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mexican street corn salad on a white plate with jalapeno and lime on the side
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5 from 3 votes

Mexican Street Corn Salad (Gluten-Free)

This salad is an off-the-cob version of the popular Mexican street food, Elotes. With roasted corn, fresh vegetables and herbs, creamy mayonnaise, and Mexican-style spices, this easy prep salad is perfect as a side dish, meal prep, or snack! This recipe is gluten-free, and easily dairy-free or vegan.
Prep Time25 mins
Chill Time1 hr
Total Time1 hr 25 mins
Course: Appetizer, Side Dish
Cuisine: Mexican
Servings: 4


  • 4 cups corn fresh, frozen and thawed, or canned and drained
  • 3 tablespoon avocado oil
  • 2 roma tomatoes, cored and diced
  • ½ medium-sized red onion, diced
  • 1 jalapeño, diced remove seeds for less spice
  • 1 garlic clove, minced
  • 2 limes for both zest and juice
  • ¼ cup fresh cilantro, chopped
  • ½ cup mayonnaise use vegan if preferred
  • 1 teaspoon chilli powder
  • ½ teaspoon each: cumin, salt, paprika
  • ¼ teaspoon black pepper
  • 1 cup feta or cotija cheese (150g block) if vegan: use a cheese alternative or omit


  • Begin by preparing the corn. For depth of flavour, grilled corn is ideal. This can be done on a BBQ with fresh corn, or in a cast iron pan with frozen or canned corn. Begin by pre-heating a large (10-12") cast iron pan on medium-high heat for 10 minutes. Be careful handling the hot pan.
  • While the cast iron pan is heating up, chop the vegetables.
  • Ensure your corn is thawed, drained, and as dry as possible. Add the avocado oil to the hot cast iron pan. Carefully pour the corn into the pan, ensuring there is just 1 layer of corn so that each piece gets contact with the pan. You may have to do this in 2 batches. Let the corn sit untouched for about 5 minutes to develop colour. Stir and let sit for another 5 minutes. You want to see some nice golden colour on the corn, then you can remove it from the pan and do another batch (if required).
  • Add the grilled corn to a large bowl and allow to cool for a few minutes. Add the chopped vegetables and all other ingredients to the bowl. Stir well to mix all flavours together. Cover and place in the fridge for at least 1 hour, or overnight. Stir before serving, and top with additional cheese and cilantro to garnish. Enjoy!


Storage Instructions
Mexican street corn salad will keep in the fridge for 1-2 days. Be sure to give it a stir before enjoying again.