Roasted Mexican Street Corn Salad

Roasted Mexican Street Corn Salad - A crunchy and spicy salad with just a bit of creaminess. Can be served warm or cold. |

I love drawing inspiration for new recipes from places I travel. And even places I haven’t personally traveled. My husband has been going to Mexico quite a bit for work lately. Aside from all of the excellent food souvenirs he brings back (tequila, Mexican vanilla extract, tequila, tamarind candy, tequila, agave nectar, tequila), he also brings back stories from all of the awesome meals he eats there.

Roasted Mexican Street Corn Salad - A crunchy and spicy salad with just a bit of creaminess. Can be served warm or cold. |

This dish is inspired by the corn on the cob coated in good stuff like cheese and mayo (called elote) that is sold by street vendors in Mexico. Long-standing jaw problems prevent me from enjoying two of life’s great joys – chewing gum (oh, how I miss it!) and eating corn on the cob. Missing out on both of those things makes me pretty sad, but cutting all my corn off the cob is OK when I jazz the kernels up with a bunch of tasty ingredients and make a Mexican street corn salad.

Before the jazzing commenced, I roasted the kernels to bring out their sweetness, as well as add a bit of “browned goodness” flavor to them. This salad gets a double dose of spiciness from both diced green chiles and cayenne, but the spiciness is tempered by just a smidge of mayonnaise and sour cream. Cotija or feta cheese work well here to add a bit of saltiness, and make sure you add plenty of lime juice for brightness. Warning: seriously addictive.

Roasted Mexican Street Corn Salad - A crunchy and spicy salad with just a bit of creaminess. Can be served warm or cold. |

Roasted Mexican Street Corn Salad

Yield: 6 servings


  • 6 ears of sweet corn, silks and husks removed
  • Nonstick cooking spray
  • 1 can (4 ounces) diced green chiles
  • 2 small garlic cloves, minced
  • 1/2 small red onion, finely chopped (about 1/2 cup)
  • 3/4 cup crumbled cotija or feta cheese, divided
  • 1/4 cup coarsely chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper (or 1/4 teaspoon if you’d like it more spicy)
  • 1/4 teaspoon kosher salt


  1. Preheat oven to 375 degrees F. Cut corn kernels from cobs. Spray rimmed baking pan with nonstick spray. Spread corn in single layer on prepared pan. Roast 30 to 40 minutes or until golden brown, stirring twice.
  2. Meanwhile, in large bowl, stir together chiles, garlic, onion, 1/2 cup cheese, cilantro, lime juice, mayonnaise, sour cream, chili powder, cayenne and salt.
  3. Let corn cool slightly, then toss with mayonnaise mixture until well combined. Serve sprinkled with remaining 1/4 cup cheese. Serve immediately, or cover and refrigerate for up to 2 days. Can be served cold or at room temperature.

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  1. This salad looks so amazing, right up my alley!!! Thanks for sharing!!

  2. Oh, Lori, this sounds wonderful!! You’d think that living on the border with Mexico I’d already have this recipe, or something similar. But I don’t, so I’m really glad you posted this. I’m looking forward to making it.

    I’m sorry to hear that you have TMJ issues. Mine have fortunately subsided with age, but I’m glad it made me give up gum-chewing, because once I started I couldn’t stop. Does it help to know that I no longer miss it?

    • Thanks Susan! I just loved this recipe, so much. I couldn’t stop eating it!

      Good ol’ TMJ, huh? I’ve been gum free for about 10 years, and it’s definitely gotten easier. Although, sometimes when I see others chew it, I still want a piece 🙁 My husband knows not to chew it around me! Haha.

  3. Sadly, they warn us to not eat at street food carts so I have never actually had a corn salad like this. However, in the town of Tlaquepaque (a touristy scenic area outside of Guadalajara) there are lots of street vendors selling food like this – the smells are amazing. Maybe next trip I can get up the courage to try it.

  4. Really yummy! Used to get Mexican Street Corn at a farmers market in California in the summers. Moved to the east coast and miss it. Loved this recipe and brought it to a party where everyone else loved it too and finished it up. 

    • Oh wow, a farmer’s market with Mexican street corn? That sounds like heaven on Earth, Michelle! So glad this was a hit at the party you took it too 🙂

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