If you’re looking for the easy summer side dish you’ll make on repeat, this is it. Call it a Mexican street corn salad, call it a radish corn salad, call it the thing that’s going to steal the show away from the main course. Because, honestly? It goes with literally everything: grilled chicken, steak, carnitas, shrimp, lobster…whatever you’ve got sizzling away, this salad is the sidekick it deserves.
Sweet corn, charred until smoky and golden. Crisp radishes, sliced thin enough to feel fancy but not fussy. Avocado (because you’ll want something creamy to balance the crunch). Cotija, because salty cheese is never the wrong move. And then, a chipotle-lime vinaigrette that makes you feel like you really did something here.
Why You’re Making This (Again and Again)
This is the kind of sweet corn salad that gets Googled because it’s the easy spring side dish that also feels right in the middle of August. It’s the one people type “what to serve with grilled chicken” and then find themselves making even when there’s no chicken at all. That’s the power of a crowd-pleasing Mexican street corn salad. It’s fresh, easy, and crowd-pleasing in the way that makes people hover around the bowl before you even get it to the table. It’s the best potluck side dish, but it also works for a Tuesday night when it’s just you, a steak, and a glass of wine.
How It Happens
- Grill your corn until it’s blistered and sweet. Slice it off the cob.
- Mix together olive oil, lime juice, honey (or agave if you’re feeling virtuous), chipotle powder, salt, and pepper. That’s your vinaigrette.
- Toss the corn with radishes, jalapeño, red onion, cilantro, avocado, and cotija.
- Dress it. Taste. Add more cheese because why not.
What to Serve It With
This is not a shy salad. It’s bold enough to hold its own with grilled proteins but chill enough to just sit quietly next to whatever you’re cooking. Steak, chicken, shrimp, carnitas, lobster — this grilled corn salad doesn’t care. It belongs everywhere.
A Few Notes
- Make it ahead: the flavors get even better if you let them hang out for an hour.
- Swap the cotija for feta if that’s what’s in your fridge.
- Add extra jalapeño if you like living on the edge.
A Little Elote Inspiration
This salad borrows its soul from elote, Mexico’s beloved street food. Elote (which literally means corn in Spanish) is grilled on the cob, then coated in mayo or crema, dusted with chili powder, finished with lime and cotija, and eaten right there on the street — smoky, messy, and perfect (read more about elote here). Think of this salad as the more shareable, slightly tidier version: all the flavor, none of the cob.
Elote Salad
Ingredients
For the salad:
- Avocado oil
- 6-8 ears of corn husked
- 1 large watermelon radish
- or a few regular radishes, cut into matchsticks
- 1 jalapeño seeded and finely diced
- 1 red onion diced
- 2 ripe avocados diced
- Crumbled cotija cheese to taste
- 1/2 cup chopped fresh cilantro
- 1 teaspoon chipotle powder adjust to taste
- Salt and pepper to taste
For the Chipotle Lime Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon honey or agave nectar
- 1 teaspoon chipotle powder
- Salt and pepper to taste
Directions
- Season the corn with oil and salt. Heat a grill or grill pan over medium-high heat. Grill the ears of corn until charred in spots and the kernels are tender, about 5-7 minutes per side. Remove from the grill and let cool slightly. Once cooled, cut the kernels off the cob using a sharp knife and place them in a large mixing bowl.
- Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, lime juice, honey or agave nectar, chipotle powder, salt, and pepper until well combined. Set aside.
- Assemble the Salad: To the bowl with the grilled corn kernels, add the matchstick-cut watermelon radish, diced jalapeño, diced red onion, diced avocado, and chopped cilantro.
- Season the Salad: Drizzle the chipotle lime vinaigrette over the salad and toss gently to coat all the ingredients evenly. Sprinkle the chipotle powder and cotija over the salad ingredients, then season with salt and pepper to taste. Toss together and taste. Adjust if necessary!
- Serve: Garnish with additional crumbled cotija cheese and cilantro if desired. Serve chilled and enjoy!
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?
This was absolutely amazing!! Brought it to a summer cookout and it was a huge hit!! Everyone was asking for the recipe!