cup cottage cheese
• 3 Tbsp plain Greek yogurt
• 3 Tbsp fresh lime juice (about 1 large lime)
• Zest of 1 lime
• 2 cloves garlic, minced
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• Salt and pepper, to taste

Instructions

1. Preheat a grill or grill pan to medium-high. Brush corn with olive oil and grill 8–10 minutes, turning occasionally, until lightly charred. Let cool and cut kernels from the cobs into a large bowl.
2. Add the diced red onion, jalapeño, cotija, and chopped cilantro to the corn and toss to combine.
3. Blend the dressing ingredients (cottage cheese, Greek yogurt, lime juice and zest, garlic, chili powder, smoked paprika, cumin, salt, and pepper) until smooth and creamy.
4. Pour the dressing over the corn mixture and toss to coat. Garnish with extra cotija and cilantro and serve immediately or chilled.

Nutrition (per serving)

Serving: 1/6 of recipe | Calories: 155 kcal | Carbohydrates: 29.6 g | Protein: 7.8 g | Fat: 4.2 g | Saturated Fat: 1.2 g | Cholesterol: 6.1 mg | Sodium: 225.9 mg | Fiber: 3.5 g | Sugar: 6.3 g

Nutrition information is automatically calculated and should be used as an approximation.

More Summer Salads

• Strawberry Poppy Seed Chicken Salad
• Watermelon, Cucumber and Feta Salad
• Healthy Broccoli Salad
• Chili-Rubbed Salmon with Summer Corn Salad
• Healthy Greek Salad
• Rainbow Orzo Salad

Hope you enjoy this Mexican Street Corn Salad! If you try it and love it, please leave a rating and share your photos using the hashtag #eatyourselfskinny.