Mexican Street Corn Salad (Without Mayo)

A lighter twist on classic Mexican street corn that's packed with fresh flavor and ingredients you'll love.

If I had realized how easy it was to make Mexican Street Corn Salad, it would have been on my menu years ago. It’s fresh, crisp, packed with flavor, and works perfectly as a healthy side dish or appetizer. And what if I told you my version skips the mayo entirely and is still good enough to eat straight from the bowl? (Tortilla chips optional, but highly encouraged.)

Instead of mayonnaise, I use plain Greek yogurt. It gives the salad that creamy texture you expect while keeping things a little lighter. Along with grilled corn on the cob, you’ll find jalapeño, cilantro, red onion, and an ingredient you may not expect: radishes. A friend once told me she had Mexican street corn with radishes, and I loved the idea so much that I decided to incorporate it into my own version. The radishes add a fresh crunch without overpowering the other flavors.

The real magic comes from a combination of fresh lime juice and zest, garlic, cumin, paprika, Tajín, and plenty of shaved cotija cheese.

I can't stress enough how much using grilled corn on the cob elevates this recipe. The smoky, charred flavor adds depth and gives the salad that authentic street corn taste that simply can't be replicated with canned or frozen corn.

Another reason to love this recipe? It's easy to make ahead. Simply prepare it earlier in the day, cover, and refrigerate until you're ready to serve.

I recently paired it with pulled cilantro lime chicken tacos for dinner, and it was the perfect fresh and flavorful side. You could even serve it alongside my delicious guacamole.

Whether you're bringing it to a summer cookout, serving it alongside tacos, or enjoying it as a snack with tortilla chips, this Mexican Street Corn Salad is guaranteed to be a crowd-pleaser.

Want to see how it’s made? Cook with me:

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Prep time: 20 minutes

Cook time: 15 minutes

Servings: 4

Calories: 171

Protein: 9g

Ingredients:

• 4 ears of corn

• 1 jalapeño, cored and diced

• 1/4 cup diced red onion

• 1 cup diced radishes (about 2 radishes)

• 1/4 cup chopped cilantro

• 1/2 cup plain Greek yogurt

• Juice of 1 lime

• 1 clove garlic, minced

• 1 tsp cumin

• 1/2 tsp paprika

• Salt and pepper, to taste

For garnish:

• Cotija cheese

• Tajín

• Fresh cilantro

• Lime zest

Steps:

1. Preheat the grill to 500°F.

2. Grill the corn, rotating every 4–5 minutes, until all sides are lightly charred. Set aside and allow to cool.

3. In a medium bowl, combine the jalapeño, red onion, and radishes.

4. Once the corn has cooled, carefully shave the kernels off the cobs and add them to the bowl with the vegetables.

5. Add the cilantro, Greek yogurt, lime juice, garlic, cumin, paprika, salt, and pepper. Mix until well combined.

6. Garnish with shaved Cotija cheese, Tajín, fresh cilantro, and lime zest.

7. Serve with chips, if desired.